Quantity Cookery: Menu Planning and Cooking for Large Numbers

add the milk, salt and ham. Melt the fat in a skillet or kettle, pour in the egg mixture, and cook at a low temperature. Number of servings 48 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ MEAT SAUCES MUSTARD SAUCE ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Sugar |2 tbsp. | | | | Salt |2 tsp. | | | | Paprika |1 tsp. | | | | Vinegar |1/2 c. | | | | Oil |1 c. | | | | Mustard | |1/4 lb.| | | Mayonnaise dressing |3-1/2 c. | | | | ----------------------+---------+-------+--------+---------+---------- Mix the sugar, paprika, salt and mustard with the vinegar. Add the oil gradually, stirring well. Combine with the mayonnaise. This is a very strong flavored sauce and only a small amount is necessary for a serving. This makes five and a quarter cups of sauce. Number of servings 250 Amount in one serving 1 tsp. Calories in one serving______ Cost of one serving______ TARTARE SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Mayonnaise |1 qt. | | | | or | | | | | (Cooked salad dressing|1 qt.) | | | | Pickles, chopped |1 c. | | | | Onions, chopped |2 tbsp. | | | | Parsley, chopped |2 tbsp. | | | | Vinegar |1 c. | | | | ----------------------+----------+------+--------+---------+---------- Chop the pickles, onions and parsley and add to the dressing. Thin with the vinegar. This makes five and a half cups of sauce. Number of servings 90 Amount in one serving 1 tbsp. Calories in one serving______ Cost of one serving______ TOMATO SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tomatoes, #10 can |1 | | | | Stock, meat stock |1 gal. | | | | Celery salt |2 tbsp. | | | | Carrots, chopped |1/2 c. | | | | Onion |1/4 c. | | | | Bay leaf |4 | | | | Parsley, chopped |1/4 c. | | | | Flour |3 c. | | | | Salt |3 tbsp. | | |