Quantity Cookery: Menu Planning and Cooking for Large Numbers

juice |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Seed and cut up the cooked prunes. Mix the cinnamon, sugar, salt and cornstarch together and add to the boiling water or prune juice and cook until the starch is clear. Remove from the fire and add the lemon juice and prunes. Number of servings 50 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ PINEAPPLE PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Water |1 gal. | | | | Sugar |2 qt. | | | | Cornstarch |2 c. | | | | Lemons |4 | | | | Pineapple, grated, #10|1 can | | | | ----------------------+----------+------+--------+---------+---------- Mix the sugar and cornstarch and add to the boiling water. When clear, remove from the fire and add the pineapple and lemon juice. Serve with whipped cream. Number of servings 96 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ PINEAPPLE TAPIOCA PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Pearl tapioca |1 c. | | | | Water |1 qt. | | | | Lemon juice |1/3 c. | | | | Pineapple juice |2 c. | | | | Pineapple, cut fine |2 c. | | | | Sugar |1-1/2 c. | | | | Egg whites |3 | | | | ----------------------+----------+------+--------+---------+---------- Soak the tapioca over night and cook in boiling water till transparent. Remove from the fire and add the sugar, lemon, pineapple and the beaten whites of eggs. Serve with whipped cream. Number of servings 20 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ PRUNE GELATIN ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cold water |3 c. | | | | Gelatin |3/4 c. | | | | Prune juice |4 qt. | | | | Sugar |3 c. | | | | Lemons |6 | | | | Prunes, after cooking | |4 lb. | | | ----------------------+----------+------+--------+---------+---------- Soak the gelatin in the cold water until softened. Heat the prune juice to boiling, add the sugar and pour over