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Food:


Household Weights and Measures - 1, 2, 3, 4


Eggs:
  How to Choose Eggs 
  To Tell Good Eggs and Keeping Eggs Fresh

Recipes:
   Eggs A La Suisse

Pasta:
   Recipes

Potatoes:
   How to Cook

   Potato Recipes
   more Potato Recipes
   Sweet Potato Recipes

   more Sweet Potato Recipes

Poultry:
   Easy, Moist & Tender Roast Turkey or Chicken

Sandwiches:
  Sandwiches & Such

Tea:
   Good, Strong, Cold and Sweet Tea

Vegetables:
  Almost has a flavor canned Green Beans
  Fried Carrots


Miscellaneous:
Cooking Terms & Tips

Household Weights & Measures
Principles
Table of Weights & Measures
Time Required for Cooking
Vegetables
Bread, Pastries, Puddings
Sea Foods, Game & Poultry
Beef, Pork, Lamb, Mutton, Veal,

Table of Proportions

Kitchen Tips

Rules for Eating

Eat the Best Food Possible

Food and Clothing in a Lifetime

Vintage Recipes from old Newspapers:
visit theoldentimes.com

Have a recipe or cooking tips and tricks you'd like to share? email your advice and recipe

 

 

  from The New Household Discoveries An Encyclopedia of Recipes and Processes edited by Sidney Morse - 1917
 

Table of Proportions

 
The following are the proportions which are advocated by almost all of the leading authorities on cooking and which are exemplified in most standard recipes:
 
Baking powder, for biscuits and muffins   2 teaspoons to 1 cup flour
Batters, pour   1 cup liquid to 1 cup flour
Batters, drop   1 cup liquid to 2 cups flour
Bread, yeast   1 cup liquid to 3 cups flour
Cake, plain   1 teaspoonful flavoring extract to one loaf
Cream of Tartar   2-1/8 teaspoons to 1 teaspoon soda
Custard   4 eggs to 1 quart mild (cup custard baked)
Custard, baked, molded   6 to 8 eggs to 1 quart milk
Custard, baked   1/2 cup sugar to 1 quart milk
Custard, boiled   3 egg yolks to 1 quart milk
Farina   1 cup farina to four cups water
Flavoring extract   1 teaspoon to 1 quart of custard, or cream
Flavoring extract   1 tablespoonful to 1 quart of mixture to be frozen
Meat, for soup stock   1 pound meat, fat and bone to 1 pint water
Gelatine   1 oz. to 1 quart of liquid
Rice (steamed)   1 cup to 3 cups water
Salt   1/4 teaspoonful to 1 pint flour
Salt   1/4 teaspoonful to 1 quart milk for custards
Soda   1 teaspoonful to 1 pint thick, sour milk
Soda   1 teaspoonful to 1 cup of molasses
Sauce   3/4 or 1 cup sauce to 1 cup cooked meat or fish, cut in cubes
Sauce   2 tablespoonfuls of butter, and 2 tablespoonfuls of flour to one cup liquid.
     
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