Quantity Cookery: Menu Planning and Cooking for Large Numbers

Seed and cut up the cooked prunes. Mix the cinnamon, sugar, salt and cornstarch together and add to the boiling water or prune juice and cook until the starch is clear. Remove from the fire and add the lemon juice and prunes.

Number of servings 50
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

PINEAPPLE PUDDING

Mix the sugar and cornstarch and add to the boiling water. When clear, remove from the fire and add the pineapple and lemon juice. Serve with whipped cream.

Number of servings 96
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

PINEAPPLE TAPIOCA PUDDING

Soak the tapioca over night and cook in boiling water till transparent. Remove from the fire and add the sugar, lemon, pineapple and the beaten whites of eggs. Serve with whipped cream.

Number of servings 20
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

PRUNE GELATIN

Soak the gelatin in the cold water until softened. Heat the prune juice to boiling, add the sugar and pour over the gelatin, stirring until dissolved. When the gelatin begins to set, add the lemon juice and pour over the seeded prunes which have been arranged in rows on the bottom of a pan.

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

RAISIN TAPIOCA

Soak the tapioca over night. Add to the boiling water and sugar and cook until clear. Remove from the fire and add the raisins, mapleine, nuts and salt.

Number of servings 75
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

SNOW PUDDING

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 lemon juice. Beat the egg whites stiff, add the gelatin and beat. Put into a pan and let the mixture harden. Serve with custard sauce.

Number of servings 72
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

TAPIOCA CREAM

Soak the tapioca over night and cook until clear in the scalded milk. Beat the eggs and sugar, add to the tapioca mixture and cook for a few minutes. Remove from fire and add salt and vanilla.

Number of servings 75
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

FRUIT SAUCES

APRICOT SAUCE

Sort and wash the apricots. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar.

Number of servings 50
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

CRANBERRY JELLY

Pick over and wash the cranberries. Add the water and cook until the berries are soft. Rub through a purée sieve. Add the sugar and again bring to the boiling point. Pour into a pan to mold. Cut in small squares to serve.

Number of servings 100
Amount in one serving 2 tbsp.
Calories in one serving______
Cost of one serving______

CRANBERRY SAUCE

Pick over and wash the cranberries. Add the water and cook until the berries are soft. Rub through a sieve, add the sugar and bring to a boil.

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

DRIED PEACH SAUCE

Sort and wash the peaches. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar.

Number of servings 50
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

PRUNE SAUCE

Sort and wash the prunes. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar.

Number of servings 50
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

BAKED RHUBARB

Wash the rhubarb and cut in pieces three quarters of an inch in length. Mix the rhubarb with the sugar and the lemons, which have been cut in thin slices. Pour into a baking pan and bake in a slow oven until tender.

Number of servings 45
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

CAKES, FILLINGS AND FROSTINGS

APPLE-SAUCE CAKE

Cream the fat and sugar. Add the apple sauce, then the dry ingredients and the raisins. Bake in a slow oven in loaf or sheet pans. This may be iced with a chocolate icing and cut in squares. This amount makes six pans eight inches square.

Number of servings 54
Amount in one serving 1 square
Calories in one serving______
Cost of one serving______

BANANA CREAM CAKE

Follow the directions for making cake and bake the mixture in a sheet pan about twenty-four inches square. Make the cream pie filling recipe. When the cake comes from the oven slice the bananas over the top, pour the pie filling over it and cover with a meringue made of the egg whites and sugar provided in the cream pie filling recipe. Brown the meringue in the oven. Cool and cut in squares.

Number of servings 100
Amount in one serving 1 square 2 in. × 2 in.
Calories in one serving______
Cost of one serving______

CAKE

Cream the fat and sugar thoroughly. Add the yolks and vanilla and continue creaming. Mix the dry ingredients and add alternately with the milk to the fat, sugar and eggs. Fold in the well-beaten whites last. If a kitchen mixing machine is used for making the cake, the best results are obtained by creaming the fat and sugar twenty to thirty minutes on the machine and completing the remainder of the mixing as quickly as possible. This makes nine two-layer cakes, each cake nine and one fourth inches in diameter and cutting sixteen slices.

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

CARAMEL CAKE

Caramelize one cup of the sugar and add two cups of water to dissolve. Cool this syrup. Cream the fat and remaining sugar, add the egg yolks and vanilla, and the caramelized syrup. Mix the dry ingredients and add alternately with the milk. Add the beaten whites of eggs last. This will make nine two-layer cakes, nine and one fourth inches in diameter.

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

CHOCOLATE CAKE

Make a custard of the egg yolks, milk and cocoa, and cool. Cream the fat and sugar thoroughly, add the egg yolks, the chocolate custard and vanilla. Mix the dry ingredients and add alternately with the milk. Fold in the beaten egg whites. This amount will make ten two-layer cakes, nine and one fourth inches in diameter, each cake to be cut in sixteen pieces.

Number of servings 160
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

SMALL CHOCOLATE CUP CAKES

Melt the chocolate over hot water and add the butter substitute to it. Beat the eggs and add the sugar and vanilla and combine with the melted butter substitute and chocolate. Mix and sift the dry ingredients and add alternately with the liquid. Add the nuts last.

