Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Scalded milk	2 qt.
Broken bread	6 c.
Sugar	⅔ c.
Raisins		½ lb.
Salt	1 tsp.
Vanilla	1 tbsp.
Eggs	5

Add the beaten eggs, sugar, salt and vanilla to the scalded milk and pour over the bread and raisins. Bake in a water bath in a moderate oven until the custard sets. Serve with a vanilla sauce.

Number of servings 25
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

[**]BROWN BETTY

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Apples, chopped	4 qt.
Crumbs	3 qt.
Brown sugar	2⅔ c.
Cinnamon	1 tsp.
Nutmeg	½ tsp.
Water	2 qt.
Lemon juice	2 tbsp.
Butter substitute	1 c.

Cover the bottom of a baking pan with a layer of crumbs. Cover the crumbs with chopped apples. Mix sugar, cinnamon and nutmeg together and sprinkle one half of it over the apples. Add one half of the water and lemon juice mixed together. Repeat crumbs, apples, spices and liquid. Pour the melted fat on top. Bake and serve with lemon sauce.

Number of servings 48 to 50
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

[**]CHOCOLATE BREAD PUDDING

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Scalded milk	2 qt.
Broken or cubed bread	6 c.
Sugar	⅔ c.
Eggs	5
Raisins		½ lb.
Salt	1 tsp.
Vanilla	1 tbsp.

Add the beaten eggs, sugar, salt and vanilla to the scalded milk and pour over the bread and raisins. Bake in a pan of hot water in a moderate oven until the custard sets. Serve with a vanilla sauce.