SANDWICHES_Quantity Cookery: Menu Planning and Cooking for Large Numbers

COTTAGE CHEESE SANDWICH FILLING

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

---------------------+-----------+------+--------+---------+----------

---------------------+-----------+------+--------+---------+----------

Eggs, hard cooked |2 doz. | | | |

Crumbs, sifted |1 c. | | | |

Salt |2 tsp. | | | |

Mayonnaise |3 c. | | | |

---------------------+-----------+------+--------+---------+----------

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

---------------------+----------+-------+--------+---------+----------

---------------------+----------+-------+--------+---------+----------

Raisins | |1 lb. | | |

Figs | |1/2 lb.| | |

Sugar |1-1/2 c. | | | |

Cold water |1/4 c. | | | |

Orange juice |1/2 c. | | | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Ham, boiled or baked | |3 lb. | | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Carrots | |4 lb. | | |

Raisins |2-1/2 qt. | | | |

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

-----------------------+---------+------+--------+---------+----------

-----------------------+---------+------+--------+---------+----------

Peas |2 qt. | | | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Tomatoes |3 qt. | | | |

Cloves |1/8 c. | | | |

Bay leaves |10 | | | |

Salt |1 tsp. | | | |

Soda |1/4 tsp. | | | |

Cayenne |1/8 tsp. | | | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Eggs | 24 | | | |

Salt | 2 tsp. | | | |

Vinegar | 1/2 c. | | | |

Mayonnaise | 1/2 c. | | | |

Mustard | 1 tsp. | | | |

Paprika | 1 tsp. | | | |

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Cornstarch |1-1/2 c. | | | |

Sugar |2 c. | | | |

Milk |3 qt. | | | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Mustard |1/2 tsp. | | | |

Pepper |1/2 tsp. | | | |

Vinegar |2 c. | | | |

Oil |4 c. | | | |

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Egg yolks |3 | | | |

Vinegar |3/4 c. | | | |

Oil |1 qt. | | | |

Mustard |1 tsp. | | | |

Powdered sugar |1 tsp. | | | |

Paprika |1/2 tsp. | | | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Mayonnaise |2-1/2 qt. | | | |

Chili sauce |1 qt. | | | |

Green peppers, chopped|1-2/3 c. | | | |

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Flour |3 qt. | | | |

Baking powder |1/4 c. | | | |

Shortening |2 c. | | | |

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

----------------------+---------+-------+--------+---------+----------

----------------------+---------+-------+--------+---------+----------

Scalded milk |2 qt. | | | |

Broken bread |6 c. | | | |

Sugar |2/3 c. | | | |

Raisins | |1/2 lb.| | |

Salt |1 tsp. | | | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Apples, chopped |4 qt. | | | |

Crumbs |3 qt. | | | |

Brown sugar |2-2/3 c. | | | |

Cinnamon |1 tsp. | | | |

Nutmeg |1/2 tsp. | | | |

Water |2 qt. | | | |

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

----------------------+---------+-------+--------+---------+----------

----------------------+---------+-------+--------+---------+----------

Scalded milk |2 qt. | | | |

Broken or cubed bread |6 c. | | | |

Sugar |2/3 c. | | | |

Eggs |5 | | | |

Raisins | |1/2 lb.| | |

Salt |1 tsp. | | | |

----------------------+---------+-------+--------+---------+----------

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 SOUFFLE

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Sugar |2 c. | | | |

Flour |3/4 c. | | | |

Cocoa |1 c. | | | |

Water |3-1/2 c. | | | |

Egg yolks |8 | | | |

Egg whites |16 | | | |

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Butter substitute |3/4 c. | | | |

Sugar |4 c. | | | |

Eggs |5 | | | |

Milk |3-1/2 c. | | | |

Flour |2-1/4 qt. | | | |

Salt |2 tsp. | | | |

----------------------+----------+------+--------+---------+----------

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. x 2 in.

