Quantity cookery

122 QUANTITY COOKERY before steaming. When done, put in shallow baking pans and pour a syrup made of the sugar, water and melted fat over them. Brown in a hot oven. Number of servings lOO Amount in one serving 9 lb. Calories In one serving Cost of one serving — RICE CROQUETTES Ingredients Amount Weight Calories Unit Cost Total Cost Rice S c- Milk 3 qt- Water ijqt. Salt 2 tbsp. Eggs 20 Butter substitute ^c. Bread crumbs 4c. Eggs 6 Milk fc. Cook the rice in the milk and water until tender. Remove from fire and add well-beaten eggs, salt and but- ter substitute. Turn into shallow pans to cool. Mold and dip in egg and milk mixture, then in crumbs and fry in deep fat. If desired the dipping mixture and crumbs may be omitted and the mixture molded with an ice-cream dipper and dropped at once into the hot fat. Serve with j elly, j am or syrup. Number of servings 65 Amount in one serving i c. Calories in one serving- Cost of one serving MASHED RUTABAGAS Ingredients Amount Weight Calories Unit Cost Total Cost Rutabagas Butter substitute Salt I c. ic. IS lb. RECIPES 123 Pare the rutabagas, steam until tender and mash. Season with the butter or butter substitute, and salt. Number of servings 60 Amount in one serving | c. Calories in one serving- Cost of one serving SPINACH AND EGG Imgeedienis Spinach, § 10 cans Vinegar Salt Eggs AModnt 2 ic. 6 Weight Calories Unit Cost Total Cost Add the salt and vinegar to the spinach and heat. Hard cook the eggs and slice them. When the spin- ach is hot spread in steam table or scalloping pans, and arrange the sliced, hard-cooked eggs in rows on top of the spinach. Sliced lemon may be used in place of the egg. Number of servings 50 Amount" in onp sprvinp" i r. Calories in one serving Prtct nf nnp cprvintr ' ♦scalloped tomatoes Ingredients Amodnt Weight Calories Unit Cost Total Cost Tomatoes, # lo cans Broken bread Sugar Salt Grated onion Crumbs Butter substitute 2 3 qt. 1 c. ic. ic. 2 C. ic. Add the onion, sugar and salt to the tomatoes and heat. Four over the broken bread, which has been 124 QUANTITY COOKERY put in the bottom of a baking pan. Cover with buttered crumbs and brown in the oven. Number of servings 56 Amount in one serving 5 c. Calories in one serving- Cost of one serving *STEWED TOMATOES Ingredients Amount Weight CALORrES Unit Cost ToiAi Cost Tomatoes, #10 cans 2 Broken bread 2 qt. Sugar I c. Salt 3 tbsp. Grated onion ic. Butter substitute ^c. Heat the tomatoes with the seasonings. Add the broken bread just before serving. 65 Number of servings Amount in one serving, between ^ and J c. Calories in one serving. Cost of one serving BREADS BAKING-POWDER BISCmTS Ingredients Amodut Weight Calories Unit Cost ToTAi. Cost Flour Baking powder Salt Shortening Milk 6qt. i|c. ic. 3 c- 2|qt. Mix and sift the dry ingredients. Rub in the short- ening lightly with the tips of the fingers. Add the milk gradually, mixing to a soft dough. The amount of milk may vary, due to differences in the flour. Put the dough on to a floured board and roll three quarters of an inch in thickness. To obtain one hun- RECIPES 125 dred and eighty biscuits, use a cutter two and one half inches in diameter. Number of servings 90 Amount in one serving 2 Calories in one serving Cost of one serving BAKING-POWDER CINNAMON ROLLS Ingredients Amount Weight Calokies Unit Cost TOTAl.COST 1