IngredientsAmountWeightCaloriesUnit CostTotal CostChicken meat, cubed5 lb.Rice3 c.Chicken3 qt.Parsley1 tbsp.Lemon juice1 tbsp.Celery salt1 tsp.Paprika1 tsp.Salt¼ c.Onion juice2 tbsp.Flour1½ c.Chicken stock1 qt.Eggs8Milk1 c.Crumbs, sifted2 qt.
Wash the rice and add to the boiling chicken stock to which has been added all of the seasonings. Make a thick white sauce, using the one quart of the chicken stock and the flour. Combine with the rice, white sauce, and add the cubed chicken meat and cool. Form the mixture into croquettes, dip into sifted crumbs, then into a dipping mixture made of the eggs and milk and then in crumbs and fry in deep fat.
Number of servings 50Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostLamb50 lb.Salt⅔ c.Water1½ to 2 gal.Flour3-4 c.
Wash the lamb, put in a roasting pan and sear in a hot oven. When brown, add the salt and waterand continue the roasting. Mix the flour to a paste with water and use in making the gravy.
Number of servings 125-150Amount in one serving ⅓ to ⅖ lb.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostHams, 15 lbs. each345 lb.Sugar6 c.Vinegar4 c.Cloves, whole¼ c.Crumbs1 c.
Put the hams in a kettle, cover with water and bring to a boil. Simmer for three to four hours or until they are done. When tender remove from water, peel off the skin and place in a baking pan. Stick the cloves into the hams and pour over them a syrup made of the vinegar and brown sugar. Sprinkle them with crumbs and brown in a hot oven.
Number of servings 175Amount in one serving ¼ lb.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostPork chops20 lb.Bread crumbs5 c.Eggs10Milk1¼ c.Salt⅔ c.
Make a dipping mixture of the eggs and milk. Add to this the salt. Dip the chops in the mixture, then in the crumbs and place in a well-greased pan and cook thechops in a medium hot oven. Pork should be well cooked.
Number of servings 80-85Amount in one serving ¼ lb.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostPork chops20 lb.Broken bread2½ gal.Onion10 oz.Butter substitute1¼ c.Salt¼ c.Hot water to moisten
Place the pork chops in a well-greased baking pan. Sprinkle with salt, and in the center of each put a quarter of a cup of dressing. Bake in a medium hot oven until the pork is well cooked. To make the dressing, melt the fat and add to it the finely chopped onions. When brown pour over the broken bread. Add the salt and hot water sufficient to moisten. Avoid getting the dressing too wet.
Number of servings 80Amount in one serving ¼ lb. and ¼ c. dressingCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostLoin of pork50 lb.Salt⅝ c.Water2½ toOnions3 gal.1 lb.Flour5 to 6 c.
Put the pork in a roasting pan in a hot oven and cook until well seared and brown. Add the saltand water and continue cooking, turning the meat or basting as is necessary. When the meat is almost tender add the chopped onions to the stock to flavor. When tender remove the meat from the pan and thicken the stock on top of the stove with the flour mixed to a thin paste with water. The gravy must be strained to remove the chopped onion.
Number of servings 125Amount in one serving ⅖ lb.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSausage10 lb.Bread crumbs3 c.Salt¼ c.
Mix the sausage, bread crumbs and salt and mold into flattened balls. There should be four servings to the pound. An ice-cream dipper of the right size may be used to keep the balls uniform in size.
Number of servings 44Amount in one serving ¼ lb.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostVeal, round steak20 lb.Salt½ c.Eggs8Milk1 c.Bread crumbs, sifted2 qt.
Trim the steak and cut into pieces the size of one serving. Beat the eggs, add the salt and the milk. Dip the meat in the milk and egg mixture, then into the crumbs, put into a well-greased roasting pan andcook in a moderate oven. Turn as is necessary. Veal should be thoroughly cooked.
Number of servings 80Amount in one serving ¼ lb.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostVeal hearts20 lb.Bread crumbs, sifted2 qtMilk1 c.Eggs8Salt½ c.
