Chop the onion and add to one half of a #10 can of spinach and cook until the onions are tender. Scald the milk. Melt the fat and add the flour. When thoroughly mixed add to the hot milk, stirring constantly. When the spinach is seasoned, drain, rubbing lightly through a purée sieve until you obtain one cup of spinach juice. Add the spinach juice to the thickened milk and season.
Number of servings 35
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______
CREAM OF TOMATO SOUP
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Tomatoes | 1 gal. | ||||
| Bay leaves | 2 | ||||
| Onion | ¼ lb. | ||||
| Sugar | ⅜ c. | ||||
| Soda | 2 tsp. | ||||
| Butter substitute | ½ c. | ||||
| Flour | 1 c. | ||||
| Milk | 1 gal. | ||||
| Salt | 2 tbsp. |
Cook the tomatoes with the bay leaves and onion. Rub through a purée sieve and add the sugar and soda. Melt fat, stir in the flour and add hot milk to make a white sauce. Combine purée and white sauce by pouring purée into white sauce. Add salt just before serving.
Number of servings 36
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______
OYSTER STEW
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Milk | 4 gal. | ||||
| Oysters | 1 gal. | ||||
| Salt | ¼ c. | ||||
| Paprika | 1 tsp. | ||||
| Butter substitute | 1 lb. |
Scald the milk and add the butter substitute, paprika and oysters. Cook until the edges of the oysters begin to curl. Add the salt just before serving. If the soup must stand some time before all is used, the oysters should be combined with the milk only as needed.
Number of servings 64
Amount of one serving 1 c.
Calories in one serving______
Cost of one serving______