Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

FRUIT SALAD

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Pineapple, diced	2 qt.
Oranges, diced	3 qt.
Celery, diced	2 qt.
Salad dressing	3½ c.

Dice the oranges and pineapple and cut the celery fine. Drain the fruit and mix with the celery. Serve on a lettuce leaf with one tablespoon of dressing on top.

Number of servings 54
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

GRAPEFRUIT SALAD

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Grapefruit, size 70	14
Celery, cut fine	1 qt.
French dressing	1 c.

Peel the grapefruit and remove the fruit in whole sections from the connecting tissue. Arrange three whole sections of the fruit, one on top of the other, on a lettuce leaf, and put a teaspoon of finely cut celery at each side of the sections. Put one scant teaspoon of French dressing over each salad.

Number of servings 50
Amount in one serving 3 sections
Calories in one serving______
Cost of one serving______

COTTAGE CHEESE SALAD WITH CELERY AND GREEN PEPPERS

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Cheese	1 gal.
Cream	6 c.
Salt	4 tsp.
Celery, chopped	1 qt.
Green pepper, chopped	2 c.