RECIPES
avoid over-baking the bottom of the loaf, thus forming a hard crust. Serve with a cream or tomato sauce.
| Number of servings | 192 | Calories in one serving————— |
| Amount in one serving | 4 oz. | Cost of one serving————— |
EGG CUTLETS
INGREDIENTS |
AMOUNT |
WEIGHT |
CALORIES |
UNIT COST |
TOTAL COST |
|---|---|---|---|---|---|
| Eggs, hard cooked | 4 doz. | ||||
| Flour | 3 c. | ||||
| Milk | 2 qt. | ||||
| Butter substitute | ⅓ c. | ||||
| Salt | ⅓ c. | ||||
| Bread crumbs | 1 qt. | ||||
| Eggs | 4 | ||||
| Milk | ½c. | ||||
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 | Calories in one serving |
| Amount in one serving | ⅓ c. | Cost of one serving |
*SCRAMBLED EGGS AND HAM
INGREDIENTS |
AMOUNT |
WEIGHT |
CALORIES |
UNIT COST |
TOTAL COST |
|---|---|---|---|---|---|
| Eggs | 96 | ||||
| Milk | 3 qt. | ||||
| Butter Substitute | 1½ c. | ||||
| Salt | ¼ c. | ||||
| Ham, cubed | 4-6 c. | ||||
