Quantity cookery

into a pan and let the mixture harden. Serve with custard sauce. Number of servings 72 Calories in ( Amount in one serving J c. Cost of one TAPIOCA CREAM jne serving Rprving; INGSKDISHTS AMOtTNT Weight Calories Unit Cost Total Cost Tapioca, pearl Eggs Sugar Salt Vanilla Milk 3 c. IS 3 c. Jtsp. I tbsp. li gal. Soak the tapioca over night and cook until clear in the scalded milk. Beat the eggs and sugar, add to the tapioca mixture and cook for a few minutes. Remove from fire and add salt and vanilla. Number of servings 75 Amount in one serving | c. Calories in one serving- Cost of one serving FRUIT SAUCES APRICOT SAUCE Ingkedients Amount Weight Calories Unit Cost Total Cost Apricots Water Sugar 3lqt. 3 c. 3 lb. Sort and wash the apricots. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar. Number of servings £0 Amount in one serving J c. Calories in one serving- Cost of one serving i66 QUANTITY COOKERY CRAKBBRRY JELLY ISGKBOIENTS Amount Weight Caioeies Uhit Cqst Total Cosi Cranberries Sugar Water 6qt. 3 qt. 2qt. Pick over and wash the cranberries. Add the water and cook until the berries are soft. Rub through a puree sieve. Add the sugar and again bring to the boiling point. Pour into a pan to mold. Cut in small squares to serve. Number of servings lOO Amount in one serving 2 tbsp. Calories in one serving- Cost of one serving CRAKBEKRY SATJCE Ingredients Amount Weight Calories Unit Cost Total Cost Cranberries Sugar Water 7lqt- lO c. 3lqt- Pick over and wash the cranberries. Add the water and cook until the berries are soft. Rub through a sieve, add the sugar and bring to a boil. Number of servings 40 Calories in c Amount in one serving § c. Cost of one DRIED PEACH SAUCE me serving Ingredients AHOUliT Weight Calories Unit Cost Total Cost Peaches, dried Water Sugar 3f qt. 3 c. 3 lb. RECIPES 167 Sort and wash the peaches. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar. Number of servings S° Amount in one serving | c. Calories in one serving- Cost of one serving PRUNE SAUCE Ingbedieiits Amount Weight Caloeies Unit Cost ToTAi. Cost Prunes Water Sugar 4qt. I qt. 4 lb. Sort and wash the prunes. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar. Number of servings 50 Amount in one serving J c. Calories in one serving. Cost of one serving BAKED RHUBARB Ingredients Rhubarb Sugar Lemons Amount li gal. 9c. 3 Weight Caloeies Unit Cost Total Cost Wash the rhubarb and cut in pieces three quarters of an inch ip length. Mix the rhubarb with the sugar and the lemons, which have been cut in thin slices. Pour into a baking pan and bake in a slow oven until tender. Number of servings 45 Amount in one serving | c. Calories in one serving- Cost of one serving i68 QUANTITY COOKERY CAKES, FILLINGS AND FROSTINGS APPLE-SAUCE CAKE Ingredients Amount Weight Caeosies Unit Cost ToTAi. Cost Apple sauce l|qt. Sugar I qt. Butter substitute lib. Flour 2qt. Raisins I qt. Nutmeg I tsp. Cinnamon 2 tsp. Cloves 2 tsp. Salt 2 tsp. Soda 4 tsp. Cream the fat and sugar. Add the apple sauce, then the dry ingredients and the raisins. Bake in a slow oven in loaf or sheet pans. This may be iced with a chocolate icing and cut in squares. This amount makes six pans eight inches square. Number of ser\ Amount in one