Quantity Cookery: Menu Planning and Cooking for Large Numbers

Cover the bottom of a baking pan with a layer of crumbs. Cover the crumbs with chopped apples. Mix sugar, cinnamon and nutmeg together and sprinkle one half of it over the apples. Add one half of the water and lemon juice mixed together. Repeat crumbs, apples, spices and liquid. Pour the melted fat on top. Bake and serve with lemon sauce.

Number of servings 48 to 50
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

**CHOCOLATE BREAD PUDDING

Add the beaten eggs, sugar, salt and vanilla to the scalded milk and pour over the bread and raisins. Bake in a pan of hot water in a moderate oven until the custard sets. Serve with a vanilla sauce.

Number of servings 25
Amount in one serving between ⅓ and ½ c.
Calories in one serving______
Cost of one serving______

CHOCOLATE SOUFFLÉ

Mix the flour, sugar and cocoa and stir into the boiling water. When thickened add the egg yolks and vanilla. Cool. Fold this custard mixture into the stiffly beaten egg whites. Pour into a baking dish and put the dish into a pan of hot water. Bake in a moderate oven until done. Serve with whipped cream.

Number of servings 25
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

COTTAGE PUDDING

Cream the sugar and fat. Add the well-beaten eggs and alternate the liquid and the dry ingredients. Bake. Serve with lemon, vanilla, fruit or chocolate sauce.

Number of servings 80
Amount in one serving 1 square 2 in. × 2 in.
Calories in one serving______
Cost of one serving______

FRITTERS

Mix the dry ingredients and wet ingredients separately and combine. Drop from a spoon into hot fat, using one and a half tablespoons per fritter.

Number of servings 35
Amount in one serving 2 fritters
Calories in one serving______
Cost of one serving______

FRUIT COBBLER

Crust: Rub shortening into well-mixed dry ingredients. Add milk sufficient for a soft dough and roll on a well-floured board. Make the dough the shape of the baking pan to be used.

Fruit: Drain the fruit and heat the juice and water, adding the well-mixed sugar and cornstarch. When thickened add the fruit and lemon juice. Fill the bottom of the baking dish with the fruit and juice; cover with the dough and bake in a hot oven.

Number of servings 80
Amount in one serving piece 1½ in. × 2 in. with ¼ c. fruit sauce
Calories in one serving______
Cost of one serving______

GRAPENUT PUDDING

Scald the milk and pour over the grapenuts and bread crumbs. Add the sugar, salt, beaten eggs and raisins to the bread crumbs and scalded milk. Pour into a baking pan and bake in water bath in a moderate oven until the custard sets.

Number of servings 80
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CARROT PLUM PUDDING

Add the sugar and chopped suet to the grated carrot, potato and lemon juice. Mix the dry ingredients and combine with the above mixture. Add the raisins. Pour the mixture into a well-greased baking pan. Cover and steam for one to two hours. Individual steamed puddings may be made by filling greased ramekins half full of the dough and steaming. Avoid turning on too much steam when the pudding is first put into the steamer. Serve with vanilla sauce.

Number of servings 25
Amount in one serving ⅓ c. of dough
Calories in one serving______
Cost of one serving______

STEAMED MOLASSES PUDDING

Mix the molasses, eggs, salt and water and add the flour and soda. Mix well. This makes a very thin batter. Pour into a greased pan and steam from one to one and one half hours. Serve with an egg hard sauce. If the molasses is very dark and strong use one half molasses and one half corn syrup.

Number of servings 25
Amount in one serving ⅓ c. of batter
Calories in one serving______
Cost of one serving______

PRUNE PUDDING

Scald the milk, mix and sift the cornstarch and sugar and add to the milk, stirring constantly. When the cornstarch has thickened add the egg yolks and salt. Pour this custard mixture over the prunes which have been seeded and placed in the bottom of a pudding pan. Spread the meringue and brown in the oven.

Number of servings 60
Amount in one serving, between ⅓ to ½ c.
Calories in one serving______
Cost of one serving______

PRUNECOT FILLING FOR SHORTCAKE

Seed the cooked prunes and mix with the apricots. Add the sugar and lemon juice and heat. This filling may be put between layers of shortcake dough and on top. Serve with whipped cream.

Number of servings 27
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

SHORTCAKE

Mix and sift the dry ingredients. Rub in the shortening lightly, with the tips of the fingers. Add the milk gradually, mixing to a soft dough. The amount of milk may vary due to differences in the flour. Put the dough on to a board and roll out to about one third inch in thickness. Cut out, using a cutter three inches in diameter. Brush the tops with melted fat and place one biscuit on top of the other; bake in a hot oven. When baked, the shortcakes break open easily. Serve with fruit between the halves and on top.

Number of servings 144
Amount in one serving 1 short cake
Calories in one serving______
Cost of one serving______

STRAWBERRY SHORTCAKE FILLING

Hull the strawberries and wash them in a colander. Crush slightly, add the sugar, and let stand half an hour or until the sugar dissolves.

Number of servings 48
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

CHOCOLATE RICE PUDDING

Cook the rice in the scalded milk. When the rice is almost tender add the cocoa and sugar and finish cooking. Pour into a baking pan and spread with a meringue and brown in the oven.

Number of servings 60
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

OLD-FASHIONED BAKED RICE PUDDING

Wash the rice, pour over it the scalded milk and bake in a slow oven, stirring occasionally. When the rice is almost tender add the sugar, raisins and salt, and continue cooking.

Number of servings 32
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

RICE WITH HARD SAUCE

Cook the rice in boiling salted water until tender. Add the raisins and serve with hard sauce.

Number of servings 36
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

CHOCOLATE SAUCE

Mix the dry ingredients well. Add to boiling water, stirring constantly with wire whisk. Add the fat, and when cool add the vanilla.

