Quantity Cookery: Menu Planning and Cooking for Large Numbers

| Fat |1-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Add the seasonings to the boiling stock and tomato and cook until soft. Melt the fat, stir in the flour and make a paste with the hot liquid and add to the remainder of the liquid. Strain to remove the chopped vegetables. Number of servings 192 Amount of one serving 2 tbsp. Calories in one serving______ Cost of one serving______ WHITE SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk |2 gal. | | | | Flour |4 c. | | | | Egg yolks |3 | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Scald the milk, reserving sufficient cold milk to make a paste with the flour. Add the paste to the hot milk, stirring constantly. When thickened add the egg yolks and salt. Total volume 2 gal. Total calories Total cost VEGETABLES CREAMED ASPARAGUS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Asparagus, 15 oz. can |10 | | | | White sauce |1 gal. | | | | Butter substitute |1/4 c. | | | | Salt |3 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Make a white sauce, using the liquor from the asparagus as part of the liquid. Heat the asparagus with the salt and butter substitute and add to the white sauce. Number of servings 58 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CREAMED FRESH ASPARAGUS ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Asparagus | |9 lb. | | | Butter substitute | |3/8 lb.| | | Salt |3 tbsp. | | | | White sauce |4-1/2 qt.| | | | ----------------------+---------+-------+--------+---------+---------- Wash the asparagus and cut in two-inch pieces. Cook in boiling water until tender and drain. Combine with the white sauce, salt and butter substitute. Number of servings 50 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ FRESH ASPARAGUS ON TOAST ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Asparagus | |12 lb.| | | Salt |1/2 c. | | | | Butter substitute | |2 lb. |