Calories in one serving______

Cost of one serving______

FRITTERS

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Eggs |6 | | | |

Sour cream |2 c. | | | |

Sweet milk |1 c. | | | |

Soda |1 tsp. | | | |

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

---------------------+-----------+------+--------+---------+----------

---------------------+-----------+------+--------+---------+----------

Flour |3 qt. | | | |

Baking powder |1/2 c. | | | |

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. x 2 in. with 1/4 c. fruit sauce

Calories in one serving______

Cost of one serving______

GRAPENUT PUDDING

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Milk |7 qt. | | | |

Grapenuts |4 c. | | | |

Bread crumbs |2 c. | | | |

Sugar |1-1/3 c. | | | |

Eggs |16 | | | |

Raisins |4 c. | | | |

Salt |1/4 tsp. | | | |

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Sugar, brown |1-1/2 c. | | | |

Suet, ground |1 c. | | | |

Carrots, grated raw |3 c. | | | |

Potatoes, grated raw |2 c. | | | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Milk |1 gal. | | | |

Cornstarch |2 c. | | | |

Egg yolks |12 | | | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Prunes, after cooking | |2 lb. | | |

cooking | |2 lb. | | |

Sugar |1 qt. | | | |

----------------------+----------+------+--------+---------+----------

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

--------------------+---------+---------+--------+---------+----------

--------------------+---------+---------+--------+---------+----------

Flour |8 qt. | | | |

Baking powder |1-3/4 c. | | | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+---------+-------+--------+---------+----------

----------------------+---------+-------+--------+---------+----------

Sugar |1 qt. | | | |

Cocoa |1-1/2 c | | | |

Cornstarch |1/4 c. | | | |

Salt |1 tsp. | | | |

Water |2 qt. | | | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Milk |2 qt. | | | |

Egg yolks |6 | | | |

Cornstarch |1/4 c. | | | |

Sugar |1 c. | | | |

Salt |1/4 tsp. | | | |

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Butter substitute |1-1/2 c. | | | |

Sugar |3 c. | | | |

Eggs |6 | | | |

----------------------+----------+------+--------+---------+----------

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

----------------------+---------+-------+--------+---------+----------

----------------------+---------+-------+--------+---------+----------

Butter | |1/4 lb.| | |

Sugar, powdered |1-1/2 c. | | | |

----------------------+---------+-------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Water |2 qt. | | | |

Sugar |5 c. | | | |

Cornstarch |2/3 c. | | | |

Salt |1 tsp. | | | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Tapioca, pearl |3 c. | | | |

Water, boiling |1 gal. | | | |

Salt |2 tsp. | | | |

Sugar |4 c. | | | |

Apples |1 gal. | | | |

Cinnamon |1-1/2 tsp.| | | |

Lemons |3 | | | |

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Milk, scalded |3 qt. | | | |

Sugar |1-1/2 c. | | | |

Eggs, whole |12 | | | |

or | | | | |

Eggs, yolks |20 | | | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Pearl tapioca |3 c. | | | |

Brown sugar |6 c. | | | |

Water |2 qt. | | | |

Mapleine |1 tsp. | | | |

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Milk |2 gal. | | | |

Sugar |4 c. | | | |

Cornstarch |3 c. | | | |

Cocoa |3 c. | | | |

Salt |1 tsp. | | | |

Vanilla |1/4 c. | | | |

----------------------+----------+------+--------+---------+----------

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

---------------------+----------+-------+--------+---------+----------

---------------------+----------+-------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Milk |4 qt. | | | |

Cornstarch |2 c. | | | |

Sugar |1 c. | | | |

Salt |1/2 tsp. | | | |

Egg whites |3 | | | |

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Brown sugar |1-1/2 qt. | | | |

Cornstarch |1-1/2 c. | | | |

Boiling water |2 qt. | | | |

Egg whites |12 | | | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Walnuts |1-1/2 c. | | | |

Dates |3 c. | | | |

Sugar |2 c. | | | |

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

--------------------+---------+---------+--------+---------+----------

--------------------+---------+---------+--------+---------+----------

Tapioca, pearl |3 c. | | | |

Water |3 qt. | | | |

Brown sugar |6 c. | | | |

Figs, layer | |1-1/2 lb.| | |

Salt |1 tsp. | | | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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 | | | |

----------------------+----------+------+--------+---------+----------

Soak the gelatin in the cold water. Add the sugar to the boiling water

and pour over the softened gelatin, stirring until the gelatin is

dissolved. When the gelatin has begun to set, add the fruit juice and

the diced fruit.

