Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

Ingredients			Amount	Weight	Calories	Unit Cost	Total Cost
Eggs			6
Sour cream			2 c.
Sweet milk			1 c.
Soda			1 tsp.
Baking powder			3 tbsp.
Salt			1 tsp.
Flour			5 c.
Sugar			½ c.
Diced apples,			3 c.
or
Diced oranges,
or
Diced Bananas,
or
Corn
or
Hominy

Mix the dry ingredients and wet ingredients separately and combine. Drop from a spoon into hot fat, using one and a half tablespoons per fritter.

Number of servings 35
Amount in one serving 2 fritters
Calories in one serving______
Cost of one serving______

FRUIT COBBLER

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Flour	3 qt.
Baking powder	½ c.
Salt	1⅓ tbsp.
Shortening	1½ c.
Milk	1 to 1¼ qt.
Fruit, # 10 can	1
Cornstarch	½ c.
Sugar	5 c.
Water	2½ qt.
Lemon juice	¼ c.

Crust: Rub shortening into well-mixed dry ingredients. Add milk sufficient for a soft dough and roll on a well-floured board. Make the dough the shape of the baking pan to be used.

Fruit: Drain the fruit and heat the juice and water, adding the well-mixed sugar and cornstarch. When thickened add the fruit and lemon juice. Fill the bottom of the baking dish with the fruit and juice; cover with the dough and bake in a hot oven.

Number of servings 80
Amount in one serving piece 1½ in. × 2 in. with ¼ c. fruit sauce
Calories in one serving______
Cost of one serving______

GRAPENUT PUDDING

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Milk	7 qt.
Grapenuts	4 c.
Bread crumbs	2 c.
Sugar	1⅓ c.
Eggs	16
Raisins	4 c.
Salt	¼ tsp.