Chapter VI · (continued 2)
Reading edition
Number of servings 50 Amount in one serving ⅓ c. Calories in one serving______ Cost of one serving______
CRANBERRY JELLY
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cranberries6 qt.
Sugar3 qt.
Water2 qt.
Pick over and wash the cranberries. Add the water and cook until the berries are soft. Rub through a purée sieve. Add the sugar and again bring to the boiling point. Pour into a pan to mold. Cut in small squares to serve.
Number of servings 100 Amount in one serving 2 tbsp. Calories in one serving______ Cost of one serving______
CRANBERRY SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cranberries7½ qt.
Sugar10 c.
Water3¾ qt.
Pick over and wash the cranberries. Add the water and cook until the berries are soft. Rub through a sieve, add the sugar and bring to a boil.
Number of servings 40 Amount in one serving ½ c. Calories in one serving______ Cost of one serving______
DRIED PEACH SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Peaches, dried3 lb.
Water3¾ qt.
Sugar3 c.
Sort and wash the peaches. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar.
Number of servings 50 Amount in one serving ⅓ c. Calories in one serving______ Cost of one serving______
PRUNE SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Prunes4 lb.
Water4 qt.
Sugar1 qt.
Sort and wash the prunes. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar.
Number of servings 50 Amount in one serving ⅓ c. Calories in one serving______ Cost of one serving______
BAKED RHUBARB
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Rhubarb1½ gal.
Sugar9 c.
Lemons3
Wash the rhubarb and cut in pieces three quarters of an inch in length. Mix the rhubarb with the sugar and the lemons, which have been cut in thin slices. Pour into a baking pan and bake in a slow oven until tender.
Number of servings 45 Amount in one serving ⅓ c. Calories in one serving______ Cost of one serving______
CAKES, FILLINGS AND FROSTINGS
APPLE-SAUCE CAKE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Apple sauce1½ qt.
Sugar1 qt.
Butter substitute1 lb.
Flour2 qt.
Raisins1 qt.
Nutmeg1 tsp.
Cinnamon2 tsp.
Cloves2 tsp.
Salt2 tsp.
Soda4 tsp.
Cream the fat and sugar. Add the apple sauce, then the dry ingredients and the raisins. Bake in a slow oven in loaf or sheet pans. This may be iced with a chocolate icing and cut in squares. This amount makes six pans eight inches square.
Number of servings 54 Amount in one serving 1 square Calories in one serving______ Cost of one serving______
BANANA CREAM CAKE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cake recipe (see page 169)½ of recipe
Cream pie filling (see page 184)⅓ of recipe
Bananas4 lb.
Follow the directions for making cake and bake the mixture in a sheet pan about twenty-four inches square. Make the cream pie filling recipe. When the cake comes from the oven slice the bananas over the top, pour the pie filling over it and cover with a meringue made of the egg whites and sugar provided in the cream pie filling recipe. Brown the meringue in the oven. Cool and cut in squares.
Number of servings 100 Amount in one serving 1 square 2 in. × 2 in. Calories in one serving______ Cost of one serving______
CAKE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar2½ qt.
Butter substitute3 c.
Eggs14
Salt1 tbsp.
Baking powder1 c.
Flour, pastry5 qt.
Milk2½ qt.
Vanilla2 tbsp.
Cream the fat and sugar thoroughly. Add the yolks and vanilla and continue creaming. Mix the dry ingredients and add alternately with the milk to the fat, sugar and eggs. Fold in the well-beaten whites last. If a kitchen mixing machine is used for making the cake, the best results are obtained by creaming the fat and sugar twenty to thirty minutes on the machine and completing the remainder of the mixing as quickly as possible. This makes nine two-layer cakes, each cake nine and one fourth inches in diameter and cutting sixteen slices.
Number of servings 144 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______
CARAMEL CAKE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar2½ qt.
Fat3 c.
Eggs14
Water2 c.
Milk2 qt.
Flour, pastry5 qt.
Baking powder1 c.
Vanilla2 tbsp.
Salt1 tbsp.
