Quantity Cookery: Menu Planning and Cooking for Large Numbers

Chapter VI: Recipes (3)

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INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST
----------------------+----------+------+--------+---------+----------
Eggs |6 | | | |
Sour cream |2 c. | | | |
Sweet milk |1 c. | | | |
Soda |1 tsp. | | | |
Baking powder |3 tbsp. | | | |
Salt |1 tsp. | | | |
Flour |5 c. | | | |
Sugar |1/2 c. | | | |
Diced apples, } | | | | |
or } | | | | |
Diced oranges, } | | | | |
or } | | | | |
Diced Bananas, }--- |3 c. | | | |
or } | | | | |
Corn } | | | | |
or } | | | | |
Hominy } | | | | |
----------------------+----------+------+--------+---------+----------

Mix the dry ingredients and wet ingredients separately and combine. Drop from a spoon into hot fat, using one and a half tablespoons per fritter.

Number of servings 35
Amount in one serving 2 fritters
Calories in one serving______
Cost of one serving______

FRUIT COBBLER

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INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST
---------------------+-----------+------+--------+---------+----------
Flour |3 qt. | | | |
Baking powder |1/2 c. | | | |
Salt |1-1/3 tbsp.| | | |
Shortening |1-1/2 c. | | | |
Milk |1 to | | | |
| 1-1/4 qt. | | | |
Fruit, # 10 can |1 | | | |
Cornstarch |1/2 c. | | | |
Sugar |5 c. | | | |
Water |2-1/2 qt. | | | |
Lemon juice |1/4 c. | | | |
---------------------+-----------+------+--------+---------+----------

Crust: Rub shortening into well-mixed dry ingredients. Add milk sufficient for a soft dough and roll on a well-floured board. Make the dough the shape of the baking pan to be used.

Fruit: Drain the fruit and heat the juice and water, adding the well-mixed sugar and cornstarch. When thickened add the fruit and lemon juice. Fill the bottom of the baking dish with the fruit and juice; cover with the dough and bake in a hot oven.

Number of servings 80
Amount in one serving piece 1-1/2 in. x 2 in. with 1/4 c. fruit sauce
Calories in one serving______
Cost of one serving______

GRAPENUT PUDDING

Scald the milk and pour over the grapenuts and bread crumbs. Add the sugar, salt, beaten eggs and raisins to the bread crumbs and scalded milk. Pour into a baking pan and bake in water bath in a moderate oven until the custard sets.

Number of servings 80
Amount in one serving 1/2 c.
Calories in one serving______
Cost of one serving______

CARROT PLUM PUDDING

Add the sugar and chopped suet to the grated carrot, potato and lemon juice. Mix the dry ingredients and combine with the above mixture. Add the raisins. Pour the mixture into a well-greased baking pan. Cover and steam for one to two hours. Individual steamed puddings may be made by filling greased ramekins half full of the dough and steaming. Avoid turning on too much steam when the pudding is first put into the steamer. Serve with vanilla sauce.

Number of servings 25
Amount in one serving 1/3 c. of dough
Calories in one serving______
Cost of one serving______

STEAMED MOLASSES PUDDING

Mix the molasses, eggs, salt and water and add the flour and soda. Mix well. This makes a very thin batter. Pour into a greased pan and steam from one to one and one half hours. Serve with an egg hard sauce. If the molasses is very dark and strong use one half molasses and one half corn syrup.

Number of servings 25
Amount in one serving 1/3 c. of batter
Calories in one serving______
Cost of one serving______

PRUNE PUDDING

Scald the milk, mix and sift the cornstarch and sugar and add to the milk, stirring constantly. When the cornstarch has thickened add the egg yolks and salt. Pour this custard mixture over the prunes which have been seeded and placed in the bottom of a pudding pan. Spread the meringue and brown in the oven.

Number of servings 60
Amount in one serving, between 1/3 to 1/2 c.
Calories in one serving______
Cost of one serving______

PRUNECOT FILLING FOR SHORTCAKE

Seed the cooked prunes and mix with the apricots. Add the sugar and lemon juice and heat. This filling may be put between layers of shortcake dough and on top. Serve with whipped cream.

