The Business of Being a Housewife / A Manual to Promote Household Efficiency and Economy

TIME TABLES WEIGHTS AND MEASURES

TIME TABLES WEIGHTS AND MEASURES

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.
? cup chopped almonds	1 oz.
2 cups	1 pint
4 cups flour	1 lb.
2? cups corn meal	1 lb.
2 cups gran. sugar	1 lb.
2? 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	= 3?	cups
1 lb. pastry flour	= 4	cups
1 lb. bread flour	= 4	cups
1 lb. confectioner’s sugar	= 2?	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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