Quantity cookery

RECIPES 149 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 Calories in one serving Amount in one serving | c. of batter Cost of one serving PRUNE PUDDING Ingredients AUOCNI Weight Calokies Unit Cost Total Cost Milk I gal. Cornstarch 2 c. Egg yolks 12 Salt 3 tsp. Sugar 2 c. Vanilla 4tsp. Prunes, after cooking 4 lb. Egg whites 12 Sugar lie. 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 Calories in one serving Amount in one serving, between i to i c. Cost of one serving PRtJNCOT FILLING FOR SHORTCAKE iNGEEDIENIS Amount Weight Calories Unit Cost ToTAi Cost Prunes, after cooking 2 lb. Dried apricots, after cooking 2 lb. Sugar iqt. Lemon juice 6 tbsp. ISO QUANTITY COOKERY 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 Calories in Amount in one serving f c. Cost of one i SHORTCAKE ne serving IHGEIDIENTS AjionuT Weight Calories Uott Cost Total Cost Flour Baking powder Salt Sugar Butter substitute Milk Butter 8 qt. Ifc. 3 tbsp. ic. 3 qt- I c. 2ilb. 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 Calories in one serving Amount in one serving i short cake Cost of one serving STRAWBERRY SHORTCAKE FILLING INQSIOISNTS Ajjodnt Weight Caloriss Unit Cost Total Cost Strawberries, after hulling Sugar 6qt. 2-2^ c. RECIPES 151 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 J c. Calories in one serving. Cost of one serving CHOCOLATE RICE PUDDING Ingredients Amount Weight Calories Unit Cost ToTAi Cost Rice uncooked 4 c. Milk Sqt. Sugar 4c. Cocoa Jc. Salt 2 tsp. Cinnamon 5 tsp. Egg whites 16 Sugar lie. 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 f c. Calories in one serving- Cost of one serving OLD-FASmONED BAKED RICE PUDDING Ingsedients Amodkt Weight Calories Dnit Cost Total Cost Rice 2 C Raisins Ifc. Salt J tsp. Milk slqt. Sugar ijc