Number of servings 60

Amount in one serving 1/3 c.

Calories in one serving______

Cost of one serving______

**FRUIT WHIP

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Brown sugar |3 qt. | | | |

Cornstarch |3 c. | | | |

Water |1 gal. | | | |

Egg whites |24 | | | |

Nut meats, chopped |4 c. | | | |

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Prunes, after cooking | |4 lb. | | |

Sugar |3 c. | | | |

Salt |1/2 tsp. | | | |

Cornstarch |1-1/2 c. | | | |

or |2 qt. | | | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Tapioca |3 c. | | | |

Sugar |4 c. | | | |

Water |1 gal. | | | |

Raisins |3 c. | | | |

Nuts, chopped |1 c. | | | |

Salt |1/2 tsp. | | | |

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Tapioca, pearl |3 c. | | | |

Eggs |15 | | | |

Sugar |3 c. | | | |

Salt |1/2 tsp. | | | |

Milk |1-1/2 gal.| | | |

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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 puree 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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

-------------------+-------------+------+--------+---------+----------

-------------------+-------------+------+--------+---------+----------

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. x 2 in.

Calories in one serving______

Cost of one serving______

CAKE

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Sugar |2-1/2 qt. | | | |

Butter substitute |3 c. | | | |

Eggs |14 | | | |

Baking powder |1 c. | | | |

Flour, pastry |5 qt. | | | |

Milk |2-1/2 qt. | | | |

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Sugar |2-1/2 qt. | | | |

Fat |3 c. | | | |

Eggs |14 | | | |

Water |2 c. | | | |

Milk |2 qt. | | | |

Flour, pastry |5 qt. | | | |

Baking powder |1 c. | | | |

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Sugar |2-1/2 qt. | | | |

Butter substitute |3 c. | | | |

Egg yolks |8 | | | |

Baking powder |3/4 c. | | | |

Flour, pastry |4-1/4 qt. | | | |

Soda |5 tsp. | | | |

Milk |5 c. | | | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Chocolate | |2 oz. | | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Sugar |5 c. | | | |

Butter substitute |2 c. | | | |

Eggs |6 | | | |

Sour cream |3 c. | | | |

Flour |1-3/4 qt. | | | |

Cake crumbs |3/4 qt. | | | |

Oatmeal |1-3/4 qt. | | | |

Raisins |1-1/2 qt. | | | |

Nuts |1 c. | | | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Sugar |1-1/2 c. | | | |

Butter substitute |1-1/2 c. | | | |

Molasses |3 c. | | | |

Eggs |6 | | | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Sugar |10 c. | | | |

Butter substitute |3 c. | | | |

Eggs |14 | | | |

Baking powder |1 c. | | | |

Pastry flour |5-1/2 qt. | | | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Sugar |10 c. | | | |

Eggs |14 | | | |

Sour cream |3 qt. | | | |

Flour |4 qt. | | | |

Baking powder |3/4 c. | | | |

Raisins |2 qt. | | | |

Molasses |1 c. | | | |

----------------------+----------+------+--------+---------+----------

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

---------------------+-----------+------+--------+---------+----------

---------------------+-----------+------+--------+---------+----------

Brown sugar |2 qt. | | | |

Butter substitute | |3 lb. | | |

Flour |5 qt. | | | |

Soda |2 tsp. | | | |

Water |3 c. | | | |

---------------------+-----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Chocolate filling |3 qt. | | | |

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Sugar |6 qt. | | | |

Butter substitute | |6 lb. | | |

Milk |3-1/4 qt. | | | |

Baking powder |3/4 c. | | | |

Egg whites |60 | | | |

Flour |9 qt. | | | |

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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. | | | |

----------------------+----------+------+--------+---------+----------

Mix the cornstarch, sugar, cocoa and salt and add to the hot milk,

stirring constantly. When cornstarch is cooked add the beaten egg yolks,

butter substitute and vanilla.

