Quantity cookery

Cream the sugar and fat. Add the well-beaten eggs and alternate the liquid and the dry ingredients. Bake. Serve with lemon, vanilla, fruit or chocolate sauce. Number of servings 80 Calories in me serving Amount in one serving Cost of one I square 2 in.Xz in. sprvinjj FRITTERS IHGEEDIENTS AMOnNT Weight Calories Unit Cost Total Cost Eggs 6 Sour cream 2 c. Sweet milk I c. Soda I tsp. Baking powder 3 tbsp. Salt I tsp. Flour S c. Sugar |c. Diced apples. or Diced oranges, or Diced Bananas, 3 c. or Corn or Hominy Mix the dry ingredients and wet ingredients sepa- rately and combine. Drop from a spoon into hot fat, using one and a half tablespoons per fritter. Number of servings 35 Calories in Amount in one serving 2 fritters Cost of one FRUIT COBBLER -mf sTvinE sprvinjr IHGKEDIEHTS Amount Weight Calories Unit Cost Total Cost Flour Baking powder Salt Shortening 3 qt. ij tbsp. I^C. RECIPES FRUIT COBBLER {Continued) H7 Ingredients Amoont Weight Calories Unte Cost Total Cost Milk l-li qt. Fruit, # lo can I Cornstarch ^c. Sugar Sc. Water 2iqt. Lemon juice ic. Crust: Rub shortening into well-mixed dry ingre- dients. 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 Amount in one serving piece i| in.X2 in. with I c. fruit sauce 80 Calories in one serving- Cost of one serving GRAPENUT PITDDING Ingredients AMOtTNT Weight Calories Unit Cost Total Cost Milk 7qt. Grapenuts 4 c. Bread crumbs 2 c. Sugar lie. Eggs 16 Raisins 4 c. Salt itsp. Scald the milk and pour over the grapenuts and bread crumbs. Add the sugar, salt, beaten eggs 148 QUANTITY COOKERY 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. s^ r. Amount in one serving | c. Cost of one serving CARROT PLUM PUDDING Ingredients AlIOtlNI Weight Calories Unit Cost Total Cost Sugar, brown lie. Suet, ground I c. Carrots, grated raw 3 c. Potatoes, grated raw 2 c. Lemon, grated rind and juice I Flour 3 c- Soda 2 tsp. Nutmeg I tsp. Raisins 1 qt. 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 Calories in one serving Amount in one serving | c. of dough Cost of one serving STEAMED MOLASSES PUDDING Ingredients AjioDwr Weight Calories Unit Cost Total Cost Molasses 3 c. Soda 3 tsp. Eggs 3 Flour 4ic. Salt I tsp. Boiling water 2 c.