Quantity Cookery: Menu Planning and Cooking for Large Numbers

the butter substitute, vinegar and paprika. Number of servings 48 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ BUTTERED CABBAGE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cabbage | |8 lb. | | | Butter substitute | |1 lb. | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Remove the outer leaves of the cabbage and cut the heads in eighths. Cook in boiling salted water until tender. Avoid over-cooking, to prevent the cabbage from discoloring and from developing a strong flavor. Drain off the water and add the butter substitute. Number of servings 48 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CREAMED CABBAGE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cabbage | |8 lb. | | | White sauce |3 qt. | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash the cabbage and cut into eighths. Do not shred. Cook in boiling salted water until tender. Drain and cover with the white sauce. Number of servings 48 Amount of one serving 1/2 c. Calories in one serving______ Cost of one serving______ BUTTERED CARROTS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Carrots, diced |2 gal. | | | | Salt |1/4 c. | | | | Butter substitute |1 c. | | | | ----------------------+----------+------+--------+---------+---------- Pare and dice the carrots. Cook in boiling salted water to cover until tender. Add the butter substitute and serve. Number of servings 56 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ BUTTERED CARROTS AND PEAS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Carrots, diced |1 gal. | | | | Peas, #2 cans |5 | | | | Butter substitute |3/4 c. | | | | Salt |3 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Cook the diced carrots in boiling salted water until tender. Drain and combine with the peas which have been heated in their own liquid, the butter substitute and the salt. Number of servings 52 Amount in one serving 1/2 c. Calories in one serving______ Cost