A TABLE FOR USE OF THE ECONOMICAL HOUSEWIFE
Converting Dry Measure into Lbs. and Oz.
| ¼ pk. | 1 qt. | 1 pk. | 1 bu. | ||||
| Apples | 3 lbs. | 1 lb. 8 oz. | 11¼ lbs. | 45 lbs. | |||
| Beans, Lima | 3 lbs. 8 oz. | 1 lb. 12 oz. | 14 lbs. | 56 lbs. | |||
| Beans, String | 1 lb. 8 oz. | 12 oz. | 6 lbs. | 24 lbs. | |||
| Beans, Wax | 1 lb. 8 oz. | 12 oz. | 6 lbs. | 24 lbs. | |||
| Carrots | 3 lbs. 2 oz. | 1 lb. 9 oz. | 12½ lbs. | 50 lbs. | |||
| Cranberries | 2 lbs. | 1 lb. 1 oz. | 10 lbs. | 40 lbs. | |||
| Kale | 12 oz. | 6 oz. | 3 lbs. | 12 lbs. | |||
| Onions | 3 lbs. 9 oz. | 1 lb. 12 oz. | 12½ lbs. | 50 lbs. | |||
| Parsnips | 3 lbs. 2 oz. | 1 lb. 9 oz. | 12½ lbs. | 50 lbs. | |||
| Peas, dried | 3 lbs. 12 oz. | 1 lb. 14 oz. | 11¼ lbs. | 45 lbs. | |||
| Peas, green, unshelled | 3 lbs. 8 oz. | 1 lb. 12 oz. | 14 lbs. | 56 lbs. | |||
| Potatoes, Irish | 3 lbs. 12 oz. | 1 lb. 14 oz. | 15 lbs. | 60 lbs. | |||
| Potatoes, Sweet | 3 lbs. 4 oz. | 1 lb. 10 oz. | 13½ lbs. | 54 lbs. | |||
| Tomatoes | 3 lbs. 12 oz. | 1 lb. 14 oz. | 15 lbs. | 60 lbs. | |||
| Turnips | 3 lbs. 12 oz. | 1 lb. 14 oz. | 15 lbs. | 60 lbs. | |||
| Cherries | 3 lbs. 8 oz. | 1 lb. 12 oz. | 14 lbs. | 56 lbs. | |||
| Peanuts | 1 lb. 6 oz. | 10 oz. | 5½ lbs. | 22 lbs. |
The law provides that apples, cucumbers, cabbage, pears, peaches may be sold by numerical count.
BOILING
| MEATS | VEGETABLES | |||||||
|---|---|---|---|---|---|---|---|---|
| Time | Time | |||||||
| Mutton | per | pound, | 20 | minutes. | Potatoes | 20 | to 30 min. | |
| Corned Beef | " | " | 30 | " | Asparagus | 20 | to 25 " | |
| Ham | " | " | 20 | " | Peas | 15 | to 20 " | |
| Turkey | " | " | 25 | " | String Beans | 20 | to 30 " | |
| Chicken | " | " | 20 | " | Lima Beans | 30 | to 40 " | |
| Fowl | " | " | 20 | " | Spinach | 15 | to 20 " | |
| Tripe | " | " | 40 | " | Turnips | 30 | minutes. | |
| Beets | 1 | hour. | ||||||
| FISH | Cabbage | 20 | minutes. | |||||
| Time | Cauliflower | 20 | " | |||||
| Codfish | " | " | 15 | to 18 min. | Brussels Sprouts | 25 | " | |
| Halibut | " | " | 15 | to 18 min. | Onions | 30 | " | |
| Bluefish | " | " | 15 | to 18 min. | Green Corn | 20 | " | |
| Lobster | " | " | 30 | to 40 min. | Rice | 20 | " | |
BAKING
| MEATS | ||||
|---|---|---|---|---|
| Time | ||||
| Beef, ribs, rare | per | pound, | 15 | minutes. |
| Beef, ribs, well done | " | " | 20 | " |
| Round of Beef | " | " | 20 | " |
| Mutton, leg, rare | " | " | 18 | " |
| Mutton, leg, well done | " | " | 20 | " |
| Mutton, loin, rare | " | " | 15 | " |
| Lamb, well done | " | " | 20 | " |
| Veal, well done | " | " | 25 | " |
| Pork, well done | " | " | 25 | " |
| Chicken | " | " | 20 | " |
| Goose | " | " | 25 | " |
| Fillet, hot oven | 45 | minutes. | ||
| Braised Meats | 1½ | hours. | ||
| Turkey, 8 pounds | 2 | hours. | ||
| Birds, small, hot oven | 15 | to 20 min. | ||
| Ducks, tame | 1 | hour. | ||
| Ducks, wild, very hot oven | 25 | minutes. | ||
| FISH | ||||
| Large Fish | 1 | hour, about | ||
| Small Fish | 20 | to 30 mins. | ||
BROILING
| Time | ||
| Steak, 1 inch thick | 8 | to 10 min. |
| Steak, 1½ inch thick | 10 | to 15 " |
| Mutton Chops, French | 8 | minutes. |
| Mutton Chops, English | 10 | " |
| Spring Chicken | 20 | " |
| Quail | 8 | to 10 min. |
| Grouse | 15 | minutes. |
| Squabs | 10 | to 15 min. |
| Shad, Bluefish, Trout | 15 | to 25 " |
| Small Fish | 5 | to l0 " |
WEIGHTS AND MEASURES
| 4 | gills | = | 1 pint. |
| 2 | pints | = | 1 quart. |
| 4 | quarts | = | 1 gallon. |
| 16 | ounces | = | 1 pound. |
| ½ | kitchen cupful | = | 1 | gill. |
| 1 | kitchen cupful | = | ½ | pint or 2 gills. |
| 4 | kitchen cupfuls | = | 1 | quart. |
| 2 | cupfuls of granulated sugar | } | = 1 pound. |
| 2½ | cupfuls of powdered sugar | ||
| 1 | tablespoonful of sugar = ½ oz. | ||
| 1 | tablespoonful of butter = | ||
| Butter size of an egg = | 2 oz. | ||
| 1 | cupful of butter = | ½ pound. | |
| 4 | cupfuls of flour | } | = pound. |
| 1 | quart | ||
| 16 | tablespoonfuls of dry material | = | 1 cupful. |
| 16 | tablespoonfuls of liquid | = | 1 cupful. |
PROPORTIONS
5 to 8 eggs to 1 quart of milk for custards.
3 to 4 eggs to 1 pint of milk for custards.
½ teaspoonful of salt to 1 quart of milk for custards.
1 teaspoonful of vanilla to 1 quart of milk for custards.
2 ounces of gelatine to 1¾ quarts of liquid.
8 level tablespoonfuls of cornstarch to 1 quart of milk.
8 level teaspoonfuls of baking-powder to 1 quart of flour.
2 teaspoonfuls of baking-powder to 1 cupful of flour.
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A poor range will spoil the best cook
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The Fortune gas range was designed to help you cook. The Fortune is not merely our conception of what a good gas range should be.
The Fortune gas range is, on the other hand, the result of exhaustive scientific study—stands today without a peer. The Flex-o-tuf iron used in its construction insures long life and continued good service—you can depend upon it. You know that it does not waste fuel, and because domestic science teachers and lecturers have endorsed it, that it is the one and most practical range for you.