Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Potatoes, after paring		10 lb.
Salt	⅜ c.

Cut the potatoes. Dry on a cloth. Put in a basket and fry in deep fat until brown. Drain and empty on to a brown paper and sprinkle with salt.

Number of servings 30
Amount in one serving 1 c.
Calories in one serving______
Cost of one serving______

MASHED POTATOES

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Potatoes, pared		15 lb.
Milk, scalded	1½ qt.
Salt	¼ c.

Steam or boil the potatoes until done. Mash thoroughly and add the scalded milk and salt. Beat until light.

Number of servings 66
Amount in one serving ⅔ c.
Calories in one serving______
Cost of one serving______

PARSLEY BUTTERED POTATOES

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Potatoes, pared		30 lb.
Parsley, chopped	2⅔ c.
Salt	¼ c.
Butter substitute		1⅓ lb.

Steam or boil the potatoes until tender. When done, put the potatoes into a shallow kettle, pour the butter substitute and salt over them and sprinkle them with parsley. Shake the kettle vigorously to get the potatoes covered with the fat and parsley. This may be accomplished more easily if only a few potatoes are prepared at a time.