Quantity cookery

Calories Unit Cost Total Cost Mix the (iorn, butter substitute, salt, pimento, green pepper and heat. Number of servings 144 Amount in one serving J c. Calories in one serving. Cost of one serving ♦scalloped corn Ingsedients Amount Weight Calories Unit Cost Total Cost Milk 2 qt. Butter substitute Jc. Onion, grated Salt I tbsp. Broken bread 4qt. Broken crackers 2qt. Corn, #2 cans 3 fib. Heat the milk, butter substitute and onion. Add the salt and pour over the crackers and bread. Cover a greased baking pan with the bread and cracker mix- ture, then with a layer of corn, and finally a layer of the crackers and bread. Bake in a hot oven until brown. Number of servings 46 Amount in one serving | c. Calories in one serving- Cost of one serving ii6 QUANTITY COOKERY ♦succotash Ingredients Lima beans Corn, # 2 cans Butter substitute Salt Onion, grated Paprika Amount Weight Calories Unit Cost l|qt. 8 1 c. ic. 2 tbsp. itsp. ToTAi Cost Soak the beans over night in cold water to cover. Drain, cover with boiHng water and cook until tender. Mix the beans with the corn, which has been heated, add the seasonings and butter substitute. Number of servings 70 Amount in one serving between ^ and 3 c. Calories in one serving- Cost of one serving FREED EGGPLANT Ingredients Amoxtnt Weight Calories Untt Cost Total Cost Eggplant Water Salt Eggs Milk Crumbs, sifted 2 gal. 6 c. 8 I c. iqt. 14 lb. Cut the eggplant in thin sHces and pare. Soak it in the strong salt water about two hours. Make a dip- ping mixture by beating the eggs and milk together. Dip the eggplant in this mixture and then in the crumbs and fry in deep fat. Number of servings 56 Amount in one serving 2-3 slices Calories in one serving. Cost of one serving RECIPES BUTTERED ONIONS 117 iHaSZDIXIIIS AlIODNT Weight Caloeies Unit Cost Total Cost Onions Salt Water Butter substitute Paprika 6qt. |c. J tbsp. 10 lb. Peel the outer skins from the onions and cook in the boiling salted water until tender. Drain and add the butter substitute and paprika. Number of servings Amount in one serving 24 Calories in one serving. I c. Cost of one serving CREAMED ONIONS Ihoridients Amount Weight Calomes Unit Cost Total Cost Onions Salt Water White sauce 6qt. 2 qt. ' 10 lb. Peel the outer skins from the onions and cook in the boiling salted water until tender. Drain and add to the white sauce. Number of servings 40 Calories in one serving- Cost of one serving Amount in one serving i BUTTERED PEAS iNOaSDIENTS Peas, # 2 cans Butter substitute Salt Sugar Amount 10 ic. 2 Weight Calories Unit Cost Total Cost Ii8 QUANTITY COOKERY Open the peas and unless there is an excess of liquid do not drain. Add the seasonings and heat. Number of servings 60 Calories in t Amount in one serving Cost of one between i and 5 c. CREAMED PEAS inp cprving serving Ingkediehts Amount Weight Caioeies Unit Cost Total Cost Peas Salt White sauce Butter substitute 2 gal. ic. I gal. Open the peas and drain, reserving the juice to use as part of the Hquid in making the white sauce. When using the juice of the peas, care should be taken not to add it to the white sauce until just before combining with the peas, to avoid curdling. Number of servings 84 Amount in one serving 3 c. Calories in one serving- Cost of one serving BROWNED POTATOES Ingredients Amount Weight Calories Unit Cost Total Cost Potatoes, pared Salt Fat Stock 1 qt. 2 qt. 30 lb.