Quantity Cookery

Quantity Cookery

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Excerpt: ...Milk11/2 gal. Nut meats, chopped2 qt. Green peppers12 Eggs30 Salt1/2 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 to Pg 105 avoid over-baking the bottom of the loaf, thus forming a hard crust. Serve with a cream or tomato sauce. Number of servings 192 Amount in one serving 4 oz. Calories in one serving______ Cost of one serving______ EGG CUTLETS IngredientsAmountWeightCaloriesUnit CostTotal Cost Eggs, hard cooked4 doz. Flour3 c. Milk2 qt. Butter substitute c. Salt c. Bread crumbs1 qt. Eggs4 Milk1/2 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 48 Amount in one serving c. Calories in one serving______ Cost of one serving______ SCRAMBLED EGGS AND HAM IngredientsAmountWeightCaloriesUnit CostTotal Cost Eggs96 Milk3 qt. Butter substitute11/2 c. Salt1/4 c. Ham, cubed4 to 6 c. Pg 106 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 48 Amount in oshow more

Product details

  • Paperback
  • 189 x 246 x 3mm | 132g
  • Rarebooksclub.com
  • United States
  • English
  • black & white illustrations
  • 1236736923
  • 9781236736925