FoodNet

Canadian cook book

1924

Page 8

Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
CANADIAN COOK BOOK TABLE OF WEIGHTS AND MEASURES. 2 c 4 c 2 tb. butter 2 c. butter 3)^ tb. flour 33^ c. flour 2 tb. granulated sugar 2 tb. fruit sugar 3 tb. brown sugar .... 2 c. granulated sugar. 2 c. fruit sugar 2^ c. icing sugar 33^ c. brown sugar. . . 2}^c. cornmeal 1 oz. lib. lib. lib. 1 lb. lib. 1 oz. 1 oz. lib. 1 pt. 1 qt. 1 oz. lib. 1 oz. 33^ c. graham flour 1 lb. 1^ c. rice lib. 53^ c. rolled oats lib. 43^ c. ground coffee 1 lb. 4M c. tea lib. 33^ c. cocoa 1 lb. 2 c. chopped meat 1 lb. 4 c. grated cheese 1 lb. 8 or 9 eggs 1 lb. 1 egg about 2 tb. 1 square chocolate 1 oz. 4 tb. grated chocolate .... 1 oz. 4 tb. granulated gelatine.. . 1 oz. Note on Recipes. In order to avoid a repetition of recipes, the individual amount for class work is placed at the left of the line in the recipe, the large amount on the right side. This arrange- ment of quantities may be useful to those preparing food for two or three, in which case it may be more convenient to increase the individual quantity rather than to lessen the larger amount. In order to obtain a correct temperature a mercury thermometer should be used; those specially designed for the oven and confectionery are most convenient. The heat indicator on the oven door may not agree with the temperatures stated below: TEMPERATURES. (A.) Water Temperatures. Simmering point Boiling point. . . , 185°F. 212°F. (B.) Oven Temperatures. Slow oven 250^ to 325°F. Meringues. . Souffles Custards Sponge cake Fruit cake . . 250° to 300° 275° to 325° 300° to 325° 275° to 325° 250° to 300° ABKEVIATIONS, MEASUREMENTS AND TEMPERATURES 15 Moderate oven 325° to 375°F. Plain cake 350° Cookies 325° to 350° Bread 350°; increase in 10 to 15 mins. to 400° Muffins 350° to 375° Hot oven 375° to 450°F. Tea biscuits 400° to 425° Fruit pies., 450° Very hot oven 450° to 500°F. Pastry shells 500° Roasts 450° for 15 to 20 mins. reduce to 400°. (C.) Deep Fat Temperatures. For cooked foods and oysters 390°. For uncooked foods 365°. (D.) Sugar Syrup Temperatures. Softball 235° to 240° Fondant 235° Maple cream 238° Boiled frosting 235° Hard ball 250° Brittle— hard candy 275° to 300° Caramel 310° CANADIAN COOK BOOK NOTES CHAPTER III. MEATS (A).— BEEF. General Rules for Cooking Meats. The methods for cooking meats may be divided into two general classes — ''quick methods," as broiling, pan- broiling, roasting; ''slow methods," as stewing, braising, pot-roasting. "Quick methods" should be used only for tender meats: exception is made to this general rule when tough meat is finely chopped to break up the connective tissue, then cooked as tender meat. When the cooking of tough meat is to be carried on "below boiling point," the temperature should be regulated so that the liquid around the meat does not show the break- ing of bubbles on its surface. The reason for this is that when meat is cooked by boiling, the connective tissue may be so softened the meat falls apart, but at the same time the protein is hardened and made difficult of digestion. Better results in cooking are obtained if meat is fairly thick, e.g., steaks and roasts. Meat should be taken from the paper as soon as received. Place it on an earthenware or granite dish; cover; keep in cool place. 17 MEATS 19 HIND QUARTER