Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

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

SPINACH AND EGG

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Spinach, #10 cans	2
Vinegar	½ c.
Salt	¼ c.
Eggs	6

Add the salt and vinegar to the spinach and heat. Hard cook the eggs and slice them. When the spinach is hot spread in steam table or scalloping pans, and arrange the sliced, hard-cooked eggs in rows on top of the spinach. Sliced lemon may be used in place of the egg.

Number of servings 50
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

[**]SCALLOPED TOMATOES

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Tomatoes, #10 cans	2
Broken bread	4 qt.
Sugar	1 c.
Salt	¼ c.
Grated onion	¼ c.
Crumbs	2 c.
Butter substitute	⅓ c.

Add the onion, sugar and salt to the tomatoes and heat. Pour over the broken bread, which has been put in the bottom of a baking pan. Cover with buttered crumbs and brown in the oven.

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

[**]STEWED TOMATOES