Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Milk	2 gal.
Sugar	4 c.
Cornstarch	3 c.
Cocoa	3 c.
Salt	1 tsp.
Vanilla	¼ 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 ⅓ 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	¼ c.
Chocolate		¾ 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 ⅓ c.
Calories in one serving______
Cost of one serving______

CORNSTARCH PUDDING

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Milk	4 qt.
Cornstarch	2 c.
Sugar	1 c.
Salt	½ tsp.
Vanilla	1 tbsp.
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.