Quantity Cookery: Menu Planning and Cooking for Large Numbers

mix. Put a layer of the moistened crackers and bread over the bottom of

Chapter 717,410 wordsPublic domain

a greased baking pan, then a layer of oysters and cover the top with the bread and cracker mixture. Bake in medium oven until brown.

Number of servings 25 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______

FRIED SALMON

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Salmon | |20 lb.| | | Salt |2/3 c. | | | | Crumbs |5 c. | | | | Eggs |5 | | | | Milk |3/4 c. | | | | ----------------------+----------+------+--------+---------+----------

Cut the fish in pieces for serving and dip in a mixture made of the milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan and cook in a medium oven until the fish is tender.

Number of servings 50 Amount in one serving 2/3 lb. Calories in one serving______ Cost of one serving______

SALMON LOAF

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Salmon, 1 lb. cans |12 | | | | Bread crumbs |5 qt. | | | | Milk |3 qt. | | | | Eggs |16 | | | | Celery, diced |2 qt. | | | | Paprika |1 tsp. | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+----------

Mix the salmon, bread crumbs, celery, paprika and salt. Scald the milk and add to the beaten eggs. Add to the remaining ingredients and put into well-greased loaf pans. Bake in a moderate oven until the loaf is firm. This amount makes twenty-five pounds of mixture.

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

SCALLOPED SALMON

--------------------+-----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST --------------------+-----------+-------+--------+---------+---------- Salmon, 1 lb. cans |10 | | | | Bread, broken |4 qt. | | | | Milk |4 qt. | | | | Bay leaves |1/8 c. | | | | Parsley sprigs |1/4 c. | | | | Onions | |1/8 lb.| | | Salt |1-1/2 tbsp.| | | | Butter substitute |1 c. | | | | Flour |2 c. | | | | Paprika |1/2 tsp. | | | | Crumbs |3 c. | | | | Butter substitute | |1/4 lb.| | | --------------------+-----------+-------+--------+---------+----------

Add the bay leaves, parsley and onion to the milk and bring to the boiling point. Melt the fat, add the flour and add to the milk, stirring rapidly. When the milk has thickened, strain out the seasonings and pour over the broken bread. Grease a scalloping pan and line with crumbs. Add a layer of salmon, then a layer of white sauce and bread, then a layer of salmon and another layer of white sauce. Cover with the buttered crumbs. Put in an oven to brown.

Number of servings 60 Amount in one serving 2/3 c. Calories in one serving______ Cost of one serving______

MEAT SUBSTITUTES

**CHEESE FONDUE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk |6 qt. | | | | Broken bread |8 qt. | | | | Cheese | |5 lb. | | | Butter substitute |1/2 c. | | | | Eggs |36 | | | | Mustard |2 tbsp. | | | | Salt |3 tbsp. | | | | Paprika |2 tsp. | | | | ----------------------+----------+------+--------+---------+----------

Add the grated or chopped cheese, mustard, salt, paprika and fat to the broken bread. Scald the milk and add to the well-beaten egg yolks and pour over the above ingredients. Fold in the stiffly beaten egg whites and bake in a greased pan in a slow oven.

Number of servings 75 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______

**COTTAGE CHEESE CROQUETTES

---------------------+-----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ---------------------+-----------+------+--------+---------+---------- Cottage cheese |6 qt. | | | | Bread crumbs |6 qt. | | | | Nut meats, chopped |6 c. | | | | Paprika |2 tbsp. | | | | Chopped onion |3/4 c. | | | | Chopped green pepper |2 c. | | | | Salt |3/4 c. | | | | Milk |1 to | | | | | 1-1/2 gal.| | | | Crumbs |4-1/2 c. | | | | Eggs |10 | | | | Milk |1-1/4 c. | | | | ---------------------+-----------+------+--------+---------+----------

Combine the cottage cheese and crumbs with the nut meats and seasonings. Add the milk and mix well. Using an eight-to-the-quart size ice-cream dipper, measure the mixture into croquettes. Mold, dip in a dipping mixture made of the eggs and one and a quarter cups of milk, then in crumbs. Fry in deep fat. Serve with a cream sauce.

Number of servings 100 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

MACARONI AND CHEESE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Macaroni, broken |1 gal. | | | | Water |2 gal. | | | | Salt |1/4 c. | | | | Cheese | |2 lb. | | | Bread crumbs |1 c. | | | | Butter substitute |1/8 c. | | | | White sauce |6 qt. | | | | ----------------------+----------+------+--------+---------+----------

Cook the broken macaroni in boiling salted water until tender. Drain and pour cold water on the macaroni to separate. Make a white sauce and add to it the cheese and macaroni. Put in a well-greased baking pan and cover with buttered crumbs.

Number of servings 50 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______

RICE AND CHEESE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rice |5 c. | | | | Water |5 qt. | | | | Salt |1/4 c. | | | | Milk |2-1/2 qt. | | | | Flour |1 c. | | | | Cheese | |2 lb. | | | Paprika |1 tbsp. | | | | ----------------------+----------+------+--------+---------+----------

Cook the rice in boiling salted water until tender. Make a white sauce of the flour and milk and add the chopped or ground cheese and paprika. Combine with the rice and pour into baking pan. Put in a hot oven to brown. A part of the cheese may be reserved and sprinkled over the top if desired.

Number of servings 40 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______

RICE AND NUT LOAF

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rice, before cooking |4 qt. | | | | Stock or liquid |2 gal. | | | | Milk |1-1/2 gal.| | | | Nut meats, chopped |2 qt. | | | | Green peppers |12 | | | | Eggs |30 | | | | Salt |1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

Cook the rice in the boiling salted stock. As the rice absorbs the stock, add the milk gradually, to avoid curdling. When the rice is tender, remove from the fire and add the chopped nuts, peppers and beaten eggs. Grease loaf pans and fill with the rice mixture. The loaf pans should be set in a pan of hot water to avoid over-baking the bottom of the loaf, thus forming a hard crust. Serve with a cream or tomato sauce.

Number of servings 192 Amount in one serving 4 oz. Calories in one serving______ Cost of one serving______

EGG CUTLETS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Eggs, hard cooked |4 doz. | | | | Flour |3 c. | | | | Milk |2 qt. | | | | Butter substitute |1/3 c. | | | | Salt |1/3 c. | | | | Bread crumbs |1 qt. | | | | Eggs |4 | | | | Milk |1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

Make a stiff white sauce of the flour, milk, butter substitute and salt. Hard cook the eggs, peel and chop, and add to the white sauce and cool. When cold mold in the shape of a cutlet and dip in dipping mixture made of the eggs and milk, and then in crumbs and fry in deep fat. Use an ice-cream dipper to keep the servings uniform in size.

Number of servings 48 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______

**SCRAMBLED EGGS AND HAM

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Eggs |96 | | | | Milk |3 qt. | | | | Butter substitute |1-1/2 c. | | | | Salt |1/4 c. | | | | Ham, cubed |4 to 6 c. | | | | ----------------------+----------+------+--------+---------+----------

Beat the eggs slightly, add the milk, salt and ham. Melt the fat in a skillet or kettle, pour in the egg mixture, and cook at a low temperature.

Number of servings 48 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______

MEAT SAUCES

MUSTARD SAUCE

----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Sugar |2 tbsp. | | | | Salt |2 tsp. | | | | Paprika |1 tsp. | | | | Vinegar |1/2 c. | | | | Oil |1 c. | | | | Mustard | |1/4 lb.| | | Mayonnaise dressing |3-1/2 c. | | | | ----------------------+---------+-------+--------+---------+----------

Mix the sugar, paprika, salt and mustard with the vinegar. Add the oil gradually, stirring well. Combine with the mayonnaise. This is a very strong flavored sauce and only a small amount is necessary for a serving. This makes five and a quarter cups of sauce.

Number of servings 250 Amount in one serving 1 tsp. Calories in one serving______ Cost of one serving______

TARTARE SAUCE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Mayonnaise |1 qt. | | | | or | | | | | (Cooked salad dressing|1 qt.) | | | | Pickles, chopped |1 c. | | | | Onions, chopped |2 tbsp. | | | | Parsley, chopped |2 tbsp. | | | | Vinegar |1 c. | | | | ----------------------+----------+------+--------+---------+----------

Chop the pickles, onions and parsley and add to the dressing. Thin with the vinegar. This makes five and a half cups of sauce.

Number of servings 90 Amount in one serving 1 tbsp. Calories in one serving______ Cost of one serving______

TOMATO SAUCE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tomatoes, #10 can |1 | | | | Stock, meat stock |1 gal. | | | | Celery salt |2 tbsp. | | | | Carrots, chopped |1/2 c. | | | | Onion |1/4 c. | | | | Bay leaf |4 | | | | Parsley, chopped |1/4 c. | | | | Flour |3 c. | | | | Salt |3 tbsp. | | | | Fat |1-1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

Add the seasonings to the boiling stock and tomato and cook until soft. Melt the fat, stir in the flour and make a paste with the hot liquid and add to the remainder of the liquid. Strain to remove the chopped vegetables.

Number of servings 192 Amount of one serving 2 tbsp. Calories in one serving______ Cost of one serving______

WHITE SAUCE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk |2 gal. | | | | Flour |4 c. | | | | Egg yolks |3 | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+----------

Scald the milk, reserving sufficient cold milk to make a paste with the flour. Add the paste to the hot milk, stirring constantly. When thickened add the egg yolks and salt.

Total volume 2 gal. Total calories Total cost

VEGETABLES

CREAMED ASPARAGUS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Asparagus, 15 oz. can |10 | | | | White sauce |1 gal. | | | | Butter substitute |1/4 c. | | | | Salt |3 tbsp. | | | | ----------------------+----------+------+--------+---------+----------

Make a white sauce, using the liquor from the asparagus as part of the liquid. Heat the asparagus with the salt and butter substitute and add to the white sauce.

Number of servings 58 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

CREAMED FRESH ASPARAGUS

----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Asparagus | |9 lb. | | | Butter substitute | |3/8 lb.| | | Salt |3 tbsp. | | | | White sauce |4-1/2 qt.| | | | ----------------------+---------+-------+--------+---------+----------

Wash the asparagus and cut in two-inch pieces. Cook in boiling water until tender and drain. Combine with the white sauce, salt and butter substitute.

