Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Rice, before cooking	4 qt.
Stock or liquid	2 gal.
Milk	1½ gal.
Nut meats, chopped	2 qt.
Green peppers	12
Eggs	30
Salt	½ c.

Cook the rice in the boiling salted stock. As the rice absorbs the stock, add the milk gradually, to avoid curdling. When the rice is tender, remove from the fire and add the chopped nuts, peppers and beaten eggs. Grease loaf pans and fill with the rice mixture. The loaf pans should be set in a pan of hot water to avoid over-baking the bottom of the loaf, thus forming a hard crust. Serve with a cream or tomato sauce.

Number of servings 192
Amount in one serving 4 oz.
Calories in one serving______
Cost of one serving______

EGG CUTLETS

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Eggs, hard cooked	4 doz.
Flour	3 c.
Milk	2 qt.
Butter substitute	⅓ c.
Salt	⅓ c.
Bread crumbs	1 qt.
Eggs	4
Milk	½ c.

Make a stiff white sauce of the flour, milk, butter substitute and salt. Hard cook the eggs, peel and chop, and add to the white sauce and cool. When cold mold in the shape of a cutlet and dip in dipping mixture made of the eggs and milk, and then in crumbs and fry in deep fat. Use an ice-cream dipper to keep the servings uniform in size.

Number of servings 48
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

[**]SCRAMBLED EGGS AND HAM

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Eggs	96
Milk	3 qt.
Butter substitute	1½ c.
Salt	¼ c.
Ham, cubed	4 to 6 c.

Beat the eggs slightly, add the milk, salt and ham. Melt the fat in a skillet or kettle, pour in the egg mixture, and cook at a low temperature.