Quantity Cookery: Menu Planning and Cooking for Large Numbers

beaten eggs and raisins to the bread crumbs and scalded milk. Pour into a baking pan and bake in water bath in a moderate oven until the custard sets. Number of servings 80 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CARROT PLUM PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar, brown |1-1/2 c. | | | | Suet, ground |1 c. | | | | Carrots, grated raw |3 c. | | | | Potatoes, grated raw |2 c. | | | | Lemon, grated rind | | | | | and juice |1 | | | | Flour |3 c. | | | | Soda |2 tsp. | | | | Nutmeg |1 tsp. | | | | Raisins |1 qt. | | | | ----------------------+----------+------+--------+---------+---------- Add the sugar and chopped suet to the grated carrot, potato and lemon juice. Mix the dry ingredients and combine with the above mixture. Add the raisins. Pour the mixture into a well-greased baking pan. Cover and steam for one to two hours. Individual steamed puddings may be made by filling greased ramekins half full of the dough and steaming. Avoid turning on too much steam when the pudding is first put into the steamer. Serve with vanilla sauce. Number of servings 25 Amount in one serving 1/3 c. of dough Calories in one serving______ Cost of one serving______ STEAMED MOLASSES PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Molasses |3 c. | | | | Soda |3 tsp. | | | | Eggs |3 | | | | Flour |4-1/2 c. | | | | Salt |1 tsp. | | | | Boiling water |2 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the molasses, eggs, salt and water and add the flour and soda. Mix well. This makes a very thin batter. Pour into a greased pan and steam from one to one and one half hours. Serve with an egg hard sauce. If the molasses is very dark and strong use one half molasses and one half corn syrup. Number of servings 25