Quantity Cookery: Menu Planning and Cooking for Large Numbers

48 Amount in one serving 1/6 lb. liver and 1 slice bacon Calories in one serving______ Cost of one serving______ TONGUE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tongue, fresh | |20 lb.| | | Water |2 gal. | | | | Salt |1 c. | | | | Vinegar |2 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash the tongues thoroughly. Put in a kettle and cover with boiling water to which the salt and vinegar have been added. Cook below the boiling point until the tongues are tender. Remove the outer skin of the tongue. Slice thin and serve with mustard sauce. Number of servings 60 Amount in one serving 1/3 lb. Calories in one serving______ Cost of one serving______ FISH CODFISH BALLS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Boneless cod | |2 lb. | | | Eggs |30 | | | | Potatoes, raw, diced | |10 lb.| | | Butter substitute |3/4 c. | | | | Paprika |2/3 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Shred the codfish and add to the potatoes and cook in boiling water until the potatoes are tender. Drain thoroughly, add the beaten eggs, butter substitute, paprika and mash until smooth. Fry the codfish mixture in deep fat, using an eight-to-the-quart size ice-cream dipper to keep the servings uniform. Since this mixture contains a large number of eggs, the balls do not require dipping in eggs and crumbs. Number of servings 65 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ FRIED HALIBUT ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Halibut | |20 lb.| | | Salt | 2/3 c. | | | | Crumbs | 5 c. | | | | Eggs | 5 | | | | Milk | 3/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Cut the fish in pieces for serving and dip in a mixture made of the milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan and cook in a medium oven until the fish is tender. Number of servings 50 Amount in one serving 2/3