Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

[**]POTATO SALAD

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Boiled potatoes	10 qt.
Celery	2 qt.
Salt	¼ c.
Paprika	1 tsp.
French dressing	1 qt.
Chopped parsley	1 c.
Pimentos, 15 oz. can	1
Onions	¼ c.

Dice the potatoes and add the French dressing to marinate. Cut the celery fine, chop the pimento and onion and add to the marinated potatoes with remaining ingredients. Serve on a lettuce leaf.

Number of servings 120
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

TOMATO JELLY SALAD

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Tomatoes	3 qt.
Cloves	⅜ c.
Bay leaves	10
Salt	1 tsp.
Soda	¼ tsp.
Cayenne	⅜ tsp.
Gelatin	6 tbsp.
Cold water	1 c.

Cook the tomatoes with the seasonings and add to the gelatin which has been softened in the cup of cold water. Strain and pour into molds. Let set and serve on lettuce with mayonnaise.

Number of servings 25
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

VEGETABLE GELATIN SALAD

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Gelatin	½ c.
Cold water	2 c.
Sugar	2 c.
Boiling water	2 qt.
Salt	4 tsp.
Shredded cabbage	4 c.
Lemon juice	¾ c.
Mild vinegar	2 c.
Celery, diced	2 qt.
Red pepper, cut fine	1 c.