Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

DRIED PEACH SAUCE

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Peaches, dried		3 lb.
Water	3¾ 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 ⅓ 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 ⅓ c.
Calories in one serving______
Cost of one serving______

BAKED RHUBARB

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Rhubarb	1½ gal.
Sugar	9 c.
Lemons	3