Number of servings 50 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

FRESH ASPARAGUS ON TOAST

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Asparagus | |12 lb.| | | Salt |1/2 c. | | | | Butter substitute | |2 lb. | | | Toast |60 slices | | | | ----------------------+----------+------+--------+---------+----------

Wash the asparagus. Do not break the stalks except when they are very long. Tie in bundles and put in a kettle of boiling salted water to cook, so placing the bundles that the tops stand out of water. The steam from the boiling water will serve to cook the tops. When the asparagus is tender, drain. Place the stalks on a slice of toast and moisten the toast with one tablespoon of hot water and two tablespoons of melted fat. The number of stalks of asparagus will be determined by the size and length of the individual stalks. From twelve pounds, sixty servings should be obtained.

Number of servings 60 Amount in one serving 1 slice of toast with asparagus Calories in one serving______ Cost of one serving______

BAKED BEANS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Beans |4 qt. | | | | Soda |1/4 c. | | | | Molasses |1 c. | | | | Sugar |1/2 c. | | | | Mustard |2 tsp. | | | | Paprika |2 tsp. | | | | Salt |6 tbsp. | | | | Bacon fat or scraps | |1 lb. | | | or | | | | | Ham fat | | | | | ----------------------+----------+------+--------+---------+----------

Soak the beans twelve hours or more. Add the soda and boil until almost tender. Drain, add the seasonings, the fat and three quarts of water and bake in a medium oven until the beans are tender and well browned.

Number of servings 75 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

LIMA BEANS WITH GREEN PEPPERS AND PIMENTOS

---------------------+--------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+--------+---------+--------+---------+---------- Lima beans |6 qt. | | | | Water |6 qt. | | | | Pimentos, 8 oz. cans |2 | | | | Bacon fat |2 c. | | | | Onions | |1-1/2 lb.| | | Salt |1/3 c. | | | | Paprika |3 tbsp. | | | | Green peppers |1-1/2 c.| | | | Molasses |1/4 c. | | | | Corn syrup |1 c. | | | | ---------------------+--------+---------+--------+---------+----------

Soak the lima beans in water over night. Drain and cook them in the six quarts of boiling salted water until almost tender. Add the remaining ingredients to the beans and pour into baking pans. Bake in a medium oven until the beans are tender and brown. The green peppers may be reserved and used as a garnish on top of the baking pans as they come out of the oven, if desired.

Number of servings 150 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

STRING BEANS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- String beans, #10 can |1 | | | | Bacon drippings |1/2 c. | | | | Salt |2 tbsp. | | | | Paprika |1 tbsp. | | | | ----------------------+----------+------+--------+---------+----------

Open the can of beans and unless there is an excess of liquid do not drain. Add the seasonings and heat.

Number of servings 26 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

BUTTERED BEETS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Beets | |8 lb. | | | Butter substitute |1 c. | | | | Salt |1/8 c. | | | | ----------------------+----------+------+--------+---------+----------

Wash the beets and steam or boil until tender. Remove the skin, cube or slice, reheat, salt and pour the fat over them.

Number of servings 36-54 Amount in one serving 1/3-1/2 c. Calories in one serving______ Cost of one serving______

CABBAGE IN VINEGAR

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cabbage | |8 lb. | | | Butter substitute |1/2 c. | | | | Vinegar |1 c. | | | | Salt |1/4 c. | | | | Paprika |1 tsp. | | | | ----------------------+----------+------+--------+---------+----------

Remove the outer leaves of the cabbage and cut in eighths. Cook the cabbage in boiling salted water until tender. Avoid over-cooking to keep the cabbage from discoloring and from becoming strong in flavor. Drain off the water and add the butter substitute, vinegar and paprika.

Number of servings 48 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

BUTTERED CABBAGE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cabbage | |8 lb. | | | Butter substitute | |1 lb. | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+----------

Remove the outer leaves of the cabbage and cut the heads in eighths. Cook in boiling salted water until tender. Avoid over-cooking, to prevent the cabbage from discoloring and from developing a strong flavor. Drain off the water and add the butter substitute.

Number of servings 48 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

CREAMED CABBAGE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cabbage | |8 lb. | | | White sauce |3 qt. | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+----------

Wash the cabbage and cut into eighths. Do not shred. Cook in boiling salted water until tender. Drain and cover with the white sauce.

Number of servings 48 Amount of one serving 1/2 c. Calories in one serving______ Cost of one serving______

BUTTERED CARROTS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Carrots, diced |2 gal. | | | | Salt |1/4 c. | | | | Butter substitute |1 c. | | | | ----------------------+----------+------+--------+---------+----------

Pare and dice the carrots. Cook in boiling salted water to cover until tender. Add the butter substitute and serve.

Number of servings 56 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

BUTTERED CARROTS AND PEAS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Carrots, diced |1 gal. | | | | Peas, #2 cans |5 | | | | Butter substitute |3/4 c. | | | | Salt |3 tbsp. | | | | ----------------------+----------+------+--------+---------+----------

Cook the diced carrots in boiling salted water until tender. Drain and combine with the peas which have been heated in their own liquid, the butter substitute and the salt.

Number of servings 52 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

CREAMED CARROTS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Carrots | |10 lb.| | | Salt |1/2 c. | | | | Water |5 qt. | | | | White sauce |1 gal. | | | | Butter substitute |2/3 c. | | | | ----------------------+----------+------+--------+---------+----------

Wash, scrape or pare, and dice the carrots. Cook in boiling water until tender. Drain and mix with the white sauce and butter substitute.

Number of servings 60 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

CREAMED CELERY

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Celery, chopped |5 qt. | | | | Salt |6 tbsp. | | | | Cream sauce |2 qt. | | | | ----------------------+----------+------+--------+---------+----------

Wash and clean the celery and cut in three-fourths inch lengths. Cook in boiling salted water until tender. Avoid over-cooking, to prevent the discoloration of the celery. When tender, drain, and combine with the white sauce.

Number of servings 50 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______

CORN PUDDING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Corn, #2 cans |4 | | | | Sugar |2 tbsp. | | | | Bread crumbs |2 c. | | | | Salt |1 tbsp. | | | | Eggs |8 | | | | Milk |2 qt. | | | | ----------------------+----------+------+--------+---------+----------

Scald the milk and add to the corn, sugar, salt, bread crumbs and well-beaten egg. Pour the mixture into individual ramekins or a baking pan. Place in a pan of water and bake in a medium oven until the custard has set. Serve hot.

Number of servings 54 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______

CORN WITH GREEN PEPPERS AND PIMENTOS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Corn, #2 cans |20 | | | | Butter substitute | |1 lb. | | | Salt |6 tbsp. | | | | Pimento, chopped |2 c. | | | | Green peppers, chopped|2 c. | | | | ----------------------+----------+------+--------+---------+----------

Mix the corn, butter substitute, salt, pimento, green pepper and heat.

Number of servings 144 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______

**SCALLOPED CORN

---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Milk |2 qt. | | | | Butter substitute |1/2 c. | | | | Onion, grated | |1/8 lb.| | | Salt |1 tbsp. | | | | Broken bread |4 qt. | | | | Broken crackers |2 qt. | | | | Corn, #2 cans |3 | | | | ---------------------+----------+-------+--------+---------+----------

Heat the milk, butter substitute and onion. Add the salt and pour over the crackers and bread. Cover a greased baking pan with the bread and cracker mixture, then with a layer of corn, and finally a layer of the crackers and bread. Bake in a hot oven until brown.

Number of servings 46 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

**SUCCOTASH

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Lima beans |1-1/2 qt. | | | | Corn, #2 cans |8 | | | | Butter substitute |1 c. | | | | Salt |1/4 c. | | | | Onion, grated |2 tbsp. | | | | Paprika |1/2 tsp. | | | | ----------------------+----------+------+--------+---------+----------

Soak the beans over night in cold water to cover. Drain, cover with boiling water and cook until tender. Mix the beans with the corn, which has been heated, add the seasonings and butter substitute.

Number of servings 70 Amount in one serving between 1/3 and 1/2 c. Calories in one serving______ Cost of one serving______

FRIED EGGPLANT

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Eggplant | |14 lb.| | | Water |2 gal. | | | | Salt |6 c. | | | | Eggs |8 | | | | Milk |1 c. | | | | Crumbs, sifted |1 qt. | | | | ----------------------+----------+------+--------+---------+----------

Cut the eggplant in thin slices and pare. Soak it in the strong salt water about two hours. Make a dipping mixture by beating the eggs and milk together. Dip the eggplant in this mixture and then in the crumbs and fry in deep fat.

Number of servings 56 Amount in one serving 2-3 slices Calories in one serving______ Cost of one serving______

BUTTERED ONIONS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Onions | |10 lb.| | | Salt |1/2 c. | | | | Water |6 qt. | | | | Butter substitute |1/2 c. | | | | Paprika |1/2 tbsp. | | | | ----------------------+----------+------+--------+---------+----------

Peel the outer skins from the onions and cook in the boiling salted water until tender. Drain and add the butter substitute and paprika.

Number of servings 24 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

CREAMED ONIONS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Onions | |10 lb.| | | Salt |1/2 c. | | | | Water |6 qt. | | | | White sauce |2 qt. | | | | ----------------------+----------+------+--------+---------+----------

Peel the outer skins from the onions and cook in the boiling salted water until tender. Drain and add to the white sauce.

Number of servings 40 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

BUTTERED PEAS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Peas, #2 cans |10 | | | | Butter substitute |1/2 c. | | | | Salt |2 tbsp. | | | | Sugar |1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

Open the peas and unless there is an excess of liquid do not drain. Add the seasonings and heat.

Number of servings 60 Amount in one serving between 1/3 and 1/2 c. Calories in one serving______ Cost of one serving______

CREAMED PEAS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Peas |2 gal. | | | | Salt |1/8 c. | | | | White sauce |1 gal. | | | | Butter substitute |1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

Open the peas and drain, reserving the juice to use as part of the liquid in making the white sauce. When using the juice of the peas, care should be taken not to add it to the white sauce until just before combining with the peas, to avoid curdling.

Number of servings 84 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

BROWNED POTATOES

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Potatoes, pared | |30 lb.| | | Salt |1/4 c. | | | | Fat |1 qt. | | | | Stock |2 qt. | | | | ----------------------+----------+------+--------+---------+----------

Steam or boil the potatoes until almost done. Place the partially cooked potatoes in a roasting pan and pour the fat and hot salted stock over them. Bake in a hot oven until the potatoes are brown, basting or turning as is necessary.

