Quantity cookery

48 Sugar 4fc. 1 86 QUANTITY COOKERY Mix the sugar, flour and cornstarch and add to the rapidly boiling water. When thickened, add the fat and egg yolks. Cook for a few minutes, and when removed from the fire add the lemon juice and grated rind. Put two and one half cups to each ten and three quarter inch pie shell and cover with meringue and brown in oven. For method of making meringue see chocolate pie recipe. This recipe makes twenty pies. Number of servings i6o Calories in one servinc Amniint in one servinp" !■ nie C7ost of one sftrvinf PINEAPPLE PIE FILLING Ingredienis AuOtJNT Weight Caloeies Unit Cost Total Cost Pineapple, # lo cans 3 Juice and water 9 qt. Sugar s qt. Cornstarch 2 C. Flour iiqt. Yolks 48 Salt 2 tbsp. Lemon juice 6 tbsp. Whites 48 Sugar 4lc. Butter substitute i^lb. Mix the sugar, flour and cornstarch and add to the rapidly boiling water. When thickened add the egg yolks. Cook for a few minutes, remove from the fire and add the lemon juice and pineapple. Fill ten and three quarter inch shells, using two and one half cups of filling per pie. Cover with meringue and bake in a moderate oven. For method of making meringue see chocolate pie recipe. This recipe makes r.wenty-seven pies. Number of servings 216 Amount in one serving i pie Calories in one serving. Cost of one serving RECIPES 187 PUMPKIN PIE FILLING Ingredients Amount Weight Caioeies Unit Cost Total Cost Sugar Ginger Cinnamon Cloves Cornstarch 5 c. 5 tsp. 6 tbsp. 2 tsp. Salt I tbsp. Pumpkin, § lo can I Egg yolks Milk, hot Egg whites 20 4qt. 20 Mix the dry ingredients and add to the pumpkin. Beat the eggs, add the scalded milk and pour into the pumpkin and spices, and mix thoroughly. This fills ten, ten and three quarter inch pie shells, using three and one half cups per shell. Number of servings 80 Amount in one serving J pie Calories in one serving- Cost of one serving BEVERAGES FRUIT PUNCH Ingredients Amount , Weight Calories Unit Cost Total Cost Grated pineapple I qt. Lemon juice 1 qt. Orange juice I qt. ~ Grape juice I qt. Tea infusion 2qt. Water z% gal. Sugar 2 qt. Mint leaves \c. Make a syrup of the sugar and a quart of the water. While the syrup is cooling add the mint leaves. Mix i88 QUANTITY COOKERY the syrup with the fruit juices and strain. Serve the punch iced. The volume will be somewhat greater if the fruit pulp is not strained out. Number of servings 6a Amount in one serving i c. Calories in one serving- Cost of one serving GINGER ALE LEMONADE Ingredients Amount Weight Caloeies Unit Cost Total Cost Lemon juice Sugar Water Ice water Ginger ale Mint leaves 1 qt. 2 qt. 1 qt. 2 gal. 1 gal. I c. Make a syrup of the sugar and water, and while this is cooling add the mint leaves. Combine the cold syrup, lemon juice and water, and add the ginger ale. The ginger ale should not be added until just before the lemonade is to be served. Number of servings Amount in one serving S6 Calories in one serving- I c. Cost of one serving LEMONADE Ingeedients Amount Weight CAt.ORTF„S Unit Cost Total Cost Lemon juice Sugar Water Ice water 1 qt. 2 qt. iqt. 2 gal. Make a syrup of the sugar and the one quart of water, and let cool. Mix with the lemon juice and add the ice water. While the syrup is cooling, mint leaves may be added if desired. Number of servings 45