School lunch recipes using dried fruits. Page: 6
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PRUNE SPICE CAKE (WITH DRIED PRUNES)
100 Portions Ingredients Portions Cost ]
1-1/2 pounds Fat
(3/4 quart) __
3 pounds Sugar 2
(-1 /2 quarts)
1 dozen ggs, we
2 quarts or chopped
3 quants) Sifted flour
.3 quarts) .
3 tablespoons Soda
1/2 teaspoon Nutmeg
2 tablespoons Cinnamon
2 tablespoons Cloves
2 tablespoons Salt
2-1/2 cups Sour milk
Portion: 1 piece Total cost
(2-1/2 x 2 x 1-3/4
inches). Cost per portion
PEACH FROSTING (WITH DRIED PEACHES)
100 Portions Ingredients Portions Cost
3 cups* cooked dried
3 cups* peaches,
finely ground ___
4 Egg whites
(3 cups) Sugar
1 teaspoon Salt
Yield: About 1-1/2 gallons.
1. Cream fat and sugar. Add eggs
and beat until light and fluffy.
2. Blend in prunes.
3. Sift flour, soda, spices, and salt
together three times. Add to
creamed mixture alternately
with sour milk.
4. Pour batter into three baking
pans (12 by 18 inches), lined with
paper and greased. Bake in a
moderate oven (350 F.) about
* 6 ounces (1-1/2 cups) dried whole
egg and 2 cups water, beaten
together, may be used in place
of shell eggs.
1. Combine all ingredients.
2. Beat in mixer on second speed,
using the whip, until very stiff
(about 10 minutes).
Note: Use on cake or as a dessert
* Approximately 1 pound dried
Cost per portion
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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/m1/8/: accessed September 25, 2017), University of North Texas Libraries, Digital Library, digital.library.unt.edu; crediting UNT Libraries Government Documents Department.