School lunch recipes using nonfat dry milk. Page: 14
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(Using Gingerbread
Nonfat Dry Milk)Mix - I,
100 Portions Ingredients Portions Cost
2-1/2 pounds Gingerbread
(2 quarts) mix - I
10 ounces
(1-1/4 cups) Melted fat
3 cups Molasses
4 Eggs, beaten
Portion: One 3-inch cookie. Total cost
Cost per portion
GINGER COOKIES (Using Gingerbread Mix - II,
Nonfat Dry Milk and Dried Whole Egg)
100 Portions Ingredients Portions Cost
2-3/4 pounds Gingerbread
(2-1/8 quarts) mix - II .
3 cups Molasses
10 ounces
(1-1/4 cups) Melted fat
1/2 cup Wate rDesserts
1. Weigh or sift and measure
dry mix.
2. Add fat and.molasses to the
eggs and blend thoroughly.
Add slowly to dry mix, stirring
until smooth.
3. Use a No. 40 scoop to drop
batter on greased baking
sheets. Bake in a moderate
oven (350F.) 12 to 15
minutes.
Desserts
1. Weigh or sift and measure
dry mix.
2. Blend fat, molasses, and
water. Add slowly to dry
mix, stirring until smooth.
3. Use a No. 40 scoop to drop
batter on greased baking
sheets. Bake in a moderate
oven (350F.) 12-15 minutes.I I . I
Portion: One 3-inch cookie.
Total cost
Cost per portion
-14
GINGER COOKIES
i i i
.
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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/m1/16/?rotate=270: accessed April 17, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; crediting UNT Libraries Government Documents Department.