Quantity Cookery: Menu Planning and Cooking for Large Numbers

|AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST -----------------------+---------+------+--------+---------+---------- Peas |2 qt. | | | | Cooked beets, diced or | | | | | cooked carrots, diced|2 qt. | | | | Celery, cut fine |2 qt. | | | | French dressing |1 qt. | | | | -----------------------+---------+------+--------+---------+---------- Dice the beets or carrots very fine. Drain the peas. Marinate the vegetables in three separate containers. Do not mix them together. Heap on a lettuce leaf using two tablespoons of each vegetable and keeping each mound distinct. Number of servings 64 Amount in one serving 2 tbsp. of each vegetable Calories in one serving______ Cost of one serving______ **POTATO SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Boiled potatoes |10 qt. | | | | Celery |2 qt. | | | | Salt |1/4 c. | | | | Paprika |1 tsp. | | | | French dressing |1 qt. | | | | Chopped parsley |1 c. | | | | Pimentos, 15 oz. can |1 | | | | Onions |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Dice the potatoes and add the French dressing to marinate. Cut the celery fine, chop the pimento and onion and add to the marinated potatoes with remaining ingredients. Serve on a lettuce leaf. Number of servings 120 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ TOMATO JELLY SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tomatoes |3 qt. | | | | Cloves |1/8 c. | | | | Bay leaves |10 | | | | Salt |1 tsp. | | | | Soda |1/4 tsp. | | | | Cayenne |1/8 tsp. | | | | Gelatin |6 tbsp. | | | | Cold water |1 c. | | | | ----------------------+----------+------+--------+---------+---------- Cook the tomatoes with the seasonings and add to the gelatin which has been softened in the cup of cold water. Strain and pour into molds. Let set and serve on lettuce with mayonnaise. Number of servings 25 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ VEGETABLE GELATIN