Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

APRICOT PIE FILLING

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Apricots, dry		5 lb.
Water	6¼ qt.
Sugar	2 qt.
Cornstarch	1½ c.
Lemon juice	⅓ c.

Soak and cook the apricots in the water. When the apricots are soft add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice. This amount will make ten pies, ten and three quarter inches in diameter, using three cups of filling per pie.

Number of servings 80
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

BLUEBERRY PIE FILLING

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Blueberries, #10 can
Sugar	2 qt.
Cornstarch	1½ c.
Lemon juice	¼ c.

Drain the berries and heat the juice to boiling. Mix the sugar and cornstarch and sift into boiling juice. When thickened, add the berries and lemon juice. Fill pie shells, using three cups per pie. This will make nine, ten and three quarter inch pies.

Number of servings 72
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

CRANBERRY AND RAISIN PIE FILLING

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Cranberries, uncooked	3¾ qt.
Raisins	2½ qt.
Sugar	7 c.
Vinegar, spiced	2½ c.
Nut meats, chopped	2½ c.