Quantity Cookery: Menu Planning and Cooking for Large Numbers

to add it to the white sauce until just before combining with the peas, to avoid curdling. Number of servings 84 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ BROWNED POTATOES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Potatoes, pared | |30 lb.| | | Salt |1/4 c. | | | | Fat |1 qt. | | | | Stock |2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Steam or boil the potatoes until almost done. Place the partially cooked potatoes in a roasting pan and pour the fat and hot salted stock over them. Bake in a hot oven until the potatoes are brown, basting or turning as is necessary. Number of servings 90 Amount in one serving 1/3 lb. Calories in one serving______ Cost of one serving______ STEAMED POTATOES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Potatoes, after paring| |15 lb.| | | White sauce |3 qt. | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Steam or boil the potatoes until tender. Drain and add the white sauce. If steamed, the salt may be sprinkled on the top of the potatoes. If boiled, add the salt to the boiling water. Number of servings 66 Amount in one serving 2/3 c. Calories in one serving______ Cost of one serving______ FRENCH FRIED POTATOES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Potatoes, after paring| |10 lb.| | | Salt |1/8 c. | | | | ----------------------+----------+------+--------+---------+---------- Cut the potatoes. Dry on a cloth. Put in a basket and fry in deep fat until brown. Drain and empty on to a brown paper and sprinkle with salt. Number of servings 30 Amount in one serving 1 c. Calories in one serving______ Cost of one serving______ MASHED POTATOES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Potatoes, pared | |15 lb.| | | Milk, scalded |1-1/2 qt. | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Steam or boil the potatoes until done. Mash thoroughly and add the scalded milk and salt. Beat until light. Number of servings 66 Amount in one