Quantity cookery

Flour lie. Chicken stock I qt. Eggs 8 Milk I c. Crumbs, sifted 2 qt. Wash the rice and add to the boiling chicken stock to which has been added all of the seasonings. Make a thick white sauce, using the one quart of the chicken stock and the flour. Combine with the rice, white sauce, and add the cubed chicken meat and cool. Form the mixture into croquettes, dip into sifted crumbs, then into a dipping mixture made of the eggs and milk and then in crumbs and fry in deep fat. Number of servings so Calories in c Amount in one serving J c. Cost of one ROAST LAMB >Tie serving Ingredients Amount Weight Calories Unit Cost Total Cost Lamb Salt Water Flour !c. \\-2 gal. 3-4 c. SO lb. Wash the lamb, put in a roasting pan and sear in a hot oven. When brown, add the salt and water and RECIPES 91 continue the roasting. Mix the flour to a paste with water and use in making the ^ravy. Number of servings 125-150 Amount in one serving J-f lb. Calories in one serving- Cost of one serving BAKED HAM IMGREDIEIITS Hams, 15 lbs. each Sugar Vinegar Cloves, whole Crumbs Amodnt Weight Caiobies Unit Cost 3 6 c. 45 lb. 4c. ic. 1 c. Total Cost Put the hams in a kettle, cover with water and bring to a boil. Simmer for three to four hours or until they are done. When tender remove from water, peel off the skin and place in a baking pan. Stick the cloves into the hams and pour over them a syrup made of the vinegar and brown sugar. Sprinkle them with crumbs and brown in a hot oven. Number of servings 175 Calories in Amount in one serving J lb. Cost of one s BREADED PORK CHOPS ne servmg erving. Ingredients Amotwt Weight Calories Unit Cost Total Cost Pork chops Bread crumbs Eggs Milk Salt 10 lie. fc. 20 lb. Make a dipping mixture of the eggs and milk. Add to this the salt. Dip the chops in the mixture, then in the crumbs and place in a well-greased pan and cook 92 QUANTITY COOKERY the chops in a medium hot oven. Pork should be well cooked. Number of servings 80-85 Amount in one serving i lb. Calories in one serving- Cost of one serving PORK CHOPS WITH DRESSING Ingredients Amodnt Weight Calories Unit Cost Total Cost Pork chops 20 lb. Broken bread 2I gal. Onion 10 oz. Butter substitute lie. Salt |c. Hot water to moisten Place the pork chops in a well-greased baking pan. Sprinkle with salt, and in the center of each put a quar- ter of a cup of dressing. Bake in a medium hot oven until the pork is well cooked. To make the dressing, melt the fat and add to it the finely chopped onions. When brown pour over the broken bread. Add the salt and hot water sufficient to moisten. Avoid getting the dressing too wet. Number of servings Amount in one serving J lb. and J c. dressing 80 Calories in one serving _ Cost of one serving ROAST PORK Ingredients Loin of pork Salt Water Onions Flour Amount fc. zi-3 gal. 5-6 c. Weight SO lb. lib. Calories Unit Cost Total Cost Put the pork in a roasting pan in a hot oven and cook until well seared and brown. Add the salt and RECIPES 93 water and continue cooking, turning the meat or bast- ing as is necessary. When the meat is almost tender add the chopped onions to the stock to flavor. When tender remove the meat from the pan and thicken the stock on top of the stove with the flour mixed to a thin paste with water. The gravy must be strained to re- move the chopped onion. Number of servings 125 Calories in one servinc Amount in one serving f lb. Cost of one s SAUSAGE "•rving Ingredients AMOtJNT