Wash and slice the hearts. Make a dipping mixture of the eggs, milk and salt. Dip the hearts in this mixture, then in the crumbs. Place in a well-greased roasting pan and cook in a moderate oven until brown and tender. Turn as is necessary. Veal should be thoroughly cooked.
Number of servings 80Amount in one serving ¼ lb.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostVeal, round50 lb.Salt⅔ c.Onions¼ lb.Flour5 c.Water2½ gal.
Wash or wipe the meat and place in a roasting pan in a hot oven. When seared, add the salt and water and continue roasting, basting and turning frequently until the meat is tender. Remove the meat from the pan, add the onion and cook. Additional water maybe added to the stock. Thicken with the flour mixed to a paste with water.
Number of servings 200Amount in one serving ¼ lb.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostVeal round steak20 lb.Dressing6 qt.Milk2 qt.Water2 qt.Salt1 c.Fat1 qt.
Trim the veal and cut in pieces about four to five inches long and two and one half inches wide. The scraps of meat that are trimmed off may be added to the dressing. Salt the meat, cover with dressing, roll, and fasten with toothpicks. Melt the fat in a skillet on top of the stove and sear until brown. Put the birds into a baking pan and pour the milk and water around them. Bake in a moderate oven until tender. Four birds may be obtained from one pound of meat.
Number of servings 80Amount in one serving ¼ lb.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostVeal hearts20 lb.Flour2½ c.Salt½ c.Bacon fat2 c.Stock1½ gal.Green peppers, chopped1 c.Onions1 lb.Carrots, diced1 c.Parsley, chopped¼ c.Celery salt¼ c.Peppercorns2 tbsp.
Wash and slice the hearts, dredge in flour and salt and brown in the bacon fat. Put the hearts into a roasting pan, pour the stock over them and add the remaining seasonings and cook in a slow oven until the heart is tender.
Number of servings 50Amount in one serving ⅖ lb.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSweetbreads5 lb.Water1 gal.Vinegar½ c.Salt⅜ c.White sauce3 qts.Butter substitute1 c.Paprika2 tsp.Salt⅜ c.Bread24 slices
If frozen, soak the sweetbreads in cold water for an hour to thaw, then parboil in acidulated, salted water until tender, about half an hour. When cooked, drain and plunge into cold water. Remove the tough connecting membrane. Make the white sauce using the white sauce recipe, add the fat and paprika and reheat the sweetbreads in the sauce. Serve with half a slice of toast per person.
Number of servings 48Amount in one serving ⅓ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostLiver8 lb.Bacon1¾ lb.Salt2 tbsp.Eggs4Milk¼ c.Crumbs3 c.
Slice the liver thin and cut in pieces the size of a serving. Pour hot water over the liver and let stand fifteen minutes. Drain the liver. Make a dipping mixture of the eggs and milk and add the salt to it. Dip the liver in the mixture, then in the crumbs and place in a well-greased baking pan. Cook in a slow oven until well browned and until the liver is done. Place the bacon in rows in a baking sheet and cook in a hot oven until brown. Place a strip of bacon on top of each piece of liver and serve.
Number of servings 48Amount in one serving ⅙ lb. liver and 1 slice baconCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostTongue, fresh20 lb.Water2 gal.Salt1 c.Vinegar2 c.
Wash the tongues thoroughly. Put in a kettle and cover with boiling water to which the salt and vinegar have been added. Cook below the boiling point until the tongues are tender. Remove the outer skin of the tongue. Slice thin and serve with mustard sauce.
Number of servings 60Amount in one serving ⅓ lb.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostBoneless cod2 lb.Eggs30Potatoes, raw, diced10 lb.Butter substitute¾ c.Paprika⅔ tsp.
Shred the codfish and add to the potatoes and cook in boiling water until the potatoes are tender. Drain thoroughly, add the beaten eggs, butter substitute, paprika and mash until smooth. Fry the codfish mixture in deep fat, using an eight-to-the-quart size ice-cream dipper to keep the servings uniform. Since this mixture contains a large number of eggs, the balls do not require dipping in eggs and crumbs.
Number of servings 65Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostHalibut20 lb.Salt⅔ c.Crumbs5 c.Eggs5Milk¾ c.
