IngredientsAmountWeightCaloriesUnit CostTotal CostCranberries, uncooked3¾ qt.Raisins2½ qt.Sugar7 c.Vinegar, spiced2½ c.Nut meats, chopped2½ c.
Wash and pick over the cranberries. Steam the raisins and mix with the remainder of the ingredients. Fill the pie shells. This recipe makes ten, ten and three quarter inch pies, using three cups per pie.
Number of servings 80Amount in one serving ⅛ pieCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostPeaches, dried5 lb.Water6¼ qt.Sugar2 qt.Cornstarch1½ c.Lemon juice½ c.
Soak and cook the peaches in the water. When soft, add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice and fill the pie shells. This will fill ten, ten and three quarter inch pies, using three cups of filling per pie.
Number of servings 80Amount of one serving ⅛ pieCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostGooseberries, #10 can4Raisins12 c.Sugar1 gal.Cornstarch3 c.Gooseberry juice1 gal.orGooseberry juice and water1 gal.
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 160Amount in one serving ⅛ pieCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostBerries, #10 can4Sugar1 gal.Cornstarch3 c.Lemon juice½ 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. Thismakes filling for eighteen pies, ten and three quarter inches in diameter and cutting eight pieces per pie.
Number of servings 144Amount in one serving ⅛ pieCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostRhubarb, diced4 gal.Sugar5½ qt.Cornstarch3 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 112Amount per serving ⅛ pieCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostMilk8 qt.Sugar5 qt.Cornstarch½ qt.Flour1½ qt.Egg yolks48Butter substitute1½ lb.Salt2 tbsp.Vanilla⅓ c.Bananas20Egg whites48Sugar4¾ C.
Mix sugar, cornstarch and flour, and add to scalded milk, stirring constantly. When thickened add well-beatenegg yolks, butter substitute, salt and vanilla. Cut one banana in pieces over bottom of crust. Cover with filling, using two and one half cups per pie. Cover with meringue and brown in a moderate oven. This makes twenty, ten and three quarter inch pies.
Number of servings 160Amount of one serving ⅛ pieCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostMilk8 qt.Brown sugar5 qt.Egg yolks48Flour1½ qt.Cornstarch½ qt.Butter substitute1½ lb.Vanilla⅓ c.Salt2 tbsp.Egg whites48Sugar4¾ c.
Scald the milk, reserving sufficient to make a thin paste with the flour and cornstarch. Add the brown sugar to the scalded milk and pour in the thickening, stirring constantly. If a dark brown sugar is used, a little soda may be added to the milk to prevent curdling. When the mixture has thickened add the fat and egg yolks and cook for a few minutes. Remove from the fire and add the salt and vanilla. This recipe makes twenty pies, using two and one half cups per pie. See chocolate pie recipe for method of making meringue.
Number of servings 160Amount in one serving ⅛ pieCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSugar5 qt.Water8 qt.Yolks48Flour1½ qt.Cocoa6 c.Butter substitute1½ lb.Salt2 tbsp.Egg whites48Sugar4¾ c.
Mix the cocoa, flour, salt and sugar together thoroughly. Sift into the boiling water, stirring constantly. When the mixture has thickened add the well-beaten egg yolks and let cook three or four minutes. Add the butter substitute.
Beat the egg whites until they hold their shape. Add the sugar and continue beating until sugar and egg are thoroughly blended. Avoid beating the sugar and egg until too stiff to spread. Bake in a moderate oven. This recipe makes twenty, ten and three quarter inch pies, using two and one half cups per pie.
Number of servings 160Amount in one serving ⅛ pieCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostMilk8 qt.Sugar5 qt.Cornstarch½ qt.Flour1½ qt.Egg yolks48Butter substitute1½ lb.Salt2 tbsp.Vanilla⅓ c.Egg whites48Sugar4¾ c.
Mix the sugar, cornstarch and flour and add to scalded milk, stirring constantly. When thickened, add the well-beaten egg yolks, butter substitute, salt and vanilla. Fill the pie shells, using two and one half cups per pie and cover with meringue. This recipe makes twenty, ten and three quarter inch pies.
