Quantity Cookery: Menu Planning and Cooking for Large Numbers

|3 c. | | | | Gooseberry juice |1 gal. | | | | or | | | | | Gooseberry juice and |1 gal. | | | | water | | | | | ----------------------+----------+------+--------+---------+---------- Drain the gooseberries, retaining one gallon of the juice. Heat the juice and when it reaches the boiling point add the well-mixed sugar and cornstarch, stirring constantly. When the mixture has thickened, add the gooseberries and the raisins. The raisins will be improved by steaming before adding to the mixture. This quantity makes twenty, ten and three quarter inch pies, using three cups per pie. Number of servings 160 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ LOGANBERRY PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Berries, #10 can |4 | | | | Sugar |1 gal. | | | | Cornstarch |3 c. | | | | Lemon juice |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Open the berries and pour into a colander to separate the berries from the juice. Heat the juice to the boiling point and add the well-mixed cornstarch and sugar, stirring constantly. When the mixture has thickened, add the lemon juice and berries. This makes filling for eighteen pies, ten and three quarter inches in diameter and cutting eight pieces per pie. Number of servings 144 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ RHUBARB PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rhubarb, diced |4 gal. | | | | Sugar |5-1/2 qt. | | | | Cornstarch |3 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash and dice the rhubarb, and put over a slow fire to cook. When the mixture is boiling, add the well-mixed cornstarch and sugar, stirring constantly. When thickened, remove from the fire and fill the pie crusts, using three cups per pie. This amount makes fourteen pies, ten and three quarter inches in diameter. Number of servings 112 Amount per serving 1/8 pie Calories in one serving______ Cost of one serving______ BANANA CREAM PIE FILLING --------------------+---------+---------+--------+---------+---------- INGREDIENTS |AMOUNT