Quantity Cookery: Menu Planning and Cooking for Large Numbers

serving 2/3 c. Calories in one serving______ Cost of one serving______ PARSLEY BUTTERED POTATOES ---------------------+--------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+--------+---------+--------+---------+---------- Potatoes, pared | |30 lb. | | | Parsley, chopped |2-2/3 c.| | | | Salt |1/4 c. | | | | Butter substitute | |1-1/3 lb.| | | ---------------------+--------+---------+--------+---------+---------- Steam or boil the potatoes until tender. When done, put the potatoes into a shallow kettle, pour the butter substitute and salt over them and sprinkle them with parsley. Shake the kettle vigorously to get the potatoes covered with the fat and parsley. This may be accomplished more easily if only a few potatoes are prepared at a time. Number of servings 90 Amount in one serving 1/3 lb. Calories in one serving______ Cost of one serving______ **SCALLOPED POTATOES ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Potatoes, steamed, | | | | | sliced |4 gal. | | | | White sauce |1-1/2 gal.| | | | Onion, grated | |1/2 lb.| | | Salt |1/2 to | | | | | 3/4 c. | | | | Crumbs |2 c. | | | | Butter substitute |1/2 c. | | | | ---------------------+----------+-------+--------+---------+---------- Grease a scalloping pan. Cover with a layer of potatoes, then with white sauce to which the onion and salt have been added. Add another layer of potato and white sauce and cover with buttered crumbs. Bake until brown. Number of servings 96 Amount in one serving 2/3 c. Calories in one serving______ Cost of one serving______ STUFFED BAKED POTATOES ---------------------+--------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+--------+---------+--------+---------+---------- Potatoes |12 |4-3/4 lb.| | | Butter substitute |1/8 c. | | | | Salt |2 tbsp. | | | | Egg whites |3 | | | | Milk |1 c. | | | | Paprika |1/4 tsp.| | | | Chopped pimento |1/8 c. | | | | Chopped parsley |1/4 c. | | | | ---------------------+--------+---------+--------+---------+---------- Bake smooth, medium-sized potatoes until done. Remove them from the oven, and inserting a knife, cut a cap from side. Scoop out the inside of the potatoes,