Quantity Cookery: Menu Planning and Cooking for Large Numbers

of one serving______ CREAMED CARROTS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Carrots | |10 lb.| | | Salt |1/2 c. | | | | Water |5 qt. | | | | White sauce |1 gal. | | | | Butter substitute |2/3 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash, scrape or pare, and dice the carrots. Cook in boiling water until tender. Drain and mix with the white sauce and butter substitute. Number of servings 60 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CREAMED CELERY ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Celery, chopped |5 qt. | | | | Salt |6 tbsp. | | | | Cream sauce |2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Wash and clean the celery and cut in three-fourths inch lengths. Cook in boiling salted water until tender. Avoid over-cooking, to prevent the discoloration of the celery. When tender, drain, and combine with the white sauce. Number of servings 50 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ CORN PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Corn, #2 cans |4 | | | | Sugar |2 tbsp. | | | | Bread crumbs |2 c. | | | | Salt |1 tbsp. | | | | Eggs |8 | | | | Milk |2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Scald the milk and add to the corn, sugar, salt, bread crumbs and well-beaten egg. Pour the mixture into individual ramekins or a baking pan. Place in a pan of water and bake in a medium oven until the custard has set. Serve hot. Number of servings 54 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ CORN WITH GREEN PEPPERS AND PIMENTOS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Corn, #2 cans |20 | | | | Butter substitute | |1 lb. | | | Salt |6 tbsp. | | | | Pimento, chopped |2 c. | | | | Green peppers, chopped|2 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the corn, butter