Number of servings 90 Amount in one serving 1/3 lb. Calories in one serving______ Cost of one serving______

STEAMED POTATOES

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Potatoes, after paring| |15 lb.| | | White sauce |3 qt. | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+----------

Steam or boil the potatoes until tender. Drain and add the white sauce. If steamed, the salt may be sprinkled on the top of the potatoes. If boiled, add the salt to the boiling water.

Number of servings 66 Amount in one serving 2/3 c. Calories in one serving______ Cost of one serving______

FRENCH FRIED POTATOES

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Potatoes, after paring| |10 lb.| | | Salt |1/8 c. | | | | ----------------------+----------+------+--------+---------+----------

Cut the potatoes. Dry on a cloth. Put in a basket and fry in deep fat until brown. Drain and empty on to a brown paper and sprinkle with salt.

Number of servings 30 Amount in one serving 1 c. Calories in one serving______ Cost of one serving______

MASHED POTATOES

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Potatoes, pared | |15 lb.| | | Milk, scalded |1-1/2 qt. | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+----------

Steam or boil the potatoes until done. Mash thoroughly and add the scalded milk and salt. Beat until light.

Number of servings 66 Amount in one serving 2/3 c. Calories in one serving______ Cost of one serving______

PARSLEY BUTTERED POTATOES

---------------------+--------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+--------+---------+--------+---------+---------- Potatoes, pared | |30 lb. | | | Parsley, chopped |2-2/3 c.| | | | Salt |1/4 c. | | | | Butter substitute | |1-1/3 lb.| | | ---------------------+--------+---------+--------+---------+----------

Steam or boil the potatoes until tender. When done, put the potatoes into a shallow kettle, pour the butter substitute and salt over them and sprinkle them with parsley. Shake the kettle vigorously to get the potatoes covered with the fat and parsley. This may be accomplished more easily if only a few potatoes are prepared at a time.

Number of servings 90 Amount in one serving 1/3 lb. Calories in one serving______ Cost of one serving______

**SCALLOPED POTATOES

---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Potatoes, steamed, | | | | | sliced |4 gal. | | | | White sauce |1-1/2 gal.| | | | Onion, grated | |1/2 lb.| | | Salt |1/2 to | | | | | 3/4 c. | | | | Crumbs |2 c. | | | | Butter substitute |1/2 c. | | | | ---------------------+----------+-------+--------+---------+----------

Grease a scalloping pan. Cover with a layer of potatoes, then with white sauce to which the onion and salt have been added. Add another layer of potato and white sauce and cover with buttered crumbs. Bake until brown.

Number of servings 96 Amount in one serving 2/3 c. Calories in one serving______ Cost of one serving______

STUFFED BAKED POTATOES

---------------------+--------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+--------+---------+--------+---------+---------- Potatoes |12 |4-3/4 lb.| | | Butter substitute |1/8 c. | | | | Salt |2 tbsp. | | | | Egg whites |3 | | | | Milk |1 c. | | | | Paprika |1/4 tsp.| | | | Chopped pimento |1/8 c. | | | | Chopped parsley |1/4 c. | | | | ---------------------+--------+---------+--------+---------+----------

Bake smooth, medium-sized potatoes until done. Remove them from the oven, and inserting a knife, cut a cap from side. Scoop out the inside of the potatoes, mash or run through a ricer and add the milk, seasonings, fat, chopped pimento and parsley. Lastly, fold in the beaten egg whites. Fill the potato shells with the seasoned mixture and brown in a hot oven.

Number of servings 12 Amount in one serving 1 Calories in one serving______ Cost of one serving______

GLAZED SWEET POTATOES

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sweet potatoes | |50 lb.| | | Sugar, brown |1 qt. | | | | Water |2 qt. | | | | Butter substitute | | | | | or bacon fat |1-1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

Steam and peel the potatoes. If a vegetable parer is available, the potatoes may be put through the machine before steaming. When done, put in shallow baking pans and pour a syrup made of the sugar, water and melted fat over them. Brown in a hot oven.

Number of servings 100 Amount in one serving 1/2 lb. Calories in one serving______ Cost of one serving______

RICE CROQUETTES

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rice |5 c. | | | | Milk |3 qt. | | | | Water |1-1/2 qt. | | | | Salt |2 tbsp. | | | | Eggs |20 | | | | Butter substitute |1/2 c. | | | | Bread crumbs |4 c. | | | | Eggs |6 | | | | Milk |3/4 c. | | | | ----------------------+----------+------+--------+---------+----------

Cook the rice in the milk and water until tender. Remove from fire and add well-beaten eggs, salt and butter substitute. Turn into shallow pans to cool. Mold and dip in egg and milk mixture, then in crumbs and fry in deep fat. If desired the dipping mixture and crumbs may be omitted and the mixture molded with an ice-cream dipper and dropped at once into the hot fat. Serve with jelly, jam or syrup.

Number of servings 65 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______

MASHED RUTABAGAS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rutabagas | |15 lb.| | | Butter substitute |1 c. | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+----------

Pare the rutabagas, steam until tender and mash. Season with the butter or butter substitute, and salt.

Number of servings 60 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

SPINACH AND EGG

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Spinach, #10 cans |2 | | | | Vinegar |1/2 c. | | | | Salt |1/4 c. | | | | Eggs |6 | | | | ----------------------+----------+------+--------+---------+----------

Add the salt and vinegar to the spinach and heat. Hard cook the eggs and slice them. When the spinach is hot spread in steam table or scalloping pans, and arrange the sliced, hard-cooked eggs in rows on top of the spinach. Sliced lemon may be used in place of the egg.

Number of servings 50 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

**SCALLOPED TOMATOES

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tomatoes, #10 cans |2 | | | | Broken bread |4 qt. | | | | Sugar |1 c. | | | | Salt |1/4 c. | | | | Grated onion |1/4 c. | | | | Crumbs |2 c. | | | | Butter substitute |1/3 c. | | | | ----------------------+----------+------+--------+---------+----------

Add the onion, sugar and salt to the tomatoes and heat. Pour over the broken bread, which has been put in the bottom of a baking pan. Cover with buttered crumbs and brown in the oven.

Number of servings 56 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

**STEWED TOMATOES

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tomatoes, #10 cans |2 | | | | Broken bread |2 qt. | | | | Sugar |1 c. | | | | Salt |3 tbsp. | | | | Grated onion |1/4 c. | | | | Butter substitute |1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

Heat the tomatoes with the seasonings. Add the broken bread just before serving.

Number of servings 65 Amount in one serving, between 1/3 and 1/2 c. Calories in one serving______ Cost of one serving______

BREADS

BAKING-POWDER BISCUITS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour |6 qt. | | | | Baking powder |1-1/2 c. | | | | Salt |1/4 c. | | | | Shortening |3 c. | | | | Milk |2-3/4 qt. | | | | ----------------------+----------+------+--------+---------+----------

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 floured board and roll three quarters of an inch in thickness. To obtain one hundred and eighty biscuits, use a cutter two and one half inches in diameter.

Number of servings 90 Amount in one serving 2 Calories in one serving______ Cost of one serving______

BAKING-POWDER CINNAMON ROLLS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour |6 qt. | | | | Baking powder |1-1/2 c. | | | | Salt |4 tbsp. | | | | Shortening |3 c. | | | | Milk |2-3/4 qt. | | | | Raisins |2 c. | | | | Cinnamon |1/4 c. | | | | Sugar |2 c. | | | | Butter substitute |1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

Make a baking-powder biscuit dough. Roll to one third of an inch thickness, making the dough rectangular in shape. Mix the cinnamon and sugar and spread over the rolled dough. Sprinkle with the raisins, dot with the fat and, starting with the longer side, roll up the dough. Cut off rolls half an inch in thickness and bake in a hot oven. These rolls may be improved by adding a teaspoon of boiled frosting to the top of each before serving.

Number of servings 120 Amount in one serving 1 roll Calories in one serving______ Cost of one serving______

**BACON MUFFINS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour |5 qt. | | | | Baking powder |3/4 c. | | | | Salt |2 tbsp. | | | | Sugar |3 c. | | | | Milk |2-1/2 to | | | | | 2-3/4 qt.| | | | Bacon fat |1/2 c. | | | | Eggs |8 | | | | Bacon, cooked |2 c. | | | | ----------------------+----------+------+--------+---------+----------

Mix the dry ingredients and the liquid ingredients separately. Combine by adding the liquid to the dry. Add the fat and bacon pieces last. Bake in well-greased muffin pans.

Number of servings 96 Amount in one serving 1/4 c. batter Calories in one serving______ Cost of one serving______

CORN-MEAL MUFFINS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour |10 c. | | | | Corn meal |10 c. | | | | Sugar |2 c. | | | | Salt |2 tbsp. | | | | Baking powder |1 c. | | | | Milk |3-1/4 qt. | | | | Eggs |10 | | | | Butter substitute |1 c. | | | | ----------------------+----------+------+--------+---------+----------

Mix the dry ingredients. Beat the eggs and add to the milk. Combine the dry and liquid ingredients. Add the melted fat. Put in well-greased muffin tins and bake in a hot oven. This may be baked in sheets as corn bread.

Number of servings 96 Amount in one serving 1/3 c. batter Calories in one serving______ Cost of one serving______

**CRUMB MUFFINS

---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Flour |2-1/2 qt. | | | | Sugar |3 c. | | | | Crumbs |2-1/2 qt. | | | | Baking powder |3/4 c. | | | | Salt |2 tbsp. | | | | Eggs |8 | | | | Milk |3-1/2 to | | | | Butter substitute | 4 qt. |1/4 lb.| | | ---------------------+----------+-------+--------+---------+----------

Mix the dry ingredients and the liquid ingredients separately. Combine by adding the liquid to the dry. Add the melted fat last. Bake in well-greased muffin tins.

Number of servings 120 Amount in one serving 1/4 c. batter Calories in one serving______ Cost of one serving______

**DARK BRAN MUFFINS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour |1-1/2 qt. | | | | Cake crumbs |1 qt. | | | | Bran |3-1/2 qt. | | | | Soda |1/4 c. | | | | Salt |3 tbsp. | | | | Milk, sour |2-1/2 qt. | | | | Molasses |3 c. | | | | Eggs |4 | | | | ----------------------+----------+------+--------+---------+----------

Mix the dry ingredients. Beat the eggs, add the milk and molasses and combine with the dry ingredients. Bake in well-greased muffin pans, in a hot oven.

