School lunch recipes using dried fruits. Page: 5
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Desserts
DRIED FRUIT CONFECTION (WITH(WITH
DRIED FIGS AND RAISINS)100 Portions Ingredients Portions Cost
2-1/2 pound
(about 1-1/2 Dried figs
quarts) __
1-1/4 pounds Seedless
(1 quart) raisins
1/2 pound Chopped nuts
1 teaspoon Salt
8 ounces
(1 cup) SugarPortion: 1 piece
(3/4 ounce).Total cost
Cost per portion1. Snip off stems of figs. Wash
figs and raisins.
2. Grind figs and raisins together,
using fine grinder.
3. Combine all ingredients except
sugar, mixing thoroughly.
4. Sprinkle 1/2 cup of the sugar on
a tray (13 x 17 inches), spread
fruit mixture evenly over it, and
sprinkle the remaining 1/2 cup
sugar over the top.
5. Cut into 100 squares.PEACHES FOR SHORTCAKE (WITH DRIED PEACHES)
100 Portions Ingredients Portions Cost
3-1/2 pounds Dried
(abouf 2-1 2 peaches
quarts)
4-1/2 quarts Water
2 pounds
(f quart) Sugar
2 tablespoons Salt
ounces
(2/3 cup) Cornstarch
2 teaspoons Cinnamon
1 teaspoon Nutmeg
61/2 cup Lemon juicnces
(3/4 cup)Table fat
1/2 cup Lemon juicePortion: 1/4 cup.
Total cost
1. Wash peaches and cut into slices.
Add the water and soak overnight
if necessary.
2. Simmer peaches until tender.
3. Blend dry ingredients. Add to
peaches and continue cooking
until thickened.
4. Remove from heat. Add fat and
lemon juice.
5. Serve on rounds of shortcake
with a spoonful of whipped topping
(See School Lunch Recipes
Using Nonfat Dry Milk, PA-44
on each.Cost per portion
Note: This recipe may be used for
peach sauce. Grind peaches on
coarse grinder and soak in the
water (use hot water) for 1/2
hour before simmering.-5
Desserts
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United States. Bureau of Human Nutrition and Home Economics. School lunch recipes using dried fruits., book, August 1948; Washington D.C.. (https://digital.library.unt.edu/ark:/67531/metadc9482/m1/7/: accessed April 19, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; crediting UNT Libraries Government Documents Department.