Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

Mix sugar, cornstarch and flour, and add to scalded milk, stirring constantly. When thickened add well-beaten egg yolks, butter substitute, salt and vanilla. Cut one banana in pieces over bottom of crust. Cover with filling, using two and one half cups per pie. Cover with meringue and brown in a moderate oven. This makes twenty, ten and three quarter inch pies.

Number of servings 160
Amount of one serving ⅛ pie
Calories in one serving______
Cost of one serving______

BUTTERSCOTCH PIE FILLING

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

Scald the milk, reserving sufficient to make a thin paste with the flour and cornstarch. Add the brown sugar to the scalded milk and pour in the thickening, stirring constantly. If a dark brown sugar is used, a little soda may be added to the milk to prevent curdling. When the mixture has thickened add the fat and egg yolks and cook for a few minutes. Remove from the fire and add the salt and vanilla. This recipe makes twenty pies, using two and one half cups per pie. See chocolate pie recipe for method of making meringue.

Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

CHOCOLATE PIE FILLING

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Sugar	5 qt.
Water	8 qt.
Yolks	48
Flour	1½ qt.
Cocoa	6 c.
Butter substitute		1½ lb.
Salt	2 tbsp.
Egg whites	48
Sugar	4¾ c.

Mix the cocoa, flour, salt and sugar together thoroughly. Sift into the boiling water, stirring constantly. When the mixture has thickened add the well-beaten egg yolks and let cook three or four minutes. Add the butter substitute.

Beat the egg whites until they hold their shape. Add the sugar and continue beating until sugar and egg are thoroughly blended. Avoid beating the sugar and egg until too stiff to spread. Bake in a moderate oven. This recipe makes twenty, ten and three quarter inch pies, using two and one half cups per pie.