Quantity Cookery: Menu Planning and Cooking for Large Numbers

substitute, salt, pimento, green pepper and heat. Number of servings 144 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ **SCALLOPED CORN ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Milk |2 qt. | | | | Butter substitute |1/2 c. | | | | Onion, grated | |1/8 lb.| | | Salt |1 tbsp. | | | | Broken bread |4 qt. | | | | Broken crackers |2 qt. | | | | Corn, #2 cans |3 | | | | ---------------------+----------+-------+--------+---------+---------- Heat the milk, butter substitute and onion. Add the salt and pour over the crackers and bread. Cover a greased baking pan with the bread and cracker mixture, then with a layer of corn, and finally a layer of the crackers and bread. Bake in a hot oven until brown. Number of servings 46 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ **SUCCOTASH ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Lima beans |1-1/2 qt. | | | | Corn, #2 cans |8 | | | | Butter substitute |1 c. | | | | Salt |1/4 c. | | | | Onion, grated |2 tbsp. | | | | Paprika |1/2 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Soak the beans over night in cold water to cover. Drain, cover with boiling water and cook until tender. Mix the beans with the corn, which has been heated, add the seasonings and butter substitute. Number of servings 70 Amount in one serving between 1/3 and 1/2 c. Calories in one serving______ Cost of one serving______ FRIED EGGPLANT ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Eggplant | |14 lb.| | | Water |2 gal. | | | | Salt |6 c. | | | | Eggs |8 | | | | Milk |1 c. | | | | Crumbs, sifted |1 qt. | | | | ----------------------+----------+------+--------+---------+---------- Cut the eggplant in thin slices and pare. Soak it in the strong salt water about two hours. Make a dipping mixture by beating the eggs and milk together. Dip the