Page:Richards and Treat - Quantity Cookery.djvu/147

Rh

Peas 2 qt.

Cooked beets, diced or cooked carrots, diced 2qt.

Celery, cut fine 2 qt.

French dressing 1 qt.

Dice the beets or carrots very fine. Drain the peas. Marinate the vegetables in three separate containers. Do not mix them together. Heap on a lettuce leaf using two tablespoons of each vegetable and keeping each mound distinct.

Number of servings 64

Amount in one serving 2 tbsp. of each vegetable

Calories in one serving

Cost of one serving

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