Quantity cookery

Cranberries, uncooked Raisins Sugar Vinegar, spiced Nut meats, chopped 3lqt. 2|qt. 7c. 2ic. 2ic. Wash and pick over the cranberries. Steam the raisins and mix with the remainder of the ingredients. Fill the pie shells. This recipe makes ten, ten and three quarter inch pies, using three cups per pie. Number of servings 80 Calories in ( Amount in one serving f pie Cost of one DRIED PEACH PIE FILLING serving <_.. Ingredients Amount Weight Calories Unit Cost Total Cost Peaches, dried Water Sugar Cornstarch Lemon juice 6iqt. 2 qt. lie. ic. Sib. Soak and cook the peaches in the water. When soft, add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice and fill the pie shells. This will fill ten, ten and three quarter inch pies, using three cups of filling per pie. Number of servings 80 Amount of one serving J pie Calories in one serving- Cost of one serving RECIPES GOOSEBERRY AND RAISIN PIE FILLING l8l Ihobidiehts Amount Weight Calories Unit Cost Total Cost Gooseberries, #10 can 4 Raisins 12 c. Sugar I gal. Cornstarch 3 c. Gooseberry juice I gal. or Gooseberry juice and 1 gal. water Drain the gooseberries, retaining one gallon of the juice. Heat the juice and when it reaches the boiHng point add the well-mixed sugar and cornstarch, stir- ring constantly. When the mixture has thickened, add the gooseberries and the raisins. The raisins will be improved by steaming before adding to the mixture. This quantity makes twenty, ten and three quarter inch pies, using three cups per pie. Number of servings 160 Calories in ( Amount in one serving f pie Cost of one LOGANBERRY PIE FILLING inp curving •serving , Ingredients Amount Weight Calories Unit Cost Total Cost Berries, #10 can Sugar Cornstarch Lemon juice 4 I gal. 3 ^■ Open the berries and pour into a colander to separate the berries from the juice. Heat the juice to the boiling point and add the well-mixed cornstarch and sugar, stirring constantly. When the mixture has thickened, add the lemon juice and berries. This l82 QUANTITY COOKERY makes filling for eighteen pies, ten and three quarter inches in diameter, using three cups of filling per pie. Number of servings 144 Amount in one serving | pie Calories in one serving- Cost of one serving RHUBARB PIE FILLING iHGItEDIENTS Amount Weight Caloeies Unit Cost Total Cost Rhubarb, diced Sugar Cornstarch 4 gal. 3 '^• Wash and dice the rhubarb, and put over a slow fire to cook. When the mixture is boiling, add the well- mixed cornstarch and sugar, stirring constantly. When thickened, remove from the fire and fill the pie crusts, using three cups per pie. This amount makes fourteen pies, ten and three quarter inches in diameter. Number of servings 112 Amount per serving | pie Calories in one serving- Cost of one serving BANANA CREAM PIE FILLING Ingredients Amount Weight Caxories Unit Cost Total Cost Milk 8 qt. Sugar Sqt. Cornstarch 4qt. Flour iJiqt. Egg yolks 48 Butter substitute liib. Salt 2 tbsp. Vanilla ic. Bananas 20 Egg whites 48 Sugar 4fc. Mix sugar, cornstarch and flour, and add to scalded milk, stirring constantly. When thickened add well- RECIPES 183 beaten egg yolks, butter substitute, salt and vanilla. Cut one banana in pieces over bottom of crust. Cover with filling, using two and one half cups per pie. Cover with meringue and brown in a moderate oven. This makes twenty, ten and three quarter inch pies.