TIME TABLES WEIGHTS AND MEASURES
Reading edition
Accurate measuring of materials, heat and time are primary factors in successful cooking. Every kitchen should have a weighing scale and a measuring cup.
TABLE OF WEIGHTS AND MEASURES
3 teaspoons 1 tablespoon
16 tablespoons 1 cup
2 tablespoons butter 1 oz.
4 tablespoons flour 1 oz.
1 square Baker’s chocolate 1 oz.
⅓ cup chopped almonds 1 oz.
2 cups 1 pint
4 cups flour 1 lb.
2⅔ cups corn meal 1 lb.
2 cups gran. sugar 1 lb.
2⅔ cups brown sugar 1 lb.
2¾ cups powdered sugar 1 lb.
4¾ cups rolled oats 1 lb.
2 cups finely chopped meat 1 lb.
LIST OF EQUIVALENTS IN MEASURE
c.—cup
tbsp.—tablespoon
tsp.—teaspoon
4 saltspoonfuls = 1 teaspoonful
4 teaspoonfuls dry = 1 tablespoonful dry
3 tsp. liquid = 1 tablespoonful liquid
16 tablespoonfuls = 1 cupful dry ingredients
12 tablespoonfuls = 1 cupful wet ingredients
2 cupfuls = 1 pint
2 pints = 1 quart
4 quarts = 1 gallon
8 quarts = 1 peck
LIST OF EQUIVALENTS IN FOODS
1 lb. cornstarch = 3 cups - 2 tbsp.
1 lb. butter = 2 cups - 2 tbsp.
1 lb. lard = 2 cups - 2 tbsp.
1 lb. bran = 9 cups - 2 tbsp.
1 lb. rice = 2 cups - ½ tbsp.
1 lb. rye flour = 3⅞ cups
1 lb. pastry flour = 4 cups
1 lb. bread flour = 4 cups
1 lb. confectioner’s sugar = 2⅞ cups
1 lb. light brown sugar = 2¾ cups
1 lb. pulverized coffee = 5½ cups
1 lb. graham flour = 3¾ cups
1 lb. entire wheat flour = 3½ cupfuls plus 1 tablespoonful
1 lb. granulated corn meal = 3 cupfuls plus 1 tablespoonful
1 lb. granulated sugar = 2 cupfuls
Abbreviations Generally Used
c.—cup
tbsp.—tablespoon
tsp.—teaspoon
TIME AND TEMPERATURE
It will not be long before thermometers will be generally used as kitchen appliances. Until then we must show how we may know when a food is cooked, instead of stating the exact number of minutes required. It is better in most cases to subject foods to a moderate heat for a long time, than to intense heat for a shorter period. The shape and size of the article to be cooked and the variety and age of fruit or vegetables must be considered.
STANDARDIZED OVEN TEMPERATURES
Temperatures used in class work in Columbia University
SLOW MODERATE HOT OR QUICK VERY HOT
250°-350° 350°-400° 400°-425° 425°-500°
Custards Bread Biscuits Roast Meat
Meringues Cakes Cookies Roast Poultry
Pastry Pastry, Tarts
Rolls Puff Paste
TIME TABLE FOR BAKING
Biscuits, baking powder 15 minutes
Bread (1 lb. loaf) white 60 “
Bread (1 lb. loaf) graham 40 “
Rolls or biscuits (raised) 20 “
Gems or muffins 30 “
Corn bread (thin) 20 “
Corn bread (thick) 35 “
Sponge cake 45 to 60 “
Layer cake 20 to 30 “
Loaf cake 40 to 60 “
Pound cake 1¼ to 2 hours
Indian or plum pudding 2 to 3 “
FRYING
Muffins, fritters, doughnuts 3 to 5 minutes
Croquettes and fish balls 1 “
Potatoes, cut thick 10 “
Breaded chops 5 to 8 “
Fillet of fish 5 to 10 “
Small fish 5 “
TIME TABLE FOR BROILING
Steak (1 inch thick) 10 to 12 min.
Steak (2 in. thick) 15 to 20 “
Pork chops (cook slow) 30 to 40 “
Mutton chops 7 to 10 “
Fish 15 to 20 “
TIME TABLE FOR ROASTING
Beef roast (rare) 15 min. to warm through 12 min. per lb.
Beef roast (well done) “ “ “ “ “ 15 “ “ “
Mutton leg “ “ “ “ “ 10 to 15 min. per lb.
Mutton shoulder “ “ “ “ “ 15 min. per lb.
Lamb roast “ “ “ “ “ 18 “ “ “
Veal roast “ “ “ “ “ 18 “ “ “
Pork roast “ “ “ “ “ 30 “ “ “
Chicken “ “ “ “ “ 15 to 18 min.
Goose “ “ “ “ “ 18 min. per lb.
Duck “ “ “ “ “ 18 “ “ “
Turkey, large Roast in slow oven 4 to 5 hours
Turkey, small Roast in slow oven 3½ to 4 hours
Ham, medium weight Moderate oven 4 to 5 hours
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