Total volume 3 qt.

Calories in one serving______

Cost of one serving______

CREAM FILLING

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

This filling may be used not only for pie, but for cake, cream puffs,

Washington pie and for similar desserts.

Number of servings

Amount of one serving

Calories in one serving______

Cost of one serving______

LEMON FILLING

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

desserts.

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

Number of servings

Amount of one serving

Calories in one serving______

Cost of one serving______

CARAMEL FROSTING

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Brown sugar |5 c. | | | |

White sugar |1 c. | | | |

Water |1-1/2 c. | | | |

Egg whites |10 | | | |

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Granulated sugar |6 c. | | | |

Water |1-1/2 c. | | | |

Egg whites |10 | | | |

----------------------+----------+------+--------+---------+----------

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

---------------------+--------+---------+--------+---------+----------

---------------------+--------+---------+--------+---------+----------

Flour | |3 lb. | | |

Shortening | |1-1/2 lb.| | |

---------------------+--------+---------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Apples, before peeling| |16 lb.| | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Gooseberries, #10 can |4 | | | |

Raisins |12 c. | | | |

Sugar |1 gal. | | | |

Cornstarch |3 c. | | | |

Gooseberry juice |1 gal. | | | |

or | | | | |

Gooseberry juice and |1 gal. | | | |

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

--------------------+---------+---------+--------+---------+----------

--------------------+---------+---------+--------+---------+----------

Milk |8 qt. | | | |

Sugar |5 qt. | | | |

Cornstarch |1/2 qt. | | | |

Flour |1-1/2 qt.| | | |

Egg yolks |48 | | | |

Butter substitute | |1-1/2 lb.| | |

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

--------------------+---------+---------+--------+---------+----------

--------------------+---------+---------+--------+---------+----------

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. | | | |

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

-------------------+----------+---------+--------+---------+----------

-------------------+----------+---------+--------+---------+----------

Sugar |5 qt. | | | |

Water |8 qt. | | | |

Yolks |48 | | | |

Flour |1-1/2 qt. | | | |

Cocoa |6 c. | | | |

Butter substitute | |1-1/2 lb.| | |

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

-------------------+----------+---------+--------+---------+----------

-------------------+----------+---------+--------+---------+----------

Milk |8 qt. | | | |

Sugar |5 qt. | | | |

Cornstarch |1/2 qt. | | | |

Flour |1-1/2 qt. | | | |

Egg yolks |48 | | | |

Butter substitute | |1-1/2 lb.| | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Milk |2 gal. | | | |

Eggs, whole |30 | | | |

Egg yolks |15 | | | |

Sugar |3 c. | | | |

Salt |2 tsp. | | | |

----------------------+----------+------+--------+---------+----------

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

--------------------+---------+---------+--------+---------+----------

--------------------+---------+---------+--------+---------+----------

Water |8 qt. | | | |

Sugar |5 qt. | | | |

Cornstarch |1/2 qt. | | | |

Flour |1-1/2 qt.| | | |

Egg yolks |48 | | | |

Butter substitute | |1-1/2 lb.| | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Pineapple, #10 cans |3 | | | |

Juice and water |9 qt. | | | |

Sugar |5 qt. | | | |

Cornstarch |2 c. | | | |

Flour |1-1/2 qt. | | | |

Yolks |48 | | | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Sugar |5 c. | | | |

Ginger |5 tsp. | | | |

Cloves |2 tsp. | | | |

Cornstarch |1/2 c. | | | |

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

Sugar |3/4 c. | | | |

Grated chocolate |1-1/2 c. | | | |

Salt |1/2 tsp. | | | |

Boiling water |3 c. | | | |

Milk |1 gal. | | | |

Vanilla |2 tsp. | | | |

----------------------+----------+------+--------+---------+----------

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

----------------------+----------+------+--------+---------+----------

----------------------+----------+------+--------+---------+----------

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______