Caramelize one cup of the sugar and add two cups of water to dissolve. Cool this syrup. Cream the fat and remaining sugar, add the egg yolks and vanilla, and the caramelized syrup. Mix the dry ingredients and add alternately with the milk. Add the beaten whites of eggs last. This will make nine two-layer cakes, nine and one fourth inches in diameter.
Number of servings 144 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______
CHOCOLATE CAKE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar2½ qt.
Butter substitute3 c.
Egg yolks8
Salt1 tbsp.
Baking powder¾ c.
Flour, pastry4¼ qt.
Soda5 tsp.
Milk5 c.
Vanilla2 tbsp.
Egg whites14
Egg yolks6
Milk5 c.
Cocoa12 oz.
Make a custard of the egg yolks, milk and cocoa, and cool. Cream the fat and sugar thoroughly, add the egg yolks, the chocolate custard and vanilla. Mix the dry ingredients and add alternately with the milk. Fold in the beaten egg whites. This amount will make ten two-layer cakes, nine and one fourth inches in diameter, each cake to be cut in sixteen pieces.
Number of servings 160 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______
SMALL CHOCOLATE CUP CAKES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Chocolate2 oz.
Butter substitute3 tbsp.
Sugar1 c.
Milk½ c.
Flour, pastry1 c.
Baking powder2 tsp.
Eggs2
Vanilla1 tsp.
Nuts, chopped1 c.
Melt the chocolate over hot water and add the butter substitute to it. Beat the eggs and add the sugar and vanilla and combine with the melted butter substitute and chocolate. Mix and sift the dry ingredients and add alternately with the liquid. Add the nuts last.
Number of servings 36 Amount in one serving 1 Calories in one serving______ Cost of one serving______
**FRUIT OATMEAL CRUMB COOKIES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar5 c.
Butter substitute2 c.
Eggs6
Sour cream3 c.
Cinnamon2 tbsp.
Flour1¾ qt.
Cake crumbs¾ qt.
Oatmeal1¾ qt.
Salt1 tbsp.
Soda1 tbsp.
Raisins1½ qt.
Nuts1 c.
Lemon juice3 tbsp.
Mapleine2 tsp.
Cream the fat and sugar. Add the eggs, sour cream, lemon juice and mapleine, and the well-mixed dry ingredients. Drop on a well-greased pan using two tablespoons per cooky and bake in a hot oven; or this mixture may be spread out on a sheet and when baked cut in squares or bars.
Number of servings 144 Amount in one serving 2 tbsp. dough Calories in one serving______ Cost of one serving______
GINGERBREAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar1½ c.
Butter substitute1½ c.
Molasses3 c.
Eggs6
Soda2 tbsp.
Cinnamon1½ tsp.
Ginger1½ tsp.
Flour2 qt.
Salt1 tsp.
Water, hot3 c.
Cream the fat and sugar thoroughly. Add the eggs and molasses and continue to beat. Mix the dry ingredients and add alternately with the water. Bake in well-greased and floured pans. The gingerbread may be baked in five loaf tins cutting fifteen slices per loaf or as a sheet cake.
Number of servings 75 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______
ORANGE AND RAISIN CUP CAKES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar10 c.
Butter substitute3 c.
Eggs14
Salt1 tbsp.
Baking powder1 c.
Pastry flour5½ qt.
Vanilla2 tbsp.
Raisins2 qt.
Oranges, size 12610
Milk and orange juice1½ qt.
Cream the fat and sugar thoroughly. Add the egg yolks and vanilla. Mix the dry ingredients and add alternately with the liquid. Chop the oranges and express the juice, to which is added the milk to make the required amount of liquid. Add the chopped oranges and raisins and the stiffly beaten whites. Bake in well-greased muffin tins.
Number of servings 152 Amount in one serving ¼ c. Calories in one serving______ Cost of one serving______
SPICE CAKE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar10 c.
Eggs14
Sour cream3 qt.
Salt1 tbsp.
Flour4 qt.
Baking powder¾ c.
Soda2 tbsp.
Raisins2 qt.
