Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Raisins		1 lb.
Figs		½ lb.
Sugar	1½ c.
Flour	1 tbsp.
Cold water	¼ c.
Orange juice	½ c.
Lemons, juice and grated rind	2

Chop the raisins and figs and combine with the flour and sugar. Add the orange juice, lemon juice and water and cook in a double boiler or steamer until thick. This amount will make three and three fourths cups of filling and will fill twenty-five sandwiches, using two full slices of bread.

Number of servings 25
Amount in one serving ⅙ c.
Calories in one serving______
Cost of one serving______

[**]HAM SANDWICH FILLING

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Ham, boiled or baked (left-over)		3 lb.
Pickles, chopped	2 c.
Bread crumbs, sifted	3 c.
Mayonnaise	3 c.

Chop the ham and pickles and mix with the bread crumbs and mayonnaise. This amount will make three quarts. One cup of mixture will fill six sandwiches, using two full slices of bread for each sandwich. From a one-pound loaf, sixteen sandwich slices may be obtained.

Number of servings 72
Amount in one serving ⅙ c.
Calories in one serving______
Cost of one serving______

SALADS

CABBAGE SALAD

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Cabbage		8 lb.
Pimentos, chopped	1 c.
Pickles, chopped	3 c.
Green peppers, chopped	1 c.
Boiled dressing	1½ qt.