Number of servings 160Amount in one serving ⅛ pieCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostMilk2 gal.Eggs, whole30Egg yolks15Sugar3 c.Vanilla3 tbsp.Salt2 tsp.Nutmeg2 tbsp.
Scald the milk. Add the eggs, sugar and vanilla, beaten together. Fill the pie shells and sprinkle the nutmeg over the top. Bake in a slow oven. This recipe makes twelve, ten and three quarter inch pies, using three and one half cups per pie.
Number of servings 96Amount in one serving ⅛ pieCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostWater8 qt.Sugar5 qt.Cornstarch½ qt.Flour1½ qt.Salt2 tbsp.Egg yolks48Butter substitute1½ lb.Lemons, grated rind and juice20Egg whites48Sugar4¾ c.
Mix the sugar, flour and cornstarch and add to the rapidly boiling water. When thickened, add the fat and egg yolks. Cook for a few minutes, and when removed from the fire add the lemon juice and grated rind. Put two and one half cups to each ten and three quarter inch pie shell and cover with meringue and brown in oven. For method of making meringue seechocolate pierecipe. This recipe makes twenty pies.
Number of servings 160Amount in one serving ⅛ pieCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostPineapple, #10 cans3Juice and water9 qt.Sugar5 qt.Cornstarch2 c.Flour1½ qt.Yolks48Salt2 tbsp.Lemon juice6 tbsp.Whites48Sugar4¾ c.
Mix the sugar, flour and cornstarch and add to the rapidly boiling water. When thickened add the egg yolks. Cook for a few minutes, remove from the fire and add the lemon juice and pineapple. Fill ten and three quarter inch shells, using two and one half cups of filling per pie. Cover with meringue and bake in a moderate oven. For method of making meringue seechocolate pierecipe. This recipe makes twenty-seven pies.
Number of servings 216Amount in one serving ⅛ pieCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSugar5 c.Ginger5 tsp.Cinnamon6 tbsp.Cloves2 tsp.Cornstarch½ c.Salt1 tbsp.Pumpkin, #10 can1Egg yolks20Milk, hot4 qt.Egg whites20
Mix the dry ingredients and add to the pumpkin. Beat the eggs, add the scalded milk and pour into the pumpkin and spices, and mix thoroughly. This fills ten, ten and three quarter inch pie shells, using three and one half cups per shell.
Number of servings 80Amount in one serving ⅛ pieCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostGrated pineapple1 qt.Lemon juice1 qt.Orange juice1 qt.Grape juice1 qt.Tea infusion2 qt.Water2½ gal.Sugar2 qt.Mint leaves½ c.
Make a syrup of the sugar and a quart of the water. While the syrup is cooling add the mint leaves. Mixthe syrup with the fruit juices and strain. Serve the punch iced. The volume will be somewhat greater if the fruit pulp is not strained out.
Number of servings 62Amount in one serving 1 c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostLemon juice1 qt.Sugar2 qt.Water1 qt.Ice water2 gal.Ginger ale1 gal.Mint leaves1 c.
Make a syrup of the sugar and water, and while this is cooling add the mint leaves. Combine the cold syrup, lemon juice and water, and add the ginger ale. The ginger ale should not be added until just before the lemonade is to be served.
Number of servings 56Amount in one serving 1 c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostLemon juice1 qt.Sugar2 qt.Water1 qt.Ice water2 gal.
Make a syrup of the sugar and the one quart of water, and let cool. Mix with the lemon juice and add the ice water. While the syrup is cooling, mint leaves may be added if desired.
Number of servings 45Amount in one serving 1 c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSugar¾ c.Grated chocolate1½ c.Salt½ tsp.Boiling water3 c.Milk1 gal.Vanilla2 tsp.
Mix the sugar, grated chocolate and salt with the boiling water and cook until smooth. Add the hot milk and cook ten to fifteen minutes to develop the flavor. Add vanilla and serve. One half teaspoon of cinnamon may be added for flavor if desired.
Number of servings 27Amount in one serving ⅔ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCoffee, ground medium fine4 c.Water2 gal.