Cinnamon4 tbsp.
Cloves1½ tbsp
Allspice3 tbsp.
Molasses1 c.
Lemon juice1 tbsp.
Cream the sugar and egg yolks and add the sour cream. Add the molasses and lemon juice. Mix the dry ingredients and add to the mixture. Add the raisins and the beaten egg whites. Three quarts of sour milk and one and one half pounds of fat may be used instead of sour cream. This makes ten two-layer cakes, nine and one fourth inches in diameter.
Number of servings 160 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______
SUGAR COOKIES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Brown sugar2 qt.
Butter substitute3 lb.
Flour5 qt.
Soda2 tsp.
Vanilla2 tbsp.
Water3 c.
Salt1½ tbsp.
Cream the fat and sugar. Mix the dry ingredients and add with the water to the fat and sugar. This will make a soft dough which will not roll out until thoroughly chilled. Keep the dough in the refrigerator and take out only that portion which may be rolled at one time. Roll very thin, cut into cookies three and one half inches in diameter and bake on a floured pan.
Number of servings 300 Amount in one serving One 3½ in. cooky Calories in one serving______ Cost of one serving______
WASHINGTON PIE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cake recipe (see page 169)12 layers
Chocolate filling (see page 175)3 qt.
Split the layers of cake in half. Spread them with one cup of chocolate filling. Put the top over the filling and sprinkle with powdered sugar. Cut each layer in eight wedge-shaped pieces.
Number of servings 96 Amount in one serving 1 piece Calories in one serving______ Cost of one serving______
WHITE CAKE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar6 qt.
Butter substitute6 lb.
Milk3¼ qt.
Baking powder¾ c.
Egg whites60
Flour9 qt.
Salt2 tbsp.
Cream the fat and sugar thoroughly. Mix the dry ingredients and add alternately to the fat and sugar with the milk. Fold in the well-beaten whites last. This makes eighteen two-layer cakes. If preferred, this amount may be baked in square tins, twenty-four by twenty-four inches, and will fill three pans. Where a kitchen mixing machine is used in cake making the best results are obtained by creaming the fat and sugar in the machine for from twenty to thirty minutes and then adding the remainder of the ingredients and completing the mixing quickly.
Number of servings 288 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______
CHOCOLATE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cornstarch1 c.
Sugar3 c.
Cocoa1½ c.
Salt¼ tsp.
Milk2 qt.
Egg yolks6
Butter substitute¼ c.
Vanilla1 tbsp.
Mix the cornstarch, sugar, cocoa and salt and add to the hot milk, stirring constantly. When cornstarch is cooked add the beaten egg yolks, butter substitute and vanilla.
Total volume 3 qt. Calories in one serving______ Cost of one serving______
CREAM FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cream pie filling (see page 184)
See method under recipe for cream pie filling, p. 184.
This filling may be used not only for pie, but for cake, cream puffs, Washington pie and for similar desserts.
Number of servings Amount of one serving Calories in one serving______ Cost of one serving______
LEMON FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Lemon pie filling (see page 185)
This filling may be used not only for pie, but for cake and similar desserts.
See method under recipe for lemon pie filling, p. 185.
Number of servings Amount of one serving Calories in one serving______ Cost of one serving______
CARAMEL FROSTING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Brown sugar5 c.
White sugar1 c.
Water1½ c.
Egg whites10
Vanilla1 tbsp.
Cook the sugar and water to the soft-ball stage or until it forms a thread. Pour into the stiffly beaten egg whites, add the vanilla and continue beating on the machine until the icing is stiff. This amount will frost nine two-layer cakes, nine and one quarter inches in diameter.
Number of servings Amount in one serving Calories in one serving______ Cost of one serving______
CHOCOLATE ICING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cocoa1 c.
Sugar, powdered3 c.
Butter2 oz.
Water½ c.
Vanilla1 tsp.
Roll and sift the powdered sugar and cocoa, and mix with the water, melted butter and vanilla. This amount will make two cups of icing.
Number of servings Amount of one serving Calories in one serving______ Cost of one serving______
WHITE FROSTING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Granulated sugar6 c.