Number of servings 90 Amount in one serving 1/4 c. batter Calories in one serving______ Cost of one serving______

GRAHAM MUFFINS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour | 10 c. | | | | Flour, graham | 10 c. | | | | Sugar | 3 c. | | | | Baking powder | 3/4 c. | | | | Salt | 2 tbsp. | | | | Eggs | 8 | | | | Milk |3-1/4 to | | | | Butter substitute, | 3-1/2 qt.| | | | melted |2/3 c. | | | | ----------------------+----------+------+--------+---------+----------

Prepare as for plain muffins.

Number of servings 96 Amount in one serving 1/3 to 1/2 c. batter Calories in one serving______ Cost of one serving______

PLAIN MUFFINS

---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Sugar |3/4 qt. | | | | Flour |5 qt. | | | | Baking powder |3/4 c. | | | | Salt |2 tbsp. | | | | Eggs |8 | | | | Milk |3-1/4 to | | | | Butter substitute, | 3-1/2 qt.| | | | melted | |1/4 lb.| | | ---------------------+----------+-------+--------+---------+----------

Mix and sift the dry ingredients. Beat the eggs, add the milk and pour the liquid over the dry ingredients. Add the melted fat and pour the mixture into well-greased muffin tins to bake.

Number of servings 96 Amount in one serving 1/4 to 1/3 c. batter Calories in one serving______ Cost of one serving______

RAISED MUFFINS

---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Milk, scalded |2 qt. | | | | Water, cold |2 qt. | | | | Egg yolks |6 | | | | Sugar |2 c. | | | | Butter substitute |1 c. | | | | Salt |3 tbsp. | | | | Yeast | |1/4 lb.| | | Water, lukewarm |1 qt. | | | | Flour |10 to | | | | | 12 qt. | | | | ---------------------+----------+-------+--------+---------+----------

Scald the milk. Soften the yeast in the lukewarm water and add to the remaining water and scalded milk. Add the egg yolks, sugar, fat and salt and flour to make a soft dough. Let rise. Beat well and fill very well-greased muffin tins half full. Let rise. Bake in a hot oven.

Number of servings 216 Amount in one serving 1/5 c. dough Calories in one serving______ Cost of one serving______

**BROWN BREAD

---------------------+-----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ---------------------+-----------+------+--------+---------+---------- Stale cake or bread |1 qt. | | | | Cold water |7 c. | | | | Molasses |1 c. | | | | Corn meal |3 c. | | | | Graham flour |6 c. | | | | Soda |1-1/2 tbsp.| | | | Raisins |1 c. | | | | Salt |1 tbsp. | | | | ---------------------+-----------+------+--------+---------+----------

Soak the stale bread or cake in the cold water until soft. Add the molasses and the dry ingredients. Mix well and put into a well-greased pan and steam from two to three hours until done. The length of time for steaming depends on the size of the can.

Number of servings 50 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______

NUT BREAD

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour | 3 qt. | | | | Baking powder | 3 tbsp. | | | | Nuts | 1 qt. | | | | Salt | 1/2 tsp. | | | | Sugar | 1 qt. | | | | Milk | 1 qt. | | | | Eggs | 6 | | | | Butter substitute | 1/4 c. | | | | ----------------------+----------+------+--------+---------+----------

Mix the dry ingredients, including the nuts. Add the milk to the beaten eggs. Combine by adding the liquid to the dry ingredients. Add the melted fat. Pour the mixture into greased loaf pans and let stand one half hour. Bake in a moderate oven. This will make four loaves, cutting 25 slices per loaf.

Number of servings 100 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______

CINNAMON ROLLS

---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Sugar |2 c. | | | | Butter substitute |2 c. | | | | Water |2 qt. | | | | Milk |2 qt. | | | | Yeast | |1/4 lb.| | | Water |2 c. | | | | Flour |11-3/4 qt.| | | | Salt |1/2 c. | | | | Butter substitute |1-1/2 c. | | | | Fat, melted | |1/2 lb.| | | Sugar |5 c. | | | | Cinnamon |5 tsp. | | | | Raisins |2 c. | | | | ---------------------+----------+-------+--------+---------+----------

Follow the directions given under Parker House rolls for the method of mixing the dough. When the dough is ready, put on a well-floured board and roll out in a rectangular shape to about half an inch in thickness. Brush with melted fat and sprinkle with the mixed sugar, cinnamon and raisins. Commencing with the long side of the dough, make into a roll. Cut crosswise of the roll making slices half an inch in thickness. Place on a greased pan, let rise until they have doubled in size, and bake in a hot oven.

Number of servings 24 dozen_ Amount in one serving 1-1/3 oz. per roll Calories in one serving______ Cost of one serving______

PARKER HOUSE ROLLS

---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Sugar |2 c. | | | | Butter substitute |2 c. | | | | Water |2 qt. | | | | Milk |2 qt. | | | | Yeast | |1/4 lb.| | | Water, lukewarm |2 c. | | | | Flour |11 to | | | | | 12 qt. | | | | Salt |1/2 c. | | | | Butter substitute |1-1/2 c. | | | | ---------------------+----------+-------+--------+---------+----------

Scald the milk. Soften the yeast in the two cups of lukewarm water. Add the sugar and fat to the scalded milk and then add the two quarts of water. When the milk and water mixture is a little more than lukewarm add the yeast and five quarts of flour. Beat to smooth batter and let rise one hour. Then add the salt and the remainder of the flour. Beat on the machine or knead. Let rise one hour. When the dough is light, cut into small pieces, getting twelve rolls from each pound of dough. With the palm of the hand, roll these pieces into smooth balls and place them in rows to rise. When they have again become light, roll the balls flat, with a rolling pin or stick, brush with melted fat, fold over and put in pans to rise. When they have doubled in size, bake in a hot oven until well browned. The tops may be brushed with melted fat, when they come from the oven.

Number of servings 24 dozen Amount in one serving 1-1/3 oz. Calories in one serving______ Cost of one serving______

WHITE BREAD

---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Yeast | |1/4 lb.| | | Water, lukewarm |1 pt. | | | | Milk, scalded |2 qt. | | | | Fat |1 c. | | | | Sugar |1 c. | | | | Cold water |2 qt. | | | | Flour |13 to | | | | | 14 qt. | | | | Salt |1/4 c. | | | | ---------------------+----------+-------+--------+---------+----------

Soften the yeast in the pint of water. Scald the milk and add the fat, sugar and cold water. When the liquid is lukewarm, add the yeast and mix to a sponge with a part of the flour. It will require about six quarts. Let rise one hour and add salt and work to a stiff dough with the remainder of the flour. Let rise again about one hour. Cut into loaves of two pounds each. Place in well-greased pans, let rise and bake about one hour. This makes twelve one and three quarter pound loaves, after baking.

Number of servings 12 loaves Amount in one serving 1 slice Calories in one serving______ Cost of one serving______

SANDWICHES

COTTAGE CHEESE SANDWICH FILLING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cottage cheese | |4 lb. | | | Green peppers, chopped|2 c. | | | | Nuts, chopped |2 c. | | | | Mayonnaise |1 qt. | | | | ----------------------+----------+------+--------+---------+----------

Add the chopped green peppers, nuts and mayonnaise to the cheese and mix. This amount makes three and one half quarts. From a one-pound loaf of bread, sixteen sandwich slices may be obtained.

Number of servings 84 Amount in one serving 1/6 c. Calories in one serving______ Cost of one serving______

EGG SANDWICH FILLING

---------------------+-----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ---------------------+-----------+------+--------+---------+---------- Eggs, hard cooked |2 doz. | | | | Crumbs, sifted |1 c. | | | | Salt |2 tsp. | | | | Mayonnaise |3 c. | | | | Lemon juice |1-1/2 tbsp.| | | | ---------------------+-----------+------+--------+---------+----------

Hard cook the eggs, cool and chop. Mix with the remaining ingredients. This amount makes two quarts, and will fill forty-eight sandwiches, using two full slices of bread for each sandwich. From a one-pound loaf, sixteen sandwich slices may be obtained.

Number of servings 48 Amount in one serving 1/6 c. Calories in one serving______ Cost of one serving______

FRUIT SANDWICH FILLING

---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Raisins | |1 lb. | | | Figs | |1/2 lb.| | | Sugar |1-1/2 c. | | | | Flour |1 tbsp. | | | | Cold water |1/4 c. | | | | Orange juice |1/2 c. | | | | Lemons, juice and | | | | | grated rind |2 | | | | ---------------------+----------+-------+--------+---------+----------

Chop the raisins and figs and combine with the flour and sugar. Add the orange juice, lemon juice and water and cook in a double boiler or steamer until thick. This amount will make three and three fourths cups of filling and will fill twenty-five sandwiches, using two full slices of bread.

Number of servings 25 Amount in one serving 1/6 c. Calories in one serving______ Cost of one serving______

**HAM SANDWICH FILLING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Ham, boiled or baked | |3 lb. | | | (left-over) | | | | | Pickles, chopped |2 c. | | | | Bread crumbs, sifted |3 c. | | | | Mayonnaise |3 c. | | | | ----------------------+----------+------+--------+---------+----------

Chop the ham and pickles and mix with the bread crumbs and mayonnaise. This amount will make three quarts. One cup of mixture will fill six sandwiches, using two full slices of bread for each sandwich. From a one-pound loaf, sixteen sandwich slices may be obtained.

Number of servings 72 Amount in one serving 1/6 c. Calories in one serving______ Cost of one serving______

SALADS

CABBAGE SALAD

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cabbage | |8 lb. | | | Pimentos, chopped |1 c. | | | | Pickles, chopped |3 c. | | | | Green peppers, chopped|1 c. | | | | Boiled dressing |1-1/2 qt. | | | | ----------------------+----------+------+--------+---------+----------

Shred the cabbage and let soak in cold water one hour or more. Drain off the water and mix cabbage with the other ingredients.

Number of servings 108 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______

CARROT AND RAISIN SALAD

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Carrots | |4 lb. | | | Raisins |2-1/2 qt. | | | | Salad dressing, | | | | | mayonnaise |1 qt. | | | | ----------------------+----------+------+--------+---------+----------

Wash, pare or scrape the carrots and chop until fine. Add the raisins and salad dressing to the carrots and mix. Serve on lettuce.