Number of servings 27
Amount in one serving 1/2 c.
Calories in one serving______
Cost of one serving______

SHORTCAKE

Mix and sift the dry ingredients. Rub in the shortening lightly, with the tips of the fingers. Add the milk gradually, mixing to a soft dough. The amount of milk may vary due to differences in the flour. Put the dough on to a board and roll out to about one third inch in thickness. Cut out, using a cutter three inches in diameter. Brush the tops with melted fat and place one biscuit on top of the other; bake in a hot oven. When baked, the shortcakes break open easily. Serve with fruit between the halves and on top.

Number of servings 144
Amount in one serving 1 short cake
Calories in one serving______
Cost of one serving______

STRAWBERRY SHORTCAKE FILLING

Hull the strawberries and wash them in a colander. Crush slightly, add the sugar, and let stand half an hour or until the sugar dissolves.

Number of servings 48
Amount in one serving 1/3 c.
Calories in one serving______
Cost of one serving______

CHOCOLATE RICE PUDDING

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INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST
----------------------+----------+------+--------+---------+----------
Rice uncooked |4 c. | | | |
Milk |5 qt. | | | |
Sugar |4 c. | | | |
Cocoa |1/2 c. | | | |
Salt |2 tsp. | | | |
Cinnamon |1/2 tsp. | | | |
Egg whites |16 | | | |
Sugar |1-1/2 c. | | | |
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Cook the rice in the scalded milk. When the rice is almost tender add the cocoa and sugar and finish cooking. Pour into a baking pan and spread with a meringue and brown in the oven.

Number of servings 60
Amount in one serving 1/3 c.
Calories in one serving______
Cost of one serving______

OLD-FASHIONED BAKED RICE PUDDING

Wash the rice, pour over it the scalded milk and bake in a slow oven, stirring occasionally. When the rice is almost tender add the sugar, raisins and salt, and continue cooking.

Number of servings 32
Amount in one serving 1/2 c.
Calories in one serving______
Cost of one serving______

RICE WITH HARD SAUCE

Cook the rice in boiling salted water until tender. Add the raisins and serve with hard sauce.

Number of servings 36
Amount in one serving 1/3 c.
Calories in one serving______
Cost of one serving______

CHOCOLATE SAUCE

Mix the dry ingredients well. Add to boiling water, stirring constantly with wire whisk. Add the fat, and when cool add the vanilla.

Number of servings 80
Amount in each serving 2 tbsp.
Calories in one serving______
Cost of one serving______

CUSTARD SAUCE

Mix the cornstarch and sugar and add to the scalded milk. When the cornstarch has cooked add the thoroughly beaten egg yolks and cook for a few minutes. Remove from fire and add the salt and vanilla.

Number of servings 100
Amount in one serving 1-1/2 tbsp.
Calories in one serving______
Cost of one serving______

EGG HARD SAUCE

Cream the fat and sugar thoroughly. Add the beaten yolks and continue creaming. Add the vanilla and fold in the beaten whites. Put this sauce into the refrigerator to set.

Number of servings 48
Amount in one serving 2 tbsp.
Calories in one serving______
Cost of one serving______

HARD SAUCE

Cream the butter, add the sugar and vanilla gradually.

Number of servings 24
Amount in one serving 1 tbsp.
Calories in one serving______
Cost of one serving______

LEMON SAUCE

Mix the sugar and cornstarch and add to the boiling water, stirring constantly. When the starch is clear, remove from the fire and add the fat, lemon juice and salt, and lemon rind.

Number of servings 85
Amount in one serving 2 tbsp.
Calories in one serving______
Cost of one serving______

COLD DESSERTS

APPLE TAPIOCA

Soak the tapioca in water over night. Add to the boiling salted water and cook until clear. Add the sugar, cinnamon and lemon juice and pour over the apples.

Number of servings 42
Amount in one serving 1/2 c.
Calories in one serving______
Cost of one serving______

BAKED APPLES

Wash and core the apples. Make a syrup of the sugar and water and pour over the apples. Bake in the oven until the apples are tender.