Cut the fish in pieces for serving and dip in a mixture made of the milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan and cook in a medium oven until the fish is tender.
Number of servings 50Amount in one serving ⅔ lb.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostOysters1 gal.Bread crumbs2 qt.Eggs8Milk1 c.Salt½ c.
Look over the oysters carefully and remove the shells. Dip them in a dipping mixture made of milk, eggs and salt. Let drain to remove surplus liquid, dip in the crumbs and fry in deep fat.
Number of servings 56Amount in one serving 5Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostOysters3 qt.Lemon juice1½ c.Catsup1 c.Grated onion juice¼ c.Tabasco sauce½ tsp.Salt1 tsp.Celery, chopped¾ c.Peppers, chopped¾ c.
Look over the oysters carefully and put in cocktail glasses. Mix the lemon juice, catsup, grated onion, tabasco sauce and salt, and pour over the oysters. Sprinkle the top with chopped celery and peppers.
Number of servings 40Amount in one serving ⅓ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostBroken bread2 qt.Broken crackers2 qt.Milk1 qt.Salt½ tbsp.Onion juice2 tbsp.Butter substitute2 tbsp.Oysters2 qt.
Look over the oysters carefully for shells. Scald the milk and pour over the crackers, broken bread, salt, onion juice and butter substitute and mix. Put a layer of the moistened crackers and bread over the bottom of a greased baking pan, then a layer of oysters and cover the top with the bread and cracker mixture. Bake in medium oven until brown.
Number of servings 25Amount in one serving ¾ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSalmon20 lb.Salt⅔ c.Crumbs5 c.Eggs5Milk¾ c.
Cut the fish in pieces for serving and dip in a mixture made of the milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan and cook in a medium oven until the fish is tender.
Number of servings 50Amount in one serving ⅔ lb.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSalmon, 1 lb. cans12Bread crumbs5 qt.Milk3 qt.Eggs16Celery, diced2 qt.Paprika1 tsp.Salt¼ c.
Mix the salmon, bread crumbs, celery, paprika and salt. Scald the milk and add to the beaten eggs. Add to the remaining ingredients and put into well-greased loaf pans. Bake in a moderate oven until the loaf is firm. This amount makes twenty-five pounds of mixture.
Number of servings 96Amount in one serving 1 sliceCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSalmon, 1 lb. cans10Bread, broken4 qt.Milk4 qt.Bay leaves⅜ c.Parsley sprigs¼ c.Onions⅜ lb.Salt1½ tbsp.Butter substitute1 c.Flour2 c.Paprika½ tsp.Crumbs3 c.Butter substitute¼ lb.
Add the bay leaves, parsley and onion to the milk and bring to the boiling point. Melt the fat, add the flour and add to the milk, stirring rapidly. When themilk has thickened, strain out the seasonings and pour over the broken bread. Grease a scalloping pan and line with crumbs. Add a layer of salmon, then a layer of white sauce and bread, then a layer of salmon and another layer of white sauce. Cover with the buttered crumbs. Put in an oven to brown.
Number of servings 60Amount in one serving ⅔ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostMilk6 qt.Broken bread8 qt.Cheese5 lb.Butter substitute½ c.Eggs36Mustard2 tbsp.Salt3 tbsp.Paprika2 tsp.
Add the grated or chopped cheese, mustard, salt, paprika and fat to the broken bread. Scald the milk and add to the well-beaten egg yolks and pour over the above ingredients. Fold in the stiffly beaten egg whites and bake in a greased pan in a slow oven.
Number of servings 75Amount in one serving ¾ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCottage cheese6 qt.Bread crumbs6 qt.Nut meats, chopped6 c.Paprika2 tbsp.Chopped onion¾ c.Chopped green pepper2 c.Salt¾ c.Milk1 to 1½ gal.Crumbs4½ c.Eggs10Milk1¼ c.
Combine the cottage cheese and crumbs with the nut meats and seasonings. Add the milk and mix well. Using an eight-to-the-quart size ice-cream dipper, measure the mixture into croquettes. Mold, dip in a dipping mixture made of the eggs and one and a quarter cups of milk, then in crumbs. Fry in deep fat. Serve with a cream sauce.
