Quantity cookery

Amount Weight Calories Unit Cost TOTAI Co?T Peas 2qt. Onion ilb. Bay leaf I leaf Milk 6 qt. Butter substitute ^c. Flour I c. Salt 3 tbsp. Cook the peas, together with their juice from the cans, and the onion and bay leaf until the peas are soft. Rub through a puree sieve. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Com- bine puree with white sauce. Add salt just before serving. Number of servings 38 Amount in one serving f c. Calories in one serving- Cost of one serving CREAM OF SPINACH SOUP Ingredients Amount Weight Caiomes Unit Cost ToTAi. Cost Spinach juice I c. Onion lib. Milk 6qt. Butter substitute ilb. Flour I c. Salt I tbsp. RECIPES 79 Chop the onion and add to one half of a #io can of spinach and cook until the onions are tender. Scald the milk. Melt the fat and add the flour. When thoroughly mixed add to the hot milk, stirring con- stantly. When the spinach is seasoned, drain, rubbing lightly through a puree sieve until you obtain one cup of spinach juice. Add the spinach juice to the thick- ened milk and season. Number of servings 35 Amount in one serving f c. Calories in one serving- Cost of one serving CREAM OF TOMATO SOUP Ingredients Amount Weight Calories Unit Cost Total Cost Tomatoes I gal. Bay leaves 2 Onion Jib. Sugar ic. Soda 2 tsp. Butter substitute |c. Flour I c. Milk I gal. Salt 2 tbsp. Cook the tomatoes with the bay leaves and onion. Rub through a puree sieve and add the sugar and soda. Melt fat, stir in the flour and add hot milk to make a white sauce. Combine puree and white sauce by pouring puree into white sauce. Add salt just before serving. Number of servings 36 Amount in one serving f c. Calories in one serving- Cost of one serving 8o QUANTITY COOKERY OYSTER STEW Ingredients Amount Weight Caloeies Unit Cost Total Cost Milk Oysters Salt Paprika Butter substitute 4 gal. I gal. Jc. 1 tsp. lib. Scald the milk and add the butter substitute, paprika and oysters. Cook until the edges of the oysters begin to curl. Add the salt just before serving. If the soup must stand some time before all is used, the oysters should be combined with the milk only as needed. Number of servings 64 Calories in one serving Amount of one serving i c. Cost of one serving PEANUT BUTTER SOUP Ingeedienis Amotint Weight Caiobies Unit Cost Total Cost Peanut butter 6 lbs. Milk 2 gal. Celery stock 3qt. Water li gal. Flour |c. Salt ic. Add the water to the peanut butter and mix to a smooth paste. Heat the milk and celery stock, reserv- ing sufficient liquid to make a paste of the flour. When the liquid is hot add the flour paste. When thickened add the peanut butter mixture and the salt. Number of servings 100 Amount of one serving | c. Calories in one serving- Cost of one serving RECIPES 81 MEATS BEEF A LA MODE IHOBEDIENTS Amodnt Weight Calokies Unit Cost Total Cost Beef round Carrots, chopped Peppers, chopped Tomatoet, #io can Onions, chopped Water Flour Salt 1 gal. I|c. I 3 gal. 2 C. ic. 50 lb. lib.