Number of servings 25
Amount in one serving 1
Calories in one serving______
Cost of one serving______

BAKED CUSTARD

Beat the eggs, sugar and salt and add to the scalded milk and pour into custard cups. Put the cups into a pan and pour hot water around them. Bake in a moderate oven.

Number of servings 40
Amount in one serving Between 1/3 to 1/2 c.
Calories in one serving______
Cost of one serving______

CARAMEL BAVARIAN CREAM

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INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST
----------------------+----------+------+--------+---------+----------
Sugar |1-1/4 qt. | | | |
Hot water |1-1/2 qt. | | | |
Milk, scalded |2 qt. | | | |
Egg yolks |16 | | | |
Sugar |2 c. | | | |
Gelatin |1/2 c. | | | |
Cold water |1-1/2 c. | | | |
Egg whites |16 | | | |
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Add the cold water to the gelatin. Caramelize the sugar, add the hot water and pour over the softened gelatin. Let this mixture cool. Scald the milk, add the egg yolks and cook as for a soft custard. When both mixtures are cool and the gelatin has begun to set, beat the egg whites until stiff and pour in the two mixtures and beat. Pour into a pan to reset. Serve with whipped cream.

Number of servings 45
Amount in one serving 1/2 c.
Calories in one serving______
Cost of one serving______

CARAMEL TAPIOCA

Soak the tapioca over night and cook until clear in the boiling water and brown sugar. Remove from the fire and add the salt and mapleine.

Number of servings 48
Amount in one serving 1/3 c.
Calories in one serving______
Cost of one serving______

CHOCOLATE BLANC MANGE

Mix the sugar, cornstarch and cocoa and add to the scalded milk. When the mixture has thickened, remove from the fire and add the salt and vanilla.

Number of servings 95
Amount in one serving 1/3 c.
Calories in one serving______
Cost of one serving______

CHOCOLATE PUDDING

Melt the chocolate over hot water. Separate the eggs and beat the sugar and egg yolks to a creamy consistency. When the chocolate is melted, add the beaten yolks and sugar to it, and continue cooking until the mixture thickens. Beat the egg whites stiff, add the chocolate mixture and the vanilla to them. Mix thoroughly. Pour into glasses and put in the refrigerator to cool and set. Serve with whipped cream.

Number of servings 36
Amount in one serving 1/3 c.
Calories in one serving______
Cost of one serving______

CORNSTARCH PUDDING

Mix the sugar and cornstarch and add to the hot milk, stirring constantly. When the starch has cooked remove from the fire and add the vanilla and salt. Fold in the well-beaten egg whites and mold.

Number of servings 48
Amount in one serving Between 2/3 and 1/2 c.
Calories in one serving______
Cost of one serving______

DATE NUT BLANC MANGE

Mix the cornstarch, sugar and salt and add to boiling water, stirring constantly. Add this mixture to the well-beaten whites and vanilla and beat until smooth. If a kitchen mixing machine is available, combine the two mixtures on the machine and beat thoroughly. This will increase the volume and improve the consistency. Add the dates and nut meats. Serve with a custard sauce.

Number of servings 56
Amount in one serving 1/2 c.
Calories in one serving______
Cost of one serving______

**DATE TORTE

Mix the dry ingredients with the dates and nuts. Add the lemon juice and water, and fold in the stiffly beaten egg whites. Pour into a well-greased baking pan, set the pan in hot water and bake in a moderate oven. This may be served hot or cold with whipped cream.

Number of servings 24
Amount in one serving 1/3 c.
Calories in one serving______
Cost of one serving______

FIG TAPIOCA

Soak the tapioca over night. Add to the rapidly boiling water and cook until clear. Remove from the fire and add the chopped figs and nuts, vanilla and salt.

Number of servings 72
Amount in one serving 1/3 c.
Calories in one serving______
Cost of one serving______

FRUIT COCKTAIL

Make a syrup of the sugar and water and pour over the diced fruit. The juice of the lemons may be added to the syrup.

