One hundred-portion war time recipes

Soak crackers in hot water one-half hour or more. Scald milk, melt chocolate and mix to a smooth paste with hot milk and add. Beat eggs slightly, mix all ingredients. Bake in moderate oven one hour or until set like a custard. Serve four ounce portions with Vanilla Sauce or Whipped Cream. PUDDING SAUCES 37 Note. — ^All kinds of crackers may be used. If saltines are used, omit the salt, and if there is a large percentage of ginger or spiced crackers, omit the chocolate amd make a Cabinet or Spice Pudding. BAKED SPICE PUDDING Cake crumbs ... 5 lbs. Eggs 10 Hot water .... 3 qts. Cinnamon ... 13^ oz. Milk 8 qts. Nutmeg .... 1 oz. Salt 1 oz. Mix and bake as Chocolate Pudding No. 1. Serve with Lemon or Hard Sauce. CARAMEL RICE PUDDING Milk 14 qts. Caramel syrup . . 1 pt. Rice 2li lbs. Salt 1 oz. Brown sugar . . 2^ lbs. Vanilla 2 oz. Wash rice, and mix all ingredients. Use more or less Caramel syrup as needed to make a light brown color. Bake two hours in a moderate oven. Stir three times during first hour. Serve five ounce portions with Cream. PUDDING SAUCES CHOCOLATE SAUCE Sugar 4 lbs. Chocolate . . . . 12 oz. Hot water ... 8 qts. Butterine 4 oz. Cornstarch ... 8 oz. Vanilla 1 oz. Salt %oz. Mix cornstarch with part of sugar. Add remaining sugar to hot water, and when it boils, add cornstarch. Melt chocolate and butterine together, pour hot sauce slowly on to it, beating smooth between additions. Serve twelve portions to a quart. CUSTARD SAUCE Milk 8 qts. Sugar 1>^ lbs. Cornstarch ... 3 oz. Salt 3^ oz. Egg yolks . . . 24 (2 cups) Vanilla ^ oz. 38 PUDDING SAUCES Mix flour with haK of sugar, add to scalded milk, and when thickened add slowly to egg yolks which have been beaten with remaining sugar. Cook to thicken eggs, and cool. Serve twelve portions to a quart. FRUIT SAUCE Butter 1 lb. Fruit jam or jelly 23^ lbs. Confectionery sugar .... IH lbs. Cream butter and sugar together thoroughly, and beat in the jam or jelly. Serve ten portions to a cup. LEMON SAUCE Water 8 qts. Lemon juice . . 1}4 cups Cornstarch ... 9 oz. Lemon rind ... 1 oz. Sugar 4 lbs. Butterine. ... 4 oz. Salt ^oz. Mix cornstarch with part of sugar, and add to boiling water to which remaining sugar and lemon rind has been added. Add lemon juice and butterine last. Serve twelve portions to a quart. RAISIN SAUCE Raisins, chopped 2 lbs. Cornstarch ... 8 oz. Sugar 21^ lbs. Salt J^ oz. Water 8 qts. Lemon extract . 2 tbsp. Mix cornstarch with part of sugar, add to boiling water to which remaining sugar and raisins have been added. When thickened, add lemon extract. Serve twelve por- tions to a quart. STERLING SAUCE Butter 1 lb. Cinnamon . . . . J^ oz. Brown sugar . . 2}4 lbs. Nutmeg J^ oz. Thin cream. . . 1^ cups Cream butter and gradually add sugar and spices mixed, creaming thoroughly after each addition. When sugar is all in, add the cream in very small amounts beating thor- oughly after each addition as in making Mayonnaise. Serve twelve portions to a cup. Butterine . Sugar . . CAKES 39 CAKES CHOCOLATE CAKE 13^ lbs. Baking powder . 2^ oz. 3Mlbs. Chocolate ... 1 lb. 14 Milk IMqts.