School lunch recipes using dried fruits. Page: 4
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.PEACH UPSIDE-DOWN CAKE
(WITH DRIED PEACHES)
100 Portions Ingredients _Portions Cost
3-3/4 pounds Dried
(about 3/4 galbn) peaches
1 gallon Water
(1 quart) Brown sugar
2 tablespoons Cinnamon
1 pound Table fat,
(2 cups) melted _
Portion: 1 piece Total cost
(2 x 2-1/2 x 1-3/4
inches). Cost per portion
GINGERBREAD FOR UPSIDE-DOWN CAKE
100 Portions Ingredients Portions Cost
1- 1/2 pounds Sugar
1-1/2 quarts Molasses
3-1/2 pounds .... f
(3-1/2 quarts) Sifted flour
6 ounces Cornstarch
(1-1/8 cups) ornstar
2 tablespoons pkidngr
1-1/2 teaspoons Salt
2-1/2 tablespoons Cinnamon
2-1/2 tablespoons Ginger
2 tablespoons Soda
1-1/2 quarts Boiling water
1 dozen Eggs, beaten*
Cost per portion
1. Wash peaches, add the water, and
soak overnight if necessary.
2. Bring peaches to a boil and simmer
until tender, stirring occasionally.
3. Mix sugar and cinnamon. Addb
fat. Spread mixture in three
greased baking pans (12 by 18
inches). Place cooked peaches
on mixture, cut side up.
4. Cover with gingerbread batter.
(See Gingerbread for UpsideDown
5. Bake in a moderate oven (350E)
about 1 hour.
* Liquid from fruit may be used in
fruit drinks or in jellied fruit
salads or desserts.
1. Cream fat and sugar 3 to 5 minutes
in mixer at low or second
2. Add molasses and continue mixing
3. Sift flour, cornstarch, baking
powder, salt, and spices together
twice. Dissolve soda in boiling
4. Add dry ingredients in three portions
to creamed mixture alternately
with water in two portions.
5. Add eggs and mix until smooth.
(This batter is very thin and
* 6 ounces (1-1/2 cups) dried whole
egg and 2 cups water, beaten together,
may be used in place of
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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.. (digital.library.unt.edu/ark:/67531/metadc9482/m1/6/: accessed June 27, 2017), University of North Texas Libraries, Digital Library, digital.library.unt.edu; crediting UNT Libraries Government Documents Department.