Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Tapioca, pearl	3 c.
Water	3 qt.
Brown sugar	6 c.
Figs, layer		1½ lb.
Salt	1 tsp.
Vanilla	3 tbsp.
Nut meats, chopped	1½ 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 ⅓ 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 ½ c.
Calories in one serving______
Cost of one serving______

FRUIT GELATIN

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Gelatin	½ c.
Cold water	2 c.
Sugar	4 c.
Boiling water	1½ qt.
Orange juice	1½ qt.
Lemon juice	⅔ 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.