Table of Weights & Measures
1 measuring cup=1/2 pint or 1/4 pound
4 measuring cups=1 lb.
1 pint flour=1/2 lb.
1 pint White sugar=1 lb.
2 tbsp. liquid=1 ounce
1 pint liquid=16 ounce
60 drops= 1 tsp.
3 tsp.=1 tbsp.
1 cup=1/2 pint
1 rounded tbsp. butter=1 ounce
1 solid cup butter=1/2 lb.
2 cups flour=1/2 lb.
9 large eggs=1 lb.
Wood Cookstove Conversion For Modern Ovens
Slow Oven-----250 to 350 Fahrenheit
Moderate Oven-----350 to 400 Fahrenheit
Hot or Quick Oven-----400 to 450 Fahrenheit
Very Hot Oven-----450 to 550 Fahrenheit
Morning Coffee
Rinse coffee pot with boiling water
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1 tbsp. Coffee grounds per cup of coffee
1 egg slightly beaten in grounds
up to 8 tbsp. of coffee per egg
Boil for 8 minutes for strong coffee.
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Cafe' Au Lait
Combine with an equal quantity of
scalded milk.
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Iced Coffee
Prepare grounds for pot using 1 1/2 tbsp.
ground coffee per cup.
Pour into tall glasses filled with ice
Add 1 tbsp. ice cream/whip cream
Tomato Relish
1 quart ripe tomatoes
6 small onions
2 green bell peppers
1 quart green tomatoes
3 red bell peppers
1/2 c. Salt
2 c. Vinegar
2 c. Sugar
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Directions:
Chop green tomatoes then add salt.
Allow to stand overnight then drain.
Chop ripe tomatoes,onions and
peppers then add to green tomatoes.
Add vinegar and sugar.
Heat to boiling then simmer 30
minutes stirring frequently.
Cole Slaw
1/4 c. vinegar
1 tbsp. butter
2 eggs
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. mustard
1 tbsp. sugar
1/4 c. cream
1 quart shredded cabbage
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Heat vinegar in double boiler and add butter,Beat eggs,add seasoning and pour vinegar over them.
Return to double boiler and cook until thick,stirring constantly.
Remove from stove,add cream and while still hot pour over the cabbage.
Serve cold.
Makes 6 servings
Circa.1929
Breaded Pork Chops
6 pork chops
Fine,dry bread crumbs
1 medium sized onion
2 tbs. cooking fat
1/2 lemon
salt,pepper
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Use lean chops,cut rather thick
roll in crumbs
slice onion and cook in fat til lightly brown.
Arrange chops in pan,sprinkle with salt,pepper and lemon juice.
Brown one side,turn,and add water almost to cover,and cook in a moderate oven until tender,removing the cover for the last 15 minutes.
time 50 minutes,temp 350f.
Serves 6
Butter Horns
2 tsp. Yeast
1 tsp. Salt
4 1/2 c. Flour
1/2 c. Melted Crisco
1/4 c. Sugar
3 egg well beaten
1 c. Scalded Milk
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Directions:
Activate yeast in lukewarm milk and let
stand 30 minutes.
In mixer bowl add milk,salt,sugar and
eggs.
Add flour a little at a time and mix well
after each addition until the dough is
stiff enough to knead on floured surface.
Knead until soft and elastic.
Cover with damp cloth and set in warm
space to rise until doubled in size.
Knead again and rise a second time.
Turn onto lightly floured board and roll
out in a circular shape.
Cut into sections as you would a pie then
roll outer edge towards center and make
crescents.
Place in well greased pans then cover
and let rise again.
Bake @ 450f. 12-15 minutes
Make butter icing and coat when still warm
Depth Charge Delights
1, 10oz package broccoli
1 1/4 c. milk
3 eggs beaten lightly
1 tsp. wheat germ
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 c. grated cheese
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Preheat oven to 350f.
Cook broccoli in boiling water for 3 minutes;drain.
In another saucepan add milk,boil then cool to lukewarm.
mix eggs with salt,wheat germ and nutmeg in bowl.
Add to milk and add cheese then beat vigorously.
pour into greased baking dish then add broccoli.
Bake 40 minutes then test with knife in center,knife should come out clean.
Serve hot.
Cheese Fondu
1 c. Bread crumbs
1 c. shredded cheese of choice
1 c. whole milk
2 large eggs
1 tbsp. butter
1/2 tsp. salt
1/8 tsp. dry mustard
1/8 tsp. paprika
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Mix bread crumbs,milk and cheese and
butter in a double boiler.
When cheese is melted add eggs beaten
mix well then add seasonings.
Cook until thick and smooth.
