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. |
| ⅓ cup chopped almonds | 1 oz. |
| 2 cups | 1 pint |
| 4 cups flour | 1 lb. |
| 2⅔ cups corn meal | 1 lb. |
| 2 cups gran. sugar | 1 lb. |
| 2⅔ 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 | = 3⅞ | cups | ||
| 1 lb. pastry flour | = 4 | cups | ||
| 1 lb. bread flour | = 4 | cups | ||
| 1 lb. confectioner’s sugar | = 2⅞ | 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 | ||||||||