Mix the dry ingredients well. Add to boiling water, stirring constantly with wire whisk. Add the fat, and when cool add the vanilla.
Number of servings 80
Amount in each serving 2 tbsp.
Calories in one serving______
Cost of one serving______
CUSTARD SAUCE
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Milk | 2 qt. | ||||
| Egg yolks | 6 | ||||
| Cornstarch | ¼ c. | ||||
| Sugar | 1 c. | ||||
| Salt | ¼ tsp. | ||||
| Vanilla | 1 tbsp. |
Mix the cornstarch and sugar and add to the scalded milk. When the cornstarch has cooked add the thoroughly beaten egg yolks and cook for a few minutes. Remove from fire and add the salt and vanilla.
Number of servings 100
Amount in one serving 1½ tbsp.
Calories in one serving______
Cost of one serving______
EGG HARD SAUCE
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Butter substitute | 1½ c. | ||||
| Sugar | 3 c. | ||||
| Eggs | 6 | ||||
| Vanilla | 1 tbsp. |
Cream the fat and sugar thoroughly. Add the beaten yolks and continue creaming. Add the vanilla and fold in the beaten whites. Put this sauce into the refrigerator to set.
Number of servings 48
Amount in one serving 2 tbsp.
Calories in one serving______
Cost of one serving______