Quantity Cookery: Menu Planning and Cooking for Large Numbers

and fry in deep fat. If desired, one gallon of cooked potatoes may be substituted for the rice, in which case the water also would be omitted. Number of servings 50 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ **MEAT LOAF ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Hamburger | |30 lb. | | | Salt |3/4 c. | | | | Bread crumbs |4 qt. | | | | Eggs, whole |6 | | | | Egg yolks |10 | | | | Milk |3 qt. | | | | Onions | |1 lb. | | | ----------------------+---------+-------+--------+---------+---------- Mix the salt, bread crumbs and onions with the meat. Beat the eggs slightly and add to the milk. Combine with the meat and mix thoroughly. Weigh out into loaf pans which have been well greased. Be careful to press the meat well into the corners of the pan and avoid having the center of the meat higher than the edges. Bake in a medium hot oven until the meat is done. This makes nine five-pound loaves, cutting twenty-four slices each. Number of servings 216 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ **MEAT LOAF WITH TOMATO AND CELERY ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Meat, ground | |20 lb. | | | Crumbs |5 qt. | | | | Milk |3 qt. | | | | Tomatoes |3 qt. | | | | Celery, chopped |2 qt. | | | | Eggs |10 | | | | Salt |1/3 c. | | | | Onions | |1/2 lb.| | | ----------------------+---------+-------+--------+---------+---------- Add the crumbs, tomatoes, chopped celery, salt and onions to the meat and mix well. Beat the eggs slightly, add the milk and mix with the meat. Weigh out into well-greased loaf pans and bake in a medium oven. In order to make the loaves uniform be careful to press the meat well into the corners of the pans and avoid having the center of the loaf higher than the sides. One pound of