Misc: Sauces by Recipe Cottage

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		White Sauce Liquid Thickening Fat Seasoning(Salt) No. 1 Thin 1c milk 1 T flour 1 T 1/2 tsp No. 2 Medium 1c milk 2 T flour 1-1/2 T 1/2 tsp No. 3 1c milk 3 T flour 2 Tbsp 1 tsp No. 4 Thick 1c milk 4 T flour 2-1/2 T 1 tsp Use: No 1 sauce for cream soups No 2 sauce for creamed or scalloped dishes or gravy No 3 sauce for souffles No 4 sauce for croquettes ----- Measures and Weights 1 cup butter or margarine 1/2 lb 1 cup shredded cheddar cheese 1/4 lb 1 cup eggs 4-5 whole eggs or 8 egg whites or 12 egg yolks 1 cup all purpose flour 1/4 lb 1 envelope of gelatin (unflavoured) 1/4 oz or 1 Tbsp 1 cup of lard or solid vegetable fat 1/2 lb 1 medium lemon (juice) 1-1/2 fluid ounces (3 Tbsp) 1 cup chopped nut meats 1/4 lb ----- Time Chart for Meat, Poultry and Fish Item Time (Min) per lb Oven Temp( F) Beef, rare 18 - 20 300-350 medium 22 - 25 300-350 well done 27 - 30 300-350 Pork, fresh 35 - 45 300-350 cured, well done 20 - 35 300-350 Ham, Smoked 25 - 30 300-350 Lamb 30 - 35 300-350 Veal 25 - 35 300 All rolled roasts add 10 to 15 minutes per pound Chicken 22 - 30 325-350 Duck 20 - 25 325-350 Goose 25 - 30 325-350 Turkey, large 20 - 25 275-300 small 15 - 25 300-325 ----- To Stew Meat Beef 40 to 60 min/lb Lamb 20 min/lb Veal 25 min/lb Chicken 20 min/lb or more ----- Amount per serving Boneless Meats - 1 pound will serve 4 people (this includes ground, kidneys, liver sausage and canned meats Small amounts of bone (Round steak, ham slice, pot roast, rib steaks) - 1 lb will serve 3 people Large amounts of bone ( Most steaks, short ribs, neck chops, brisket) - 1 lb will serve 2 people. ----- Oven Temp Chart Slow 250 - 325 F Moderate 325 - 375 Moderate Hot 375 - 425 Hot 425 - 450 Very Hot 450 - 475 ----- Cooking Times Breads Minutes Temp Loaf 50-60 350-400 F Rolls 20-30 400-450 Biscuits 12-15 400-450 Muffins 20-25 400-450 Popovers 30-40 425-450 Corn Bread 25-30 400-425 Nut Bread 50-75 350 Gingerbread 40-50 350-370 Cookies Drop 10-15 350-400 Rolled 8-12 375-400 Ice Box 8-12 375-400 Molasses 10-15 350 ----- Proportions for Batters and Doughs Pour Batter - to 1 cup liquid use 1 cup flour Drop Batter - to 1 cup liquid use 2 to 2-1/2 cups flour Soft Dough - to 1 cup liquid use 3 to 3-1/2 cups flour Stiff Dough - to 1 cup liquid use 4 cups flour Proportions Biscuits to 1 cup flour use 1-1/4 tsp Baking powder Muffins 1-1/2 tsp Popovers 1-1/4 tsp Waffles 1-1/4 tsp Cake with fat 1 tsp ----- Baking Pies Pumpkin 400 F 35-45 min Two-Crust 400 25-40 Shells 450 10-12 Meringue 300 10-15 ----- Contents of Standard Cans Picnic 1-1/4 cups No 300 1-3/4 cups No 1 Tall 2 cups No 303 2 cups No 2 2-1/2 cups No 2-1/2 3-1/2 cups No 3 4 cups No 5 7-1/3 cups No 10 13 cups ----- Approximate Equivalents or Substitutions in Baking and Cooking 1 tsp baking powder 1/4 tsp soda and 1/2 tsp cream of tartar 1 cup cake flour 7/8 cup or 1 cup less 2 Tbsp all purp flour 1 square chocolate 3 Tbsp cocoa plus 1-1/2 tsp fat (butter) 1 cup thin cream (18-20%) 7/8 cup milk plus 3 Tbsp fat 1 cup heavy cream (36-40%) 3/4 cup milk plus 1/3 cup fat 1 cup sour or buttermilk 1 cup sweet milk plus 1 Tbsp lemon juice or vinegar 1-1/3 cup firm packed brown sugar 1 cup granulated sugar 1 lemon 3 to 4 Tbsp juice Grated rind of 1 lemon 1-1/2 tsp juice 1 orange 6 to 8 Tbsp juice 12 to 14 egg yolks 1 cup 8 to 10 egg whites 1 cup 1 Tbsp corn starch 2 Tbsp flour (when thickening) 9 coarsely crumbled graham wafers 1 cup 11 finely crumbled graham wafers 1 cup 7 coarsely crumbled salt crackers 1 cup 9 finely crushed salt crackers 1 cup 1 cup evaporated milk plus 1/2 cup water 1 cup milk ----- Rules for Whipping Cream Chill the cream, bowl and beater in the refrigerator for at least 2 hours. Beat until it is fairly stiff. If cream is beaten until it is warmer than 45 degrees (F), it will turn to butter. Should cream start to turn buttery, whip in two or 3 more tablespoonfuls of cold milk. If you wish the cream to keep stiff for a day or two, add one teaspoon gelatine soaked in one tablespoon cold water. Dissolve the gelatin over hot water; allow to cool to the consistency of egg whites before adding to the cream and whipping. Use medium speed when whipping cream with an electric beater. Cream, when whipped, almost doubles in bulk. ----- Table for Dried Fruits Fruit Cook Time Amt of Sugar or Honey Apricots Approx 40 min 1/4 c. for ea c. of fruit Figs 30 1 Tbsp /c. fruit Peaches 45 1/4 c. / c. fruit Prunes 45 2 Tbsp / c. fruit ----- Cookie dough that needs to be rolled, works much better if it has been chilled for 10 to 30 minutes.