Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

LOGANBERRY PIE FILLING

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Berries, #10 can	4
Sugar	1 gal.
Cornstarch	3 c.
Lemon juice	½ c.

Open the berries and pour into a colander to separate the berries from the juice. Heat the juice to the boiling point and add the well-mixed cornstarch and sugar, stirring constantly. When the mixture has thickened, add the lemon juice and berries. This makes filling for eighteen pies, ten and three quarter inches in diameter and cutting eight pieces per pie.

Number of servings 144
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

RHUBARB PIE FILLING

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Rhubarb, diced	4 gal.
Sugar	5½ qt.
Cornstarch	3 c.

Wash and dice the rhubarb, and put over a slow fire to cook. When the mixture is boiling, add the well-mixed cornstarch and sugar, stirring constantly. When thickened, remove from the fire and fill the pie crusts, using three cups per pie. This amount makes fourteen pies, ten and three quarter inches in diameter.

Number of servings 112
Amount per serving ⅛ pie
Calories in one serving______
Cost of one serving______

BANANA CREAM PIE FILLING

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Milk	8 qt.
Sugar	5 qt.
Cornstarch	½ qt.
Flour	1½ qt.
Egg yolks	48
Butter substitute		1½ lb.
Salt	2 tbsp.
Vanilla	⅓ c.
Bananas	20
Egg whites	48
Sugar	4¾ C.