Number of servings 54 Amount of one serving 1/3 c. Calories in one serving______ Cost of one serving______

**COMBINATION VEGETABLE SALAD

-----------------------+---------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST -----------------------+---------+------+--------+---------+---------- Peas |2 qt. | | | | Cooked beets, diced or | | | | | cooked carrots, diced|2 qt. | | | | Celery, cut fine |2 qt. | | | | French dressing |1 qt. | | | | -----------------------+---------+------+--------+---------+----------

Dice the beets or carrots very fine. Drain the peas. Marinate the vegetables in three separate containers. Do not mix them together. Heap on a lettuce leaf using two tablespoons of each vegetable and keeping each mound distinct.

Number of servings 64 Amount in one serving 2 tbsp. of each vegetable Calories in one serving______ Cost of one serving______

**POTATO SALAD

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Boiled potatoes |10 qt. | | | | Celery |2 qt. | | | | Salt |1/4 c. | | | | Paprika |1 tsp. | | | | French dressing |1 qt. | | | | Chopped parsley |1 c. | | | | Pimentos, 15 oz. can |1 | | | | Onions |1/4 c. | | | | ----------------------+----------+------+--------+---------+----------

Dice the potatoes and add the French dressing to marinate. Cut the celery fine, chop the pimento and onion and add to the marinated potatoes with remaining ingredients. Serve on a lettuce leaf.

Number of servings 120 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

TOMATO JELLY SALAD

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tomatoes |3 qt. | | | | Cloves |1/8 c. | | | | Bay leaves |10 | | | | Salt |1 tsp. | | | | Soda |1/4 tsp. | | | | Cayenne |1/8 tsp. | | | | Gelatin |6 tbsp. | | | | Cold water |1 c. | | | | ----------------------+----------+------+--------+---------+----------

Cook the tomatoes with the seasonings and add to the gelatin which has been softened in the cup of cold water. Strain and pour into molds. Let set and serve on lettuce with mayonnaise.

Number of servings 25 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______

VEGETABLE GELATIN SALAD

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Gelatin |1/2 c. | | | | Cold water |2 c. | | | | Sugar |2 c. | | | | Boiling water |2 qt. | | | | Salt |4 tsp. | | | | Shredded cabbage |4 c. | | | | Lemon juice |3/4 c. | | | | Mild vinegar |2 c. | | | | Celery, diced |2 qt. | | | | Red pepper, cut fine |1 c. | | | | ----------------------+----------+------+--------+---------+----------

Soften the gelatin in the cold water. Add to the boiling water, in which the sugar and salt have been dissolved. After the gelatin has cooled and just started to set, add the mild vinegar, lemon juice and the vegetables. Pour into molds or into a shallow pan to cool and set. Serve on a lettuce leaf with salad dressing.

Number of servings 54 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______

APPLE AND CELERY SALAD

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apples |4 qt. | | | | Celery |1-1/2 qt. | | | | Dates, chopped |2 c. | | | | Salad dressing |3 c. | | | | ----------------------+----------+------+--------+---------+----------

Pare and dice the apples and mix with the chopped dates. Cut the celery fine and add to the apples and dates. Mix with the salad dressing and serve on lettuce. In case there is danger of the apples turning dark, they may be covered with salt water or water containing a little vinegar, while they are being pared and diced.

Number of servings 44 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

BANANA SALAD

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Bananas |20 | | | | Nuts, chopped |1-1/3 c. | | | | Salad dressing |2-1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

Cut the bananas in halves crosswise and roll in the chopped nuts until well coated. Place half a banana on a lettuce leaf. Serve with a tablespoon of salad dressing.

Number of servings 40 Amount in one serving 1/2 banana Calories in one serving______ Cost of one serving______

FRUIT SALAD

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Pineapple, diced |2 qt. | | | | Oranges, diced |3 qt. | | | | Celery, diced |2 qt. | | | | Salad dressing |3-1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

Dice the oranges and pineapple and cut the celery fine. Drain the fruit and mix with the celery. Serve on a lettuce leaf with one tablespoon of dressing on top.

Number of servings 54 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

GRAPEFRUIT SALAD

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Grapefruit, size 70 |14 | | | | Celery, cut fine |1 qt. | | | | French dressing |1 c. | | | | ----------------------+----------+------+--------+---------+----------

Peel the grapefruit and remove the fruit in whole sections from the connecting tissue. Arrange three whole sections of the fruit, one on top of the other, on a lettuce leaf, and put a teaspoon of finely cut celery at each side of the sections. Put one scant teaspoon of French dressing over each salad.

Number of servings 50 Amount in one serving 3 sections Calories in one serving______ Cost of one serving______

COTTAGE CHEESE SALAD WITH CELERY AND GREEN PEPPERS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cheese |1 gal. | | | | Cream |6 c. | | | | Salt |4 tsp. | | | | Celery, chopped |1 qt. | | | | Green pepper, chopped |2 c. | | | | ----------------------+----------+------+--------+---------+----------

Mix the cheese with the cream and salt. More cream may be necessary to moisten the cheese if it is very dry. Add celery and green pepper and serve on a lettuce leaf.

Number of servings 64 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______

PRUNE AND COTTAGE CHEESE SALAD

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Prunes, 40--50 size | |3 lb. | | | Cottage cheese |6 c. | | | | Sour cream |1 c. | | | | Salt |1 tsp. | | | | ----------------------+----------+------+--------+---------+----------

Soak the prunes over night and cook until soft. Cool. Remove the seeds by cutting one side of the prunes lengthwise, being careful not to mash the prunes. Season the cheese with the salt, mix with the cream, and fill the prunes, using 2 teaspoons of cheese which have been rolled into a ball, for each prune. Salad dressing may be served with the prunes if desired.

Number of servings 48 Amount in one serving 3 stuffed prunes Calories in one serving______ Cost of one serving______

DEVILED EGG SALAD

Cook the eggs until hard and cut in halves lengthwise. Remove the yolks. Cream the yolks together with the mayonnaise and seasonings and refill the whites of the eggs. Serve half an egg on a lettuce leaf and garnish with a pickle cut in halves.

Number of servings 48 Amount in one serving 1/2 egg Calories in one serving______ Cost of one serving______

CHICKEN SALAD

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Chicken, diced |1 qt. | | | | Celery, diced |1 qt. | | | | Mayonnaise |1-1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

Mix the chicken and celery lightly with two thirds of the mayonnaise. Serve on a lettuce leaf and garnish with the remaining mayonnaise. Lemon, hard-boiled egg and capers may also be used as garnish for chicken salad.

Number of servings 16 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

LOBSTER SALAD

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Lobster, 1 lb. can |4 | | | | Celery, diced |6 qt. | | | | Mayonnaise dressing |1 qt. | | | | ----------------------+----------+------+--------+---------+----------

Open the cans of lobster and look over. Avoid breaking up into shreds or very small pieces. Mix with the celery and the mayonnaise and serve on a lettuce leaf.

Number of servings 64 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

BOILED DRESSING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cornstarch |1-1/2 c. | | | | Sugar |2 c. | | | | Milk |3 qt. | | | | Mustard |2 tbsp. | | | | Paprika |1/4 c. | | | | Salt |1 tsp. | | | | Vinegar |1-1/4 qt. | | | | Egg yolks |16 | | | | ----------------------+----------+------+--------+---------+----------

Mix and sift the cornstarch and sugar and add to the scalded milk. Mix the mustard, paprika and salt to a paste with some of the vinegar. Add the remainder of the vinegar to the thickened milk, then add the egg yolks, and cook until the eggs are done. Add the seasonings and cool.

Total volume 4-3/4 qt Calories in one serving______ Cost of one serving______

FRENCH DRESSING

Mix the dry ingredients and add enough vinegar to make a paste. Add to this the remainder of the vinegar and oil and beat thoroughly.

Total volume 6 c. Calories in one serving______ Cost of one serving______

MAYONNAISE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Egg yolks |3 | | | | Vinegar |3/4 c. | | | | Oil |1 qt. | | | | Mustard |1 tsp. | | | | Powdered sugar |1 tsp. | | | | Paprika |1/2 tsp. | | | | Salt |1 tbsp. | | | | Red pepper |1/4 tsp. | | | | ----------------------+----------+------+--------+---------+----------

Beat the egg yolks thoroughly, and add to them about two tablespoonfuls of vinegar and continue beating. Add the oil a little at a time until a thick emulsion has been formed, and then the oil and vinegar may be added alternately in larger amounts. The seasonings may be added dry, or a little of the vinegar reserved to mix to a paste with them.

Total volume 5 c. Calories in one serving______ Cost of one serving______

THOUSAND ISLAND DRESSING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Mayonnaise |2-1/2 qt. | | | | Chili sauce |1 qt. | | | | Green peppers, chopped|1-2/3 c. | | | | Chives, chopped |3 tbsp. | | | | ----------------------+----------+------+--------+---------+----------

Mix the chopped green peppers, chives and chili sauce with the mayonnaise and chill. Mayonnaise to be used for Thousand Island dressing should be very stiff.

Total volume 3-3/4 qt. Calories in one serving______ Cost of one serving______

HOT DESSERTS AND SAUCES

APPLE DUMPLING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour |3 qt. | | | | Baking powder |1/4 c. | | | | Shortening |2 c. | | | | Salt |2 tbsp. | | | | Milk |1 to | | | | | 1-1/2 qt.| | | | Sugar, brown |4 c. | | | | Cinnamon |2 tsp. | | | | Apples, quartered |3-1/2 qt. | | | | ----------------------+----------+------+--------+---------+----------

Rub shortening into the flour, baking powder and salt. Add milk to make a soft dough. Roll thin and cut in squares. Place about a half to three quarters of an apple, depending on size, in each square and sprinkle with about one and one half tablespoons of cinnamon and sugar mixed together. Fold the corners over the apples and bake in a moderate oven. Serve with a lemon or hard sauce.

