Quantity Cookery: Menu Planning and Cooking for Large Numbers

in the scalded milk. Beat the eggs and sugar, add to the tapioca mixture and cook for a few minutes. Remove from fire and add salt and vanilla. Number of servings 75 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ FRUIT SAUCES APRICOT SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apricots | |3 lb. | | | Water |3-3/4 qt. | | | | Sugar |3 c. | | | | ----------------------+----------+------+--------+---------+---------- Sort and wash the apricots. 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 1/3 c. Calories in one serving______ Cost of one serving______ CRANBERRY JELLY ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cranberries |6 qt. | | | | Sugar |3 qt. | | | | Water |2 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 ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cranberries |7-1/2 qt. | | | | Sugar |10 c. | | | | Water |3-3/4 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 1/2 c. Calories in one serving______ Cost of one serving______ DRIED PEACH SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Peaches, dried | |3 lb. | | | Water |3-3/4 qt. | | | | Sugar |3 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