Number of servings 36
Amount in one serving 1
Calories in one serving______
Cost of one serving______

**FRUIT OATMEAL CRUMB COOKIES

Cream the fat and sugar. Add the eggs, sour cream, lemon juice and mapleine, and the well-mixed dry ingredients. Drop on a well-greased pan using two tablespoons per cooky and bake in a hot oven; or this mixture may be spread out on a sheet and when baked cut in squares or bars.

Number of servings 144
Amount in one serving 2 tbsp. dough
Calories in one serving______
Cost of one serving______

GINGERBREAD

Cream the fat and sugar thoroughly. Add the eggs and molasses and continue to beat. Mix the dry ingredients and add alternately with the water. Bake in well-greased and floured pans. The gingerbread may be baked in five loaf tins cutting fifteen slices per loaf or as a sheet cake.

Number of servings 75
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

ORANGE AND RAISIN CUP CAKES

Cream the fat and sugar thoroughly. Add the egg yolks and vanilla. Mix the dry ingredients and add alternately with the liquid. Chop the oranges and express the juice, to which is added the milk to make the required amount of liquid. Add the chopped oranges and raisins and the stiffly beaten whites. Bake in well-greased muffin tins.

Number of servings 152
Amount in one serving ¼ c.
Calories in one serving______
Cost of one serving______

SPICE CAKE

Cream the sugar and egg yolks and add the sour cream. Add the molasses and lemon juice. Mix the dry ingredients and add to the mixture. Add the raisins and the beaten egg whites. Three quarts of sour milk and one and one half pounds of fat may be used instead of sour cream. This makes ten two-layer cakes, nine and one fourth inches in diameter.

Number of servings 160
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

SUGAR COOKIES

Cream the fat and sugar. Mix the dry ingredients and add with the water to the fat and sugar. This will make a soft dough which will not roll out until thoroughly chilled. Keep the dough in the refrigerator and take out only that portion which may be rolled at one time. Roll very thin, cut into cookies three and one half inches in diameter and bake on a floured pan.

Number of servings 300
Amount in one serving One 3½ in. cooky
Calories in one serving______
Cost of one serving______

WASHINGTON PIE

Split the layers of cake in half. Spread them with one cup of chocolate filling. Put the top over the filling and sprinkle with powdered sugar. Cut each layer in eight wedge-shaped pieces.

Number of servings 96
Amount in one serving 1 piece
Calories in one serving______
Cost of one serving______

WHITE CAKE

Cream the fat and sugar thoroughly. Mix the dry ingredients and add alternately to the fat and sugar with the milk. Fold in the well-beaten whites last. This makes eighteen two-layer cakes. If preferred, this amount may be baked in square tins, twenty-four by twenty-four inches, and will fill three pans. Where a kitchen mixing machine is used in cake making the best results are obtained by creaming the fat and sugar in the machine for from twenty to thirty minutes and then adding the remainder of the ingredients and completing the mixing quickly.

Number of servings 288
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

CHOCOLATE FILLING

Mix the cornstarch, sugar, cocoa and salt and add to the hot milk, stirring constantly. When cornstarch is cooked add the beaten egg yolks, butter substitute and vanilla.

Total volume 3 qt.
Calories in one serving______
Cost of one serving______

CREAM FILLING

See method under recipe for cream pie filling, p. 184.

This filling may be used not only for pie, but for cake, cream puffs, Washington pie and for similar desserts.

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

LEMON FILLING

This filling may be used not only for pie, but for cake and similar desserts.

See method under recipe for lemon pie filling, p. 185.

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

CARAMEL FROSTING

Cook the sugar and water to the soft-ball stage or until it forms a thread. Pour into the stiffly beaten egg whites, add the vanilla and continue beating on the machine until the icing is stiff. This amount will frost nine two-layer cakes, nine and one quarter inches in diameter.

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

CHOCOLATE ICING

Roll and sift the powdered sugar and cocoa, and mix with the water, melted butter and vanilla. This amount will make two cups of icing.

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

WHITE FROSTING

Cook the sugar and water to the soft-ball stage or until it forms a thread. Pour into the stiffly beaten egg whites, add the vanilla and continue beating in the machine until the icing is stiff. This amount will frost nine two-layer cakes, nine and one quarter inches in diameter.

Number of servings 144
Amount in one serving
Calories in one serving______
Cost of one serving______

PIES

PIE CRUST

Weigh the fat and flour, add the salt and work the fat into the flour lightly, using the tips of the fingers. Add the iced water a little at a time, being careful to distribute the water evenly through the mixture. Avoid getting the dough too wet. For this amount about one and one half cups of water is sufficient. This amount will make from eleven to twelve pie shells, using pie tins ten and three quarter inches in diameter, or it will make from six to seven two-crust pies.

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

APPLE PIE FILLING

Fill the crusts with one quart of apples. Cover with the sugar and flour. Add the fat and cover with the top crust. Bake in a moderate oven. This recipe makes fourteen, ten and three quarter inch pies, using one quart per pie.

Number of servings 112
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

APRICOT PIE FILLING

Soak and cook the apricots in the water. When the apricots are soft add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice. This amount will make ten pies, ten and three quarter inches in diameter, using three cups of filling per pie.

Number of servings 80
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

BLUEBERRY PIE FILLING

Drain the berries and heat the juice to boiling. Mix the sugar and cornstarch and sift into boiling juice. When thickened, add the berries and lemon juice. Fill pie shells, using three cups per pie. This will make nine, ten and three quarter inch pies.

Number of servings 72
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

CRANBERRY AND RAISIN PIE FILLING