Water1½ c.
Egg whites10
Vanilla2 tbsp.
Cook the sugar and water to the soft-ball stage or until it forms a thread. Pour into the stiffly beaten egg whites, add the vanilla and continue beating in the machine until the icing is stiff. This amount will frost nine two-layer cakes, nine and one quarter inches in diameter.
Number of servings 144 Amount in one serving Calories in one serving______ Cost of one serving______
PIES
PIE CRUST
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour3 lb.
Shortening1½ lb.
Salt2 tbsp.
Iced water
Weigh the fat and flour, add the salt and work the fat into the flour lightly, using the tips of the fingers. Add the iced water a little at a time, being careful to distribute the water evenly through the mixture. Avoid getting the dough too wet. For this amount about one and one half cups of water is sufficient. This amount will make from eleven to twelve pie shells, using pie tins ten and three quarter inches in diameter, or it will make from six to seven two-crust pies.
Number of servings Amount in one serving Calories in one serving______ Cost of one serving______
APPLE PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Apples, before peeling16 lb.
Cinnamon2 tbsp.
Sugar3½ qt.
Flour1½ c.
Butter substitute1½ c.
Fill the crusts with one quart of apples. Cover with the sugar and flour. Add the fat and cover with the top crust. Bake in a moderate oven. This recipe makes fourteen, ten and three quarter inch pies, using one quart per pie.
Number of servings 112 Amount in one serving ⅛ pie Calories in one serving______ Cost of one serving______
APRICOT PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Apricots, dry5 lb.
Water6¼ qt.
Sugar2 qt.
Cornstarch1½ c.
Lemon juice⅓ c.
Soak and cook the apricots in the water. When the apricots are soft add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice. This amount will make ten pies, ten and three quarter inches in diameter, using three cups of filling per pie.
Number of servings 80 Amount in one serving ⅛ pie Calories in one serving______ Cost of one serving______
BLUEBERRY PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Blueberries, #10 can
Sugar2 qt.
Cornstarch1½ c.
Lemon juice¼ c.
Drain the berries and heat the juice to boiling. Mix the sugar and cornstarch and sift into boiling juice. When thickened, add the berries and lemon juice. Fill pie shells, using three cups per pie. This will make nine, ten and three quarter inch pies.
Number of servings 72 Amount in one serving ⅛ pie Calories in one serving______ Cost of one serving______
CRANBERRY AND RAISIN PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cranberries, uncooked3¾ qt.
Raisins2½ qt.
Sugar7 c.
Vinegar, spiced2½ c.
Nut meats, chopped2½ c.
Wash and pick over the cranberries. Steam the raisins and mix with the remainder of the ingredients. Fill the pie shells. This recipe makes ten, ten and three quarter inch pies, using three cups per pie.
Number of servings 80 Amount in one serving ⅛ pie Calories in one serving______ Cost of one serving______
DRIED PEACH PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Peaches, dried5 lb.
Water6¼ qt.
Sugar2 qt.
Cornstarch1½ c.
Lemon juice½ c.
Soak and cook the peaches in the water. When soft, add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice and fill the pie shells. This will fill ten, ten and three quarter inch pies, using three cups of filling per pie.
Number of servings 80 Amount of one serving ⅛ pie Calories in one serving______ Cost of one serving______
GOOSEBERRY AND RAISIN PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Gooseberries, #10 can4
Raisins12 c.
Sugar1 gal.
Cornstarch3 c.
Gooseberry juice1 gal.
or
Gooseberry juice and water1 gal.
Drain the gooseberries, retaining one gallon of the juice. Heat the juice and when it reaches the boiling point add the well-mixed sugar and cornstarch, stirring constantly. When the mixture has thickened, add the gooseberries and the raisins. The raisins will be improved by steaming before adding to the mixture. This quantity makes twenty, ten and three quarter inch pies, using three cups per pie.
Number of servings 160 Amount in one serving ⅛ pie Calories in one serving______ Cost of one serving______
LOGANBERRY PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Berries, #10 can4
Sugar1 gal.