Number of servings 100Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostMacaroni, broken1 gal.Water2 gal.Salt¼ c.Cheese2 lb.Bread crumbs1 c.Butter substitute⅜ c.White sauce6 qt.
Cook the broken macaroni in boiling salted water until tender. Drain and pour cold water on the macaroni to separate. Make a white sauce and add to it the cheese and macaroni. Put in a well-greased baking pan and cover with buttered crumbs.
Number of servings 50Amount in one serving ¾ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostRice5 c.Water5 qt.Salt¼ c.Milk2½ qt.Flour1 c.Cheese2 lb.Paprika1 tbsp.
Cook the rice in boiling salted water until tender. Make a white sauce of the flour and milk and add the chopped or ground cheese and paprika. Combine with the rice and pour into baking pan. Put in a hot oven to brown. A part of the cheese may be reserved and sprinkled over the top if desired.
Number of servings 40Amount in one serving ¾ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostRice, before cooking4 qt.Stock or liquid2 gal.Milk1½ gal.Nut meats, chopped2 qt.Green peppers12Eggs30Salt½ c.
Cook the rice in the boiling salted stock. As the rice absorbs the stock, add the milk gradually, to avoid curdling. When the rice is tender, remove from the fire and add the chopped nuts, peppers and beaten eggs. Grease loaf pans and fill with the rice mixture. The loaf pans should be set in a pan of hot water toavoid over-baking the bottom of the loaf, thus forming a hard crust. Serve with a cream or tomato sauce.
Number of servings 192Amount in one serving 4 oz.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostEggs, hard cooked4 doz.Flour3 c.Milk2 qt.Butter substitute⅓ c.Salt⅓ c.Bread crumbs1 qt.Eggs4Milk½ c.
Make a stiff white sauce of the flour, milk, butter substitute and salt. Hard cook the eggs, peel and chop, and add to the white sauce and cool. When cold mold in the shape of a cutlet and dip in dipping mixture made of the eggs and milk, and then in crumbs and fry in deep fat. Use an ice-cream dipper to keep the servings uniform in size.
Number of servings 48Amount in one serving ⅓ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostEggs96Milk3 qt.Butter substitute1½ c.Salt¼ c.Ham, cubed4 to 6 c.
Beat the eggs slightly, add the milk, salt and ham. Melt the fat in a skillet or kettle, pour in the egg mixture, and cook at a low temperature.
Number of servings 48Amount in one serving ¾ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSugar2 tbsp.Salt2 tsp.Paprika1 tsp.Vinegar½ c.Oil1 c.Mustard¼ lb.Mayonnaise dressing3½ c.
Mix the sugar, paprika, salt and mustard with the vinegar. Add the oil gradually, stirring well. Combine with the mayonnaise. This is a very strong flavored sauce and only a small amount is necessary for a serving. This makes five and a quarter cups of sauce.
Number of servings 250Amount in one serving 1 tsp.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostMayonnaise1 qt.or(Cooked salad dressing1 qt.)Pickles, chopped1 c.Onions, chopped2 tbsp.Parsley, chopped2 tbsp.Vinegar1 c.
Chop the pickles, onions and parsley and add to the dressing. Thin with the vinegar. This makes five and a half cups of sauce.
Number of servings 90Amount in one serving 1 tbsp.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostTomatoes, #10 can1Stock, meat stock1 gal.Celery salt2 tbsp.Carrots, chopped½ c.Onion¼ c.Bay leaf4Parsley, chopped¼ c.Flour3 c.Salt3 tbsp.Fat1½ c.
Add the seasonings to the boiling stock and tomato and cook until soft. Melt the fat, stir in the flour and make a paste with the hot liquid and add to the remainder of the liquid. Strain to remove the chopped vegetables.
Number of servings 192Amount of one serving 2 tbsp.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostMilk2 gal.Flour4 c.Egg yolks3Salt¼ c.
Scald the milk, reserving sufficient cold milk to make a paste with the flour. Add the paste to the hot milk,stirring constantly. When thickened add the egg yolks and salt.
Total volume 2 gal.Total caloriesTotal cost