Quantity cookery

Mix and sift the dry ingredients. Beat the eggs, add the milk and pour the liquid over the dry ingre- dients. Add the melted fat and pour the mixture into well-greased muffin tins to bake. Number of servings Amount in one serving 96 J-| c. batter Calories in one serving- Cost of one serving RAISED MUFFINS Ingiedients Amount Weight Calories Unit Cost Total Cost Milk, scalded 2qt. Water, cold 2qt. Egg yolks 6 Sugar 2 t. Butter substitute I C. Salt 3 tbsp. Yeast ilb. Water, lukewarm iqt. Flour IO-I2 qt. Scald the milk. Soften the yeast in the lukewarm water and add to the remaining water and scalded milk. Add the egg yolks, sugar, fat and salt and flour to make a soft dough. Let rise. Beat well and fill very well-greased muffin tins half full. Let rise. Bake in a hot oven. Number of servings 216 Amount in one serving | c. dough Calories in one serving- Cost of one serving RECIPES ♦brown bread 129 Ingrediekis Amodnt Weight Caioeies Unit Cost Total Cost Stale cake or bread Cold water Molasses Corn meal Graham flour Soda Raisins Salt I qt. 7c. I c. 3'c. 6 c. li tbsp. I c. I tbsp. Soak the stale bread or cake in the cold water until soft. Add the molasses and the dry ingredients. Mix well and put into a well-greased pan and steam from two to three hours until done. The length of time for steaming depends on the size of the can. Number of servings Jo Calories in one serving Amount in one serving i slice Cost of one serving Nin BREAD Ingeedieiits Amq-cnt Weight Caiories Unit Cost Tox.iL Cost Flour 3 qt. Baking powder 3 tbsp. Nuts iqt. Salt J tsp. Sugar iqt. Milk iqt. Eggs 6 Butter substitute ic. Mix the dry ingredients, including the nuts. Add the milk to the beaten eggs. Combine by adding the liquid to the dry ingredients. Add the melted fat. Pour the mixture into greased loaf pans and let stand one half hour. Bake in a moderate oven. This will make four loaves, cutting 25 slices per loaf. Number of servings lOO Amount in one serving i slice Calories in one serving L_ Cost of one serving 130 QUANTITY COOKERY CINNAMON ROLLS Ingredients Amount Weight Calories Unit Cost Total Cost Sugar 2 c. Butter substitute 2 C. Water 2 qt. Milk 2 qt. Yeast Jib. Water 2 C. Flour I if qt. Salt ic. Butter substitute i|c. Fat, melted Ub. Sugar 5c. Cinnamon Stsp. Raisins 2 C. Follow the directions given under Parker House rolls for the method of mixing the dough. When the dough is ready, put on a well-floured board and roll out in a rectangular shape to about half an inch in thickness. Brush with melted fat and sprinkle with the mixed sugar, cinnamon and raisins. Commencing with the long side of the dough, make into a roll. Cut crosswise of the roll making slices half an inch in thick- ness. Place on a greased pan, let rise until they have doubled in size, and bake in a hot oven. Number of servings 24 dozen Amount in one serving i| oz. per roll Calories in one serving. Cost of one serving PARKER HOUSE ROLLS Ingredients Amount Weight Calories Unii Cost Total Cost Sugar 2 C> Butter substitute 2 C. Water 2 qt. Milk 2 qt. Yeast ilb. Water, lukewarm 2 c. Flour 11-12 qt. Salt ic. Butter substitute ijc. RECIPES 131