Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

CREAM OF LIMA BEAN SOUP

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Butter substitute	¾ c.
Flour	1½ c.
Milk	6 qt.
Salt	2 tbsp.
Lima beans, cooked	4 qt.
Grated onion or
chives	¼ c.
Chopped parsley	¼ c.

Cook the lima beans with the onion until soft and rub through a purée sieve. Melt the fat, stir in the flour and add hot milk to make a white sauce. Combine the purée and white sauce and add the salt just before serving.

Number of servings 50
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

CREAM OF PEA SOUP

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Peas	2 qt.
Onion		⅜ lb.
Bay leaf	1 leaf
Milk	6 qt.
Butter substitute	½ c.
Flour	1 c.
Salt	3 tbsp.

Cook the peas, together with their juice from the cans, and the onion and bay leaf until the peas are soft. Rub through a purée sieve. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine purée with white sauce. Add salt just before serving.

Number of servings 38
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

CREAM OF SPINACH SOUP

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Spinach Juice	1 c.
Onion		⅜ lb.
Milk	6 qt.
Butter substitute		¼ lb.
Flour	1 c.
Salt	1 tbsp.