Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Brown sugar	5 c.
White sugar	1 c.
Water	1½ c.
Egg whites	10
Vanilla	1 tbsp.

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.

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CHOCOLATE ICING

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Cocoa	1 c.
Sugar, powdered	3 c.
Butter		2 oz.
Water	½ 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.

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WHITE FROSTING

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Granulated sugar	6 c.
Water	1½ c.
Egg whites	10
Vanilla	2 tbsp.

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.