Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

PRUNE PUDDING

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Milk	1 gal.
Cornstarch	2 c.
Egg yolks	12
Salt	3 tbsp.
Sugar	2 c.
Vanilla	4 tsp.
Prunes, after cooking		4 lb.
Egg whites	12
Sugar	1¼ c.

Scald the milk, mix and sift the cornstarch and sugar and add to the milk, stirring constantly. When the cornstarch has thickened add the egg yolks and salt. Pour this custard mixture over the prunes which have been seeded and placed in the bottom of a pudding pan. Spread the meringue and brown in the oven.

Number of servings 60
Amount in one serving, between ⅓ to ½ c.
Calories in one serving______
Cost of one serving______

PRUNECOT FILLING FOR SHORTCAKE

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Prunes, after cooking		2 lb.
Dried apricots, after cooking		2 lb.
Sugar	1 qt.
Lemon juice	6 tbsp.

Seed the cooked prunes and mix with the apricots. Add the sugar and lemon juice and heat. This filling may be put between layers of shortcake dough and on top. Serve with whipped cream.

Number of servings 27
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

SHORTCAKE

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Flour	8 qt.
Baking powder	1¾ c.
Salt	3 tbsp.
Sugar	½ c.
Butter substitute		2¾ lb.
Milk	3 qt.
Butter	1 c.