Page:Richards and Treat - Quantity Cookery.djvu/150

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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, 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

Cheese 1 gal.

Cream 6 c.

Salt 4 tsp.

Celery, chopped 1 qt.

Green pepper, chopped 2 c.