LEMON SAUCE (With Nonfat Dry Milk)
-100 Portions Ingredients Portions Cost
2 pounds
(1 quart) Sugar
2 ounces
(6 tablespoons) Cornstarch
2 teaspoons Salt
2-1/2 quarts Boiling water
ounces
(1/2 cup) Table fat
1-1/2 pounds
(1-1/2 quarts) Dry milk
1-1/2 cups Lemon juice
Grated lemon
3 tablespoons rind
Yield: 1 gallon. Total cost
Cost per portion
WHIPPED TOPPING (With Nonfat Dry Milk)
100 Portions Ingredients Portions Cost
1-1/3 tablespoons Gelatin
1/2 cup Cold water
8 ounces
(2 cups) Dry milk
1 cup Water
1/2 cup Lemon juice
1/2 cup Orange juice
8 ounces
(1 cup) Sugar
1 teaspoon Salt
Yield: 2 quarts
Sauces
1. Blend sugar, cornstarch, and
salt. Add water end cook 15
minutes, or until thickened.
2. Add fat and cool until lukewarm.
3. Beat in dry milk, one-third
at a time. Cook over hot
water 5 minutes. Cool.
4. Add lemon juice and rind
slowly, beating until smooth.
5. The sauce may be thinned
with water if desired.
Sauces
1. Soften gelatin in the 1/2 cup
of cold water.
2. Sprinkle dry milk over the
cup of water and beat until
smooth. Scald over hot
water for about three minutes.
Add gelatin. Cool.
3. Beat in the fruit juices, a
small amount at a time, and
store in the refrigerator
overnight.
4. Whip in mixer on high speed
until very stiff. Fold in
sugar and salt.
5. Chill until ready to use.
Total cost
Cost per portion
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