Quantity cookery

Melt the chocolate over hot water and add the but- ter substitute to it. Beat the eggs land add the sugar and vanilla and combine with the melted butter sub- stitute and chocolate. Mix and sift the dry ingredients and add alternately with the liquid. Add the nuts last. Number of servings 36 Amount in one serving 1 Calories in one serving- Cost of one serving ♦fruit oatmeal CRUMB COOKIES Ingsedients AMOuirr Weight Calories Unit Cost Total Cost Sugar Sc. Butter substitute 2 c. Eggs 6 Sour cream 3 c. Cinnamon 2 tbsp. Flour if qt. 172 QUANTITY COOKERY FRUIT OATMEAL CRUMB COOKIES {Continued) Ingredients Amount Weight Calories Unit Cost Total Cost Cake crumbs tqt. Oatmeal llqt. Salt I tbsp. Soda I tbsp. Raisins ijqt. Nuts I c. Lemon juice 3 tbsp. Mapleine 2 tsp. Cream the fat and sugar. Add the eggs, sour cream, lemon juice and mapleine, and the well-mixed dry ingredients. Drop on a well-greased pan using two tablespoons per cooky and bake in a hot oven; or this mixture may be spread out on a sheet and when baked cut in squares or bars. Number of servings 144 Calories in one serving Amount in one serving 2 tbsp. dough Cost of one serving GINGERBREAD Ingredients Amount Weight Calories Unit Cost Total Cost Sugar i|c. Butter substitute I^C. Molasses 3 c. Eggs 6 Soda 2 tbsp. Cinnamon i| tsp. Ginger i| tsp. Flour 2qt. Salt I tsp. Water, hot 3 c. Cream the fat and sugar thoroughly. Add the eggs and molasses and continue to beat. Mix the dry ingredients and add alternately with the water. Bake in well-greased and floured pans. The gingerbread may be baked in five loaf tins cutting fifteen slices per loaf or as a sheet cake. Number of servings 75 Amount in one serving I slice Calories in one serving Cost of one serving RECIPES 173 ORANGE AND RAISIN CUP CAKES Ingredients Amount Weight Calories Unit Cost Total Cost Sugar 10 c. Butter substitute 3 c- Eggs 14 Salt I tbsp. Baking powder I c. Pastry flour Siqt. Vanilla 2 tbsp. Raisins 2 qt. Oranges, size 126 10 Milk and orange juice ijqt. Cream the fat and sugar thoroughly. Add the egg yolks and vanilla. Mix the dry ingredients and add alternately with the liquid. Chop the oranges and ex- press the juice, to which is added the milk to make the required amount of liquid. Add the chopped oranges and raisins and the stiffly beaten whites. Bake in well- greased muffin tins. Number of servings 1K2, CaloriPS in onp sprvin"' SPICE CAKE Ingredients Ahodnt Weight Calories Unit Cost Total Cost Sugar Eggs Sour cream Salt Flour Baking powder Soda 10 c. 14 3 qt. 1 tbsp. 4qt. 4 c. 2 tbsp. Raisins Cinnamon Cloves 2 qt. 4 tbsp. ij tbsp. Allspice Molasses Lemon juice 3 tbsp. I c. I tbsp. 174 QUANTITY COOKERY Cream the sugar and egg yolks and add the sour cream. Add the molasses and lemon juice. Mix the dry ingredients and add to the mixture. Add the raisins and the beaten egg whites. Three quarts of sour milk and one and one half pounds of fat may be used instead of sour cream. This makes ten two- layer cakes, nine and one fourth inches in diameter. Number of servings i6o Calories in one serving Amount in one serving i slice Cost of one serving SUGAR COOKIES Ingredients Amotott Weiohx Caloeies Unit Cost Total Cost