Number of servings 42 Amount in one serving 1 Calories in one serving______ Cost of one serving______

**BREAD PUDDING

----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Scalded milk |2 qt. | | | | Broken bread |6 c. | | | | Sugar |2/3 c. | | | | Raisins | |1/2 lb.| | | Salt |1 tsp. | | | | Vanilla |1 tbsp. | | | | Eggs |5 | | | | ----------------------+---------+-------+--------+---------+----------

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

Number of servings 25 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

**BROWN BETTY

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apples, chopped |4 qt. | | | | Crumbs |3 qt. | | | | Brown sugar |2-2/3 c. | | | | Cinnamon |1 tsp. | | | | Nutmeg |1/2 tsp. | | | | Water |2 qt. | | | | Lemon juice |2 tbsp. | | | | Butter substitute |1 c. | | | | ----------------------+----------+------+--------+---------+----------

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 1/2 c. Calories in one serving______ Cost of one serving______

**CHOCOLATE BREAD PUDDING

----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Scalded milk |2 qt. | | | | Broken or cubed bread |6 c. | | | | Sugar |2/3 c. | | | | Eggs |5 | | | | Raisins | |1/2 lb.| | | Salt |1 tsp. | | | | Vanilla |1 tbsp. | | | | ----------------------+---------+-------+--------+---------+----------

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 1/3 and 1/2 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 1/2 c. Calories in one serving______ Cost of one serving______

COTTAGE PUDDING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Butter substitute |3/4 c. | | | | Sugar |4 c. | | | | Eggs |5 | | | | Milk |3-1/2 c. | | | | Flour |2-1/4 qt. | | | | Baking powder |6 tbsp. | | | | Salt |2 tsp. | | | | Vanilla |2 tbsp. | | | | ----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Eggs |6 | | | | Sour cream |2 c. | | | | Sweet milk |1 c. | | | | Soda |1 tsp. | | | | Baking powder |3 tbsp. | | | | Salt |1 tsp. | | | | Flour |5 c. | | | | Sugar |1/2 c. | | | | Diced apples, } | | | | | or } | | | | | Diced oranges, } | | | | | or } | | | | | Diced Bananas, }--- |3 c. | | | | or } | | | | | Corn } | | | | | or } | | | | | Hominy } | | | | | ----------------------+----------+------+--------+---------+----------

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

---------------------+-----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ---------------------+-----------+------+--------+---------+---------- Flour |3 qt. | | | | Baking powder |1/2 c. | | | | Salt |1-1/3 tbsp.| | | | Shortening |1-1/2 c. | | | | Milk |1 to | | | | | 1-1/4 qt. | | | | Fruit, # 10 can |1 | | | | Cornstarch |1/2 c. | | | | Sugar |5 c. | | | | Water |2-1/2 qt. | | | | Lemon juice |1/4 c. | | | | ---------------------+-----------+------+--------+---------+----------

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 1-1/2 in. × 2 in. with 1/4 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 1/2 c. Calories in one serving______ Cost of one serving______

CARROT PLUM PUDDING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar, brown |1-1/2 c. | | | | Suet, ground |1 c. | | | | Carrots, grated raw |3 c. | | | | Potatoes, grated raw |2 c. | | | | Lemon, grated rind | | | | | and juice |1 | | | | Flour |3 c. | | | | Soda |2 tsp. | | | | Nutmeg |1 tsp. | | | | Raisins |1 qt. | | | | ----------------------+----------+------+--------+---------+----------

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 1/3 c. of dough Calories in one serving______ Cost of one serving______

STEAMED MOLASSES PUDDING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Molasses |3 c. | | | | Soda |3 tsp. | | | | Eggs |3 | | | | Flour |4-1/2 c. | | | | Salt |1 tsp. | | | | Boiling water |2 c. | | | | ----------------------+----------+------+--------+---------+----------

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 1/3 c. of batter Calories in one serving______ Cost of one serving______

PRUNE PUDDING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk |1 gal. | | | | Cornstarch |2 c. | | | | Egg yolks |12 | | | | Salt |3 tbsp. | | | | Sugar |2 c. | | | | Vanilla |4 tsp. | | | | Prunes, after cooking | |4 lb. | | | Egg whites |12 | | | | Sugar |1-1/4 c. | | | | ----------------------+----------+------+--------+---------+----------

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 1/3 to 1/2 c. Calories in one serving______ Cost of one serving______

PRUNECOT FILLING FOR SHORTCAKE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Prunes, after cooking | |2 lb. | | | Dried apricots, after | | | | | cooking | |2 lb. | | | Sugar |1 qt. | | | | Lemon juice |6 tbsp. | | | | ----------------------+----------+------+--------+---------+----------

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 1/2 c. Calories in one serving______ Cost of one serving______

SHORTCAKE

--------------------+---------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST --------------------+---------+---------+--------+---------+---------- Flour |8 qt. | | | | Baking powder |1-3/4 c. | | | | Salt |3 tbsp. | | | | Sugar |1/2 c. | | | | Butter substitute | |2-3/4 lb.| | | Milk |3 qt. | | | | Butter |1 c. | | | | --------------------+---------+---------+--------+---------+----------

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

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Strawberries, after | | | | | hulling |6 qt. | | | | Sugar |2 to | | | | | 2-1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

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 1/3 c. Calories in one serving______ Cost of one serving______

CHOCOLATE RICE PUDDING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rice uncooked |4 c. | | | | Milk |5 qt. | | | | Sugar |4 c. | | | | Cocoa |1/2 c. | | | | Salt |2 tsp. | | | | Cinnamon |1/2 tsp. | | | | Egg whites |16 | | | | Sugar |1-1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

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 1/3 c. Calories in one serving______ Cost of one serving______

OLD-FASHIONED BAKED RICE PUDDING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rice |2 c. | | | | Raisins |1-2/3 c. | | | | Salt |1/2 tsp. | | | | Milk |5-1/2 qt. | | | | Sugar |1-1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

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 1/2 c. Calories in one serving______ Cost of one serving______

RICE WITH HARD SAUCE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rice |3 c. | | | | Water |6 qt. | | | | Salt |1 tsp. | | | | Raisins |2 c. | | | | ----------------------+----------+------+--------+---------+----------

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 1/3 c. Calories in one serving______ Cost of one serving______

CHOCOLATE SAUCE

----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Sugar |1 qt. | | | | Cocoa |1-1/2 c | | | | Cornstarch |1/4 c. | | | | Salt |1 tsp. | | | | Water |2 qt. | | | | Vanilla |1 tbsp. | | | | Butter substitute | |1/4 lb.| | | ----------------------+---------+-------+--------+---------+----------

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 1-1/2 tbsp. Calories in one serving______ Cost of one serving______

EGG HARD SAUCE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Butter substitute |1-1/2 c. | | | | Sugar |3 c. | | | | Eggs |6 | | | | Vanilla |1 tbsp. | | | | ----------------------+----------+------+--------+---------+----------

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

----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Butter | |1/4 lb.| | | Sugar, powdered |1-1/2 c. | | | | Vanilla |1 tbsp. | | | | ----------------------+---------+-------+--------+---------+----------

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

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Water |2 qt. | | | | Sugar |5 c. | | | | Cornstarch |2/3 c. | | | | Salt |1 tsp. | | | | Butter or butter | | | | | substitute |1 c. | | | | Lemon juice |1/2 c. | | | | Lemon rind, cut thin |1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

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 1/2 c. Calories in one serving______ Cost of one serving______

BAKED APPLES

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apples, 100 size |25 | | | | Sugar |2 c. | | | | Water |1 qt. | | | | ----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk, scalded |3 qt. | | | | Sugar |1-1/2 c. | | | | Eggs, whole |12 | | | | or | | | | | Eggs, yolks |20 | | | | Vanilla |1 tbsp. | | | | Salt |1 tsp. | | | | Nutmeg |1/2 tsp. | | | | ----------------------+----------+------+--------+---------+----------

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 1/3 to 1/2 c. Calories in one serving______ Cost of one serving______

CARAMEL BAVARIAN CREAM

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |1-1/4 qt. | | | | Hot water |1-1/2 qt. | | | | Milk, scalded |2 qt. | | | | Egg yolks |16 | | | | Sugar |2 c. | | | | Gelatin |1/2 c. | | | | Cold water |1-1/2 c. | | | | Egg whites |16 | | | | ----------------------+----------+------+--------+---------+----------

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 1/2 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 1/3 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 1/3 c. Calories in one serving______ Cost of one serving______

CHOCOLATE PUDDING

---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Sugar |2 c. | | | | Eggs |2 doz. | | | | Vanilla |1/4 c. | | | | Chocolate | |3/4 lb.| | | ---------------------+----------+-------+--------+---------+----------

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 1/3 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 2/3 and 1/2 c. Calories in one serving______ Cost of one serving______

DATE NUT BLANC MANGE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Brown sugar |1-1/2 qt. | | | | Cornstarch |1-1/2 c. | | | | Boiling water |2 qt. | | | | Egg whites |12 | | | | Salt |1/2 tbsp. | | | | Vanilla |1 tbsp. | | | | Nut meats |1-1/2 c. | | | | Dates |1-1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

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 1/2 c. Calories in one serving______ Cost of one serving______

**DATE TORTE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Walnuts |1-1/2 c. | | | | Dates |3 c. | | | | Sugar |2 c. | | | | Flour |2 tbsp. | | | | Baking powder |1 tbsp. | | | | Egg whites |12 | | | | Crumbs |3 c. | | | | Lemon juice |1/3 c. | | | | Water |1/4 c. | | | | ----------------------+----------+------+--------+---------+----------

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 1/3 c. Calories in one serving______ Cost of one serving______

FIG TAPIOCA

--------------------+---------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST --------------------+---------+---------+--------+---------+---------- Tapioca, pearl |3 c. | | | | Water |3 qt. | | | | Brown sugar |6 c. | | | | Figs, layer | |1-1/2 lb.| | | Salt |1 tsp. | | | | Vanilla |3 tbsp. | | | | Nut meats, chopped |1-1/2 c. | | | | --------------------+---------+---------+--------+---------+----------

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 1/3 c. Calories in one serving______ Cost of one serving______

FRUIT COCKTAIL

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Oranges |1 doz. | | | | Bananas |2 doz. | | | | Pineapple |1 qt. | | | | Lemons |3 | | | | Sugar |2 c. | | | | Water |2 c. | | | | ----------------------+----------+------+--------+---------+----------

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 1/2 c. Calories in one serving______ Cost of one serving______

FRUIT GELATIN

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Gelatin |1/2 c. | | | | Cold water |2 c. | | | | Sugar |4 c. | | | | Boiling water |1-1/2 qt. | | | | Orange juice |1-1/2 qt. | | | | Lemon juice |2/3 c. | | | | Oranges |3 | | | | Bananas |6 | | | | ----------------------+----------+------+--------+---------+----------

