IngredientsAmountWeightCaloriesUnit CostTotal CostAsparagus, 15 oz. can10White sauce1 gal.Butter substitute¼ c.Salt3 tbsp.
Make a white sauce, using the liquor from the asparagus as part of the liquid. Heat the asparagus with the salt and butter substitute and add to the white sauce.
Number of servings 58Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostAsparagus9 lb.Butter substitute⅝ lb.Salt3 tbsp.White sauce4½ qt.
Wash the asparagus and cut in two-inch pieces. Cook in boiling water until tender and drain. Combine with the white sauce, salt and butter substitute.
Number of servings 50Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostAsparagus12 lb.Salt½ c.Butter substitute2 lb.Toast60 slices
Wash the asparagus. Do not break the stalks except when they are very long. Tie in bundles and put in a kettle of boiling salted water to cook, so placing the bundles that the tops stand out of water. The steam from the boiling water will serve to cook the tops. When the asparagus is tender, drain. Place the stalks on a slice of toast and moisten the toast with one tablespoon of hot water and two tablespoons of melted fat. The number of stalks of asparagus will be determined by the size and length of the individual stalks. From twelve pounds, sixty servings should be obtained.
Number of servings 60Amount in one serving 1 slice of toast with asparagusCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostBeans4 qt.Soda¼ c.Molasses1 c.Sugar½ c.Mustard2 tsp.Paprika2 tsp.Salt6 tbsp.Bacon fat or scraps1 lb.orHam fat
Soak the beans twelve hours or more. Add the soda and boil until almost tender. Drain, add the seasonings,the fat and three quarts of water and bake in a medium oven until the beans are tender and well browned.
Number of servings 75Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostLima beans6 qt.Water6 qt.Pimentos, 8 oz. cans2Bacon fat2 c.Onions1½ lb.Salt⅓ c.Paprika3 tbsp.Green peppers1½ c.Molasses¼ c.Corn syrup1 c.
Soak the lima beans in water over night. Drain and cook them in the six quarts of boiling salted water until almost tender. Add the remaining ingredients to the beans and pour into baking pans. Bake in a medium oven until the beans are tender and brown. The green peppers may be reserved and used as a garnish on top of the baking pans as they come out of the oven, if desired.
Number of servings 150Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostString beans, #10 can1Bacon drippings½ c.Salt2 tbsp.Paprika1 tbsp.
Open the can of beans and unless there is an excess of liquid do not drain. Add the seasonings and heat.
Number of servings 26Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostBeets8 lb.Butter substitute1 c.Salt⅜ c.
Wash the beets and steam or boil until tender. Remove the skin, cube or slice, reheat, salt and pour the fat over them.
Number of servings 36-54Amount in one serving ⅓-½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCabbage8 lb.Butter substitute½ c.Vinegar1 c.Salt¼ c.Paprika1 tsp.
Remove the outer leaves of the cabbage and cut in eighths. Cook the cabbage in boiling salted water until tender. Avoid over-cooking to keep the cabbage from discoloring and from becoming strong in flavor. Drain off the water and add the butter substitute, vinegar and paprika.
Number of servings 48Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCabbage8 lb.Butter substitute1 lb.Salt¼ c.
Remove the outer leaves of the cabbage and cut the heads in eighths. Cook in boiling salted water until tender. Avoid over-cooking, to prevent the cabbage from discoloring and from developing a strong flavor. Drain off the water and add the butter substitute.
Number of servings 48Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCabbage8 lb.White sauce3 qt.Salt¼ c.
Wash the cabbage and cut into eighths. Do not shred. Cook in boiling salted water until tender. Drain and cover with the white sauce.
Number of servings 48Amount of one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCarrots, diced2 gal.Salt¼ c.Butter substitute1 c.
Pare and dice the carrots. Cook in boiling salted water to cover until tender. Add the butter substitute and serve.
Number of servings 56Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCarrots, diced1 gal.Peas, #2 cans5Butter substitute¾ c.Salt3 tbsp.
Cook the diced carrots in boiling salted water until tender. Drain and combine with the peas which have been heated in their own liquid, the butter substitute and the salt.
Number of servings 52Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCarrots10 lb.Salt½ c.Water5 qt.White sauce1 gal.Butter substitute⅔ c.
Wash, scrape or pare, and dice the carrots. Cook in boiling water until tender. Drain and mix with the white sauce and butter substitute.
Number of servings 60Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCelery, chopped5 qt.Salt6 tbsp.Cream sauce2 qt.
Wash and clean the celery and cut in three-fourths inch lengths. Cook in boiling salted water until tender. Avoid over-cooking, to prevent the discoloration of the celery. When tender, drain, and combine with the white sauce.
