Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

Add the bay leaves, parsley and onion to the milk and bring to the boiling point. Melt the fat, add the flour and add to the milk, stirring rapidly. When the milk has thickened, strain out the seasonings and pour over the broken bread. Grease a scalloping pan and line with crumbs. Add a layer of salmon, then a layer of white sauce and bread, then a layer of salmon and another layer of white sauce. Cover with the buttered crumbs. Put in an oven to brown.

Number of servings 60
Amount in one serving ⅔ c.
Calories in one serving______
Cost of one serving______

MEAT SUBSTITUTES

[**]CHEESE FONDUE

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Milk	6 qt.
Broken bread	8 qt.
Cheese		5 lb.
Butter substitute	½ c.
Eggs	36
Mustard	2 tbsp.
Salt	3 tbsp.
Paprika	2 tsp.

Add the grated or chopped cheese, mustard, salt, paprika and fat to the broken bread. Scald the milk and add to the well-beaten egg yolks and pour over the above ingredients. Fold in the stiffly beaten egg whites and bake in a greased pan in a slow oven.

Number of servings 75
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

[**]COTTAGE CHEESE CROQUETTES

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Cottage cheese	6 qt.
Bread crumbs	6 qt.
Nut meats, chopped	6 c.
Paprika	2 tbsp.
Chopped onion	¾ c.
Chopped green pepper	2 c.
Salt	¾ c.
Milk	1 to 1½ gal.
Crumbs	4½ c.
Eggs	10
Milk	1¼ c.

Combine the cottage cheese and crumbs with the nut meats and seasonings. Add the milk and mix well. Using an eight-to-the-quart size ice-cream dipper, measure the mixture into croquettes. Mold, dip in a dipping mixture made of the eggs and one and a quarter cups of milk, then in crumbs. Fry in deep fat. Serve with a cream sauce.