Favorite tested recipes featuring the Wonder Shredder and Grater

8 teaspoons, level...........-- 1 tablespoon 2 tablespoonsfuls, liquid........... 1 ounce 4 teaspoons, level........+seeeseees YY cup 1 tablespoon salt, rounding........ 1 ounce 4 tablespoons, level.........-+eeee- 1 ounce 1Gvouncesz.. ss ee. 1 pound or 1 pint liquid A tablespoons, flour...........-+..- 1 ounce 8 ‘cups cornmeal. .c 22.06% - Sotetete wate 1 pound 2 tablespoons SUZATr.....-.++-eeees 1 ounce 2 cups butter solid.......... ae ees 1 pound 2 tablespoons butter......-.+++ee+- 1 ounce 2 cups granulated sugar.........+- 1 pound 1 square chocolate.........-+e++- ..1 ounce 214 cups powdered sugar........ ..1 pound TCU ode va ids s 65 ee eee kie oe eee ks .1 grill 1 quart: flout ssas 0c tweseess oasis ..l1 pound DUELS we aersrert tel srs Brrr eener alte wislach erie 1 cupful 1 pint brown sugar......-...-e-- 13 ounces DF CUTS errs hes WE Ue Nate srtiohals bie wlwte wiels .1 pint 1 pintiof (miUk. Jisawos wece cea ee ..1 pound To assure the best results accurate measurements are necessary. It is true that an experi- enced cook is capable of judging at sight certain measurements. But to insure the same results each time it should always be remembered to measure each ingredient. To this end the following standard measurements will be helpful: measuring cup, spatula, tablespoon and teaspoon, and a pint and quart measure. All above measurements are level. All ingredients should be sifted or broken before measuring. Solids should be packed into measuring cups and leveled off. FAVORITE TESTED RECIPES 31 INDEX FOR HELPFUL HINTS AND SUGGESTIONS Page Mere OE VEG CCE IVECO N iio yale eu ossicles hs eosin 26 Brae Gr ENG WCU o. enredder i os a 26 mies Gf the COARSE Shredder ...5 a ea 26 ee er AO COT Th WN None ce ee ese te longi Ne eee 23 meow to Get Long and Short Sureds...... 8. eee 26 mew SO msteLe With 4 Shregcer.. 22k a pare Cooking Vegetables—The Modern Wal. ...00..........2.0.:cs-:ccssestesesessseeeseseseeeeeceeceess 29 How To Shred Apples for Pies, Baking, etc. -.2......00000.o coeds eect 28 OLE S ROR CT 11 oI re ee is ae EN ey CE PORCINE eed 29 a SB CE BS. (a Ne cS brea on ea AR in a an ee CERES ra CCL CONG sgh ota it ihe cds iba s ce ye ce pa cones at 0 RACERS 80 Sas) RRR iE ca Se BE eee pI ARE BIUEN Ah ta TL NC 28 I CORT G ICES) CAC aiBI Bg <0 Ime ROD le sre Bi essa BOC i eT IIe MSS oe SRR esp eee eA 27 OVEN TEMPERATURES Slow Moderate 250-350 degrees 350-400 degrees Custards, Meringues Bread, Cakes Hot or Quick Very Hot 400-425 degrees 425-500 degrees Biscuits, Pastry, Rolls, Cookies Roast Meat, Roast Poultry, Puff Pastry If you have no oven thermometer you will find the following tests quite accurate. Place a piece of white paper in the oven for five minutes and observe the action of the heat on it and gauge as follows: Moderate—if paper turns yellow. Hot or Quick—if paper turns dark yellow. Slow Oven—If paper turns light yellow. Very Hot—if paper turns dark brown. Oven is too hot if paper chars, and heat can be reduced quickly by placing a pan of cold water in it. Use as little water as possible in pan when roasting meats and the roast will not shrink and will retain the natural juices better, making it more nourishing and its flavor more delicious. Use open pan for roasting meats. Do not season meat before cooking, for salt draws the juices out of meat. If you prefer seasoning before cooking put seasoning on a Piece of suet which could be laid on the roast. 32 FAVORITE TESTED RECIPES