Quantity cookery

Calobies Unix Cost Total Cost Sweetbreads Sib. Water I gal. Vinegar ic. Salt ic. White sauce 3 qts. Butter substitute I c. Paprika 2 tsp. Salt ic. Bread 24 slices If frozen, soak the sweetbreads in cold water for an hour to thaw, then parboil in acidulated, salted water until tender, about half an hour. When cooked, drain and plunge into cold water. Remove the tough connecting membrane. Make the white sauce using the white sauce recipe, add the fat and paprika and reheat the sweetbreads in the sauce. Serve with half a slice of toast per person. Number of servings 48 Calories in Amount in one serving i c. Cost of one s LIVER AND BACON ne serving prving Ingredients Amount Weight Calories Unit Cost Total Cost Liver Bacon Salt Eggs Milk Crumbs 2 tbsp. 4 ic. 3c. 8 1b. i|lb. RECIPES 97 Slice the liver thin and cut in pieces the size of a serving. Pour hot water over the liver and let stand fifteen minutes. Drain the liver. Make a dipping mixture of the eggs and milk and add the salt to it. Dip the liver in the mixture, then in the crumbs and place in a well-greased baking pan. Cook in a slow oven until well browned and until the liver is done. Place the bacon in rows in a baking sheet and cook in a hot oven until brown. Place a strip of bacon on top of each piece of liver and serve. Number of servings 48 Calories in one serving Amount in one serving Cost of one serving f lb. livet and i slice bacon Ingeedients Amount Weight Calories Unit Cost Total Cost Tongue, fresh Water Salt Vinegar 2 gal. 1 c. 2 c. 20 lb. Wash the tongues thoroughly. Put in a kettle and cover with boiling water to which the salt and vinegar have been added. Cook below the boiUng point until the tongues are tender. Remove the outer skin of the tongue. Slice thin and serve with mustard sauce. Number of servings Amount in one serving 60 Calories in one serving- f lb. Cost of one serving FISH CODFISH BALLS Ijigeedienis AMOtTNT Weight Caiosies 0Nir Cost Total Cost Boneless cod Eggs 30 2 lb. 98 QUANTITY COOKERY CODFISH BALLS {Continued) Ingredients Amount Weight Calories Unit Cost Total Cost Potatoes, raw, diced Butter substitute Paprika fc. f tsp. 10 lb. Shred the codfish and add to the potatoes and cook in boiling water until the potatoes are tender. Drain thoroughly, add the beaten eggs, butter substitute, paprika and mash until smooth. Fry the codfish mixture in deep fat, using an eight-to-the-quart size ice-cream dipper to keep the servings uniform. Since this mixture contains a large number of eggs, the balls do not require dipping in eggs and crumbs. Number of servings 65 Amount in one serving J c, Calories in one serving- Cost of one serving FRIED HALIBUT Ingredients Amount Weight Calories Unit Cost Total Cost Halibut 20 lb. Salt ic. Crumbs S c. Eggs S Milk ic. Cut the fish in pieces for serving and dip in a mixture made of the milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan and cook in a medium oven until the fish is tender. Number of servings jo Amount in one serving § lb. Calories in one serving- Cost of one serving RECIPES FRIED OYSTERS 99 Ingkediehts Amodnt Weight Calories Unit Cost Total Cost Oysters Bread crumbs Eggs Milk Salt 1 gal. 2 qt. 8 I t. Look over the oysters carefully and remove the shells. Dip them in a dipping mixture made of milk, eggs and salt. Let drain to remove surplus liquid, dip in the crumbs and fry in deep fat.