Put the ground coffee into an urn sack. Let the boiling water from the water urn flow over the coffee. Drain the coffee from the faucet of the urn, and pour the entire amount over the ground coffee twice. This should make a coffee of good strength. The important points in making coffee are that the urn should be kept perfectly clean, using clear water and steel wool or baking soda; the water bags should be kept washed andwell aired; the water used in making the coffee should always be actively boiling before the coffee is made, and the water in the jacket should be maintained at boiling temperature.
Number of servings 48Amount in one serving ⅔ c.Calories in one serving______Cost of one serving______
Apples, A. P.,Afresh
1 apple
100 size box apples
Apples, diced, half-inch cubes
Apricots, dried, A. P.A
1 lb. apricots soaked and cooked equals 4½ cups without juice.
1 lb. apricots after soaking and cooking weighs 2½ lb., without juice.
Baking powder
Bananas, A. P.A
3 medium sized
Beans, dried lima, uncooked
1 lb. dried lima beans soaked and cooked equals 6½ cups
1 lb. dried lima beans after soaking and cooking weighs 2 lb. 9 oz.
Beans, kidney, A. P.A1 lb. kidney beans soaked and cooked equals 7 cups.
1 lb. kidney beans after soaking and cooking weighs 2 lb. 6½ oz.
Beans, navy, A. P.A1 lb. navy beans soaked and cooked equals 6 cups.
1 lb. navy beans after soaking and cooking weighs 2 lb. 3 oz.
Beets, diced, cooked
Bran
Bread, soft, broken
Bread, broken stale
Bread crumbs, stale, finely sifted
Butter
Cabbage, shredded
Celery, quarter-inch pieces
Carrots, diced
Cheese, cottage, A. P.A, unmixed
Cheese, N. Y. or Wisc. cream, fresh, cubed or cut fine
Chicken, cooked and cubed
Chocolate, cut fine
Cinnamon, ground
Cloves, ground
Cocoa
Cocoanut, short
Coffee, medium ground
Corn, canned
Corn meal 1 lb. corn meal when cooked equals 3½ qt.
Cornstarch
Crackers, 2 inches by 2 inches
Crackers, sodas, whole
Crackers, broken
Cranberries, uncooked
Eggs, whole in shell
Egg whites
Egg yolks
Farina, uncooked 1 lb. farina when cooked equals 3 qts.
Figs, layer, whole
Figs, layer, cut fine
Flour, graham
Flour, wheat, unsifted
Gelatin, granulated
Ginger
Grapenuts
Grapes, cut and seeded as for salad
Hamburg steak, raw
Hominy, pearl
Lard substitute or compound
Lemons, 300 size
Lemon juice
Lettuce, average head size
Macaroni, broken 1½ inch pieces
1 lb. macaroni when cooked equals 3 qt.
Molasses
Mustard
Nutmeats, English walnuts, whole
Nutmeats, English walnuts, chopped
Nutmeg, ground
Oats, rolled 1 lb. oats when cooked equals 2⅓ qts
Oils, cottonseed
Oleomargarine
Oranges, diced
Oranges, whole, 126 size
Onions, chopped
Paprika
Peaches, dried 1 lb. peaches soaked and cooked equals 4¼ cups without juice. 1 lb. peaches soaked and cooked weighs 2½ lb. without juice.
Peas, canned, drained
Pepper, white
Pickles, whole
Pickles, chopped
Pineapple, canned broken pieces
Potatoes, unpeeled
Potatoes, peeled
Potatoes, diced for creaming
Prunes, A. P.A
1 lb. prunes soaked and cooked equals 3 cups without juice.
1 lb. prunes soaked and cooked weighs 1⅝ lbs. without juice.
Pumpkin, canned
Raisins, seeded
Raisins, seedless
Rice, whole 1 lb. of rice when cooked equals 2 qt.
Salmon
Salt
Soda
Spaghetti
1 lb. spaghetti when cooked equals 2¾ qt.
Spinach
String beans, canned
Sugar, brown
Sugar, granulated
Sugar, powdered
Tapioca, pearl
1 lb. of tapioca soaked and cooked equals 7½ c.
Tea
Tuna fish
[NoteA: A. P. = As purchased.]