Quantity Cookery: Menu Planning and Cooking for Large Numbers

out and let dry. Heat the stock to boiling, add the seasonings and the noodles and cook until done. Noodles may be made up and kept for some time in the refrigerator. Number of servings 96 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ TOMATO RICE SOUP ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Stock |5 gal. | | | | Green peppers |10 | | | | Onions | |1/2 lb.| | | Tomatoes |1 gal. | | | | Rice |2-1/2 c. | | | | Carrots, finely diced |1-1/2 c. | | | | Flour |3 c. | | | | Salt |1/3 c. | | | | Butter substitute |1-1/2 c. | | | | ----------------------+---------+-------+--------+---------+---------- Chop the onions, carrots and green peppers and add to the boiling salted stock and tomatoes. Add the rice and cook until the rice is tender. Melt the fat, stir in the flour and add to the hot liquid to thicken. Number of servings 115 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ **VEGETABLE SOUP --------------------+------------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST --------------------+------------+------+--------+---------+---------- Stock | 1-1/2 gal. | | | | Tomatoes, #10 cans | 2 | | | | Bay leaves | 3 | | | | Water | 1-1/2 gal. | | | | Carrots, diced | 1 pt. | | | | Celery, diced | 1 qt. | | | | Onions | |1 lb. | | | Rice | 1 c. | | | | Salt | 1/4 c. | | | | --------------------+------------+------+--------+---------+---------- Add the seasonings to the boiling stock, tomatoes and water. When the vegetables have become softened, add the rice and cook for 15 to 20 minutes. Do not strain. Number of servings 96 Amount of one serving 3/4 c. Calories in one serving______ Cost of one serving______ CREAM OF CELERY SOUP ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Celery stock |6 qt. | | | | Onions | |1/4 lb.| | | Butter substitute | |3/4 lb.| | |