Number of servings 80
Amount in each serving 2 tbsp.
Calories in one serving______
Cost of one serving______

CUSTARD SAUCE

Mix the cornstarch and sugar and add to the scalded milk. When the cornstarch has cooked add the thoroughly beaten egg yolks and cook for a few minutes. Remove from fire and add the salt and vanilla.

Number of servings 100
Amount in one serving 1½ tbsp.
Calories in one serving______
Cost of one serving______

EGG HARD SAUCE

Cream the fat and sugar thoroughly. Add the beaten yolks and continue creaming. Add the vanilla and fold in the beaten whites. Put this sauce into the refrigerator to set.

Number of servings 48
Amount in one serving 2 tbsp.
Calories in one serving______
Cost of one serving______

HARD SAUCE

Cream the butter, add the sugar and vanilla gradually.

Number of servings 24
Amount in one serving 1 tbsp.
Calories in one serving______
Cost of one serving______

LEMON SAUCE

Mix the sugar and cornstarch and add to the boiling water, stirring constantly. When the starch is clear, remove from the fire and add the fat, lemon juice and salt, and lemon rind.

Number of servings 85
Amount in one serving 2 tbsp.
Calories in one serving______
Cost of one serving______

COLD DESSERTS

APPLE TAPIOCA

Soak the tapioca in water over night. Add to the boiling salted water and cook until clear. Add the sugar, cinnamon and lemon juice and pour over the apples.

Number of servings 42
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

BAKED APPLES

Wash and core the apples. Make a syrup of the sugar and water and pour over the apples. Bake in the oven until the apples are tender.

Number of servings 25
Amount in one serving 1
Calories in one serving______
Cost of one serving______

BAKED CUSTARD

Beat the eggs, sugar and salt and add to the scalded milk and pour into custard cups. Put the cups into a pan and pour hot water around them. Bake in a moderate oven.

Number of servings 40
Amount in one serving Between ⅓ to ½ c.
Calories in one serving______
Cost of one serving______

CARAMEL BAVARIAN CREAM

Add the cold water to the gelatin. Caramelize the sugar, add the hot water and pour over the softened gelatin. Let this mixture cool. Scald the milk, add the egg yolks and cook as for a soft custard. When both mixtures are cool and the gelatin has begun to set, beat the egg whites until stiff and pour in the two mixtures and beat. Pour into a pan to reset. Serve with whipped cream.

Number of servings 45
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CARAMEL TAPIOCA

Soak the tapioca over night and cook until clear in the boiling water and brown sugar. Remove from the fire and add the salt and mapleine.

Number of servings 48
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

CHOCOLATE BLANC MANGE

Mix the sugar, cornstarch and cocoa and add to the scalded milk. When the mixture has thickened, remove from the fire and add the salt and vanilla.

Number of servings 95
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

CHOCOLATE PUDDING

Melt the chocolate over hot water. Separate the eggs and beat the sugar and egg yolks to a creamy consistency. When the chocolate is melted, add the beaten yolks and sugar to it, and continue cooking until the mixture thickens. Beat the egg whites stiff, add the chocolate mixture and the vanilla to them. Mix thoroughly. Pour into glasses and put in the refrigerator to cool and set. Serve with whipped cream.

Number of servings 36
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

CORNSTARCH PUDDING

Mix the sugar and cornstarch and add to the hot milk, stirring constantly. When the starch has cooked remove from the fire and add the vanilla and salt. Fold in the well-beaten egg whites and mold.

Number of servings 48
Amount in one serving Between ⅔ and ½ c.
Calories in one serving______
Cost of one serving______

DATE NUT BLANC MANGE

Mix the cornstarch, sugar and salt and add to boiling water, stirring constantly. Add this mixture to the well-beaten whites and vanilla and beat until smooth. If a kitchen mixing machine is available, combine the two mixtures on the machine and beat thoroughly. This will increase the volume and improve the consistency. Add the dates and nut meats. Serve with a custard sauce.

Number of servings 56
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

**DATE TORTE

Mix the dry ingredients with the dates and nuts. Add the lemon juice and water, and fold in the stiffly beaten egg whites. Pour into a well-greased baking pan, set the pan in hot water and bake in a moderate oven. This may be served hot or cold with whipped cream.

Number of servings 24
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

FIG TAPIOCA

Soak the tapioca over night. Add to the rapidly boiling water and cook until clear. Remove from the fire and add the chopped figs and nuts, vanilla and salt.

Number of servings 72
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

FRUIT COCKTAIL

Make a syrup of the sugar and water and pour over the diced fruit. The juice of the lemons may be added to the syrup.

Number of servings 48
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

FRUIT GELATIN

Soak the gelatin in the cold water. Add the sugar to the boiling water and pour over the softened gelatin, stirring until the gelatin is dissolved. When the gelatin has begun to set, add the fruit juice and the diced fruit.

Number of servings 60
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

**FRUIT WHIP

Put the fruit pulp, sugar and unbeaten egg whites into a mixing bowl and beat until stiff. Whips in this quantity should be made with a power beater or mixing machine.

Number of servings 50
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

MAPLE NUT MOLD

Mix the cornstarch to a paste with part of the water. Bring the remainder of the water to a boil, add the brown sugar and the cornstarch paste, stirring constantly. Beat the egg whites stiff, and when the cornstarch mixture is clear add to the egg whites and beat. When thoroughly mixed add the mapleine, nut meats and salt. Pour into pans to mold. This pudding is most satisfactory in texture, and volume is increased when beaten on a power machine.

Number of servings 100
Amount of one serving ⅓ c.
Calories in one serving______
Cost of one serving______

NORWEGIAN PRUNE PUDDING