Number of servings 50Amount in one serving ⅓ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCorn, #2 cans4Sugar2 tbsp.Bread crumbs2 c.Salt1 tbsp.Eggs8Milk2 qt.
Scald the milk and add to the corn, sugar, salt, bread crumbs and well-beaten egg. Pour the mixture into individual ramekins or a baking pan. Place in a pan of water and bake in a medium oven until the custard has set. Serve hot.
Number of servings 54Amount in one serving ⅓ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCorn, #2 cans20Butter substitute1 lb.Salt6 tbsp.Pimento, chopped2 c.Green peppers, chopped2 c.
Mix the corn, butter substitute, salt, pimento, green pepper and heat.
Number of servings 144Amount in one serving ⅓ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostMilk2 qt.Butter substitute½ c.Onion, grated⅜ lb.Salt1 tbsp.Broken bread4 qt.Broken crackers2 qt.Corn, #2 cans3
Heat the milk, butter substitute and onion. Add the salt and pour over the crackers and bread. Cover a greased baking pan with the bread and cracker mixture, then with a layer of corn, and finally a layer of the crackers and bread. Bake in a hot oven until brown.
Number of servings 46Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostLima beans1½ qt.Corn, #2 cans8Butter substitute1 c.Salt¼ c.Onion, grated2 tbsp.Paprika½ tsp.
Soak the beans over night in cold water to cover. Drain, cover with boiling water and cook until tender. Mix the beans with the corn, which has been heated, add the seasonings and butter substitute.
Number of servings 70Amount in one serving between ⅓ and ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostEggplant14 lb.Water2 gal.Salt6 c.Eggs8Milk1 c.Crumbs, sifted1 qt.
Cut the eggplant in thin slices and pare. Soak it in the strong salt water about two hours. Make a dipping mixture by beating the eggs and milk together. Dip the eggplant in this mixture and then in the crumbs and fry in deep fat.
Number of servings 56Amount in one serving 2-3 slicesCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostOnions10 lb.Salt½ c.Water6 qt.Butter substitute½ c.Paprika½ tbsp.
Peel the outer skins from the onions and cook in the boiling salted water until tender. Drain and add the butter substitute and paprika.
Number of servings 24Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostOnions10 lb.Salt½ c.Water6 qt.White sauce2 qt.
Peel the outer skins from the onions and cook in the boiling salted water until tender. Drain and add to the white sauce.
Number of servings 40Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostPeas, #2 cans10Butter substitute½ c.Salt2 tbsp.Sugar½ c.
Open the peas and unless there is an excess of liquid do not drain. Add the seasonings and heat.
Number of servings 60Amount in one serving between ⅓ and ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostPeas2 gal.Salt⅜ c.White sauce1 gal.Butter substitute½ c.
Open the peas and drain, reserving the juice to use as part of the liquid in making the white sauce. When using the juice of the peas, care should be taken not to add it to the white sauce until just before combining with the peas, to avoid curdling.
Number of servings 84Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostPotatoes, pared30 lb.Salt¼ c.Fat1 qt.Stock2 qt.
Steam or boil the potatoes until almost done. Place the partially cooked potatoes in a roasting pan and pour the fat and hot salted stock over them. Bake in a hot oven until the potatoes are brown, basting or turning as is necessary.
Number of servings 90Amount in one serving ⅓ lb.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostPotatoes, after paring15 lb.White sauce3 qt.Salt¼ c.
Steam or boil the potatoes until tender. Drain and add the white sauce. If steamed, the salt may be sprinkled on the top of the potatoes. If boiled, add the salt to the boiling water.
Number of servings 66Amount in one serving ⅔ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostPotatoes, after paring10 lb.Salt⅜ c.
Cut the potatoes. Dry on a cloth. Put in a basket and fry in deep fat until brown. Drain and empty on to a brown paper and sprinkle with salt.
Number of servings 30Amount in one serving 1 c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostPotatoes, pared15 lb.Milk, scalded1½ qt.Salt¼ c.
Steam or boil the potatoes until done. Mash thoroughly and add the scalded milk and salt. Beat until light.
Number of servings 66Amount in one serving ⅔ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostPotatoes, pared30 lb.Parsley, chopped2⅔ c.Salt¼ c.Butter substitute1⅓ lb.
Steam or boil the potatoes until tender. When done, put the potatoes into a shallow kettle, pour the butter substitute and salt over them and sprinkle them with parsley. Shake the kettle vigorously to get the potatoes covered with the fat and parsley. This may be accomplished more easily if only a few potatoes are prepared at a time.
Number of servings 90Amount in one serving ⅓ lb.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostPotatoes, steamed, sliced4 gal.White sauce1½ gal.Onion, grated½ lb.Salt½ to ¾ c.Crumbs2 c.Butter substitute½ c.
