A manual of home-making

lh(free.\ VitUigrnde Dcgreex Fahrenheit Freesing of fruit ices (tempcraturt* o! medium) Freezing of water ... Whipping of cream , , 6utier>making . , , . , -5 to —8 0 3 to 10 15 to 16 20 to 40 23 to IS 32 37 to 50 GO Haaang of bread (temperature of room) . , . 79 to 104 • Williams, Anna W., and Gray, Cora E,, Cooking Temperatures^ Bull 47. Univ, of 111, HOUSEHOLD MEASUREMENTS AND THEIR USE 137 TABLE 111. —Cmlinued Degrees Dtgrees | f^rocess Cenligrade FahrenheU Cheese-nmkini? . 37 to 60 1 (Depi-nds upon aridity) 98 6 to 140 Coagulation of albumin Begins 56; completes 71 133 to 100 Simmering of water. . . 82 to m 180 to 210 Soft custards 82 to 84 179 to 183 Dfjuble boilpr, top part 89 to 94 192 to 201 Bfjiling water at 8i>a levri . I()0 212 Jellips (boiling point of water 10()° C.) 103 185 Sugar cw>kerv (boiling point of water 100° C.) Fondaat 113 235 Fudge frosting, boiled. 111 232 I egg white to 1 cup sugar 113 to 115 235 to 239 2 egg whites to 1 cup .sugjir 117 243 1 egg white to 1 cup of dark brown i<ugar* 125 257 1 tgg wbit-e to J4 cup of dark brown sugar, li cup white . , 122 252 * Roasting of meat Temperature of oven First 15 minutes . . 250 450 Renminder of time , . . 175 347 Temperature of meat interior Rare done 4ri.5to60 115 7 to 140 Mefiium 60 to 70 140 to 158 Well done 70 to 80 ISH to 176 Deep-fat fr>'ing. Temperature of fat for Uncooked foods 175 to 190 347 to 374 Cooked foods 185 to 205 365 to 401 Cold, wet, uncooked foods, r. im to 195 374 to 383 Baking. Temperature of center of oven for Sponge cakes 175 to 1!K1 347 to 374 Angel ffMHl cakee .,,,,, IM to 170 302 to 338 Souffl^i? (surrounded hy water) 200 392 Bread . 180 to 220 356 to 428 * Spraguo, ElizaljM^fh, and Grindley, H. C, "A Precise Method of Roaflt- ingBeef/' Univ. of IIL Bull, Vol IV, Nn. 19. d 138 A MANUAL OF HOME-MAKING TABLE II I. —Con/mfierf ProcesJi Butter cakos Loaf, Layer Muffiiia ParkiT house rolls. .... Baked potatr>e8 Baking powder biacuit , Popovers * Pastry Degrees Degrees Centigrade Fahrenheit 190 374 210 410 220 to 235 428 to 455 235 1 455 235 455 235 to 240 455 to 404 235 to 200 4.55 to 392 240 1 404 I ^Sprague, EUzahelh, *'8tudiert tif MetluKb in Food FrcparatioD,'* Journal of Home Economics, Vol, III, No. 6, p* 440, TLME The usual docks found in the home may be divided into two classes, the niantet or wall clock tyf>o, which has a pendu- lum, and the common alaiTn-elock tyiK\ in which the movement is controlled by the ^dl^rations of a balance wheel, as in a watch. The second variety is quite portable and will asually run in any pasition^ but the pendulum clock must 1>e kept fixed In an up- right position and miLst Ix^ adjusted every time it is moved. Moving a pendtdum dock.