Quantity Cookery: Menu Planning and Cooking for Large Numbers

Chapter VI: Recipes (4)

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Number of servings 160
Amount of one serving 1/8 pie
Calories in one serving______
Cost of one serving______

BUTTERSCOTCH PIE FILLING

Scald the milk, reserving sufficient to make a thin paste with the flour and cornstarch. Add the brown sugar to the scalded milk and pour in the thickening, stirring constantly. If a dark brown sugar is used, a little soda may be added to the milk to prevent curdling. When the mixture has thickened add the fat and egg yolks and cook for a few minutes. Remove from the fire and add the salt and vanilla. This recipe makes twenty pies, using two and one half cups per pie. See chocolate pie recipe for method of making meringue.

Number of servings 160
Amount in one serving 1/8 pie
Calories in one serving______
Cost of one serving______

CHOCOLATE PIE FILLING

Mix the cocoa, flour, salt and sugar together thoroughly. Sift into the boiling water, stirring constantly. When the mixture has thickened add the well-beaten egg yolks and let cook three or four minutes. Add the butter substitute.

Beat the egg whites until they hold their shape. Add the sugar and continue beating until sugar and egg are thoroughly blended. Avoid beating the sugar and egg until too stiff to spread. Bake in a moderate oven. This recipe makes twenty, ten and three quarter inch pies, using two and one half cups per pie.

Number of servings 160
Amount in one serving 1/8 pie
Calories in one serving______
Cost of one serving______

CREAM PIE FILLING

Mix the sugar, cornstarch and flour and add to scalded milk, stirring constantly. When thickened, add the well-beaten egg yolks, butter substitute, salt and vanilla. Fill the pie shells, using two and one half cups per pie and cover with meringue. This recipe makes twenty, ten and three quarter inch pies.

Number of servings 160
Amount in one serving 1/8 pie
Calories in one serving______
Cost of one serving______

CUSTARD PIE FILLING

Scald the milk. Add the eggs, sugar and vanilla, beaten together. Fill the pie shells and sprinkle the nutmeg over the top. Bake in a slow oven. This recipe makes twelve, ten and three quarter inch pies, using three and one half cups per pie.

Number of servings 96
Amount in one serving 1/8 pie
Calories in one serving______
Cost of one serving______

LEMON PIE FILLING

Mix the sugar, flour and cornstarch and add to the rapidly boiling water. When thickened, add the fat and egg yolks. Cook for a few minutes, and when removed from the fire add the lemon juice and grated rind. Put two and one half cups to each ten and three quarter inch pie shell and cover with meringue and brown in oven. For method of making meringue see chocolate pie recipe. This recipe makes twenty pies.

Number of servings 160
Amount in one serving 1/8 pie
Calories in one serving______
Cost of one serving______

PINEAPPLE PIE FILLING

Mix the sugar, flour and cornstarch and add to the rapidly boiling water. When thickened add the egg yolks. Cook for a few minutes, remove from the fire and add the lemon juice and pineapple. Fill ten and three quarter inch shells, using two and one half cups of filling per pie. Cover with meringue and bake in a moderate oven. For method of making meringue see chocolate pie recipe. This recipe makes twenty-seven pies.

Number of servings 216
Amount in one serving 1/8 pie
Calories in one serving______
Cost of one serving______

PUMPKIN PIE FILLING

Mix the dry ingredients and add to the pumpkin. Beat the eggs, add the scalded milk and pour into the pumpkin and spices, and mix thoroughly. This fills ten, ten and three quarter inch pie shells, using three and one half cups per shell.

Number of servings 80
Amount in one serving 1/8 pie
Calories in one serving______
Cost of one serving______

BEVERAGES

FRUIT PUNCH

----------------------+----------+------+--------+---------+----------
INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST
----------------------+----------+------+--------+---------+----------
Grated pineapple |1 qt. | | | |
Lemon juice |1 qt. | | | |
Orange juice |1 qt. | | | |
Grape juice |1 qt. | | | |
Tea infusion |2 qt. | | | |
Water |2-1/2 gal.| | | |
Sugar |2 qt. | | | |
Mint leaves |1/2 c. | | | |
----------------------+----------+------+--------+---------+----------

Make a syrup of the sugar and a quart of the water. While the syrup is cooling add the mint leaves. Mix the syrup with the fruit juices and strain. Serve the punch iced. The volume will be somewhat greater if the fruit pulp is not strained out.

Number of servings 62
Amount in one serving 1 c.
Calories in one serving______
Cost of one serving______

GINGER ALE LEMONADE

Make a syrup of the sugar and water, and while this is cooling add the mint leaves. Combine the cold syrup, lemon juice and water, and add the ginger ale. The ginger ale should not be added until just before the lemonade is to be served.

Number of servings 56
Amount in one serving 1 c.
Calories in one serving______
Cost of one serving______

LEMONADE

Make a syrup of the sugar and the one quart of water, and let cool. Mix with the lemon juice and add the ice water. While the syrup is cooling, mint leaves may be added if desired.

Number of servings 45
Amount in one serving 1 c.
Calories in one serving______
Cost of one serving______

HOT CHOCOLATE

Mix the sugar, grated chocolate and salt with the boiling water and cook until smooth. Add the hot milk and cook ten to fifteen minutes to develop the flavor. Add vanilla and serve. One half teaspoon of cinnamon may be added for flavor if desired.

Number of servings 27
Amount in one serving 2/3 c.
Calories in one serving______
Cost of one serving______

URN COFFEE

Put the ground coffee into an urn sack. Let the boiling water from the water urn flow over the coffee. Drain the coffee from the faucet of the urn, and pour the entire amount over the ground coffee twice. This should make a coffee of good strength. The important points in making coffee are that the urn should be kept perfectly clean, using clear water and steel wool or baking soda; the water bags should be kept washed and well aired; the water used in making the coffee should always be actively boiling before the coffee is made, and the water in the jacket should be maintained at boiling temperature.

Number of servings 48
Amount in one serving 2/3 c.
Calories in one serving______
Cost of one serving______

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Quantity Cookery: Menu Planning and Cooking for Large NumbersChapter VI: Recipes (4)

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