Number of servings 60 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______

**FRUIT WHIP

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Fruit pulp |1 qt. | | | | Sugar |1 qt. | | | | Egg whites |4 | | | | Lemon juice |1/4 c. | | | | ----------------------+----------+------+--------+---------+----------

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 1/2 c. Calories in one serving______ Cost of one serving______

MAPLE NUT MOLD

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Brown sugar |3 qt. | | | | Cornstarch |3 c. | | | | Water |1 gal. | | | | Egg whites |24 | | | | Nut meats, chopped |4 c. | | | | Mapleine |1 tbsp. | | | | Salt | tbsp. | | | | ----------------------+----------+------+--------+---------+----------

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 1/3 c. Calories in one serving______ Cost of one serving______

NORWEGIAN PRUNE PUDDING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Prunes, after cooking | |4 lb. | | | Cinnamon |1 tbsp. | | | | Sugar |3 c. | | | | Salt |1/2 tsp. | | | | Cornstarch |1-1/2 c. | | | | Boiling water | | | | | or |2 qt. | | | | Prune juice | | | | | Lemon juice |1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

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 1/3 c. Calories in one serving______ Cost of one serving______

PINEAPPLE PUDDING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Water |1 gal. | | | | Sugar |2 qt. | | | | Cornstarch |2 c. | | | | Lemons |4 | | | | Pineapple, grated, #10|1 can | | | | ----------------------+----------+------+--------+---------+----------

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 1/3 c. Calories in one serving______ Cost of one serving______

PINEAPPLE TAPIOCA PUDDING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Pearl tapioca |1 c. | | | | Water |1 qt. | | | | Lemon juice |1/3 c. | | | | Pineapple juice |2 c. | | | | Pineapple, cut fine |2 c. | | | | Sugar |1-1/2 c. | | | | Egg whites |3 | | | | ----------------------+----------+------+--------+---------+----------

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 1/2 c. Calories in one serving______ Cost of one serving______

PRUNE GELATIN

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cold water |3 c. | | | | Gelatin |3/4 c. | | | | Prune juice |4 qt. | | | | Sugar |3 c. | | | | Lemons |6 | | | | Prunes, after cooking | |4 lb. | | | ----------------------+----------+------+--------+---------+----------

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 1/2 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 1/3 c. Calories in one serving______ Cost of one serving______

SNOW PUDDING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Gelatin |1/2 c. | | | | Cold water |2 c. | | | | Boiling water |2 qt. | | | | Lemon juice |2 c. | | | | Egg whites |20 | | | | Sugar |6 c. | | | | ----------------------+----------+------+--------+---------+----------

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 1/2 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 1/2 c. Calories in one serving______ Cost of one serving______

FRUIT SAUCES

APRICOT SAUCE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apricots | |3 lb. | | | Water |3-3/4 qt. | | | | Sugar |3 c. | | | | ----------------------+----------+------+--------+---------+----------

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 1/3 c. Calories in one serving______ Cost of one serving______

CRANBERRY JELLY

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cranberries |6 qt. | | | | Sugar |3 qt. | | | | Water |2 qt. | | | | ----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cranberries |7-1/2 qt. | | | | Sugar |10 c. | | | | Water |3-3/4 qt. | | | | ----------------------+----------+------+--------+---------+----------

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 1/2 c. Calories in one serving______ Cost of one serving______

DRIED PEACH SAUCE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Peaches, dried | |3 lb. | | | Water |3-3/4 qt. | | | | Sugar |3 c. | | | | ----------------------+----------+------+--------+---------+----------

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 1/3 c. Calories in one serving______ Cost of one serving______

PRUNE SAUCE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Prunes | |4 lb. | | | Water |4 qt. | | | | Sugar |1 qt. | | | | ----------------------+----------+------+--------+---------+----------

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 1/3 c. Calories in one serving______ Cost of one serving______

BAKED RHUBARB

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rhubarb |1-1/2 gal.| | | | Sugar |9 c. | | | | Lemons |3 | | | | ----------------------+----------+------+--------+---------+----------

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 1/3 c. Calories in one serving______ Cost of one serving______

CAKES, FILLINGS AND FROSTINGS

APPLE-SAUCE CAKE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apple sauce |1-1/2 qt. | | | | Sugar |1 qt. | | | | Butter substitute | |1 lb. | | | Flour |2 qt. | | | | Raisins |1 qt. | | | | Nutmeg |1 tsp. | | | | Cinnamon |2 tsp. | | | | Cloves |2 tsp. | | | | Salt |2 tsp. | | | | Soda |4 tsp. | | | | ----------------------+----------+------+--------+---------+----------

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

-------------------+-------------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST -------------------+-------------+------+--------+---------+---------- Cake recipe | | | | | (see page 169) |1/2 of recipe| | | | Cream pie filling | | | | | (see page 184) |1/3 of recipe| | | | Bananas | |4 lb. | | | -------------------+-------------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |2-1/2 qt. | | | | Butter substitute |3 c. | | | | Eggs |14 | | | | Salt |1 tbsp. | | | | Baking powder |1 c. | | | | Flour, pastry |5 qt. | | | | Milk |2-1/2 qt. | | | | Vanilla |2 tbsp. | | | | ----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |2-1/2 qt. | | | | Fat |3 c. | | | | Eggs |14 | | | | Water |2 c. | | | | Milk |2 qt. | | | | Flour, pastry |5 qt. | | | | Baking powder |1 c. | | | | Vanilla |2 tbsp. | | | | Salt |1 tbsp. | | | | ----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |2-1/2 qt. | | | | Butter substitute |3 c. | | | | Egg yolks |8 | | | | Salt |1 tbsp. | | | | Baking powder |3/4 c. | | | | Flour, pastry |4-1/4 qt. | | | | Soda |5 tsp. | | | | Milk |5 c. | | | | Vanilla |2 tbsp. | | | | Egg whites |14 | | | | Egg yolks |6 | | | | Milk |5 c. | | | | Cocoa | |12 oz.| | | ----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Chocolate | |2 oz. | | | Butter substitute |3 tbsp. | | | | Sugar |1 c. | | | | Milk |1/2 c. | | | | Flour, pastry |1 c. | | | | Baking powder |2 tsp. | | | | Eggs |2 | | | | Vanilla |1 tsp. | | | | Nuts, chopped |1 c. | | | | ----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |5 c. | | | | Butter substitute |2 c. | | | | Eggs |6 | | | | Sour cream |3 c. | | | | Cinnamon |2 tbsp. | | | | Flour |1-3/4 qt. | | | | Cake crumbs |3/4 qt. | | | | Oatmeal |1-3/4 qt. | | | | Salt |1 tbsp. | | | | Soda |1 tbsp. | | | | Raisins |1-1/2 qt. | | | | Nuts |1 c. | | | | Lemon juice |3 tbsp. | | | | Mapleine |2 tsp. | | | | ----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |1-1/2 c. | | | | Butter substitute |1-1/2 c. | | | | Molasses |3 c. | | | | Eggs |6 | | | | Soda |2 tbsp. | | | | Cinnamon |1-1/2 tsp.| | | | Ginger |1-1/2 tsp.| | | | Flour |2 qt. | | | | Salt |1 tsp. | | | | Water, hot |3 c. | | | | ----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |10 c. | | | | Butter substitute |3 c. | | | | Eggs |14 | | | | Salt |1 tbsp. | | | | Baking powder |1 c. | | | | Pastry flour |5-1/2 qt. | | | | Vanilla |2 tbsp. | | | | Raisins |2 qt. | | | | Oranges, size 126 |10 | | | | Milk and orange juice |1-1/2 qt. | | | | ----------------------+----------+------+--------+---------+----------

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 1/4 c. Calories in one serving______ Cost of one serving______

SPICE CAKE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |10 c. | | | | Eggs |14 | | | | Sour cream |3 qt. | | | | Salt |1 tbsp. | | | | Flour |4 qt. | | | | Baking powder |3/4 c. | | | | Soda |2 tbsp. | | | | Raisins |2 qt. | | | | Cinnamon |4 tbsp. | | | | Cloves |1-1/2 tbsp| | | | Allspice |3 tbsp. | | | | Molasses |1 c. | | | | Lemon juice |1 tbsp. | | | | ----------------------+----------+------+--------+---------+----------

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

---------------------+-----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ---------------------+-----------+------+--------+---------+---------- Brown sugar |2 qt. | | | | Butter substitute | |3 lb. | | | Flour |5 qt. | | | | Soda |2 tsp. | | | | Vanilla |2 tbsp. | | | | Water |3 c. | | | | Salt |1-1/2 tbsp.| | | | ---------------------+-----------+------+--------+---------+----------

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 3-1/2 in. cooky Calories in one serving______ Cost of one serving______

WASHINGTON PIE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cake recipe |12 layers | | | | (see page 169) | | | | | Chocolate filling |3 qt. | | | | (see page 175) | | | | | ----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |6 qt. | | | | Butter substitute | |6 lb. | | | Milk |3-1/4 qt. | | | | Baking powder |3/4 c. | | | | Egg whites |60 | | | | Flour |9 qt. | | | | Salt |2 tbsp. | | | | ----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cornstarch |1 c. | | | | Sugar |3 c. | | | | Cocoa |1-1/2 c. | | | | Salt |1/4 tsp. | | | | Milk |2 qt. | | | | Egg yolks |6 | | | | Butter substitute |1/4 c. | | | | Vanilla |1 tbsp. | | | | ----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cream pie filling | | | | | (see p. 184) | | | | | ----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Lemon pie filling | | | | | (see p. 185) | | | | | ----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Brown sugar |5 c. | | | | White sugar |1 c. | | | | Water |1-1/2 c. | | | | Egg whites |10 | | | | Vanilla |1 tbsp. | | | | ----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cocoa |1 c. | | | | Sugar, powdered |3 c. | | | | Butter | |2 oz. | | | Water |1/2 c. | | | | Vanilla |1 tsp. | | | | ----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Granulated sugar |6 c. | | | | Water |1-1/2 c. | | | | Egg whites |10 | | | | Vanilla |2 tbsp. | | | | ----------------------+----------+------+--------+---------+----------

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

---------------------+--------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+--------+---------+--------+---------+---------- Flour | |3 lb. | | | Shortening | |1-1/2 lb.| | | Salt |2 tbsp. | | | | Iced water | | | | | ---------------------+--------+---------+--------+---------+----------

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

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apples, before peeling| |16 lb.| | | Cinnamon |2 tbsp. | | | | Sugar |3-1/2 qt. | | | | Flour |1-1/2 c. | | | | Butter substitute |1-1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

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 1/8 pie Calories in one serving______ Cost of one serving______

APRICOT PIE FILLING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apricots, dry | |5 lb. | | | Water |6-1/4 qt. | | | | Sugar |2 qt. | | | | Cornstarch |1-1/2 c. | | | | Lemon juice |1/3 c. | | | | ----------------------+----------+------+--------+---------+----------

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 1/8 pie Calories in one serving______ Cost of one serving______

BLUEBERRY PIE FILLING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Blueberries, #10 can | | | | | Sugar |2 qt. | | | | Cornstarch |1-1/2 c. | | | | Lemon juice |1/4 c. | | | | ----------------------+----------+------+--------+---------+----------

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 1/8 pie Calories in one serving______ Cost of one serving______

CRANBERRY AND RAISIN PIE FILLING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cranberries, uncooked |3-3/4 qt. | | | | Raisins |2-1/2 qt. | | | | Sugar |7 c. | | | | Vinegar, spiced |2-1/2 c. | | | | Nut meats, chopped |2-1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

Wash and pick over the cranberries. Steam the raisins and mix with the remainder of the ingredients. Fill the pie shells. This recipe makes ten, ten and three quarter inch pies, using three cups per pie.

