Quantity cookery

Mix the salt, bread crumbs and onions with the meat. Beat the eggs sHghtly and add to the milk. Combine with the meat and mix thoroughly. Weigh out into loaf pans which have been well greased. Be careful to press the meat well into the corners of the pan and avoid having the center of the meat higher than the edges. Bake in a medium hot oven until the meat is done. This makes nine five-pound loaves, cutting twenty-four slices each. Number of servings 216 Amount in one serving i slice Calories in one serving- Cost of one serving *MEAT LOAF WITH TOMATO AND CELERY Ihgsedients Amount Weight Calories Unit Cosi Total Cost Meat, ground 20 lb. Crumbs Sqt. Milk 3 qt- Tomatoes 3 qt. Celery, chopped 2 qt. Eggs 10 Salt ic. Onions ^Ib. RECIPES 8S Add the crumbs, tomatoes, chopped celery, salt and onions to the meat and mix well. Beat the eggs slightly, add the milk and mix with the meat. Weigh out into well-greased loaf pans and bake in a medium oven. In order to make the loaves uniform be care- ful to press the meat well into the corners of the pans and avoid having the center of the loaf higher than the sides. One pound of hamburg steak, as purchased, will make nine servings when the other ingredients that go into the loaf have been added. Number of servings Amount in one serving f pound, after cooking l8o Calories in one serving- Cost of one serving MEAT PIE Ingkedients Amount Weight Calories Unit Cost Total Cost Stew meat Water Onions Potatoes, diced Salt Flour 2 gal. |c. 2 qt. 41;. 20 lb. Biscuit recipe (see page 124) 1 of recipe Cut the meat in one-inch cubes and cover with boiling water. Cook just below the boiling point. When the meat is almost tender add the salt, onions and potatoes. Mix the flour to a paste with water and thicken the stock just before serving. Serve one half cup of stew with one biscuit. The biscuit may be baked separately or the stew may be poured into baking pans, covered with biscuits and the biscuits baked in the oven. Number of servings icso Amount in one serving 3 c. Calories in one serving- Cost of one serving 86 QUANTITY COOKERY *MEAT PIE WITH DRESSING Ingredients AlIOONT Weight CAiOKIES Unit Cost Total Cost Dressing sqt. Meat, cubed 44 qt- Onion ilb. Salt 6 tbsp. Meat stock 3qt. Flour 2 C. Bread crumbs I c. Butter substitute 2 tbsp. Cut left-over meat into one-inch cubes and heat in a gravy made of the seasoned and thickened stock. Line a baking pan with dressing, leaving a well in the center. Fill this with the meat and gravy and cover with the buttered crumbs. Bake in a hot oven until brown. When serving, both meat and dressing should be given. Number of servings 5° Amount in one serving f c. Calories in one serving- Cost of one serving MEAT STEW Ingredients Amount Weight Calories Unit Cost ToTAi. Cost Meat, cubed 20 lb. Water 3 gal. Onions Ub. Carrots ijqt. Potatoes sqt. Flour 3 c. Salt ic. Cover the cubed meat with boiling water and cook just below the boiling point until tender. About one hour before serving time add the onions, carrots and salt. The potatoes may be added later, since they require less cooking. Mix the flour to a paste with RECIPES 87 water and thicken the stew after the vegetables are tender. Numb«r of servings 96 Amount in one serving | c. Calories in one serving- Cost of one serving RIB ROAST OF BEEF Ingssdients Amodni Weight Caloeies Unit Cost Total Cost