Quantity Cookery: Menu Planning and Cooking for Large Numbers

1/2 c. Calories in one serving______ Cost of one serving______ BAKED APPLES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apples, 100 size |25 | | | | Sugar |2 c. | | | | Water |1 qt. | | | | ----------------------+----------+------+--------+---------+---------- Wash and core the apples. Make a syrup of the sugar and water and pour over the apples. Bake in the oven until the apples are tender. Number of servings 25 Amount in one serving 1 Calories in one serving______ Cost of one serving______ BAKED CUSTARD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk, scalded |3 qt. | | | | Sugar |1-1/2 c. | | | | Eggs, whole |12 | | | | or | | | | | Eggs, yolks |20 | | | | Vanilla |1 tbsp. | | | | Salt |1 tsp. | | | | Nutmeg |1/2 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Beat the eggs, sugar and salt and add to the scalded milk and pour into custard cups. Put the cups into a pan and pour hot water around them. Bake in a moderate oven. Number of servings 40 Amount in one serving Between 1/3 to 1/2 c. Calories in one serving______ Cost of one serving______ CARAMEL BAVARIAN CREAM ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |1-1/4 qt. | | | | Hot water |1-1/2 qt. | | | | Milk, scalded |2 qt. | | | | Egg yolks |16 | | | | Sugar |2 c. | | | | Gelatin |1/2 c. | | | | Cold water |1-1/2 c. | | | | Egg whites |16 | | | | ----------------------+----------+------+--------+---------+---------- Add the cold water to the gelatin. Caramelize the sugar, add the hot water and pour over the softened gelatin. Let this mixture cool. Scald the milk, add the egg yolks and cook as for a soft custard. When both mixtures are cool and the gelatin has begun to set, beat the egg whites until stiff and pour in the two mixtures and beat. Pour into a pan to reset. Serve with whipped