Number of servings 48
Amount in one serving 1/2 c.
Calories in one serving______
Cost of one serving______

FRUIT GELATIN

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INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST
----------------------+----------+------+--------+---------+----------
Gelatin |1/2 c. | | | |
Cold water |2 c. | | | |
Sugar |4 c. | | | |
Boiling water |1-1/2 qt. | | | |
Orange juice |1-1/2 qt. | | | |
Lemon juice |2/3 c. | | | |
Oranges |3 | | | |
Bananas |6 | | | |
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Number of servings 60
Amount in one serving 1/3 c.
Calories in one serving______
Cost of one serving______

**FRUIT WHIP

Put the fruit pulp, sugar and unbeaten egg whites into a mixing bowl and beat until stiff. Whips in this quantity should be made with a power beater or mixing machine.

Number of servings 50
Amount in one serving 1/2 c.
Calories in one serving______
Cost of one serving______

MAPLE NUT MOLD

Mix the cornstarch to a paste with part of the water. Bring the remainder of the water to a boil, add the brown sugar and the cornstarch paste, stirring constantly. Beat the egg whites stiff, and when the cornstarch mixture is clear add to the egg whites and beat. When thoroughly mixed add the mapleine, nut meats and salt. Pour into pans to mold. This pudding is most satisfactory in texture, and volume is increased when beaten on a power machine.

Number of servings 100
Amount of one serving 1/3 c.
Calories in one serving______
Cost of one serving______

NORWEGIAN PRUNE PUDDING

Seed and cut up the cooked prunes. Mix the cinnamon, sugar, salt and cornstarch together and add to the boiling water or prune juice and cook until the starch is clear. Remove from the fire and add the lemon juice and prunes.

Number of servings 50
Amount in one serving 1/3 c.
Calories in one serving______
Cost of one serving______

PINEAPPLE PUDDING

Mix the sugar and cornstarch and add to the boiling water. When clear, remove from the fire and add the pineapple and lemon juice. Serve with whipped cream.

Number of servings 96
Amount in one serving 1/3 c.
Calories in one serving______
Cost of one serving______

PINEAPPLE TAPIOCA PUDDING

Soak the tapioca over night and cook in boiling water till transparent. Remove from the fire and add the sugar, lemon, pineapple and the beaten whites of eggs. Serve with whipped cream.

Number of servings 20
Amount in one serving 1/2 c.
Calories in one serving______
Cost of one serving______

PRUNE GELATIN

Soak the gelatin in the cold water until softened. Heat the prune juice to boiling, add the sugar and pour over the gelatin, stirring until dissolved. When the gelatin begins to set, add the lemon juice and pour over the seeded prunes which have been arranged in rows on the bottom of a pan.

Number of servings 48
Amount in one serving 1/2 c.
Calories in one serving______
Cost of one serving______

RAISIN TAPIOCA

Soak the tapioca over night. Add to the boiling water and sugar and cook until clear. Remove from the fire and add the raisins, mapleine, nuts and salt.

Number of servings 75
Amount in one serving 1/3 c.
Calories in one serving______
Cost of one serving______

SNOW PUDDING

Soak the gelatin in the cold water. Add the sugar to the boiling water and pour over the softened gelatin, stirring until the gelatin is dissolved. When the gelatin has begun to set, add the lemon juice. Beat the egg whites stiff, add the gelatin and beat. Put into a pan and let the mixture harden. Serve with custard sauce.

Number of servings 72
Amount in one serving 1/2 c.
Calories in one serving______
Cost of one serving______

TAPIOCA CREAM

Soak the tapioca over night and cook until clear in the scalded milk. Beat the eggs and sugar, add to the tapioca mixture and cook for a few minutes. Remove from fire and add salt and vanilla.

Number of servings 75
Amount in one serving 1/2 c.
Calories in one serving______
Cost of one serving______

FRUIT SAUCES

APRICOT SAUCE

Sort and wash the apricots. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar.

Number of servings 50
Amount in one serving 1/3 c.
Calories in one serving______
Cost of one serving______

CRANBERRY JELLY

Pick over and wash the cranberries. Add the water and cook until the berries are soft. Rub through a puree sieve. Add the sugar and again bring to the boiling point. Pour into a pan to mold. Cut in small squares to serve.

