Quantity cookery

Cook the sugar and water to the soft-ball stage or until it forms a thread. Pour into the stiffly beaten egg whites, add the vanilla and continue beating on the machine until the icing is stiff. This amount will frost nine two-layer cakes, nine and one quarter inches in diameter. Number of servings Calories in one servin Amount in one serving Cost of one serving CHOCOLATE ICING g Ingredients Amount Weight .Calokies Unit Cost Total Cost Cocoa Sugar, powdered Butter Water Vanilla 1 c. 3 c. |c. I tsp. 2 OZ. Roll and sift the powdered sugar and cocoa, and mix with the water, melted butter and vanilla. This amount will make two cups of icing. Amount of one serving Cost of one WHITE FROSTING serving Ingredients Amount Weight Calories Unit Cost Total Cost Granulated sugar Water Egg whites Vanilla 6 c. lie. 10 2 tbsp. Cook the sugar and water to the soft-ball stage or until it forms a thread. Pour into the stiffly beaten egg whites, add the vanilla and continue beating in the machine until the icing is stiff. This amount will 178 QUANTITY COOKERY frost nine two-layer cakes, nine and one quarter inches in diameter. Number of servings 144 Amount in one serving Calories in one serving- Cost of one serving PIES PIE CRUST Ingredients Flour Shortening Salt Iced water Amount Weight Calories Unit Cost 2 tbsp. 3 lb. lilb. Total Cost Weigh the fat and flour, add the salt and work the fat into the flour lightly, using the tips of the fingers. Add the iced water a little at a time, being careful to distribute the water evenly through the mixture. Avoid getting the dough too wet. For this amount about one and one half cups of water is sufficient. This amount will make from eleven to twelve pie shells, using pie tins ten and three quarter inches in diameter, or it will make from six to seven two-crust pies. Number of servings Calories in ng Cost of one s APPLE PIE FILLING ne serving Amount in one servi frving Ingredients Amount Weight Calories Unit Cost Total Cost Apples, before peeling Cinnamon Sugar Flour Butter substitute 2 tbsp. silt- lie. lie. 16 lb. RECIPES 179 Fill the crusts with one quart of apples. Cover with the sugar and flour. Add the fat and cover with the top crust. Bake in a moderate oven. This recipe makes fourteen, ten and three quarter inch pies, using one quart per pie. Number of servings 112 Calories in ( Amount in one serving | pie Cost of one APRICOT PIE FILLING ino sT^inc INGSZDIZHTS Amount Weight Calories Unit Cost Total Cost Apricots, dry- Water Sugar Cornstarch Lemon juice 6iqt. 2qt. lie. ic. Sib. Soak and cook the apricots in the water. When the apricots are soft add the well-mixed sugar and corn- starch and cook until thickened. Add the lemon juice. This amount will make ten pies, ten and three quarter inches in diameter, using three cups of filling per pie. Number of servings 80 Amount in one serving | pie Calories in one serving Cost of one serving BLUEBERRY PIE FILLING Ingiiedients Amount Weioht Calohes Unit Cost Total Cost Blueberries, #10 can Sugar Cornstarch Lemon juice 2 2qt. lie. Drain the berries and heat the juice to boiling. Mix the sugar and cornstarch and sift into boiling i8o QUANTITY COOKERY juice. When thickened, add the berries and lemon juice. Fill pie shells, using three cups per pie. This will make nine, ten and three quarter inch pies. Number of servings 72 Calories in ( Amount in one serving | pie Cost of one CRANBERRY AND RAISIN PIE FI mf sf rvinE oprving LLING Ingredients Amodnt Weight Calories Unit Cost Total Cost