Quantity cookery

Wash the asparagus and cut in two-inch pieces. Cook in boiling water until tender and drain. Com- bine with the white sauce, salt and butter substitute. Number of servings so Amount in one serving | c. Calories in one serving. Cost of one serving RECIPES FRESH ASPARAGUS ON TOAST 109 Ingredients Amount Weight Calories Unit Cost Total Cosi Asparagus Salt Butter substitute Toast Jc. 60 slices 12 lb. 2 lb. Wash the asparagus. Do not break the stalks except when they are very long. Tie in bundles and put in a kettle of boiling salted water to cook, so placing the bundles that the tops stand out of water. The steam from the boiling water will serve to cook the tops. When the asparagus is tender, drain. Place the stalks on a slice of toast and moisten the toast with one tablespoon of hot water and two tablespoons of melted fat. The number of stalks of asparagus will be deter- mined by the size and length of the individual stalks. From twelve pounds, sixty servings should be obtained. Number of servings 60 Calories in one serving Amount in one serving Cost of one serving I slice of toast with asparagus BAKED BEANS Ingredients Amount Weight Calories Unit Cost Total Cost Beans 4qt. Soda ic. Molasses I c. Sugar ic. Mustard 2 tsp. Paprika 2 tsp. Salt 6 tbsp. Bacon fat or scraps lib. or Ham fat Soak the beans twelve hours or more. Add the soda and boil until almost tender. Drain, add the season- no QUANTITY COOKERY ings, the fat and three quarts of water and bake in a medium oven until the beans are tender and well browned. Number of servings 7S Amount in one serving g c. LIMA BEANS WITH GREEN PEPPERS AND PIMENTOS Calories in one serving- Cost of one serving Ingbedients Amodnt Weight Caloeies Unit Cost Total Cost Lima beans 6 qt. Water 6qt. Pimentos, 8 oz. cans 2 Bacon fat 2 c. Onions l|lb. Salt |c. Paprika 3 tbsp. Green peppers ijc. Molasses ic. Corn syrup I c. Soak the lima beans in water over night. Drain and cook them in the six quarts of boiling salted water until almost tender. Add the remaining ingredients to the beans and pour into baking pans. Bake in a medium oven until the beans are tender and brown. The green peppers may be reserved and used as a garnish on top of the baking pans as they come out of the oven, if desired. Number of servings Amount in one serving 150 Calories in one serving- I c. Cost of one serving STRING BEANS Ingrediehts Amodnt Weight Calokies Unit Cost Total Cost String beans, #10 can Bacon drippings Salt Paprika I 2 tbsp. I tbsp. RECIPES III Open the can of beans and unless there is an excess of liquid do not drain. Add the seasonings and heat. Number of servings 26 Amount in one serving J c. Calories in one serving- Cost of one serving BUTTERED BEETS Ingredients AMonNX Weight Caiokies Unit Cost Total Cost Beets Butter substitute Salt I c. 4 c. 8 1b. Wash the beets and steam or boil until tender. Remove the skin, cube or slice, reheat, salt and pour the fat over them. Number of servings 36-54 Calories in one serving Amount in one serving 3-J c. Cost of one CABBAGE IN VINEGAR serving Ingredients Amount Weight Calories Unit Cost Total Cost Cabbage Butter substitute Vinegar Salt Paprika ic. 1 c. ic. 1 tsp. 8 1b.