Quantity Cookery: Menu Planning and Cooking for Large Numbers

| | | | |Cornstarch |1 lb. |3-1/8 c. | | |Crackers, 2 inches by 2 inches |1 lb. |108 | | |Crackers, sodas, whole |1 lb. |56 | | |Crackers, broken |1 lb. |10 c. | | |Cranberries, uncooked |1 lb. |5 c. | | |Eggs, whole in shell |1 lb. |8 | | |Egg whites |1/2 lb.|8 whites = 1 c.| | |Egg yolks |1/2 lb.|12 yolks = 1 c.| | |Farina, uncooked |1 lb. |2-2/3 c. | | | 1 lb. farina when cooked equals | | | | | 3 qts. | | | | |Figs, layer, whole |1 lb. |2-1/2 c. | | |Figs, layer, cut fine |1 lb. |3 c. | | |Flour, graham |1 lb. |3-2/3 c. | | |Flour, wheat, unsifted |1 lb. |3-1/2 c. | | |Gelatin, granulated |1 lb. |3 c. | | |Ginger |1 lb. |4-1/4 c. | | |Grapenuts |1 lb. |3-7/8 c. | | |Grapes, cut and seeded as for salad|1 lb. |2-3/4 c. | | |Hamburg steak, raw |1 lb. |2 c. | | |Hominy, pearl |1 lb. |2-1/2 c. | | |Lard substitute or compound |1 lb. |2-1/8 to | | | | |2-1/2 c. | | |Lemons, 300 size |1 lb. |4 lemons | | |Lemon juice | |4 to | | | | |5 lemons = 1 c.| | |Lettuce, average head size |9 oz. |1 head or 10-12| | | | |salad leaves | | |Macaroni, broken 1-1/2 inch pieces |1 lb. |5 c. | | | 1 lb. macaroni when cooked | | | | | equals 3 qt. | | | | |Molasses |1 lb. |1-1/3 c. | | |Mustard |1 lb. |5 c. | | |Nutmeats, English walnuts, whole |1 lb. |4-3/4 c. | | |Nutmeats, English walnuts, chopped |1 lb. |4 c. | | |Nutmeg, ground |1 lb. |3-1/2 c. | | |Oats, rolled |1 lb. |5-1/2 c. | | | 1 lb. oats when cooked equals | | | | | 2-1/3 qts | | | | |Oils, cottonseed |1 lb |2-1/8 c. | | |Oleomargarine |1