Quantity cookery

Number of servings 160 Calories in one serving Amount of one serving ^ pie Cost of one serving BUTTERSCOTCH PIE FILLING Ingredients Amoont Weight Caxosies Unit Cost Total Cost Milk 8 qt. Brown sugar s qt. Egg yolks 48 Flour liqt. Cornstarch Iqt. Butter substitute Ijlb. Vanilla ic. Salt 2 tbsp. Egg whites 48 Sugar 4fc. Scald the milk, reserving sufficient to make a thin paste with the flour and cornstarch. Add the brown sugar to the scalded milk and pour in the thickening, stirring constantly. If a dark brown sugar is used, a little soda may be added to the milk to prevent curdling. When the mixture has thickened add the fat and egg yolks and cook for a few minutes. Remove from the fire and add the salt and vanilla. This recipe makes twenty pies, using two and cne half cups per pie. See chocolate pie recipe for method of making meringue. Number of servings 160 Amount in one serving i pie Calories in one serving- Cost of one serving 1 84 QUANTITY COOKERY CHOCOLATE PIE FILLING Ingsedienis Amounx Weight CA1.0SJES Unit Cost Total Cost Sugar s qt. Water 8 qt. Yolks 48 Flour ijqt. Cocoa 6 c. Vanilla |c. Butter substitute l|lb. Salt 2 tbsp. Egg whites 48 Sugar 4fc. Mix the cocoa, flour, salt and sugar together thor- oughly. Sift into the boiling water, stirring constantly. When the mixture has thickened add the well-beaten egg yolks and let cook three or four minutes. Add the butter substitute and vanilla. Beat the egg whites until they hold their shape. Add the sugar and continue beating until sugar and egg are thoroughly blended. Avoid beating the sugar and egg until too stiff to spread. Bake in a mod- erate oven. This recipe makes twenty, ten and three quarter inch pies, using two and one half cups per pie. Number of servings 160 Calories in c Amount in one serving f pie Cost of one CREAM PIE FILLING ne serving... eprvipg INGEEDIENTS Amodni ^Weight ^AlOBIES Umr Cost Total Cost Milk 8 qt. Sugar Cornstarch 5<lt. 4qt. Flour Egg yolks Butter substitute Ijqt. 48 Ijlb. Salt Vanilla 2 tbsp. ic. Egg whites Sugar 48 4ic. RECIPES i8S Mix the sugar, cornstarch and flour and add to scalded milk, stirring constantly. When thickened, add the well-beaten egg yolks, butter substitute, salt and vanilla. Fill the pie shells, using two and one half cups per pie and cover with meringue. This recipe makes twenty, ten and three quarter inch pies. Number of servings l6o Calories in one serving Amount in one serving i pie Cost of one serving CUSTARD PIE FILLING INGEEDIENXS Amouut Weight Calories Unit Cost Total Cost Milk 2 gal. Eggs, whole 3° Egg yolks IS Sugar 3 c. Vanilla 3 tbsp. Salt 2 tsp. Nutmeg 2 tbsp. Scald the milk. Add the eggs, sugar and vanilla, beaten together. Fill the pie shells and sprinkle the nutmeg over the top. Bake in a slow oven. This recipe makes twelve, ten and three quarter inch pies, using three and one half cups per pie. Number of servings 96 Cal'^nVs in "ne servine Amount in one serving | pie LEMON Cof?t of one serving PIE FILLING Ingredients Amount Weight Calories Unit Cost Total Cost Water 8qt. Sugar Sqt. Cornstarch iqt. Flour liqt. Salt 2 tbsp. Egg yolks 4S Butter substitute l^lb. Lemons, grated rind and juice 20 Egg whites