Number of servings 100
Amount in one serving 2 tbsp.
Calories in one serving______
Cost of one serving______

CRANBERRY SAUCE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cranberries |7-1/2 qt. | | | | Sugar |10 c. | | | | Water |3-3/4 qt. | | | | ----------------------+----------+------+--------+---------+----------

Pick over and wash the cranberries. Add the water and cook until the berries are soft. Rub through a sieve, add the sugar and bring to a boil.

Number of servings 40
Amount in one serving 1/2 c.
Calories in one serving______
Cost of one serving______

DRIED PEACH SAUCE

Sort and wash the peaches. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar.

Number of servings 50
Amount in one serving 1/3 c.
Calories in one serving______
Cost of one serving______

PRUNE SAUCE

Sort and wash the prunes. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar.

Number of servings 50
Amount in one serving 1/3 c.
Calories in one serving______
Cost of one serving______

BAKED RHUBARB

Wash the rhubarb and cut in pieces three quarters of an inch in length. Mix the rhubarb with the sugar and the lemons, which have been cut in thin slices. Pour into a baking pan and bake in a slow oven until tender.

Number of servings 45
Amount in one serving 1/3 c.
Calories in one serving______
Cost of one serving______

CAKES, FILLINGS AND FROSTINGS

APPLE-SAUCE CAKE

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INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST
----------------------+----------+------+--------+---------+----------
Apple sauce |1-1/2 qt. | | | |
Sugar |1 qt. | | | |
Butter substitute | |1 lb. | | |
Flour |2 qt. | | | |
Raisins |1 qt. | | | |
Nutmeg |1 tsp. | | | |
Cinnamon |2 tsp. | | | |
Cloves |2 tsp. | | | |
Salt |2 tsp. | | | |
Soda |4 tsp. | | | |
----------------------+----------+------+--------+---------+----------

Cream the fat and sugar. Add the apple sauce, then the dry ingredients and the raisins. Bake in a slow oven in loaf or sheet pans. This may be iced with a chocolate icing and cut in squares. This amount makes six pans eight inches square.

Number of servings 54
Amount in one serving 1 square
Calories in one serving______
Cost of one serving______

BANANA CREAM CAKE

Follow the directions for making cake and bake the mixture in a sheet pan about twenty-four inches square. Make the cream pie filling recipe. When the cake comes from the oven slice the bananas over the top, pour the pie filling over it and cover with a meringue made of the egg whites and sugar provided in the cream pie filling recipe. Brown the meringue in the oven. Cool and cut in squares.

Number of servings 100
Amount in one serving 1 square 2 in. x 2 in.
Calories in one serving______
Cost of one serving______

CAKE

Cream the fat and sugar thoroughly. Add the yolks and vanilla and continue creaming. Mix the dry ingredients and add alternately with the milk to the fat, sugar and eggs. Fold in the well-beaten whites last. If a kitchen mixing machine is used for making the cake, the best results are obtained by creaming the fat and sugar twenty to thirty minutes on the machine and completing the remainder of the mixing as quickly as possible. This makes nine two-layer cakes, each cake nine and one fourth inches in diameter and cutting sixteen slices.

Number of servings 144
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

CARAMEL CAKE

Caramelize one cup of the sugar and add two cups of water to dissolve. Cool this syrup. Cream the fat and remaining sugar, add the egg yolks and vanilla, and the caramelized syrup. Mix the dry ingredients and add alternately with the milk. Add the beaten whites of eggs last. This will make nine two-layer cakes, nine and one fourth inches in diameter.

Number of servings 144
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

CHOCOLATE CAKE

Make a custard of the egg yolks, milk and cocoa, and cool. Cream the fat and sugar thoroughly, add the egg yolks, the chocolate custard and vanilla. Mix the dry ingredients and add alternately with the milk. Fold in the beaten egg whites. This amount will make ten two-layer cakes, nine and one fourth inches in diameter, each cake to be cut in sixteen pieces.

Number of servings 160
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

SMALL CHOCOLATE CUP CAKES

Melt the chocolate over hot water and add the butter substitute to it. Beat the eggs and add the sugar and vanilla and combine with the melted butter substitute and chocolate. Mix and sift the dry ingredients and add alternately with the liquid. Add the nuts last.

