Quantity Cookery: Menu Planning and Cooking for Large Numbers

method under recipe for lemon pie filling, p. 185. Number of servings Amount of one serving Calories in one serving______ Cost of one serving______ CARAMEL FROSTING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Brown sugar |5 c. | | | | White sugar |1 c. | | | | Water |1-1/2 c. | | | | Egg whites |10 | | | | Vanilla |1 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Cook the sugar and water to the soft-ball stage or until it forms a thread. Pour into the stiffly beaten egg whites, add the vanilla and continue beating on the machine until the icing is stiff. This amount will frost nine two-layer cakes, nine and one quarter inches in diameter. Number of servings Amount in one serving Calories in one serving______ Cost of one serving______ CHOCOLATE ICING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cocoa |1 c. | | | | Sugar, powdered |3 c. | | | | Butter | |2 oz. | | | Water |1/2 c. | | | | Vanilla |1 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Roll and sift the powdered sugar and cocoa, and mix with the water, melted butter and vanilla. This amount will make two cups of icing. Number of servings Amount of one serving Calories in one serving______ Cost of one serving______ WHITE FROSTING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Granulated sugar |6 c. | | | | Water |1-1/2 c. | | | | Egg whites |10 | | | | Vanilla |2 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Cook the sugar and water to the soft-ball stage or until it forms a thread. Pour into the stiffly beaten egg whites, add the vanilla and continue beating in the machine until the icing is stiff. This amount will frost nine two-layer cakes, nine and one quarter inches in diameter. Number of servings 144 Amount in one serving Calories in one serving______ Cost of one serving______ PIES PIE CRUST ---------------------+--------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+--------+---------+--------+---------+---------- Flour | |3 lb. | | | Shortening | |1-1/2 lb.| |