Cornstarch3 c.
Lemon juice½ c.
Open the berries and pour into a colander to separate the berries from the juice. Heat the juice to the boiling point and add the well-mixed cornstarch and sugar, stirring constantly. When the mixture has thickened, add the lemon juice and berries. This makes filling for eighteen pies, ten and three quarter inches in diameter and cutting eight pieces per pie.
Number of servings 144 Amount in one serving ⅛ pie Calories in one serving______ Cost of one serving______
RHUBARB PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Rhubarb, diced4 gal.
Sugar5½ qt.
Cornstarch3 c.
Wash and dice the rhubarb, and put over a slow fire to cook. When the mixture is boiling, add the well-mixed cornstarch and sugar, stirring constantly. When thickened, remove from the fire and fill the pie crusts, using three cups per pie. This amount makes fourteen pies, ten and three quarter inches in diameter.
Number of servings 112 Amount per serving ⅛ pie Calories in one serving______ Cost of one serving______
BANANA CREAM PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk8 qt.
Sugar5 qt.
Cornstarch½ qt.
Flour1½ qt.
Egg yolks48
Butter substitute1½ lb.
Salt2 tbsp.
Vanilla⅓ c.
Bananas20
Egg whites48
Sugar4¾ C.
Mix sugar, cornstarch and flour, and add to scalded milk, stirring constantly. When thickened add well-beaten egg yolks, butter substitute, salt and vanilla. Cut one banana in pieces over bottom of crust. Cover with filling, using two and one half cups per pie. Cover with meringue and brown in a moderate oven. This makes twenty, ten and three quarter inch pies.
Number of servings 160 Amount of one serving ⅛ pie Calories in one serving______ Cost of one serving______
BUTTERSCOTCH PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk8 qt.
Brown sugar5 qt.
Egg yolks48
Flour1½ qt.
Cornstarch½ qt.
Butter substitute1½ lb.
Vanilla⅓ c.
Salt2 tbsp.
Egg whites48
Sugar4¾ c.
Scald the milk, reserving sufficient to make a thin paste with the flour and cornstarch. Add the brown sugar to the scalded milk and pour in the thickening, stirring constantly. If a dark brown sugar is used, a little soda may be added to the milk to prevent curdling. When the mixture has thickened add the fat and egg yolks and cook for a few minutes. Remove from the fire and add the salt and vanilla. This recipe makes twenty pies, using two and one half cups per pie. See chocolate pie recipe for method of making meringue.
Number of servings 160 Amount in one serving ⅛ pie Calories in one serving______ Cost of one serving______
CHOCOLATE PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar5 qt.
Water8 qt.
Yolks48
Flour1½ qt.
Cocoa6 c.
Butter substitute1½ lb.
Salt2 tbsp.
Egg whites48
Sugar4¾ c.
Mix the cocoa, flour, salt and sugar together thoroughly. Sift into the boiling water, stirring constantly. When the mixture has thickened add the well-beaten egg yolks and let cook three or four minutes. Add the butter substitute.
Beat the egg whites until they hold their shape. Add the sugar and continue beating until sugar and egg are thoroughly blended. Avoid beating the sugar and egg until too stiff to spread. Bake in a moderate oven. This recipe makes twenty, ten and three quarter inch pies, using two and one half cups per pie.
Number of servings 160 Amount in one serving ⅛ pie Calories in one serving______ Cost of one serving______
CREAM PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk8 qt.
Sugar5 qt.
Cornstarch½ qt.
Flour1½ qt.
Egg yolks48
Butter substitute1½ lb.
Salt2 tbsp.
Vanilla⅓ c.
Egg whites48
Sugar4¾ c.
Mix the sugar, cornstarch and flour and add to scalded milk, stirring constantly. When thickened, add the well-beaten egg yolks, butter substitute, salt and vanilla. Fill the pie shells, using two and one half cups per pie and cover with meringue. This recipe makes twenty, ten and three quarter inch pies.
Number of servings 160 Amount in one serving ⅛ pie Calories in one serving______ Cost of one serving______
CUSTARD PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk2 gal.
