Quantity cookery

Soften the gelatin in the cold water. Add to the boiling water, in which the sugar and salt have been dissolved. After the gelatin has cooled and just started to set, add the mild vinegar, lemon juice and the vegetables. Pour into molds or into a shallow pan to RECIPES 137 cool and set. Serve on a lettuce leaf with salad dressing. Number of servings 54 Amount in one serving j c. Calories in one serving- Cost of one serving APPLE AND CELERY SALAD Ingredients Apples Celery Dates, chopped Salad dressing Amodot 4qt. I^qt. 2 C. 3 c. Weight Calories Unit Cost Total Cost Pare and dice the apples and mix with the chopped dates. Cut the celery fine and add to the apples and dates. Mix with the salad dressing and serve on let- tuce. In case there is danger of the apples turning dark, they may be covered with salt water or water con- taining a little vinegar, while they are being pared and diced. Number of servings 44 Calories in Amount in one serving i c. Cost of one BANANA SALAD np sprving pruing Ingrzdienis Amount Weight Calories Unit Cost Total Cost Bananas Nuts, chopped Salad dressing 20 i|c. 2ic. Cut the bananas in halves crosswise and roll in the chopped nuts until well coated. Place half a banana on a lettuce leaf. Serve with a tablespoon of salad dressing. Number of servings 40 Amount in one serving J banana Calories in one serving. Cost of one serving 138 QUANTITY COOKERY FRXnX SALAD Ingeedbenis Amount Weight Calokies Unit Cost ToTAi Cost Pineapple, diced Oranges, diced Celery, diced Salad dressing 2qt. 3 qt. 2qt. 3|c. Dice the oranges and pineapple and cut the celery fine. Drain the fruit and mix with the celery. Serve on a lettuce leaf with one tablespoon of dressing on top. Number of servings 54 Amount in one serving J c. Calories in one serving. Cost of one serving GRAPEFRUIT SALAD Ingredients Amount Weight Calories Unit Cost ToTAi Cost Grapefruit, size 70 Celery, cut fine French dressing 14 iqt. I c. Peel the grapefruit and remove the fruit in whole sections from the connecting tissue. Arrange three whole sections of the fruit, one on top of the other, on a lettuce leaf, and put a teaspoon of finely cut celery at each side of the sections. Put one scant teaspoon of French dressing over each salad. Number of servings jo Amount in one serving 3 sections Calories in one serving- Cost of one serving COTTAGE CHEESE SALAD WITH CELERY AND GREEN PEPPERS Ingredients Amodnt Weight Calories Unit Cost Total Cost Cheese I gal. Cream 6 c. Salt 4tsp. Celery, chopped I qt. Green pepper, chopped 2 c. RECIPES 139 Mix the cheese with the cream and salt. More cream may be necessary to moisten the cheese if it is very dry. Add celery and green pepper and serve on a lettuce leaf. Number of servings 64 Calories in Amount in one serving J c. Cost of one s PRUNE AND COTTAGE CHEESE ne serving prving SALAD Ingredients Amount Weight Calories Unit Cost Total Cost Prunes, 40-50 size Cottage cheese Sour cream Salt 6 c. I c. 1 tsp. 3 lb. Soak the prunes over night and cook until soft. Cool. Remove the seeds by cutting one side of the prunes lengthwise, being careful not to mash the prunes. Season the cheese with the salt, mix with the cream, and fill the prunes, using 2 teaspoons of cheese which have been rolled into a ball, for each prune. Salad dressing may be served with the prunes if desired. 48 Number of servings Amount in one serving 3 stuffed prunes Calories in one serving- Cost of one serving DEVILED EGG SALAD INGEEDIENTS Amount Weight Calories Unit Cost