Number of servings 36
Amount in one serving 1
Calories in one serving______
Cost of one serving______

**FRUIT OATMEAL CRUMB COOKIES

Cream the fat and sugar. Add the eggs, sour cream, lemon juice and mapleine, and the well-mixed dry ingredients. Drop on a well-greased pan using two tablespoons per cooky and bake in a hot oven; or this mixture may be spread out on a sheet and when baked cut in squares or bars.

Number of servings 144
Amount in one serving 2 tbsp. dough
Calories in one serving______
Cost of one serving______

GINGERBREAD

Cream the fat and sugar thoroughly. Add the eggs and molasses and continue to beat. Mix the dry ingredients and add alternately with the water. Bake in well-greased and floured pans. The gingerbread may be baked in five loaf tins cutting fifteen slices per loaf or as a sheet cake.

Number of servings 75
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

ORANGE AND RAISIN CUP CAKES

Cream the fat and sugar thoroughly. Add the egg yolks and vanilla. Mix the dry ingredients and add alternately with the liquid. Chop the oranges and express the juice, to which is added the milk to make the required amount of liquid. Add the chopped oranges and raisins and the stiffly beaten whites. Bake in well-greased muffin tins.

Number of servings 152
Amount in one serving 1/4 c.
Calories in one serving______
Cost of one serving______

SPICE CAKE

Cream the sugar and egg yolks and add the sour cream. Add the molasses and lemon juice. Mix the dry ingredients and add to the mixture. Add the raisins and the beaten egg whites. Three quarts of sour milk and one and one half pounds of fat may be used instead of sour cream. This makes ten two-layer cakes, nine and one fourth inches in diameter.

Number of servings 160
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

SUGAR COOKIES

Cream the fat and sugar. Mix the dry ingredients and add with the water to the fat and sugar. This will make a soft dough which will not roll out until thoroughly chilled. Keep the dough in the refrigerator and take out only that portion which may be rolled at one time. Roll very thin, cut into cookies three and one half inches in diameter and bake on a floured pan.

Number of servings 300
Amount in one serving One 3-1/2 in. cooky
Calories in one serving______
Cost of one serving______

WASHINGTON PIE

Split the layers of cake in half. Spread them with one cup of chocolate filling. Put the top over the filling and sprinkle with powdered sugar. Cut each layer in eight wedge-shaped pieces.

Number of servings 96
Amount in one serving 1 piece
Calories in one serving______
Cost of one serving______

WHITE CAKE

Cream the fat and sugar thoroughly. Mix the dry ingredients and add alternately to the fat and sugar with the milk. Fold in the well-beaten whites last. This makes eighteen two-layer cakes. If preferred, this amount may be baked in square tins, twenty-four by twenty-four inches, and will fill three pans. Where a kitchen mixing machine is used in cake making the best results are obtained by creaming the fat and sugar in the machine for from twenty to thirty minutes and then adding the remainder of the ingredients and completing the mixing quickly.

Number of servings 288
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

CHOCOLATE FILLING

Mix the cornstarch, sugar, cocoa and salt and add to the hot milk, stirring constantly. When cornstarch is cooked add the beaten egg yolks, butter substitute and vanilla.

Total volume 3 qt.
Calories in one serving______
Cost of one serving______

CREAM FILLING

See method under recipe for cream pie filling, p. 184.

This filling may be used not only for pie, but for cake, cream puffs, Washington pie and for similar desserts.

Number of servings
Amount of one serving
Calories in one serving______
Cost of one serving______

LEMON FILLING

This filling may be used not only for pie, but for cake and similar desserts.

See method under recipe for lemon pie filling, p. 185.

Number of servings
Amount of one serving
Calories in one serving______
Cost of one serving______

CARAMEL FROSTING

Cook the sugar and water to the soft-ball stage or until it forms a thread. Pour into the stiffly beaten egg whites, add the vanilla and continue beating on the machine until the icing is stiff. This amount will frost nine two-layer cakes, nine and one quarter inches in diameter.

Number of servings
Amount in one serving
Calories in one serving______
Cost of one serving______

CHOCOLATE ICING

Roll and sift the powdered sugar and cocoa, and mix with the water, melted butter and vanilla. This amount will make two cups of icing.

