Quantity cookery

Remove the outer leaves of the cabbage and cut in eighths. Cook the cabbage in boiling salted water until tender. Avoid over-cooking to keep the cabbage from discoloring and from becoming strong in flavor. Drain off the water and add the butter substitute, vinegar and paprika. Number of servings 48 Amount in one serving J c. Calories in one serving- Cost of one serving 112 QUANTITY COOKERY BUTTERED CABBAGE Ingeedienxs Amount Weight Calories Unit Cost Total Cost Cabbage Butter substitute Salt Jc. 8 1b. lib. Remove the outer leaves of the cabbage and cut the heads in eighths. Cook in boiling salted water until tender. Avoid over-cooking, to prevent the cabbage from discoloring and from developing a strong flavor. Drain off the water and add the butter substitute. Number of servings 48 Amount in one serving J c. Calories in one serving. Cost of one serving CREAMED CABBAGE Ingredients Amount Weight Calories Unit Cost Total Cost Cabbage White sauce Salt 3 qt. 8 1b. Wash the cabbage and cut into eighths. Do not shred. Cook in boiling salted water until tender. Drain and cover with the white sauce. Number of servings 48 Amount of one serving J c. Calories in one serving. Cost of one serving BUTTERED CARROTS Ingredients Amount Weight Calories Unit Cost Total Cost Carrots, diced Salt Butter substitute 2 gal. ic. I c. ') ) RECIPES "3 Pare and dice the carrots. Cook in boiling salted water to cover until tender. Add the butter sub- stitute and serve. Number of servings 56 Amount in one serving J c. Calories in one serving- Cost of one serving BUTTERED CARROTS AND PEAS Ingredients Amodnt Weight Caloeies Unit Cost Total Cost Carrots, diced Peas, #2 cans Butter substitute Salt 1 gal. S fc. 3 tbsp. Cook the diced carrots in boiling salted water until tender. Drain and combine with the peas which have been heated in their own liquid, the butter sub- stitute and the salt. Number of servings 52 Calories in < Amount in one serving i c. Cost of one CREAMED CARROTS jne serving Ingredients Amount Weight Calories Unit Cost Total Cost Carrots Salt Water White sauce Butter substitute 5qt. I gal. fc. 10 lb. Wash, scrape or pare, and dice the carrots. Cook in boiling water until tender. Drain and mix with the white sauce and butter substitute. Number of servings Amount in one serving 60 Calories in one serving- 3 c. Cost of one serving 114 QUANTITY COOKERY CREAMED CELERY Ingredients Amount Weight Calories Unit Cost Total Cost Celery, chopped Salt Cream sauce sqt. 6 tbsp. 2qt. Wash and clean the celery and cut in three-fourths inch lengths. Cook in boiling salted water until tender. Avoid over-cooking, to prevent the dis- coloration of the celery. When tender, drain, and combine with the white sauce. Number of servings 50 Calories in Cost of one PUDDING inp cPTvine Amount in one serving i c. csprving CORN Ingredients Amount Weight Calories Unit Cost Total Cost Corn, #2 cans Sugar Bread crumbs Salt Eggs Milk 4 2 tbsp. 2 c. I tbsp. 8 2qt. Scald the milk and add to the com, sugar, salt, bread crumbs and well-beaten egg. Pour the mixture into individual ramekins or a baking pan. Place in a pan of water and bake in a medium oven until the custard has set. Serve hot. Number of servings 54 Amount in one serving ^ c. Calories in one serving- Cost of one serving RECIPES "S CORN WITH GREEN PEPPERS AND PIMENTOS INGEJEDIENTS Corn, #2 cans Butter substitute Salt Pimento, chopped Green peppers, chopped Amoujit 6 tbsp. 2 c. 2 C. Weight lib.