----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Hams, 15 lbs. each |3 |45 lb.| | | Sugar |6 c. | | | | Vinegar |4 c. | | | | Cloves, whole |1/4 c. | | | | Crumbs |1 c. | | | | ----------------------+----------+------+--------+---------+----------
Put the hams in a kettle, cover with water and bring to a boil. Simmer for three to four hours or until they are done. When tender remove from water, peel off the skin and place in a baking pan. Stick the cloves into the hams and pour over them a syrup made of the vinegar and brown sugar. Sprinkle them with crumbs and brown in a hot oven.
Number of servings 175 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______
----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Pork chops | |20 lb.| | | Bread crumbs | 5 c. | | | | Eggs | 10 | | | | Milk | 1-1/4 c. | | | | Salt | 2/3 c. | | | | ----------------------+----------+------+--------+---------+----------
Make a dipping mixture of the eggs and milk. Add to this the salt. Dip the chops in the mixture, then in the crumbs and place in a well-greased pan and cook the chops in a medium hot oven. Pork should be well cooked.
Number of servings 80-85 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______
----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Pork chops | |20 lb.| | | Broken bread |2-1/2 gal.| | | | Onion | |10 oz.| | | Butter substitute |1-1/4 c. | | | | Salt |1/4 c. | | | | Hot water to moisten | | | | | ----------------------+----------+------+--------+---------+----------
Place the pork chops in a well-greased baking pan. Sprinkle with salt, and in the center of each put a quarter of a cup of dressing. Bake in a medium hot oven until the pork is well cooked. To make the dressing, melt the fat and add to it the finely chopped onions. When brown pour over the broken bread. Add the salt and hot water sufficient to moisten. Avoid getting the dressing too wet.