Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Corn, #2 cans	20
Butter substitute		1 lb.
Salt	6 tbsp.
Pimento, chopped	2 c.
Green peppers, chopped	2 c.

Mix the corn, butter substitute, salt, pimento, green pepper and heat.

Number of servings 144
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

[**]SCALLOPED CORN

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Milk	2 qt.
Butter substitute	½ c.
Onion, grated		⅜ lb.
Salt	1 tbsp.
Broken bread	4 qt.
Broken crackers	2 qt.
Corn, #2 cans	3

Heat the milk, butter substitute and onion. Add the salt and pour over the crackers and bread. Cover a greased baking pan with the bread and cracker mixture, then with a layer of corn, and finally a layer of the crackers and bread. Bake in a hot oven until brown.

Number of servings 46
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

[**]SUCCOTASH

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Lima beans	1½ qt.
Corn, #2 cans	8
Butter substitute	1 c.
Salt	¼ c.
Onion, grated	2 tbsp.
Paprika	½ tsp.

Soak the beans over night in cold water to cover. Drain, cover with boiling water and cook until tender. Mix the beans with the corn, which has been heated, add the seasonings and butter substitute.