Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Misc >> Sauces

Print this Recipe    Sauces

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.