Quantity cookery

Make a stiff white sauce of the flour, milk, butter substitute and salt. Hard cook the eggs, peel and chop, and add to the white sauce and cool. When cold mold in the shape of a cutlet and dip in dipping mix- ture made of the eggs and milk, and then in crumbs and fry in deep fat. Use an ice-cream dipper to keep the servings uniform in size. Number of servings 48 Calories in 01 Amount in one serving 1 c. Cost of one s ♦SCRAMBLED EGGS AND HAM prvjrig [ Ihgeedients Amodnt Weight Caloeies Unit Cost ToTAi Cost Eggs Milk Butter substitute Salt Ham, cubed 96 3 qt- Ijc. Jc. 4-6 c. io6 QUANTITY COOKERY Beat the eggs slightly, add the milk, salt and ham. Melt the fat in a skillet or kettle, pour in the egg mixture, and cook at a low temperature. Number of servings 48 Amount in one serving f c. Calories in one serving _ Cost of one serving MEAT SAUCES MUSTARD SAUCE Ingredients Amount Weight CALOsms Unit Cost ToTAi Cost Sugar 2 tbsp. Salt 2 tsp. Paprika I tsp. Vinegar ic. Oil 1 c. Mustard ilb. Mayonnaise dressing 3^c. Mix the sugar, paprika, salt and mustard with the vinegar. Add the oil gradually, stirring well. Com- bine with the mayonnaise. This is a very strong flavored sauce and only a small amount is necessary for a serving. This makes five and a quarter cups of sauce. Number of servings Amount in one serving 250 Calories in one serving- I tsp. Cost of one serving TARTARE SAUCE Ingredients Mayonnaise or (Cooked salad dressing Pickles, chopped Onions, chopped Parsley, chopped Vinegar Amount iqt. I qt.) 1 c. 2 tbsp. 2 tbsp. Weight Calories Unit Cost Total Cost RECIPES 107 Chop the pickles, onions and parsley and add to the dressing. Thin with the vinegar. This makes five and a half cups of sauce. Number of servings 90 Calorips in nnp sprving Amount in one servine i thsn. Post nf nnp sprvinir TOMATO SAUCE Ingezdients Amotoit Weight Caloeies Unit Cost Total Cost Tomatoes, #10 can I Stock, meat stock I gal. Celery salt 2 tbsp. Carrots, chopped ^c. Onion ic. Bay leaf 4 Parsley, chopped ic. Flour 3 c- Salt 3 tbsp. Fat i|c. Add the seasonings to the boiling stock and tomato and cook until soft. Melt the fat, stir in the flour and make a paste with the hot liquid and add to the remainder of the liquid. Strain to remove the chopped vegetables. Number of servings Amount of one serving 192 Calories in one serving- 2 tbsp. Cost of one serving WHITE SAUCE Ingezdients Amount Weight Caloeies Unit Cost TOTAI. Cosi Milk Flour Egg yolks Salt 2 gal. 4c. 3 Scald the milk, reserving sufficient cold milk to make a paste with the flour. Add the paste to the hot milk, io8 QUANTITY COOKERY stirring constantly. When thickened add the egg yolks and salt. Total volume Total calories Total cost 2 gal. VEGETABLES CREAMED ASPARAGUS Ihgeediehts Asparagus, ij oz. can White sauce Butter substitute Salt AMOtUlT lO I gal. i c. 3 tbsp. Weight Calories Unit Cost Total Cost Make a white sauce, using the liquor from the asparagus as part of the liquid. Heat the asparagus with the salt and butter substitute and add to the white sauce. Number of servings $8 Amount in one serving \ c. Calories in one serving- Cost of one serving CREAMED FRESH ASPARAGUS Ingredients Amotoit Weight Calories Unit Cost Total Cost Asparagus Butter substitute Salt White sauce 3 tbsp. 4qt. 9 lb. fib.