Quantity Cookery: Menu Planning and Cooking for Large Numbers

1/2 c. and 1/2 slice of bread Calories in one serving______ Cost of one serving______ **HAMBURG BALLS ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Ground beef | |10 lb. | | | Crumbs |3 c. | | | | Salt |1/4 c. | | | | Milk |1 qt. | | | | Onion | |1/8 lb.| | | ----------------------+---------+-------+--------+---------+---------- Mix the meat well with crumbs, seasoning and milk. Shape in balls or cakes and bake in well-greased pans. Number of servings 50 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______ **HASH ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Meat, chopped |6 qt. | | | | Potatoes |6 qt. | | | | Onions |2/3 lb. | | | | Salt |1/2 c. | | | | Gravy or meat stock |3 qt. | | | | ----------------------+---------+-------+--------+---------+---------- Chop or grind the meat and potatoes. Mix with the onions and salt and moisten with the gravy or meat stock. Put in shallow pans and bake in the oven until brown. Number of servings 60 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ **MEAT CROQUETTES ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Meat, chopped |1 gal. | | | | Rice, uncooked |1 qt. | | | | Water |1 gal. | | | | Onions, chopped |1/3 lb. | | | | Salt |1/4 c. | | | | Stock to mix | | | | | Crumbs, sifted |4 c. | | | | Eggs |4 | | | | Milk |1/2 c. | | | | ----------------------+---------+-------+--------+---------+---------- Cook the rice in the boiling salted water to which the onions have been added, until the rice is tender. Add the chopped or cubed meat and if necessary additional stock to moisten. Using a dipper measuring half a cup per serving, mold the mixture into croquettes. Put the sifted crumbs on a board, roll the croquettes in the crumbs, dip in a dipping mixture made of eggs and milk, roll again in the crumbs