Grease a scalloping pan. Cover with a layer of potatoes, then with white sauce to which the onionand salt have been added. Add another layer of potato and white sauce and cover with buttered crumbs. Bake until brown.
Number of servings 96Amount in one serving ⅔ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostPotatoes124¾ lb.Butter substitute⅜ c.Salt2 tbsp.Egg whites3Milk1 c.Paprika¼ tsp.Chopped pimento⅜ c.Chopped parsley¼ c.
Bake smooth, medium-sized potatoes until done. Remove them from the oven, and inserting a knife, cut a cap from side. Scoop out the inside of the potatoes, mash or run through a ricer and add the milk, seasonings, fat, chopped pimento and parsley. Lastly, fold in the beaten egg whites. Fill the potato shells with the seasoned mixture and brown in a hot oven.
Number of servings 12Amount in one serving 1Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSweet potatoes50 lb.Sugar, brown1 qt.Water2 qt.Butter substitute or bacon fat1½ c.
Steam and peel the potatoes. If a vegetable parer is available, the potatoes may be put through the machine before steaming.When done, put in shallow baking pans and pour a syrup made of the sugar, water and melted fat over them. Brown in a hot oven.
Number of servings 100Amount in one serving ½ lb.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostRice5 c.Milk3 qt.Water1½ qt.Salt2 tbsp.Eggs20Butter substitute½ c.Bread crumbs4 c.Eggs6Milk¾ c.
Cook the rice in the milk and water until tender. Remove from fire and add well-beaten eggs, salt and butter substitute. Turn into shallow pans to cool. Mold and dip in egg and milk mixture, then in crumbs and fry in deep fat. If desired the dipping mixture and crumbs may be omitted and the mixture molded with an ice-cream dipper and dropped at once into the hot fat. Serve with jelly, jam or syrup.
Number of servings 65Amount in one serving ⅓ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostRutabagas15 lb.Butter substitute1 c.Salt¼ c.
Pare the rutabagas, steam until tender and mash. Season with the butter or butter substitute, and salt.
Number of servings 60Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSpinach, #10 cans2Vinegar½ c.Salt¼ c.Eggs6
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 50Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostTomatoes, #10 cans2Broken bread4 qt.Sugar1 c.Salt¼ c.Grated onion¼ c.Crumbs2 c.Butter substitute⅓ 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 56Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostTomatoes, #10 cans2Broken bread2 qt.Sugar1 c.Salt3 tbsp.Grated onion¼ c.Butter substitute½ c.
Heat the tomatoes with the seasonings. Add the broken bread just before serving.
Number of servings 65Amount in one serving, between ⅓ and ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostFlour6 qt.Baking powder1½ c.Salt¼ c.Shortening3 c.Milk2¾ qt.
Mix and sift the dry ingredients. Rub in the shortening lightly with the tips of the fingers. Add the milk gradually, mixing to a soft dough. The amount of milk may vary, due to differences in the flour. Put the dough on to a floured board and roll three quarters of an inch in thickness. To obtain one hundredand eighty biscuits, use a cutter two and one half inches in diameter.
Number of servings 90Amount in one serving 2Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostFlour6 qt.Baking powder1½ c.Salt4 tbsp.Shortening3 c.Milk2¾ qt.Raisins2 c.Cinnamon¼ c.Sugar2 c.Butter substitute½ c.
Make a baking-powder biscuit dough. Roll to one third of an inch thickness, making the dough rectangular in shape. Mix the cinnamon and sugar and spread over the rolled dough. Sprinkle with the raisins, dot with the fat and, starting with the longer side, roll up the dough. Cut off rolls half an inch in thickness and bake in a hot oven. These rolls may be improved by adding a teaspoon of boiled frosting to the top of each before serving.
Number of servings 120Amount in one serving 1 rollCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostFlour5 qt.Baking powder¾ c.Salt2 tbsp.Sugar3 c.Milk2½ to 2¾ qt.Bacon fat½ c.Eggs8Bacon, cooked2 c.
Mix the dry ingredients and the liquid ingredients separately. Combine by adding the liquid to the dry. Add the fat and bacon pieces last. Bake in well-greased muffin pans.
Number of servings 96Amount in one serving ¼ c. batterCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostFlour10 c.Corn meal10 c.Sugar2 c.Salt2 tbsp.Baking powder1 c.Milk3¼ qt.Eggs10Butter substitute1 c.
Mix the dry ingredients. Beat the eggs and add to the milk. Combine the dry and liquid ingredients. Add the melted fat. Put in well-greased muffin tins and bake in a hot oven. This may be baked in sheets as corn bread.
Number of servings 96Amount in one serving ⅓ c. batterCalories in one serving______Cost of one serving______