Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Sweet potatoes		50 lb.
Sugar, brown	1 qt.
Water	2 qt.
Butter substitute or bacon fat	1½ c.

Steam and peel the potatoes. If a vegetable parer is available, the potatoes may be put through the machine before steaming. When done, put in shallow baking pans and pour a syrup made of the sugar, water and melted fat over them. Brown in a hot oven.

Number of servings 100
Amount in one serving ½ lb.
Calories in one serving______
Cost of one serving______

RICE CROQUETTES

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Rice	5 c.
Milk	3 qt.
Water	1½ qt.
Salt	2 tbsp.
Eggs	20
Butter substitute	½ c.
Bread crumbs	4 c.
Eggs	6
Milk	¾ c.

Cook the rice in the milk and water until tender. Remove from fire and add well-beaten eggs, salt and butter substitute. Turn into shallow pans to cool. Mold and dip in egg and milk mixture, then in crumbs and fry in deep fat. If desired the dipping mixture and crumbs may be omitted and the mixture molded with an ice-cream dipper and dropped at once into the hot fat. Serve with jelly, jam or syrup.

Number of servings 65
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

MASHED RUTABAGAS

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Rutabagas		15 lb.
Butter substitute	1 c.
Salt	¼ c.

Pare the rutabagas, steam until tender and mash. Season with the butter or butter substitute, and salt.