Quantity Cookery: Menu Planning and Cooking for Large Numbers - Lenore Richards; Nola Treat

Ingredients	Amount	Weight
Water	8 qt.
Sugar	5 qt.
Cornstarch	½ qt.
Flour	1½ qt.
Salt	2 tbsp.
Egg yolks	48
Butter substitute		1½ lb.
Lemons, grated rind and juice	20
Egg whites	48
Sugar	4¾ c.

Mix the sugar, flour and cornstarch and add to the rapidly boiling water. When thickened, add the fat and egg yolks. Cook for a few minutes, and when removed from the fire add the lemon juice and grated rind. Put two and one half cups to each ten and three quarter inch pie shell and cover with meringue and brown in oven. For method of making meringue see [chocolate pie] recipe. This recipe makes twenty pies.

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

PINEAPPLE PIE FILLING

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Pineapple, #10 cans	3
Juice and water	9 qt.
Sugar	5 qt.
Cornstarch	2 c.
Flour	1½ qt.
Yolks	48
Salt	2 tbsp.
Lemon juice	6 tbsp.
Whites	48
Sugar	4¾ c.

Mix the sugar, flour and cornstarch and add to the rapidly boiling water. When thickened add the egg yolks. Cook for a few minutes, remove from the fire and add the lemon juice and pineapple. Fill ten and three quarter inch shells, using two and one half cups of filling per pie. Cover with meringue and bake in a moderate oven. For method of making meringue see [chocolate pie] recipe. This recipe makes twenty-seven pies.

Number of servings 216
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

PUMPKIN PIE FILLING

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Sugar	5 c.
Ginger	5 tsp.
Cinnamon	6 tbsp.
Cloves	2 tsp.
Cornstarch	½ c.
Salt	1 tbsp.
Pumpkin, #10 can	1
Egg yolks	20
Milk, hot	4 qt.
Egg whites	20

Mix the dry ingredients and add to the pumpkin. Beat the eggs, add the scalded milk and pour into the pumpkin and spices, and mix thoroughly. This fills ten, ten and three quarter inch pie shells, using three and one half cups per shell.