Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Carrots, diced	2 gal.
Salt	¼ c.
Butter substitute	1 c.

Pare and dice the carrots. Cook in boiling salted water to cover until tender. Add the butter substitute and serve.

Number of servings 56
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

BUTTERED CARROTS AND PEAS

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Carrots, diced	1 gal.
Peas, #2 cans	5
Butter substitute	¾ c.
Salt	3 tbsp.

Cook the diced carrots in boiling salted water until tender. Drain and combine with the peas which have been heated in their own liquid, the butter substitute and the salt.

Number of servings 52
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CREAMED CARROTS

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Carrots		10 lb.
Salt	½ c.
Water	5 qt.
White sauce	1 gal.
Butter substitute	⅔ c.

Wash, scrape or pare, and dice the carrots. Cook in boiling water until tender. Drain and mix with the white sauce and butter substitute.