Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

NOODLE SOUP

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Eggs	3
Flour	2 c.
Salt	2 tsp.
Stock	4 gal.
Onions		1 lb.
Salt	⅔ c.
Celery salt	¼ c.

To make the noodles, beat the eggs lightly and add the flour and salt. This makes a very stiff mixture. Put the mixture on a board and roll as thin as possible. Sprinkle the dough with flour and roll it into a tight roll. From this, slice the noodles. Shake out and let dry. Heat the stock to boiling, add the seasonings and the noodles and cook until done. Noodles may be made up and kept for some time in the refrigerator.

Number of servings 96
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

TOMATO RICE SOUP

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Stock	5 gal.
Green peppers	10
Onions		½ lb.
Tomatoes	1 gal.
Rice	2½ c.
Carrots, finely diced	1½ c.
Flour	3 c.
Salt	⅓ c.
Butter substitute	1½ c.

Chop the onions, carrots and green peppers and add to the boiling salted stock and tomatoes. Add the rice and cook until the rice is tender. Melt the fat, stir in the flour and add to the hot liquid to thicken.

Number of servings 115
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

[**]VEGETABLE SOUP

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Stock	1½ gal.
Tomatoes, #10 cans	2
Bay leaves	3
Water	1½ gal.
Carrots, diced	1 pt.
Celery, diced	1 qt.
Onions		1 lb.
Rice	1 c.
Salt	¼ c.