Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Rib roast		50 lb.
Salt	⅔ c.
Water	1½ to 2 gal .
Flour	3-4 c.

Place the meat in a roasting pan and sear in a hot oven. When brown, add the salt and water and continue the roasting. Baste or turn as is necessary. Mix the flour to a paste with water and use in making the gravy.

Number of servings 125
Amount in one serving ⅖ lb.
Calories in one serving______
Cost of one serving______

SWISS STEAK

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Round steak, 1 in. thick		20 lb.
Flour	2½ c.
Salt	¼ c.
Water	1½ gal.

Trim the steak. Mix the flour and salt and pound into the steak. Sear the steak in a pan on the top of the stove, put into a roasting pan, cover with water and cook slowly for from three to four hours.

Number of servings 45
Amount in one serving ⅖ lb.
Calories in one serving______
Cost of one serving______

WEINERS

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Weiners		10 lb.

Wash the weiners and cut the links apart. Put them in boiling water and cook until they swell and start to burst. Drain and serve.