In measuring dry food materials, such as flour, baking powder
and soda, care should be taken not to press or pack them down.
Flour is sifted once before ■ being measured. Fats, such as
butter or lard, are packed tightly before being leveled. To
measure less than a cupful, time is saved by using a tablespoon
instead of a cup. A cupful or a spoonful of liquid is all that
the cup or spoon will hold.
Table of Equivalents
3 teaspoonfuls — 1 tablespoonful 2 cupfuls — 1 pint
16 table8poonful8 — 1 cupful 2 pints — 1 quart
3
4 THE FAEM COOK AND RULE BOOK
Oven Temperatures
Slow Oven — ^250 to 365 degrees Fahrenheit
Moderate Oven — 365 to 410 degrees F.
Hot Oven — 410 to 450 degrees F.
Very Hot Oven — 450 to 550 degrees F.
These temperatures are to be used with ovens having direct
heat, such as gas and kerosene. If oven door "thermostats/'
like those on many wood and coal ranges, are registering the
heat, subtract from 50 to 60 degrees from the temperatures in
the above table. The following tabulation of temperatures for
baking in the ordinary household range has been made by the
United States Department of Agriculture.
Biscuits — 400 to 500 degrees F.
Bread— 350 to 425 degrees F.
Angel Food Cake — 300 to 375 degrees F.
Cookies— 350 to 400 degrees F.
Cup Cakes — 300 to 400 degrees F.
Gingerbread — 350 to 400 degrees F.
Layer Cake — 300 to 400 de^ees F.
Loaf Cake— 280 to 400 degrees F.
Sponge Cake— 300 to 375 degrees F.
Custard— 250 to 350 degrees F.
Meat, roasted — 450 to 550 degrees F. for searing, then reduce to 350
and on to 250 degrees F.
Muffins— 375 to 425 degrees F.
Pastry, no filling — 450 to 400 degrees F.
Pies, uncooked filling — 500 to 400 degrees F., gradually reducing to
the lower temperature.
Popovers— 450 to 350 degrees F.
CHAPTER 2
BEVERAGES
The most common beverages are water, milk, coffee, tea,
chocolate, cocoa and the fruit juices. Water, the natural bev-
erage, forms a large part of all others. Although milk is a drink,
it also is a food. It contains the substances needed for the
growth, development and upkeep of the body in better propor-
tions than any other food. For this reason it should have an
important place in the diet of everyone, especially of the child.
Coffee and tea have a better flavor and are more wholesome
if not allowed to stand on the grounds and leaves after being
made. If they cannot be served at once, they may be poured
in a warm china, silver or earthenware pot or pitcher.
Cocoa and chocolate are cooked in a small amount of water
until smooth and glossy before being combined with milk. This
cooks the starch and therefore prevents the beverage from having
a raw taste. Since sugar does not dissolve quickly in cold
liquids, it is advisable to boil it with water to form a syrup,
which is cooled before being added to the fruit drink.
Percolated Coffee
For a rather strong beverage, use from l^^ to 2 tablespoonfuls
of coffee ground medium fine to every cup of water. The water
may be hot or cold ; place it in the bottom part of the percolator
and do not pour it over the grounds. Let the water percolate
slowly for 10 minutes, but do not let it reach the boiling point.
If a small amount of coffee is being made in a large percola-
tor, set the percolator back on the range where there is sufficient
heat to make the water bubble over the grounds without boiling.
Boiled Coffee witli Egg ✪ Boiled Coffee with Egg
Page 2 · 1 recipe record on this page
Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In measuring dry food materials, such as flour, baking powder and soda, care should be taken not to press or pack them down. Flour is sifted once before ■ being measured. Fats, such as butter or lard, are packed tightly before being leveled. To measure less than a cupful, time is saved by using a tablespoon instead of a cup. A cupful or a spoonful of liquid is all that the cup or spoon will hold.
Table of Equivalents
3 teaspoonfuls — 1 tablespoonful 2 cupfuls — 1 pint 16 tablespoonfuls — 1 cupful 2 pints — 1 quart
Oven Temperatures
Slow Oven — ^250 to 365 degrees Fahrenheit Moderate Oven — 365 to 410 degrees F. Hot Oven — 410 to 450 degrees F. Very Hot Oven — 450 to 550 degrees F.
These temperatures are to be used with ovens having direct heat, such as gas and kerosene. If oven door "thermostats/' like those on many wood and coal ranges, are registering the heat, subtract from 50 to 60 degrees from the temperatures in the above table. The following tabulation of temperatures for baking in the ordinary household range has been made by the United States Department of Agriculture.
Biscuits — 400 to 500 degrees F.
Bread— 350 to 425 degrees F.
Angel Food Cake — 300 to 375 degrees F.
Cookies— 350 to 400 degrees F.
Cup Cakes — 300 to 400 degrees F.
Gingerbread — 350 to 400 degrees F.
Layer Cake — 300 to 400 degrees F.
Loaf Cake— 280 to 400 degrees F.
Sponge Cake— 300 to 375 degrees F.
Custard— 250 to 350 degrees F.
Meat, roasted — 450 to 550 degrees F. for searing, then reduce to 350
and on to 250 degrees F. Muffins— 375 to 425 degrees F. Pastry, no filling — 450 to 400 degrees F. Pies, uncooked filling — 500 to 400 degrees F., gradually reducing to
the lower temperature. Popovers— 450 to 350 degrees F.
BEVERAGES
The most common beverages are water, milk, coffee, tea, chocolate, cocoa and the fruit juices. Water, the natural beverage, forms a large part of all others. Although milk is a drink, it also is a food. It contains the substances needed for the growth, development and upkeep of the body in better proportions than any other food. For this reason it should have an important place in the diet of everyone, especially of the child.
Coffee and tea have a better flavor and are more wholesome if not allowed to stand on the grounds and leaves after being made. If they cannot be served at once, they may be poured in a warm china, silver or earthenware pot or pitcher.
Cocoa and chocolate are cooked in a small amount of water until smooth and glossy before being combined with milk. This cooks the starch and therefore prevents the beverage from having a raw taste. Since sugar does not dissolve quickly in cold liquids, it is advisable to boil it with water to form a syrup, which is cooled before being added to the fruit drink.
Percolated Coffee
For a rather strong beverage, use from l^^ to 2 tablespoonfuls of coffee ground medium fine to every cup of water. The water may be hot or cold ; place it in the bottom part of the percolator and do not pour it over the grounds. Let the water percolate slowly for 10 minutes, but do not let it reach the boiling point.
If a small amount of coffee is being made in a large percolator, set the percolator back on the range where there is sufficient heat to make the water bubble over the grounds without boiling.
Boiled Coffee witli Egg
Records on this page
Boiled Coffee with Egg