Quantity Cookery: Menu Planning and Cooking for Large Numbers

| Salt |2 tbsp. | | | | Iced water | | | | | ---------------------+--------+---------+--------+---------+---------- Weigh the fat and flour, add the salt and work the fat into the flour lightly, using the tips of the fingers. Add the iced water a little at a time, being careful to distribute the water evenly through the mixture. Avoid getting the dough too wet. For this amount about one and one half cups of water is sufficient. This amount will make from eleven to twelve pie shells, using pie tins ten and three quarter inches in diameter, or it will make from six to seven two-crust pies. Number of servings Amount in one serving Calories in one serving______ Cost of one serving______ APPLE PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apples, before peeling| |16 lb.| | | Cinnamon |2 tbsp. | | | | Sugar |3-1/2 qt. | | | | Flour |1-1/2 c. | | | | Butter substitute |1-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Fill the crusts with one quart of apples. Cover with the sugar and flour. Add the fat and cover with the top crust. Bake in a moderate oven. This recipe makes fourteen, ten and three quarter inch pies, using one quart per pie. Number of servings 112 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ APRICOT PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apricots, dry | |5 lb. | | | Water |6-1/4 qt. | | | | Sugar |2 qt. | | | | Cornstarch |1-1/2 c. | | | | Lemon juice |1/3 c. | | | | ----------------------+----------+------+--------+---------+---------- Soak and cook the apricots in the water. When the apricots are soft add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice. This amount will make ten pies, ten and three quarter inches in diameter, using three cups of filling per pie. Number of servings 80 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ BLUEBERRY PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL