Quantity Cookery: Menu Planning and Cooking for Large Numbers

has begun to set, add the fruit juice and the diced fruit. Number of servings 60 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ **FRUIT WHIP ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Fruit pulp |1 qt. | | | | Sugar |1 qt. | | | | Egg whites |4 | | | | Lemon juice |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Put the fruit pulp, sugar and unbeaten egg whites into a mixing bowl and beat until stiff. Whips in this quantity should be made with a power beater or mixing machine. Number of servings 50 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ MAPLE NUT MOLD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Brown sugar |3 qt. | | | | Cornstarch |3 c. | | | | Water |1 gal. | | | | Egg whites |24 | | | | Nut meats, chopped |4 c. | | | | Mapleine |1 tbsp. | | | | Salt | tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Mix the cornstarch to a paste with part of the water. Bring the remainder of the water to a boil, add the brown sugar and the cornstarch paste, stirring constantly. Beat the egg whites stiff, and when the cornstarch mixture is clear add to the egg whites and beat. When thoroughly mixed add the mapleine, nut meats and salt. Pour into pans to mold. This pudding is most satisfactory in texture, and volume is increased when beaten on a power machine. Number of servings 100 Amount of one serving 1/3 c. Calories in one serving______ Cost of one serving______ NORWEGIAN PRUNE PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Prunes, after cooking | |4 lb. | | | Cinnamon |1 tbsp. | | | | Sugar |3 c. | | | | Salt |1/2 tsp. | | | | Cornstarch |1-1/2 c. | | | | Boiling water | | | | | or |2 qt. | | | | Prune juice | | | | | Lemon