Quantity cookery

(left-over) Pickles, chopped Bread crumbs, sifted Mayonnaise 2 c. 3 c. 3 c. 3 lb. Chop the ham and pickles and mix with the bread crumbs and mayonnaise. This amount will make 134 QUANTITY COOKERY three quarts. One cup of mixture will fill six sand- wiches, using two full slices of bread for each sandwich. From a one-pound loaf, sixteen sandwich slices may be obtained. Number of servings Amount in one serving 72 4 r Calories in one serving- Cost of one serving SALADS CABBAGE SALAD Ingredients Cabbage Pimentos, chopped Pickles, chopped Green peppers, chopped Boiled dressing Amount I c. 3 ';• I c. l|qt. Weight lib. Calories Unit Cost TOTAI Cosi Shred the cabbage and let soak in cold water one hour or more. Drain off the water and mix cabbage with the other ingredients. Number of servings io8 Amount in one serving ^ c. Calories in one serving. Cost of one serving CARROT AND RAISIN SALAD Ingredients Amount Weight Calories Unit Cost Total Cost Carrots Raisins Salad dressing, mayonnaise 2iqt. I qt. 4 lb. Wash, pare or scrape the carrots and chop until fine. Add the raisins and salad dressing to the carrots and mix. Serve on lettuce. Number of servings 54 Amount of one serving J c. Calories in one serving_ Cost of one serving RECIPES ♦combination vegetable salad 135 Ingredients Amount Weight Caxoeies Unit Cost Total Cost Peas Cooked beets, diced or cooked carrots, diced Celery, cut fine French dressing 2qt. 2qt. 2 qt. I qt. Dice the beets or carrots very fine. Drain the peas. Marinate the vegetables in three separate containers. Do not mix them together. Heap on a lettuce leaf using two tablespoons of each vegetable and keeping each mound distinct. Number of servings Amount in one serving 2 tbsp. of each vegetable 64 Calories in one serving- Cost of one serving *POTATO SALAD Ingredients Amount Weight Caiories Unit Cost Total Cost Boiled potatoes 10 qt. Celery 2 qt. Salt |c. Paprika I tsp. French dressing iqt. Chopped parsley I c. Pimentos, IJ oz. can I Onions ic. Dice the potatoes and add the French dressing to marinate. Cut the celery fine, chop the pimento and onion and add to the marinated potatoes with remaining ingredients. Serve on a lettuce leaf. Number of servings 120 Amount in one serving J c. Calories in one serving Cost of one serving 136 QUANTITY COOKERY TOMATO JELLY SALAD Ingredients Amount Weight Caiobies Unit Cost Total Cost Tomatoes 3qt. Cloves |c. Bay leaves 10 Salt I tsp. Soda Jtsp. Cayenne |tsp. Gelatin 6 tbsp. Cold water I c. Cook the tomatoes with the seasonings and add to the gelatin which has been softened in the cup of cold water. Strain and pour into molds. Let set and serve on lettuce with mayonnaise. Number of servings 21; P^lnnPC in nnp op^-ffing Amount in one serving J c. VEGETABLE C"sr of onp serving GELATIN SALAD Ingredients Amount Weight Calories Unit Cost Total Cost Gelatin 4 c. Cold water 2 c. Sugar 2 C. Boiling water 2 qt. Salt 4 tsp. Shredded cabbage 4 0. Lemon juice |c. Mild vinegar 2 C. Celery, diced 2qt. Red pepper, cut fine I c.