Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Chicken meat, cubed		5 lb.
Rice	3 c.
Chicken	3 qt.
Parsley	1 tbsp.
Lemon juice	1 tbsp.
Celery salt	1 tsp.
Paprika	1 tsp.
Salt	¼ c.
Onion juice	2 tbsp.
Flour	1½ c.
Chicken stock	1 qt.
Eggs	8
Milk	1 c.
Crumbs, sifted	2 qt.

Wash the rice and add to the boiling chicken stock to which has been added all of the seasonings. Make a thick white sauce, using the one quart of the chicken stock and the flour. Combine with the rice, white sauce, and add the cubed chicken meat and cool. Form the mixture into croquettes, dip into sifted crumbs, then into a dipping mixture made of the eggs and milk and then in crumbs and fry in deep fat.

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

ROAST LAMB

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

Wash the lamb, put in a roasting pan and sear in a hot oven. When brown, add the salt and water and continue the roasting. Mix the flour to a paste with water and use in making the gravy.

Number of servings 125-150
Amount in one serving ⅓ to ⅖ lb.
Calories in one serving______
Cost of one serving______

BAKED HAM

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Hams, 15 lbs. each	3	45 lb.
Sugar	6 c.
Vinegar	4 c.
Cloves, whole	¼ c.
Crumbs	1 c.

Put the hams in a kettle, cover with water and bring to a boil. Simmer for three to four hours or until they are done. When tender remove from water, peel off the skin and place in a baking pan. Stick the cloves into the hams and pour over them a syrup made of the vinegar and brown sugar. Sprinkle them with crumbs and brown in a hot oven.