Quantity cookery

fings S4 Calories in serving i square Cost of one s BANANA CREAM CAKE ne serving frving Ingredients Amount Weight Calories Unit Cost Total Cost Cake recipe (see page 169) Cream pie filling (see page 184) Bananas J of recipe I of recipe 4 lb. Follow the directions for making cake and bake the mixture in a sheet pan about twenty-four inches square. Make the cream pie fiUing recipe. When RECIPES 169 the cake comes from the oven slice the bananas over the top, pour the pie filHng over it and cover with a meringue made of the egg whites and sugar provided in the cream pie fiUing recipe. Brown the meringue in the oven. Cool and cut in squares. Number of servings 100 Amount in one serving I square 2 iD.X2 in. Calories in one serving- Cost of one serving CAKE Ingeedieiits Amount Weight Calories Unit Cost Total Cost Sugar Butter substitute Eggs Salt Baking powder 2iqt. 3 c- 14 I tbsp. I c. Flour, pastry Milk Vanilla sqt. 2iqt. 2 tbsp. Cream the fat and sugar thoroughly. Add the yolks and vanilla and continue creaming. Mix the dry ingredients and add alternately with the milk to the fat, sugar and eggs. Fold in the well-beaten whites last. If a kitchen mixing machine is used for making the cake, the best results are obtained by creaming the fat and sugar twenty to thirty minutes on the machine and completing the remainder of the mixing as quickly as possible. This makes nine two-layer cakes, each cake nine and one fourth inches in diameter and cutting sixteen slices. Number of servings 144 Amount in one serving i slice Calories in one serving- Cost of one serving I70 QUANTITY COOKERY CARAMEL CAKE Ingredients Amount Weight Caioeies Unit Cost ToTAi Cost Sugar 2jqt. Fat 3 c. Eggs 14 Water 2 c. Milk 2 qt. Flour, pastry Sqt. Baking powder I c. Vanilla 2 tbsp. Salt 1 tbsp. Caramelize one cup of the sugar and add two cups of water to dissolve. Cool this syrup. Cream the fat and remaining sugar, add the egg yolks and vanilla, and the caramelized syrup. Mix the dry ingredients and add alternately with the milk. Add the beaten whites of eggs last. This will make nine two-layer cakes, nine and one fourth inches in diameter. Number of servings 144 Amount in one serving i slice Calories in one serving- Cost of one serving CHOCOLATE CAKE Inokedients Amount Weight Calosies Unit Cost Total Cost Sugar 2iqt. Butter substitute 3 c. Egg yolks 8 Salt I tbsp. Baking powder ic. Flour, pastry 4iqt. Soda 5 tsp. Milk 5 c. Vanilla 2 tbsp. Egg whites 14 Egg yolks 6 Milk S c. Cocoa 12 oz. RECIPES 171 Make a custard of the egg yolks, milk and cocoa, and cool. Cream the fat and sugar thoroughly, add the egg yolks, the chocolate custard and vanilla. Mix the dry ingredients and add alternately with the milk. Fold in the beaten egg whites. This amount will make ten two-layer cakes, nine and one fourth inches in diameter, each cake to be cut in sixteen pieces. Number of servings 160 Calories in me SPfving Amount in one serving i slice Cost of one serving— SMALL CHOCOLATE CUP CAKES Ingsedibnts Amohnt Weight Calories Unit Cost Total Cost Chocolate 2 OZ. Butter substitute 3 tbsp. Sugar I c. Milk ^c. Flour, pastry I c. Baking powder 2 tsp. Eggs 2 Vanilla I tsp. Nuts, chopped I c.