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
Tomatoe Catsup no.1
2 quarts tomatoe pulp (canned works)
1 large onion of choice
2 tbsp. Salt
3 tbsp. Brown sugar
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Boil on stove until thick
Reduce heat,then add
2 tbsp. dry mustard
1 tbsp. Allspice
1 tbsp. Black pepper
1 tbsp. Cinnamon
1 tsp. Ground cloves
1/2 tsp. Cayenne pepper
1 tsp. Nutmeg
1 pint. White vinegar
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Boil the rest of ingredients until thick
Stirring constantly to avoid burning.
While hot put in Pint canning jars.
Catsup will keep for years
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.
BigT's French Dressing
In quart jar with seal and lid,
1/2 tsp. Salt
2 tsp. Sugar
1/2 c. Canola Oil
1/4 c. Vinegar
1 tsp. Garlic Powder
1/2 tsp. Paprika
2 tbsp. Catsup
1 tbsp. Worcestershire
SHAKE WELL
Orange and Tomato Salad
3 tbsp. melted crisco
4 tomatoes
4 oranges
1 tbsp. chopped parsley
Tarragon Vinegar
salt
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Peel oranges and tomatoes,and slice and arrange alternately in salad bowl.
Mix juice squeezed from tops and bottoms of oranges with an equal quantity of tarragon vinegar,add crisco and salt to taste.
Pour over fruit and sprinkle chopped parsley on top.
BigT's Banana Cream
4 c. Heavy Cream
2 c. Sugar
1 c. Water
1/2 tbsp Vanilla
1 c. Juice of Fruit or in this case
1 c. milk and 2 bananas
(note less liquid allows to set up better)
2 c. Banana slices
8 Egg Whites
1 tsp cinnamon
First whip cream til stiff then set
mixer aside.
Put 1c. milk in blender add 2 bananas
then set on medium til creamed add cinnomon
set aside.
Next seperate egg whites and beat til
stiff.
Boil water and sugar til 238 f. or
until sugar spins a thread.
Next add sugar to egg whites and
use a hand mixer and beat til cool.
Then Add into whip cream and mix
on low for a minute or so,next add
creamed banana then fruit slices
Pour into large 1.25 gallon tub
Freeze for 24 hours taking care
to stir till evenly frozen,the
more liquid cream the longer it
takes to set up.
Be patient and stir every couple hours.
Peace, BigT
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
