School lunch recipes using nonfat dry milk. Page: 13
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- II (With Nonfat Dry Milk and
Dried Whole 'EPz100 Portions. Ingredients Portions Cost
3-3/4 pounds
(3-3/4 quarts) Sifted flour
1-1/4 pounds
(1-1/4 quarts) Dry milk
5 ounces
(1-1/4 cups) Dried egg
1-2/3
tablespoons Soda
5 tablespoons Baking powder
2-1/2 teaspoons Salt
1-1/4 pounds
(2-1/2 cups) Sugar
5 tablespoons Ginger
2 tablespoons Cinnamon
2 teaspoons Cloves
Yield: About 7 pounds of Total cost
dry mix.
Cost per portion
GINGERBREAD (Using Gingerbread Vix - II, Nonfat Dry
Milk and Dried Whole Egg)
100 Portions Ingredients Portions Cost
7 pounds Gingerbread
(5-1/2 quarts) mix - II
2 pounds
(4 cups) Fat
6-1/2 cups Boiling water
2 quarts MolassesPortion: 1 piece.
(3 by 2-1/2 by 1-1/2
inches).Desserts
1. Sift ingredients together 3
times or blend in mixer,
using the whip, and mix 15
minutes on low speed.
2. Store in a cool place in a
tightly covered container.
Desserts
1. Weigh or sift and measure dry
mix.
2. Melt fat in boiling water,
Add molasses and blend well.
3. Add slowly to dry mix, beating
until smooth after each
addition.
4. Bake in two greased bun pans
(25 by 16 inches) in a
moderate oven (350F.) about
30 minutes.Total cost
Cost per portion-13
GINGERBREAD MIX
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United States. Bureau of Human Nutrition and Home Economics. School lunch recipes using nonfat dry milk., book, April 1948; Washington D.C.. (https://digital.library.unt.edu/ark:/67531/metadc9484/m1/15/?rotate=270: accessed April 20, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; crediting UNT Libraries Government Documents Department.