Quantity Cookery: Menu Planning and Cooking for Large Numbers

| | | | Water, cold |2 qt. | | | | Egg yolks |6 | | | | Sugar |2 c. | | | | Butter substitute |1 c. | | | | Salt |3 tbsp. | | | | Yeast | |1/4 lb.| | | Water, lukewarm |1 qt. | | | | Flour |10 to | | | | | 12 qt. | | | | ---------------------+----------+-------+--------+---------+---------- Scald the milk. Soften the yeast in the lukewarm water and add to the remaining water and scalded milk. Add the egg yolks, sugar, fat and salt and flour to make a soft dough. Let rise. Beat well and fill very well-greased muffin tins half full. Let rise. Bake in a hot oven. Number of servings 216 Amount in one serving 1/5 c. dough Calories in one serving______ Cost of one serving______ **BROWN BREAD ---------------------+-----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ---------------------+-----------+------+--------+---------+---------- Stale cake or bread |1 qt. | | | | Cold water |7 c. | | | | Molasses |1 c. | | | | Corn meal |3 c. | | | | Graham flour |6 c. | | | | Soda |1-1/2 tbsp.| | | | Raisins |1 c. | | | | Salt |1 tbsp. | | | | ---------------------+-----------+------+--------+---------+---------- Soak the stale bread or cake in the cold water until soft. Add the molasses and the dry ingredients. Mix well and put into a well-greased pan and steam from two to three hours until done. The length of time for steaming depends on the size of the can. Number of servings 50 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ NUT BREAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour | 3 qt. | | | | Baking powder | 3 tbsp. | | | | Nuts | 1 qt. | | | | Salt | 1/2 tsp. | | | | Sugar | 1 qt. | | | | Milk | 1 qt. | | | | Eggs | 6 | | | | Butter substitute | 1/4 c.