Quantity Cookery: Menu Planning and Cooking for Large Numbers

Cost of one serving______ WEINERS ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Weiners | |10 lb. | | | ----------------------+---------+-------+--------+---------+---------- Wash the weiners and cut the links apart. Put them in boiling water and cook until they swell and start to burst. Drain and serve. Number of servings 40-42 Amount in one serving 2 Calories in one serving______ Cost of one serving______ CHICKEN AND BISCUIT ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cooked chicken meat, | | | | | cubed | |12 lb.| | | Onion | | 1 lb.| | | Salt |2/3 c. | | | | Celery salt |1/4 c. | | | | Stock |4 gal. | | | | Flour |3 qt. | | | | Biscuit recipe (see |5/6 of | | | | page 124) | recipe | | | | ----------------------+----------+------+--------+---------+---------- Heat the stock and season with the onion, salt and celery salt. Thicken with the flour mixed to a paste with some of the cold stock which has been reserved. Add the chicken meat, and serve with baking-powder biscuits or on toast. _In ordering chicken_ for the above recipe, _three and a half to four pounds of chicken, New York dressed, must be ordered for every pound of cooked chicken meat which is desired_. In cooking chicken care should be taken to cool the chicken and stock as quickly as possible and then put into the refrigerator. The chicken should be cooled out of the stock. From fifty pounds of chicken, New York dressed, approximately five gallons of stock may be obtained. Number of servings 150 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CHICKEN À LA KING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Chicken fat |3 c. | | | | Flour |1-1/2 qt. | | | | Chicken stock |2 gal. | | | | Onions, chopped |1/4 c. | | | | Milk |1/2 gal. | | | | Salt |1/3 to | | | | | 1/2 c.| | | | Cooked chicken meat, | | | |