Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
String beans, #10 can	1
Bacon drippings	½ c.
Salt	2 tbsp.
Paprika	1 tbsp.

Open the can of beans and unless there is an excess of liquid do not drain. Add the seasonings and heat.

Number of servings 26
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

BUTTERED BEETS

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Beets		8 lb.
Butter substitute	1 c.
Salt	⅜ c.

Wash the beets and steam or boil until tender. Remove the skin, cube or slice, reheat, salt and pour the fat over them.

Number of servings 36-54
Amount in one serving ⅓-½ c.
Calories in one serving______
Cost of one serving______

CABBAGE IN VINEGAR

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Cabbage		8 lb.
Butter substitute	½ c.
Vinegar	1 c.
Salt	¼ c.
Paprika	1 tsp.

Remove the outer leaves of the cabbage and cut in eighths. Cook the cabbage in boiling salted water until tender. Avoid over-cooking to keep the cabbage from discoloring and from becoming strong in flavor. Drain off the water and add the butter substitute, vinegar and paprika.