Quantity Cookery: Menu Planning and Cooking for Large Numbers

Flour |3 c. | | | | Milk |7 qt. | | | | Paprika |1/2 tsp. | | | | Red pepper |1/4 tsp. | | | | Salt |1/4 c. | | | | ---------------------+----------+-------+--------+---------+---------- Make a celery stock by cooking the leaves and outside stalks in water to cover. Rub through a sieve. Cook finely chopped onion with the required amount of stock. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine purée and white sauce. Add paprika, red pepper and salt just before serving. Number of servings 60 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ CREAM OF CORN SOUP ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Corn |1-1/2 gal.| | | | Water |1 qt. | | | | Onion | |1/2 lb.| | | Butter substitute |3/4 c. | | | | Flour |1-1/2 c. | | | | Milk |2 gal. | | | | Salt |1/4 c. | | | | Paprika |1/2 tsp. | | | | ---------------------+----------+-------+--------+---------+----------- Cook the corn with the water and chopped onion and rub through a sieve. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine white sauce with purée. Add salt and paprika just before serving. Number of servings 64 Amount of one serving 3/4 c. Calories in one serving______ Cost of one serving______ CREAM OF LIMA BEAN SOUP ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Butter substitute |3/4 c. | | | | Flour |1-1/2 c. | | | | Milk |6 qt. | | | | Salt |2 tbsp. | | | | Lima beans, cooked |4 qt. | | | | Grated onion or | | | | | chives |1/4 c. | | | | Chopped parsley |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Cook the lima beans with the onion until soft and rub through a purée sieve. Melt the fat, stir in the flour and add hot milk to make a white sauce. Combine