Quantity Cookery: Menu Planning and Cooking for Large Numbers

| | | Molasses |1/4 c. | | | | Corn syrup |1 c. | | | | ---------------------+--------+---------+--------+---------+---------- Soak the lima beans in water over night. Drain and cook them in the six quarts of boiling salted water until almost tender. Add the remaining ingredients to the beans and pour into baking pans. Bake in a medium oven until the beans are tender and brown. The green peppers may be reserved and used as a garnish on top of the baking pans as they come out of the oven, if desired. Number of servings 150 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ STRING BEANS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- String beans, #10 can |1 | | | | Bacon drippings |1/2 c. | | | | Salt |2 tbsp. | | | | Paprika |1 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Open the can of beans and unless there is an excess of liquid do not drain. Add the seasonings and heat. Number of servings 26 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ BUTTERED BEETS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Beets | |8 lb. | | | Butter substitute |1 c. | | | | Salt |1/8 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash the beets and steam or boil until tender. Remove the skin, cube or slice, reheat, salt and pour the fat over them. Number of servings 36-54 Amount in one serving 1/3-1/2 c. Calories in one serving______ Cost of one serving______ CABBAGE IN VINEGAR ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cabbage | |8 lb. | | | Butter substitute |1/2 c. | | | | Vinegar |1 c. | | | | Salt |1/4 c. | | | | Paprika |1 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Remove the outer leaves of the cabbage and cut in eighths. Cook the cabbage in boiling salted water until tender. Avoid over-cooking to keep the cabbage from discoloring and from becoming strong in flavor. Drain off the water and add