Name: Atlanta women's club cook book
Author: Atlanta woman's club

XL Every good cook should have a chemical thermometer to test oven heat, and this is more easily done when the stove has a glass front as opening the oven door causes a drop in temperature. There is no such thing as "luck" in cooking. If the conditions are controlled by the house-wife as they should be, the results will al- ways be the same. ^ THE TEMPERATURE TABLE. Copy and Hang on Wall Near Stove. Product to be Baked. Range of Temperature Over Which It May be Baked. Biscuits, baking powder.. 400 F. to 500° F. Bread 350° F. to 450° F. (Begin low and raise temperature rapidly, reducing again, or begin high and reduce sharply.) 32 ATLANTA WOMAN'S CLUB COOK BOOK Cakes 300 F. to 400 F., according to size. Or, Angel Food put a six-egg cake (turk's-head pan) into 400' F. oven ; when it begins to brown, turn gas out for 5 to 10 minutes, then raise to 330 F., then at last to 370' F. (These temperatures are approximate and cannot be expected to fit all cases exactly.) Cookies 375° F. to 400 F. Cup Cakes 300 F. to 400° F. Ginger Bread 370 F. to 400° F. Layer Cake 300° F. to 400° F. (Begin low, raise grad- ually.) Loaf Cake 280° F. to 375° F. (Begin low, raise tem- perature very gradually at first, then more rapidly.) Sponge Cake 300° F. to 400 F. (See angel food.) Custard 250° F. to 350° F. (Or set in pan of hot water, and use 350 F. to 450 F. oven temperature.) Meat, Roasted 400° F. to 500° F., then 350 F. to 250° F. (Sear at the highest temperature men- tioned or else in heavy kettle or skillet on top of range, reduce sharply and finish at a lower temperature.) Muffins 400 F. to 450° F. Pastry (no filling) 450° F. to 550° F. Pies (uncooked filling) . .450° F. to 400 F. (Put into hot oven, lower when it begins to color.) Popovers 450° F. to 350 F. Potatoes 400° F. to 500° F. (or at lower tempera- tures, increasing the time according to the reduction in temperatures.) Puddings 350° F. to 400° F. (If high in eggs or milk, bake like custard.) Rolls 400° F. to 450° F. Souffle 350° F. to 400 F. (See custard.) From December, 1920, "Journal of Home Economics". Issued U. S. Department of Agriculture. COOKING BY RULE. Measure! Whether by cup or spoon the only sure way to secure success is by accurate measurement. All measures should be lerel and only standard vessels used. Only an experienced house-keeper repeating her own recipes, can measure by eye, or by weight of an object in her hand. It is necessary to have in every kitchen a set of measures (quart, pint and half -pint; graduated measures divided into quarters, halves and thirds are best). For liquids a glass cup TIME TABLE FOR COOKING 33 divided and marked on the outside in iA-V2-% and 1 cup, one side of the cup ; while on the other is marked 1/3, 2/3 and 1 cup, Avill eliminate guess work. A set of accurate scales is an absolute necessity in the kitchen A set of aluminum measuring spoons are necessary. They measure 1 tbls., 1 t-spoon, 1/2 t-spoon and l^ t-spoon. WEIGHTS AND MEASURES. 4 tbls 1 wineglass 4 cups sifted flour 1 lb. 4 wineglasses 1 cup 9 large eggs 1 lb. 1 cup 1 pint 2 cups granulated sugar . . 1 lb. 4 cups 1 quart 21/2 cups powdered sugar . . 1 lb. 3 t-spoons liquid 1 tbls. 2 tbls. butter (level) 1 oz. 1 gill Yz cup 4 level tbls. flour 1 oz.

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Every good cook should have a chemical thermometer to test oven heat, and this is more easily done when the stove has a glass front as opening the oven door causes a drop in temperature. There is no such thing as "luck" in cooking. If the conditions are controlled by the house-wife as they should be, the results will always be the same. ^ THE TEMPERATURE TABLE. Copy and Hang on Wall Near Stove. Product to be Baked. Range of Temperature Over Which It May be Baked. Biscuits, baking powder.. 400 F. to 500° F. Bread 350° F. to 450° F. (Begin low and raise temperature rapidly, reducing again, or begin high and reduce sharply.) Cakes 300 F. to 400 F., according to size. Or, [illustration: Angel Food put a six-egg cake (turk's-head pan) into] 400' F. oven ; when it begins to brown, turn gas out for 5 to 10 minutes, then raise to 330 F., then at last to 370' F. (These temperatures are approximate and cannot be expected to fit all cases exactly.) Cookies 375° F. to 400 F. Cup Cakes 300 F. to 400° F. Ginger Bread 370 F. to 400° F. Layer Cake 300° F. to 400° F. (Begin low, raise gradually.) Loaf Cake 280° F. to 375° F. (Begin low, raise temperature very gradually at first, then more rapidly.) Sponge Cake 300° F. to 400 F. (See angel food.) Custard 250° F. to 350° F. (Or set in pan of hot water, and use 350 F. to 450 F. oven temperature.) Meat, Roasted 400° F. to 500° F., then 350 F. to 250° F. (Sear at the highest temperature mentioned or else in heavy kettle or skillet on top of range, reduce sharply and finish at a lower temperature.) Muffins 400 F. to 450° F. Pastry (no filling) 450° F. to 550° F. Pies (uncooked filling) . .450° F. to 400 F. (Put into hot oven, lower when it begins to color.) Popovers 450° F. to 350 F. Potatoes 400° F. to 500° F. (or at lower temperatures, increasing the time according to the reduction in temperatures.) Puddings 350° F. to 400° F. (If high in eggs or milk, bake like custard.) Rolls 400° F. to 450° F. Souffle 350° F. to 400 F. (See custard.) From December, 1920, "Journal of Home Economics". Issued U. S. Department of Agriculture. COOKING BY RULE. Measure! Whether by cup or spoon the only sure way to secure success is by accurate measurement. All measures should be level and only standard vessels used. Only an experienced house-keeper repeating her own recipes, can measure by eye, or by weight of an object in her hand. It is necessary to have in every kitchen a set of measures (quart, pint and half -pint; graduated measures divided into quarters, halves and thirds are best). For liquids a glass cup TIME TABLE FOR COOKING 33 divided and marked on the outside in iA-V2-% and 1 cup, one side of the cup ; while on the other is marked 1/3, 2/3 and 1 cup, Avill eliminate guess work. A set of accurate scales is an absolute necessity in the kitchen A set of aluminum measuring spoons are necessary. They measure 1 tbls., 1 t-spoon, 1/2 t-spoon and l^ t-spoon. WEIGHTS AND MEASURES. 4 tbls 1 wineglass 4 cups sifted flour 1 lb. 4 wineglasses 1 cup 9 large eggs 1 lb. 1 cup 1 pint 2 cups granulated sugar . . 1 lb. 4 cups 1 quart 21/2 cups powdered sugar . . 1 lb. 3 t-spoons liquid 1 tbls. 2 tbls. butter (level) 1 oz. 1 gill Yz cup 4 level tbls. flour 1 oz.