Quantity cookery

Steam or boil the potatoes until almost done. Place the partially cooked potatoes in a roasting pan and pour the fat and hot salted stock over them. Bake in a hot oven until the potatoes are brown, basting or turning as is necessary. Number of servings go Amount in one serving J lb. Calories in one serving- Cost of one serving RECIPES CREAMED POTATOES "9 Ingredients Amount Weight Calories Unit Cost Total Cost Potatoes, after paring White sauce Salt 3 qt. ic. 15 lb. Steam or boil the potatoes until tender. Drain and add the white sauce. If steamed, the salt may be sprinkled on the top of the potatoes. If boiled, add the salt to the boiling water. Number of servings 66 Amount in one serving f c. Calories in one serving- Cost of one serving FRENCH FRIED POTATOES Ingredients Potatoes, after paring Salt Amount Weight Calories Unit Cost ic. 10 lb. Total Cost Cut the potatoes. Dry on a cloth. Put in a basket and fry in deep fat until brown. Drain and empty on to a brown paper and sprinkle with salt. Number of servings 30 Amount in one serving i c. Calories in one serving- Cost of one serving MASHED POTATOES Ingredients Amount Weight Calories Unit Cost Total Cosi Potatoes, pared Milk, scalded Salt ijqt. ic. 15 lb. 120 QUANTITY COOKERY Steam or boil the potatoes until done. Mash thor- oughly and add the scalded milk and salt. Beat until light. Number of servings Amount in one serving 66 Calories in one serving f c. Cost of one serving — PARSLEY BUTTERED POTATOES INGEEDIENIS Amodnt Weight Calories Unit Cost ToTAi Cost Potatoes, pared Parsley, chopped Salt Butter substitute 2I c. 30 lb. i|lb. Steam or boil the potatoes until tender. When done, put the potatoes into a shallow kettle, pour the butter substitute and salt over them and sprinkle them with parsley. Shake the kettle vigorously to get the potatoes covered with the fat and parsley. This may be accomplished more easily if only a few potatoes are prepared at a time. Amount in one serving J lb. Cost of one ♦SCALLOPED POTATOES sprving Ingredients Amount Weight Caiories Unit Cost TOTAl Cosi Potatoes, steamed, sliced White sauce Onion, grated Salt Crumbs Butter substitute 4 gal. a gal. 2 c. lib. Grease a scalloping pan. Cover with a layer of potatoes, then with white sauce to which the onion RECIPES 121 and salt have been added. Add another layer of potato and white sauce and cover with buttered crumbs. Bake until brown. Number of servings 96 Amount in one serving | c. Calories in one serving. Cost of one serving STUFFED BAKED POTATOES INGEEDIENIS AMomjT Weight Calories Unit Cost Total Cost Potatoes 12 4flb. Butter substitute |c. Salt 2 tbsp. Egg whites 3 Milk I c. Paprika itsp. Chopped pimento fc. Chopped parsley ic. Bake smooth, medium-sized potatoes until done. Remove them from the oven, and inserting a knife, cut a cap from side. Scoop out the inside of the pota- toes, mash or run through a ricer and add the milk, seasonings, fat, chopped pimento and parsley. Lastly, fold in the beaten egg whites. Fill the potato shells with the seasoned mixture and brown in a hot oven. Number of serv fings 12 Calories in serving l Cost of one GLAZED SWEET POTATOE Amount in one ^'*rvin£ ,„ «.., S iHGREDIENIS Amount Weight Calories Unit Cost Total Cost Sweet potatoes Sugar, brown Water Butter substitute or bacon fat I qt. 2qt. SO lb. Steam and peel the potatoes. If a vegetable parer is available, the potatoes may be put through the machine