Quantity Cookery: Menu Planning and Cooking for Large Numbers

| | ----------------------+----------+------+--------+---------+---------- Cut the meat in cubes and soak two thirds of it in the cold water for about three fourths of an hour. Sear the remainder and add to the meat which is soaking. Heat the meat, veal bone and water to boiling and let simmer for four or five hours. Add the seasonings and the vegetables and cook until the vegetables are soft. Pour the whole through a colander and cool. When the fat has set, remove and clear by mixing the cold stock with the shells and slightly beaten whites of eggs. Bring the mixture to a boil, stirring constantly. Let simmer 15 to 20 minutes. Strain through two or three thicknesses of cheese cloth. Number of servings 64-96 Amount of one serving 1/3 to 1/2 c. Calories in one serving______ Cost of one serving______ CHICKEN SOUP ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Stock, chicken |4 gal. | | | | Onions |1-1/4 lb. | | | | Salt |1/3 to | | | | | 1/2 c. | | | | Celery salt |1/4 c. | | | | Green peppers, chopped|1 c. | | | | Rice |2 c. | | | | ----------------------+----------+------+--------+---------+---------- Add the chopped onions, green peppers, rice, salt and celery salt to the chicken stock and cook until the rice is tender. Number of servings 85 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ NOODLE SOUP ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Eggs |3 | | | | Flour |2 c. | | | | Salt |2 tsp. | | | | Stock |4 gal. | | | | Onions | |1 lb. | | | Salt |2/3 c. | | | | Celery salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- To make the noodles, beat the eggs lightly and add the flour and salt. This makes a very stiff mixture. Put the mixture on a board and roll as thin as possible. Sprinkle the dough with flour and roll it into a tight roll. From this, slice the noodles. Shake