Quantity cookery

Scald the milk. Soften the yeast in the two cups of lukewarm water. Add the sugar and fat to the scalded milk and then add the two quarts of water. When the milk and water mixture is a little more than lukewarm add the yeast and five quarts of flour. Beat to smooth batter and let rise one hour. Then add the salt and the remainder of the flour. Beat on the machine or knead. Let rise one hour. When the dough is light, cut into small pieces, getting twelve rolls from each pound of dough. With the palm of the hand, roll these pieces into smooth balls and place them in rows to rise. When they have again become light, roll the balls flat, with a rolling pin or stick, brush with melted fat, fold over and put in pans to rise. When they have doubled in size, bake in a hot oven until well browned. The tops may be brushed with melted fat, when they come from the oven. Number of servings 24 dozen Calories in one serving Amount in one serving i| oz. Cost of one serving WHITE BREAD Ingeedients AiiomjT Weight Calories Unit Cost Total Cost Yeast ilb. Water, lukewarm 1 pt. Milk, scalded 2 qt. Fat I c. Sugar I c. Cold water 2qt. Flour 13-14 qt. Salt ic. Soften the yeast in the pint of water. Scald the milk and add the fat, sugar and cold water. When the liquid is lukewarm, add the yeast and mix to a sponge with a part of the flour. It will require about six quarts. Let rise one hour and add salt and work to a stiff dough 132 QUANTITY COOKERY with the remainder of the flour. Let rise again about one hour. Cut into loaves of two pounds each. Place in well-greased pans, let rise and bake about one hour. This makes twelve one and three quarter pound loaves, after baking. Number of servings 12 loaves Calories in one serving Amount in one serving I slice Cost of one serving SANDWICHES COTTAGE CHEESE SANDWICH FILLING Ingredients Amotjnt Weight Caxobies Unit Cost Total Cost Cottage cheese Green peppers, chopped Nuts, chopped Mayonnaise 2 C. 2 C. iqt. 4 lb. Add the chopped green peppers, nuts and mayonnaise to the cheese and mix. This amount makes three and one half quarts. From a one-pound loaf of bread, sixteen sandwich slices may be obtained. Number of servine-s 8a Calories in one servine serving | c. Cost of one s EGG SANDWICH FILLING Ingrediehts Amount Weight Calories Unit Cost Total Cost Eggs, hard cooked Crumbs, sifted Salt Mayonnaise Lemon juice 2 doz. 1 c. 2 tsp. 3 c. ij tbsp. Hard cook the eggs, cool and chop. Mix with the remaining ingredients. This amount makes two RECIPES 133 quarts, and will fill forty-eight sandwiches, using two full slices of bread for each sandwich. From a one- pound loaf, sixteen sandwich slices may be obtained. Number of servings 48 Amount in one serving | c. Calories in one serving. Cost of one serving FRUIT SANDWICH FILLING Ingredients Amount Weight Calories Unit Cost Total Cost Raisins lib. Figs ilb. Sugar lie. Flour I tbsp. Cold water ic. Orange juice ic. Lemons, juice and grated rind 2 Chop the raisins and figs and combine with the flour and sugar. Add the orange juice, lemon juice and water and cook in a double boiler or steamer until thick. This amount will make three and three fourths cups of filling and will fill twenty-five sand- wiches, using two full slices of bread. Number of servings 25 Calories in Amount in one serving | c. Cost of one *HAM SANDWICH FILLING np serving,.. _ Ingredients AMOtTNT Weight Calories Unit Cost Total Cost Ham, boiled or baked