Quantity Cookery: Menu Planning and Cooking for Large Numbers

Make a white sauce, using the liquor from the asparagus as part of the liquid. Heat the asparagus with the salt and butter substitute and add to the white sauce.

Number of servings 58
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CREAMED FRESH ASPARAGUS

Wash the asparagus and cut in two-inch pieces. Cook in boiling water until tender and drain. Combine with the white sauce, salt and butter substitute.

Number of servings 50
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

FRESH ASPARAGUS ON TOAST

Wash the asparagus. Do not break the stalks except when they are very long. Tie in bundles and put in a kettle of boiling salted water to cook, so placing the bundles that the tops stand out of water. The steam from the boiling water will serve to cook the tops. When the asparagus is tender, drain. Place the stalks on a slice of toast and moisten the toast with one tablespoon of hot water and two tablespoons of melted fat. The number of stalks of asparagus will be determined by the size and length of the individual stalks. From twelve pounds, sixty servings should be obtained.

Number of servings 60
Amount in one serving 1 slice of toast with asparagus
Calories in one serving______
Cost of one serving______

BAKED BEANS

Soak the beans twelve hours or more. Add the soda and boil until almost tender. Drain, add the seasonings, the fat and three quarts of water and bake in a medium oven until the beans are tender and well browned.

Number of servings 75
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

LIMA BEANS WITH GREEN PEPPERS AND PIMENTOS

Soak the lima beans in water over night. Drain and cook them in the six quarts of boiling salted water until almost tender. Add the remaining ingredients to the beans and pour into baking pans. Bake in a medium oven until the beans are tender and brown. The green peppers may be reserved and used as a garnish on top of the baking pans as they come out of the oven, if desired.

Number of servings 150
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

STRING BEANS

Open the can of beans and unless there is an excess of liquid do not drain. Add the seasonings and heat.

Number of servings 26
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

BUTTERED BEETS

Wash the beets and steam or boil until tender. Remove the skin, cube or slice, reheat, salt and pour the fat over them.

Number of servings 36-54
Amount in one serving ⅓-½ c.
Calories in one serving______
Cost of one serving______

CABBAGE IN VINEGAR

Remove the outer leaves of the cabbage and cut in eighths. Cook the cabbage in boiling salted water until tender. Avoid over-cooking to keep the cabbage from discoloring and from becoming strong in flavor. Drain off the water and add the butter substitute, vinegar and paprika.

Number of servings 48
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

BUTTERED CABBAGE

Remove the outer leaves of the cabbage and cut the heads in eighths. Cook in boiling salted water until tender. Avoid over-cooking, to prevent the cabbage from discoloring and from developing a strong flavor. Drain off the water and add the butter substitute.

Number of servings 48
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CREAMED CABBAGE

Wash the cabbage and cut into eighths. Do not shred. Cook in boiling salted water until tender. Drain and cover with the white sauce.

Number of servings 48
Amount of one serving ½ c.
Calories in one serving______
Cost of one serving______

BUTTERED CARROTS

Pare and dice the carrots. Cook in boiling salted water to cover until tender. Add the butter substitute and serve.

Number of servings 56
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

BUTTERED CARROTS AND PEAS

Cook the diced carrots in boiling salted water until tender. Drain and combine with the peas which have been heated in their own liquid, the butter substitute and the salt.

Number of servings 52
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CREAMED CARROTS

Wash, scrape or pare, and dice the carrots. Cook in boiling water until tender. Drain and mix with the white sauce and butter substitute.

Number of servings 60
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CREAMED CELERY

Wash and clean the celery and cut in three-fourths inch lengths. Cook in boiling salted water until tender. Avoid over-cooking, to prevent the discoloration of the celery. When tender, drain, and combine with the white sauce.

Number of servings 50
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

CORN PUDDING

Scald the milk and add to the corn, sugar, salt, bread crumbs and well-beaten egg. Pour the mixture into individual ramekins or a baking pan. Place in a pan of water and bake in a medium oven until the custard has set. Serve hot.

Number of servings 54
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

CORN WITH GREEN PEPPERS AND PIMENTOS

Mix the corn, butter substitute, salt, pimento, green pepper and heat.

Number of servings 144
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

**SCALLOPED CORN

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 ½ c.
Calories in one serving______
Cost of one serving______

**SUCCOTASH

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 ⅓ and ½ c.
Calories in one serving______
Cost of one serving______

FRIED EGGPLANT

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 eggplant in this mixture and then in the crumbs and fry in deep fat.

Number of servings 56
Amount in one serving 2-3 slices
Calories in one serving______
Cost of one serving______

BUTTERED ONIONS

Peel the outer skins from the onions and cook in the boiling salted water until tender. Drain and add the butter substitute and paprika.

Number of servings 24
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CREAMED ONIONS

Peel the outer skins from the onions and cook in the boiling salted water until tender. Drain and add to the white sauce.

