Quantity Cookery: Menu Planning and Cooking for Large Numbers

lb. Calories in one serving______ Cost of one serving______ PORK CHOPS WITH DRESSING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Pork chops | |20 lb.| | | Broken bread |2-1/2 gal.| | | | Onion | |10 oz.| | | Butter substitute |1-1/4 c. | | | | Salt |1/4 c. | | | | Hot water to moisten | | | | | ----------------------+----------+------+--------+---------+---------- Place the pork chops in a well-greased baking pan. Sprinkle with salt, and in the center of each put a quarter of a cup of dressing. Bake in a medium hot oven until the pork is well cooked. To make the dressing, melt the fat and add to it the finely chopped onions. When brown pour over the broken bread. Add the salt and hot water sufficient to moisten. Avoid getting the dressing too wet. Number of servings 80 Amount in one serving 1/4 lb. and 1/4 c. dressing Calories in one serving______ Cost of one serving______ ROAST PORK ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Loin of pork | |50 lb.| | | Salt |3/8 c. | | | | Water |2-1/2 to | | | | Onions | 3 gal. |1 lb. | | | Flour |5 to 6 c. | | | | ----------------------+----------+------+--------+---------+---------- Put the pork in a roasting pan in a hot oven and cook until well seared and brown. Add the salt and water and continue cooking, turning the meat or basting as is necessary. When the meat is almost tender add the chopped onions to the stock to flavor. When tender remove the meat from the pan and thicken the stock on top of the stove with the flour mixed to a thin paste with water. The gravy must be strained to remove the chopped onion. Number of servings 125 Amount in one serving 2/5 lb. Calories in one serving______ Cost of one serving______ SAUSAGE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sausage | |10 lb.| | | Bread crumbs |3 c. | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the sausage, bread