Quantity cookery

Rib roast Salt Water Flour ii-2 gal. 3-4 c. SO lb. Place the meat in a roasting pan and sear in a hot oven. When brown, add the salt and water and continue the roasting. Baste or turn as is necessary. Mix the flour to a paste with water and use in making the gravy. Number of servings 125 Amount in one serving f lb. Calories in one serving- Cost of one serving SWISS STEAK INGE£DI£NTS Round steak, i in. thick Flour Salt Water Amount 24 c. |c. I5 gal. Weight 20 lb. Calokies Unit Cost Total Cost Trim the steak. Mix the flour and salt and pound into the steak. Sear the steak in a pan on the top of the stove, put into a roasting pan, cover with water and cook slowly for from three to four hours. Number of servings 45 Amount in one serving | lb. Calories in one serving- Cost of one serving 88 QUANTITY COOKERY WEINERS Ingredients Amoxjnt Weight Calories Unit Cost Total Cost Weiners 10 lb. Wash the weiners and cut the Hnks apart. Put them in boiling water and cook until they swell and start to burst. Drain and serve. Number of servings 40-42 Amount in one serving 2 Calories in one serving_ Cost of one serving CHICKEN AND BISCUIT Ingredienis Amotoit Weight Calories Unit Cost Total Cost Cooked chicken meat, cubed 12 lb. Onion lib. Salt f c. Celery salt ic. Stock 2 gal. Milk 2 gal. Flour 3 qt. Biscuit recipe (see 1 of recipe page 124) Heat the stock and season with the onion, salt and celery salt. Thicken with the flour mixed to a paste with some of the cold stock which has been reserved. Add the milk which has been heated, the chicken meat, and serve with baking-powder biscuits or on toast. In ordering chicken for the above recipe, three and a half to jour pounds of chicken. New York dressed, must be ordered for every pound of cooked chicken meat which is desired. In cooking chicken care should be taken to cool the chicken and stock as quickly as possible and then put into the refrigerator. The chicken should be cooled out of the stock. From fifty pounds of chicken, New York RECIPES 89 dressed, approximately five gallons of stock may be obtained. Number of servings ISO Calories in me serving Amount in one serving § c. Cost of one A LA KING sprving CHICKEN Ingredients AMOtlNI Weight CALonn's Unit Cost Total Cost Chicken fat 3 c- Flour liqt. Chicken stock 2 gal. Onions, chopped Milk Salt Cooked chicken meat, ic. igal. cubed Pimentos, chopped 7lqt. I qt. Green peppers, chopped Fresh mushrooms iqt. 2 lb. Canned mushrooms 3 cans Butter lib. Egg yolks 16 Toast, J slices ISO Heat the stock with the onion. Melt the chicken fat, add the flour, and when well mixed add to the boil- ing stock, stirring rapidly. Add the scalded milk, the green peppers, pimentos and cubed chicken. Saute the mushrooms in the butter and add. Beat the yolks and add them with the salt, last. Serve on toast, in bread cases or patty shells. Number of servings Amount in one serving 150 Calories in one serving- I c. Cost of one serving CHICKEN CROQUETTES iHGBEDIENTf Amount Weight Caioeies Unit Cost Total Cost Chicken meat, cubed Rice Chicken stock Parsley 3 c. 3 qt. I tbsp. Sib. go QUANTITY COOKERY CHICKEN CROQUETTES {Continued) Ingredients AMOnNT Weight Calories Unit Cost Total Cost Lemon juice I tbsp. Celery salt I tsp. Paprika I tsp. Salt ie. Onion juice 2 tbsp.