Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

CODFISH BALLS

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Boneless cod		2 lb.
Eggs	30
Potatoes, raw, diced		10 lb.
Butter substitute	¾ c.
Paprika	⅔ tsp.

Shred the codfish and add to the potatoes and cook in boiling water until the potatoes are tender. Drain thoroughly, add the beaten eggs, butter substitute, paprika and mash until smooth. Fry the codfish mixture in deep fat, using an eight-to-the-quart size ice-cream dipper to keep the servings uniform. Since this mixture contains a large number of eggs, the balls do not require dipping in eggs and crumbs.

Number of servings 65
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

FRIED HALIBUT

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Halibut		20 lb.
Salt	⅔ c.
Crumbs	5 c.
Eggs	5
Milk	¾ c.

Cut the fish in pieces for serving and dip in a mixture made of the milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan and cook in a medium oven until the fish is tender.

Number of servings 50
Amount in one serving ⅔ lb.
Calories in one serving______
Cost of one serving______

FRIED OYSTERS

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Oysters	1 gal.
Bread crumbs	2 qt.
Eggs	8
Milk	1 c.
Salt	½ c.