Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Prunes, after cooking		4 lb.
Cinnamon	1 tbsp.
Sugar	3 c.
Salt	½ tsp.
Cornstarch	1½ c.
Boiling water
or	2 qt.
Prune juice
Lemon juice	½ 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 ⅓ 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 ⅓ 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	⅓ c.
Pineapple juice	2 c.
Pineapple, cut fine	2 c.
Sugar	1½ 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.