Eggs, whole30
Egg yolks15
Sugar3 c.
Vanilla3 tbsp.
Salt2 tsp.
Nutmeg2 tbsp.
Scald the milk. Add the eggs, sugar and vanilla, beaten together. Fill the pie shells and sprinkle the nutmeg over the top. Bake in a slow oven. This recipe makes twelve, ten and three quarter inch pies, using three and one half cups per pie.
Number of servings 96 Amount in one serving ⅛ pie Calories in one serving______ Cost of one serving______
LEMON PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Water8 qt.
Sugar5 qt.
Cornstarch½ qt.
Flour1½ qt.
Salt2 tbsp.
Egg yolks48
Butter substitute1½ lb.
Lemons, grated rind and juice20
Egg whites48
Sugar4¾ 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
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Pineapple, #10 cans3
Juice and water9 qt.
Sugar5 qt.
Cornstarch2 c.
Flour1½ qt.
Yolks48
Salt2 tbsp.
Lemon juice6 tbsp.
Whites48
Sugar4¾ 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
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar5 c.
Ginger5 tsp.
Cinnamon6 tbsp.
Cloves2 tsp.
Cornstarch½ c.
Salt1 tbsp.
Pumpkin, #10 can1
Egg yolks20
Milk, hot4 qt.
Egg whites20
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.
Number of servings 80 Amount in one serving ⅛ pie Calories in one serving______ Cost of one serving______
BEVERAGES
FRUIT PUNCH
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Grated pineapple1 qt.
Lemon juice1 qt.
Orange juice1 qt.
Grape juice1 qt.
Tea infusion2 qt.
Water2½ gal.
Sugar2 qt.
Mint leaves½ c.
Make a syrup of the sugar and a quart of the water. While the syrup is cooling add the mint leaves. Mix the syrup with the fruit juices and strain. Serve the punch iced. The volume will be somewhat greater if the fruit pulp is not strained out.
Number of servings 62 Amount in one serving 1 c. Calories in one serving______ Cost of one serving______
GINGER ALE LEMONADE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Lemon juice1 qt.
Sugar2 qt.
Water1 qt.
Ice water2 gal.
Ginger ale1 gal.
Mint leaves1 c.
Make a syrup of the sugar and water, and while this is cooling add the mint leaves. Combine the cold syrup, lemon juice and water, and add the ginger ale. The ginger ale should not be added until just before the lemonade is to be served.
Number of servings 56 Amount in one serving 1 c. Calories in one serving______ Cost of one serving______
LEMONADE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Lemon juice1 qt.
Sugar2 qt.
Water1 qt.
Ice water2 gal.
Make a syrup of the sugar and the one quart of water, and let cool. Mix with the lemon juice and add the ice water. While the syrup is cooling, mint leaves may be added if desired.
Number of servings 45 Amount in one serving 1 c. Calories in one serving______ Cost of one serving______
HOT CHOCOLATE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar¾ c.
Grated chocolate1½ c.
Salt½ tsp.
Boiling water3 c.
Milk1 gal.
Vanilla2 tsp.
Mix the sugar, grated chocolate and salt with the boiling water and cook until smooth. Add the hot milk and cook ten to fifteen minutes to develop the flavor. Add vanilla and serve. One half teaspoon of cinnamon may be added for flavor if desired.
Number of servings 27 Amount in one serving ⅔ c. Calories in one serving______ Cost of one serving______
URN COFFEE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Coffee, ground medium fine4 c.
Water2 gal.
Put the ground coffee into an urn sack. Let the boiling water from the water urn flow over the coffee. Drain the coffee from the faucet of the urn, and pour the entire amount over the ground coffee twice. This should make a coffee of good strength. The important points in making coffee are that the urn should be kept perfectly clean, using clear water and steel wool or baking soda; the water bags should be kept washed and well aired; the water used in making the coffee should always be actively boiling before the coffee is made, and the water in the jacket should be maintained at boiling temperature.
Number of servings 48 Amount in one serving ⅔ c. Calories in one serving______ Cost of one serving______