Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Asparagus, 15 oz. can	10
White sauce	1 gal.
Butter substitute	¼ c.
Salt	3 tbsp.

Make a white sauce, using the liquor from the asparagus as part of the liquid. Heat the asparagus with the salt and butter substitute and add to the white sauce.

Number of servings 58
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CREAMED FRESH ASPARAGUS

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Asparagus		9 lb.
Butter substitute		⅝ lb.
Salt	3 tbsp.
White sauce	4½ qt.

Wash the asparagus and cut in two-inch pieces. Cook in boiling water until tender and drain. Combine with the white sauce, salt and butter substitute.

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

FRESH ASPARAGUS ON TOAST

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Asparagus		12 lb.
Salt	½ c.
Butter substitute		2 lb.
Toast	60 slices

Wash the asparagus. Do not break the stalks except when they are very long. Tie in bundles and put in a kettle of boiling salted water to cook, so placing the bundles that the tops stand out of water. The steam from the boiling water will serve to cook the tops. When the asparagus is tender, drain. Place the stalks on a slice of toast and moisten the toast with one tablespoon of hot water and two tablespoons of melted fat. The number of stalks of asparagus will be determined by the size and length of the individual stalks. From twelve pounds, sixty servings should be obtained.