Quantity cookery

Unit Cost Total Cost Brown sugar ijqt. Cornstarch ijc. Boiling water zqt. Egg whites 12 Salt J tbsp. Vanilla I tbsp. Nut meats lie Dates lie. Mix the cornstarch, sugar and salt and add to boil- ing 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 con- RECIPES 1 59 sistency. Add the dates and nut meats. Serve with a custard sauce. Number of servings 56 Amount in one serving ^ c. Calories in one serving- Cost of one serving—— *DATE TORTE Ingredients Amodnt Weight Calories Unit Cost Total Cost Walnuts i|c. Dates 3 c. Sugar 2 c. Flour 2 tbsp. Baking powder I tbsp. Egg whites 12 Crumbs 3c. Lemon juice ic. Water ic. 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 i c. Calories in one serving. Cost of one serving FIG TAPIOCA Ingredients Amount Weight Calories Unit Cost Total Cost Tapioca, pearl Water 3 c. 3 It- Brown sugar Figs, layer Salt Vanilla Nut meats, chopped Mapeline Be. I tsp. 3 tbsp. l^C. i tbsp. ijlb. i6o QUANTITY COOKERY Soak the tapioca over night. Add to the rapidly boiUng water and cook until clear. Remove from the fire and add the sugar, chopped figs, nuts, vanilla, mapeline and salt. Number of servings Amount in one serving 72 Calories in one serving. i c. Cost of one serving FRUIT COCKTAIL Ingredients Amoont Weight Calories Unix Cost Total Cost Oranges I doz. Bananas 2 doz. Pineapple I qt. Lemons 3 Sugar 2 c. Water 2 c. 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 Calories in c Amount in one serving i c. Cost of one FRUIT GELATIN ne serving. serving Ingredients Amount Weight Calories Unit Cost Total Cost Gelatin Cold water Sugar Boiling water Orange juice Lemon juice Oranges Bananas 2 1. 4c. i^qt. i^qt. |c. 3 6 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 gela- RECIPES i6i tin has begun to set, add the fruit juice and the diced fruit. Number of servings 60 Amount in one serving J c. Calories in one serving- Cost of one serving ♦FRUIT WHIP Ingredients Amotoit Weight CAiORIES Unit Cost Total Cost Fruit pulp Sugar Egg whites Lemon juice I qt. I qt. 4 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 mix- ing machine. Number of servings Amount in one serving 50 Calories in one serving- i c. Cost of one serving MAPLE NUT MOLD Ingredients Brown sugar Cornstarch Water Egg whites Nut meats, chopped Mapleine Salt Amount 3 qt. 3 c. I gaL 24 4c. I tbsp. I tbsp. Weight Calories Unit Cost Total Cosi