Quantity cookery

Unit Cqst Total Cost Flour 3 qt. Baking powder ic. Shortening 2 c. Salt 2 tbsp. Milk l-li qt. Sugar, brown 4c- Cinnamon 2 tsp. Apples, quartered 3iqt. Rub shortening into the flour, baking powder and salt. Add milk to make a soft dough. Roll thin and cut in squares. Place about a half to three quarters of an apple, depending on size, in each square and sprinkle with about one and one half tablespoons of cinnamon and sugar mixed together. Fold the cor- ners over the apples and bake in a moderate oven. Serve with a lemon or hard sauce. Number of servings 42 Amount in one serving i Calories in one serving. Cost of one serving *BREAD PUDDING Ingredients Amount Weight Calories Unit Cost Total Cost Scalded milk 2 qt. Broken bread 6 c. Sugar fc. Raisins i\h. Salt I tsp. Vanilla I tbsp. Eggs S Add the beaten eggs, sugar, salt and vanilla to the scalded milk and pour over the bread and raisins. 144 QUANTITY COOKERY Bake in a water bath in a moderate oven until the custard sets. Serve with a vanilla sauce. Number of servings Amount in one serving 25 Calories in one serving- ^ c. Cost of one serving ♦brown BETTY INGKEDIENTS Amount Weight Calories Unit Cost Total Cost Apples, chopped 4qt. Crumbs 3 qt. Brown sugar 2|C. Cinnamon I tsp. Nutmeg itsp. Water 2qt. Lemon juice 2 tbsp. Butter substitute I c. Cover the bottom of a baking pan with a layer of crumbs. Cover the crumbs with chopped apples. Mix sugar, cinnamon and nutmeg together and sprinkle one half of it over the apples. Add one half of the water and lemon juice mixed together. Repeat crumbs, apples, spices and liquid. Pour the melted fat on top. Bake and serve with lemon sauce. Number of servings 48-50 Amount in one serving ^ c. Calories in one serving. Cost of one serving ♦CHOCOLATE BREAD PUDDING Ingredients Amount Weight Calories Unit Cost Total Cost Scalded milk Broken or cubed bread 2 qt. 6 c. Sugar Cocoa Eggs Raisins Salt Vanilla f c. ic. 5 I tsp. I tbsp. ilb. RECIPES HS Add the beaten eggs, sugar, cocoa, salt and vanilla to the scalded milk and pour over the bread and raisins. Bake in a pan of hot water in a moderate oven until the custard sets. Serve with a vanilla sauce. Number of servings Amount in one serving between 5 and J c. 25 'Calories in one serving- Cost of one serving CHOCOLATE SOUFFLE Ingredients Amodnt Weight Calories Unit Cost Total Cost Sugar 2 c. Flour f c. Cocoa I c. Water 3lc. Egg yolks 8 Vanilla I tbsp. Egg whites 16 Mix the flour, sugar and cocoa and stir into the boiling water. When thickened add the egg yolks and vanilla. Cool. Fold this custard mixture into the stiffly beaten egg whites. Pour into a baking dish and put the dish into a pan of hot water. Bake in a moderate oven until done. Serve with whipped cream. Number of servings Amount in one serving 2S i r Calories in one serving- Cost of one serving COTTAGE PUDDING Ingredients Amount Weight Calories Unit Cost Total Cost Butter substitute |c. Sugar 4c. Eggs 5 Milk 3|c. Flour 2iqt. Baking powder 6 tbsp. Salt 2 tsp. Vanilla 2 tbsp. 146 QUANTITY COOKERY