Quantity Cookery: Menu Planning and Cooking for Large Numbers

orange juice, lemon juice and water and cook in a double boiler or steamer until thick. This amount will make three and three fourths cups of filling and will fill twenty-five sandwiches, using two full slices of bread. Number of servings 25 Amount in one serving 1/6 c. Calories in one serving______ Cost of one serving______ **HAM SANDWICH FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Ham, boiled or baked | |3 lb. | | | (left-over) | | | | | Pickles, chopped |2 c. | | | | Bread crumbs, sifted |3 c. | | | | Mayonnaise |3 c. | | | | ----------------------+----------+------+--------+---------+---------- Chop the ham and pickles and mix with the bread crumbs and mayonnaise. This amount will make three quarts. One cup of mixture will fill six sandwiches, using two full slices of bread for each sandwich. From a one-pound loaf, sixteen sandwich slices may be obtained. Number of servings 72 Amount in one serving 1/6 c. Calories in one serving______ Cost of one serving______ SALADS CABBAGE SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cabbage | |8 lb. | | | Pimentos, chopped |1 c. | | | | Pickles, chopped |3 c. | | | | Green peppers, chopped|1 c. | | | | Boiled dressing |1-1/2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Shred the cabbage and let soak in cold water one hour or more. Drain off the water and mix cabbage with the other ingredients. Number of servings 108 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ CARROT AND RAISIN SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Carrots | |4 lb. | | | Raisins |2-1/2 qt. | | | | Salad dressing, | | | | | mayonnaise |1 qt. | | | | ----------------------+----------+------+--------+---------+---------- Wash, pare or scrape the carrots and chop until fine. Add the raisins and salad dressing to the carrots and mix. Serve on lettuce. Number of servings 54 Amount of one serving 1/3 c. Calories in one serving______ Cost of one serving______ **COMBINATION VEGETABLE SALAD -----------------------+---------+------+--------+---------+---------- INGREDIENTS