Number of servings 40
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

BUTTERED PEAS

Open the peas and unless there is an excess of liquid do not drain. Add the seasonings and heat.

Number of servings 60
Amount in one serving between ⅓ and ½ c.
Calories in one serving______
Cost of one serving______

CREAMED PEAS

Open the peas and drain, reserving the juice to use as part of the liquid in making the white sauce. When using the juice of the peas, care should be taken not 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 ½ c.
Calories in one serving______
Cost of one serving______

BROWNED POTATOES

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 ⅓ lb.
Calories in one serving______
Cost of one serving______

STEAMED POTATOES

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 ⅔ c.
Calories in one serving______
Cost of one serving______

FRENCH FRIED POTATOES

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

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 serving ⅔ c.
Calories in one serving______
Cost of one serving______

PARSLEY BUTTERED POTATOES

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 ⅓ lb.
Calories in one serving______
Cost of one serving______

**SCALLOPED POTATOES

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 ⅔ c.
Calories in one serving______
Cost of one serving______

STUFFED BAKED POTATOES

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, mash or run through a ricer and add the milk, seasonings, fat, chopped pimento and parsley. Lastly, fold in the beaten egg whites. Fill the potato shells with the seasoned mixture and brown in a hot oven.

Number of servings 12
Amount in one serving 1
Calories in one serving______
Cost of one serving______

GLAZED SWEET POTATOES

Steam and peel the potatoes. If a vegetable parer is available, the potatoes may be put through the machine before steaming. When done, put in shallow baking pans and pour a syrup made of the sugar, water and melted fat over them. Brown in a hot oven.

Number of servings 100
Amount in one serving ½ lb.
Calories in one serving______
Cost of one serving______

RICE CROQUETTES

Cook the rice in the milk and water until tender. Remove from fire and add well-beaten eggs, salt and butter substitute. Turn into shallow pans to cool. Mold and dip in egg and milk mixture, then in crumbs and fry in deep fat. If desired the dipping mixture and crumbs may be omitted and the mixture molded with an ice-cream dipper and dropped at once into the hot fat. Serve with jelly, jam or syrup.

Number of servings 65
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

MASHED RUTABAGAS

Pare the rutabagas, steam until tender and mash. Season with the butter or butter substitute, and salt.

Number of servings 60
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

SPINACH AND EGG

Add the salt and vinegar to the spinach and heat. Hard cook the eggs and slice them. When the spinach is hot spread in steam table or scalloping pans, and arrange the sliced, hard-cooked eggs in rows on top of the spinach. Sliced lemon may be used in place of the egg.

Number of servings 50
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

**SCALLOPED TOMATOES

Add the onion, sugar and salt to the tomatoes and heat. Pour over the broken bread, which has been put in the bottom of a baking pan. Cover with buttered crumbs and brown in the oven.

Number of servings 56
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

**STEWED TOMATOES

Heat the tomatoes with the seasonings. Add the broken bread just before serving.

Number of servings 65
Amount in one serving, between ⅓ and ½ c.
Calories in one serving______
Cost of one serving______

BREADS

BAKING-POWDER BISCUITS

Mix and sift the dry ingredients. Rub in the shortening lightly with the tips of the fingers. Add the milk gradually, mixing to a soft dough. The amount of milk may vary, due to differences in the flour. Put the dough on to a floured board and roll three quarters of an inch in thickness. To obtain one hundred and eighty biscuits, use a cutter two and one half inches in diameter.

Number of servings 90
Amount in one serving 2
Calories in one serving______
Cost of one serving______

BAKING-POWDER CINNAMON ROLLS

Make a baking-powder biscuit dough. Roll to one third of an inch thickness, making the dough rectangular in shape. Mix the cinnamon and sugar and spread over the rolled dough. Sprinkle with the raisins, dot with the fat and, starting with the longer side, roll up the dough. Cut off rolls half an inch in thickness and bake in a hot oven. These rolls may be improved by adding a teaspoon of boiled frosting to the top of each before serving.

Number of servings 120
Amount in one serving 1 roll
Calories in one serving______
Cost of one serving______

**BACON MUFFINS

Mix the dry ingredients and the liquid ingredients separately. Combine by adding the liquid to the dry. Add the fat and bacon pieces last. Bake in well-greased muffin pans.

Number of servings 96
Amount in one serving ¼ c. batter
Calories in one serving______
Cost of one serving______

CORN-MEAL MUFFINS

Mix the dry ingredients. Beat the eggs and add to the milk. Combine the dry and liquid ingredients. Add the melted fat. Put in well-greased muffin tins and bake in a hot oven. This may be baked in sheets as corn bread.

Number of servings 96
Amount in one serving ⅓ c. batter
Calories in one serving______
Cost of one serving______

**CRUMB MUFFINS