Number of servings
Amount of one serving
Calories in one serving______
Cost of one serving______

WHITE FROSTING

Cook the sugar and water to the soft-ball stage or until it forms a thread. Pour into the stiffly beaten egg whites, add the vanilla and continue beating in the machine until the icing is stiff. This amount will frost nine two-layer cakes, nine and one quarter inches in diameter.

Number of servings 144
Amount in one serving
Calories in one serving______
Cost of one serving______

PIES

PIE CRUST

Weigh the fat and flour, add the salt and work the fat into the flour lightly, using the tips of the fingers. Add the iced water a little at a time, being careful to distribute the water evenly through the mixture. Avoid getting the dough too wet. For this amount about one and one half cups of water is sufficient. This amount will make from eleven to twelve pie shells, using pie tins ten and three quarter inches in diameter, or it will make from six to seven two-crust pies.

Number of servings
Amount in one serving
Calories in one serving______
Cost of one serving______

APPLE PIE FILLING

Fill the crusts with one quart of apples. Cover with the sugar and flour. Add the fat and cover with the top crust. Bake in a moderate oven. This recipe makes fourteen, ten and three quarter inch pies, using one quart per pie.

Number of servings 112
Amount in one serving 1/8 pie
Calories in one serving______
Cost of one serving______

APRICOT PIE FILLING

Soak and cook the apricots in the water. When the apricots are soft add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice. This amount will make ten pies, ten and three quarter inches in diameter, using three cups of filling per pie.

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

BLUEBERRY PIE FILLING

Drain the berries and heat the juice to boiling. Mix the sugar and cornstarch and sift into boiling juice. When thickened, add the berries and lemon juice. Fill pie shells, using three cups per pie. This will make nine, ten and three quarter inch pies.

Number of servings 72
Amount in one serving 1/8 pie
Calories in one serving______
Cost of one serving______

CRANBERRY AND RAISIN PIE FILLING

Wash and pick over the cranberries. Steam the raisins and mix with the remainder of the ingredients. Fill the pie shells. This recipe makes ten, ten and three quarter inch pies, using three cups per pie.

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

DRIED PEACH PIE FILLING

Soak and cook the peaches in the water. When soft, add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice and fill the pie shells. This will fill ten, ten and three quarter inch pies, using three cups of filling per pie.

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

GOOSEBERRY AND RAISIN PIE FILLING

Drain the gooseberries, retaining one gallon of the juice. Heat the juice and when it reaches the boiling point add the well-mixed sugar and cornstarch, stirring constantly. When the mixture has thickened, add the gooseberries and the raisins. The raisins will be improved by steaming before adding to the mixture. This quantity makes twenty, ten and three quarter inch pies, using three cups per pie.

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

LOGANBERRY PIE FILLING

Open the berries and pour into a colander to separate the berries from the juice. Heat the juice to the boiling point and add the well-mixed cornstarch and sugar, stirring constantly. When the mixture has thickened, add the lemon juice and berries. This makes filling for eighteen pies, ten and three quarter inches in diameter and cutting eight pieces per pie.

Number of servings 144
Amount in one serving 1/8 pie
Calories in one serving______
Cost of one serving______

RHUBARB PIE FILLING

Wash and dice the rhubarb, and put over a slow fire to cook. When the mixture is boiling, add the well-mixed cornstarch and sugar, stirring constantly. When thickened, remove from the fire and fill the pie crusts, using three cups per pie. This amount makes fourteen pies, ten and three quarter inches in diameter.

Number of servings 112
Amount per serving 1/8 pie
Calories in one serving______
Cost of one serving______

BANANA CREAM PIE FILLING

Mix sugar, cornstarch and flour, and add to scalded milk, stirring constantly. When thickened add well-beaten egg yolks, butter substitute, salt and vanilla. Cut one banana in pieces over bottom of crust. Cover with filling, using two and one half cups per pie. Cover with meringue and brown in a moderate oven. This makes twenty, ten and three quarter inch pies.

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Quantity Cookery: Menu Planning and Cooking for Large NumbersChapter VI: Recipes (3)

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