Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Onions		10 lb.
Salt	½ c.
Water	6 qt.
White sauce	2 qt.

Peel the outer skins from the onions and cook in the boiling salted water until tender. Drain and add to the white sauce.

Number of servings 40
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

BUTTERED PEAS

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Peas, #2 cans	10
Butter substitute	½ c.
Salt	2 tbsp.
Sugar	½ c.

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

Number of servings 60
Amount in one serving between ⅓ and ½ c.
Calories in one serving______
Cost of one serving______

CREAMED PEAS

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Peas	2 gal.
Salt	⅜ c.
White sauce	1 gal.
Butter substitute	½ c.

Open the peas and drain, reserving the juice to use as part of the liquid in making the white sauce. When using the juice of the peas, care should be taken not to add it to the white sauce until just before combining with the peas, to avoid curdling.