Number of servings 80 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______

DRIED PEACH PIE FILLING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Peaches, dried | |5 lb. | | | Water |6-1/4 qt. | | | | Sugar |2 qt. | | | | Cornstarch |1-1/2 c. | | | | Lemon juice |1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

Soak and cook the peaches in the water. When soft, add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice and fill the pie shells. This will fill ten, ten and three quarter inch pies, using three cups of filling per pie.

Number of servings 80 Amount of one serving 1/8 pie Calories in one serving______ Cost of one serving______

GOOSEBERRY AND RAISIN PIE FILLING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Gooseberries, #10 can |4 | | | | Raisins |12 c. | | | | Sugar |1 gal. | | | | Cornstarch |3 c. | | | | Gooseberry juice |1 gal. | | | | or | | | | | Gooseberry juice and |1 gal. | | | | water | | | | | ----------------------+----------+------+--------+---------+----------

Drain the gooseberries, retaining one gallon of the juice. Heat the juice and when it reaches the boiling point add the well-mixed sugar and cornstarch, stirring constantly. When the mixture has thickened, add the gooseberries and the raisins. The raisins will be improved by steaming before adding to the mixture. This quantity makes twenty, ten and three quarter inch pies, using three cups per pie.

Number of servings 160 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______

LOGANBERRY PIE FILLING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Berries, #10 can |4 | | | | Sugar |1 gal. | | | | Cornstarch |3 c. | | | | Lemon juice |1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

Open the berries and pour into a colander to separate the berries from the juice. Heat the juice to the boiling point and add the well-mixed cornstarch and sugar, stirring constantly. When the mixture has thickened, add the lemon juice and berries. This makes filling for eighteen pies, ten and three quarter inches in diameter and cutting eight pieces per pie.

Number of servings 144 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______

RHUBARB PIE FILLING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rhubarb, diced |4 gal. | | | | Sugar |5-1/2 qt. | | | | Cornstarch |3 c. | | | | ----------------------+----------+------+--------+---------+----------

Wash and dice the rhubarb, and put over a slow fire to cook. When the mixture is boiling, add the well-mixed cornstarch and sugar, stirring constantly. When thickened, remove from the fire and fill the pie crusts, using three cups per pie. This amount makes fourteen pies, ten and three quarter inches in diameter.

Number of servings 112 Amount per serving 1/8 pie Calories in one serving______ Cost of one serving______

BANANA CREAM PIE FILLING

--------------------+---------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST --------------------+---------+---------+--------+---------+---------- Milk |8 qt. | | | | Sugar |5 qt. | | | | Cornstarch |1/2 qt. | | | | Flour |1-1/2 qt.| | | | Egg yolks |48 | | | | Butter substitute | |1-1/2 lb.| | | Salt |2 tbsp. | | | | Vanilla |1/3 c. | | | | Bananas |20 | | | | Egg whites |48 | | | | Sugar |4-3/4 C. | | | | --------------------+---------+---------+--------+---------+----------

Mix sugar, cornstarch and flour, and add to scalded milk, stirring constantly. When thickened add well-beaten egg yolks, butter substitute, salt and vanilla. Cut one banana in pieces over bottom of crust. Cover with filling, using two and one half cups per pie. Cover with meringue and brown in a moderate oven. This makes twenty, ten and three quarter inch pies.

Number of servings 160 Amount of one serving 1/8 pie Calories in one serving______ Cost of one serving______

BUTTERSCOTCH PIE FILLING

--------------------+---------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST --------------------+---------+---------+--------+---------+---------- Milk |8 qt. | | | | Brown sugar |5 qt. | | | | Egg yolks |48 | | | | Flour |1-1/2 qt.| | | | Cornstarch |1/2 qt. | | | | Butter substitute | |1-1/2 lb.| | | Vanilla |1/3 c. | | | | Salt |2 tbsp. | | | | Egg whites |48 | | | | Sugar |4-3/4 c. | | | | --------------------+---------+---------+--------+---------+----------

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 one half cups per pie. See chocolate pie recipe for method of making meringue.

Number of servings 160 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______

CHOCOLATE PIE FILLING

-------------------+----------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST -------------------+----------+---------+--------+---------+---------- Sugar |5 qt. | | | | Water |8 qt. | | | | Yolks |48 | | | | Flour |1-1/2 qt. | | | | Cocoa |6 c. | | | | Butter substitute | |1-1/2 lb.| | | Salt |2 tbsp. | | | | Egg whites |48 | | | | Sugar |4-3/4 c. | | | | -------------------+----------+---------+--------+---------+----------

Mix the cocoa, flour, salt and sugar together thoroughly. 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.

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 moderate oven. This recipe makes twenty, ten and three quarter inch pies, using two and one half cups per pie.

Number of servings 160 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______

CREAM PIE FILLING

-------------------+----------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST -------------------+----------+---------+--------+---------+---------- Milk |8 qt. | | | | Sugar |5 qt. | | | | Cornstarch |1/2 qt. | | | | Flour |1-1/2 qt. | | | | Egg yolks |48 | | | | Butter substitute | |1-1/2 lb.| | | Salt |2 tbsp. | | | | Vanilla |1/3 c. | | | | Egg whites |48 | | | | Sugar |4-3/4 c. | | | | -------------------+----------+---------+--------+---------+----------

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 160 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______

CUSTARD PIE FILLING

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 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______

LEMON PIE FILLING

--------------------+---------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST --------------------+---------+---------+--------+---------+---------- Water |8 qt. | | | | Sugar |5 qt. | | | | Cornstarch |1/2 qt. | | | | Flour |1-1/2 qt.| | | | Salt |2 tbsp. | | | | Egg yolks |48 | | | | Butter substitute | |1-1/2 lb.| | | Lemons, grated rind | | | | | and juice |20 | | | | Egg whites |48 | | | | Sugar |4-3/4 c. | | | | --------------------+---------+---------+--------+---------+----------

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 160 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______

PINEAPPLE PIE FILLING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Pineapple, #10 cans |3 | | | | Juice and water |9 qt. | | | | Sugar |5 qt. | | | | Cornstarch |2 c. | | | | Flour |1-1/2 qt. | | | | Yolks |48 | | | | Salt |2 tbsp. | | | | Lemon juice |6 tbsp. | | | | Whites |48 | | | | Sugar |4-3/4 c. | | | | ----------------------+----------+------+--------+---------+----------

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 twenty-seven pies.

Number of servings 216 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______

PUMPKIN PIE FILLING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |5 c. | | | | Ginger |5 tsp. | | | | Cinnamon |6 tbsp. | | | | Cloves |2 tsp. | | | | Cornstarch |1/2 c. | | | | Salt |1 tbsp. | | | | Pumpkin, #10 can |1 | | | | Egg yolks |20 | | | | Milk, hot |4 qt. | | | | Egg whites |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 1/8 pie Calories in one serving______ Cost of one serving______

BEVERAGES

FRUIT PUNCH

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Grated pineapple |1 qt. | | | | Lemon juice |1 qt. | | | | Orange juice |1 qt. | | | | Grape juice |1 qt. | | | | Tea infusion |2 qt. | | | | Water |2-1/2 gal.| | | | Sugar |2 qt. | | | | Mint leaves |1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

Make a syrup of the sugar and a quart of the water. While the syrup is cooling add the mint leaves. Mix 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 62 Amount in one serving 1 c. Calories in one serving______ Cost of one serving______

GINGER ALE LEMONADE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Lemon juice |1 qt. | | | | Sugar |2 qt. | | | | Water |1 qt. | | | | Ice water |2 gal. | | | | Ginger ale |1 gal. | | | | Mint leaves |1 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 56 Amount in one serving 1 c. Calories in one serving______ Cost of one serving______

LEMONADE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Lemon juice |1 qt. | | | | Sugar |2 qt. | | | | Water |1 qt. | | | | Ice water |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 Amount in one serving 1 c. Calories in one serving______ Cost of one serving______

HOT CHOCOLATE

Mix the sugar, grated chocolate and salt with the boiling water and cook until smooth. Add the hot milk and cook ten to fifteen minutes to develop the flavor. Add vanilla and serve. One half teaspoon of cinnamon may be added for flavor if desired.

Number of servings 27 Amount in one serving 2/3 c. Calories in one serving______ Cost of one serving______

URN COFFEE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Coffee, ground medium | | | | | fine |4 c. | | | | Water |2 gal. | | | | ----------------------+----------+------+--------+---------+----------

Put the ground coffee into an urn sack. Let the boiling water from the water urn flow over the coffee. Drain the coffee from the faucet of the urn, and pour the entire amount over the ground coffee twice. This should make a coffee of good strength. The important points in making coffee are that the urn should be kept perfectly clean, using clear water and steel wool or baking soda; the water bags should be kept washed and well aired; the water used in making the coffee should always be actively boiling before the coffee is made, and the water in the jacket should be maintained at boiling temperature.

Number of servings 48 Amount in one serving 2/3 c. Calories in one serving______ Cost of one serving______