Quantity cookery

Mix the cornstarch to a paste with part of the water. Bring the remainder of the water to a boil, add the brown sugar and the cornstarch paste, stirring con- stantly. Beat the egg whites stiff, and when the corn- starch mixture is clear add to the egg whites and beat. When thoroughly mixed add the mapleine, nut meats 1 62 QUANTITY COOKERY and salt. Pour into pans to mold. This pudding is most satisfactory in texture, and volume is increased when beaten on a power machine. Number of servings lOO Amount of one serving i c. Calories in one serving- Cost of one serving NORWEGIAN PRUNE PUDDING Ingeedients Amount Weight Caiories Unit Cost Total Cost Prunes, after cooking 4 lb. Cinnamon I tbsp. Sugar 3 c. Salt itsp. Cornstarch ijc. Boiling water or 2qt. Prune juice Lemon juice |c. Seed and cut up the cooked prunes. Mix the cin- namon, sugar, salt and cornstarch together and add to the boiling water or prune juice and cook until the starch is clear. Remove from the fire and add the lemon juice and prunes. Number of servings Amount in one serving 50 Calories in one serving- i c. Cost of one serving PINEAPPLE PUDDING Ingredients AuonHT Weight Calories Unit Cost Total Cost Water Sugar Cornstarch Lemons Pineapple, grated, #10 1 gal. 2 qt. i c. 4 I can Mix the sugar and cornstarch and add to the boiling water. When clear, remove from the fire and add the RECIPES 163 pineapple and lemon juice. Serve with whipped cream. Number of servings 96 Amount ID one serving ^ c. Calories in one serving- Cost of one serving PINEAPPLE TAPIOCA PUDDING Ingredients Pearl tapioca Water Lemon juice Pineapple juice Pineapple, cut fine Sugar Egg whites Amodnt I c. 1 qt. ic 2 c. 2 c. lie. Weight Calokies Unit Cost Total Cost Soak the tapioca over night and cook in boihng water till transparent. Remove from the fire and add the sugar, lemon, pineapple and the beaten whites of eggs. Serve with whipped cream. Number of servings 20 Amount in one serving | c. Calories in one serving- Cost of one serving PRUNE GELATIN Ingredients Amount Weight Calories Unit Cost Total Cost Cold water Gelatin Prune juice Sugar Lemons Prunes, after cooking 3 c- tc. 4qt. 3 c. 6 4 lb. Soak the gelatin in the cold water until softened. Heat the prune juice to boiling, add the sugar and pour over the gelatin, stirring until dissolved. When the gelatin begins to set, add the lemon juice and pour 164 QUANTITY COOKERY over the seeded prunes which have been arranged in rows on the bottom of a pan. Number of servings Amount in one serving 48 Calories in one serving- I c. Cost of one serving RAISIN TAPIOCA Ingredients Amount Weight Calories Unit Cost Total Cost Tapioca Sugar Water Raisins Mapleine Nuts, chopped Salt 3c. 4'- I gal. 3 c. I tbsp. 1 i:. 1 tsp. Soak the tapioca over night. Add to the boiling water and sugar and cook until clear. Remove from the fire and add the raisins, mapleine, nuts and salt. Number of servings 75 Amount in one serving i c. Calories in one serving- Cost of one serving SNOW PTJBDING Ingkedients Amount Weight Calories Unit Cost Total Cost Gelatin Cold water Boiling water Lemon juice Egg whites Sugar 2 C. 2qt. 2 c. 20 6 c. Soak the gelatin in the cold water. Add the sugar to the boiling water and pour over the softened gela- tin, stirring until the gelatin is dissolved. When the gelatin has begun to set, add the lemon juice. Beat the egg whites stiff, add the gelatin and beat. Put RECIPES i6s