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Betty Crocker picture cooky book cover

Betty Crocker picture cooky book

Chapter 7: EQUIVALENT WEIGHTS AND MEASURES
By Betty Crocker
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About This Book

The collection compiles tested cookie recipes and illustrated step-by-step techniques, combining numerous preparations with how-to tips, success pointers, and practical illustrations. It begins with clear guidance on ingredient measurements, pan sizes, and essential utensils, then presents categorized recipes alongside troubleshooting notes and shortcuts. Emphasis on repeated kitchen testing and standardized methods aims to produce consistent results, while photographs and concise directions help bakers of varied experience prepare a broad variety of cookies reliably.

PREPARING DRIED FRUITS

Seeded raisins are the large variety from which seeds have been removed. The sweetness released when they were slit open makes them sticky. Seedless raisins are the small variety, both dark and light ... dried from seedless grapes. Cut them to get the full sweetness and flavor. Plump seedless raisins by washing and spreading them out in a flat pan. Cover. Heat slowly in mod. oven (350°) until they puff up and wrinkles come out.

Cut up dates and other sticky fruits with wet scissors. Dip scissors in water occasionally.

Snip through long shreds of coconut with scissors to shorten them. The shorter shreds blend into doughs more evenly.

To tint shredded coconut: Soak it in milk or water (¼ cup for ½ cup coconut) with a few drops of food coloring added. Drain, dry on absorbent paper.

To cut citron or candied orange or lemon peel, first slice it thinly—then cut slices into ½″ or ¼″ squares.

EQUIVALENT WEIGHTS AND MEASURES

NUTS IN SHELL SHELLED NUTS
ALMONDS 1 lb. = 1 cup nut meats 1 lb. = 3½ cups nut meats
PECANS 1 lb. = 2¼ cups nut meats 1 lb. = 4 cups nut meats
PEANUTS 1 lb. = 2 cups nut meats 1 lb. = 3 cups nut meats
WALNUTS 1 lb. = 2 cups nut meats 1 lb. = 4 cups nut meats
= = = =
1 CUP WHOLE
SHELLED NUTS		 broken cut-up coarsely chopped
minus 1 tbsp.		 finely chopped
⅞ CUP
WHOLE PITTED CUT-UP FINELY CUT
DATES 1 lb. = 2¼ cups 2 cups 1¾ cups 1½ cups
PRUNES 1 lb. = 2⅓ cups 3½ cups (cooked) 3 cups (cooked) 2⅞ cups (cooked)
FIGS 1 lb. = 2¾ cups —— 2⅔ cups 2½ cups
RAISINS 15-oz. pkg. = 2¾ cups —— 2¾ cups 2½ cups