FoodNet

Cook book (Methodist church, Garland NC, 1950)

1950

Page 30 · 2 recipe records on this page

Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
SPICE TEA Put 1 quart of cold water in a vessel and into that put a small bag of whole cloves, 1 teaspoonful. Bring to boil: juice of 3 oranges, 2 lemons, l/2 cup sugar.✪ Spice Tea Put in sauce- pan. Bring to a boil and pour into the water with the cloves. Remove the spice bag and drop in 1 tea bag for about 5 min- utes. Serve rather hot or as ice tea. Mrs. Earl Howard. RUSSIAN TEA Juice of 4 oranges 1 cup of water Juice of 3 lemons 3/4 cup of sugar✪ Russian Tea Combine the above ingredients and add to 3 pints of tea. Mrs. Abel Warren. 73 EQUIVALENTS A few grains -- Less than l/8 teaspoon 3 teaspoons -- 1 tablespoon 1 fluid ounce --2 tablespoons 2 pints -- 1 quart 8 quarts -- 1 peck 4 pecks -- 1 bushel 16 tablespoons -- 1 cup l/2 pint jar -- 1 cup 1 quart jar -- 4 cups 4 gills -- 1 pint 4 quarts -- 1 gallon SUBSTITUTES 1 square chocolate -- 2-2/3 tablespoons cocoa and 1/2 table- spoon shortening 1 cup pastry flour -- 1 cup bread flour less 2 tablespoons 1 tablespoon cornstarch -- 1 tablespoon flour 1 teaspoon baking powder -- 1/4 teaspoon soda and 1/2 tea- spoon cream of tartar 1 cup sugar -- l/4 to 1 cup molasses and l/4 to l/2 teaspoon soda 1 cup molasses -- 1 cup honey 1 cup butter -- 2/3 cup chicken fat clarified QUANTITIES TO SERVE 50 PEOPLE Tea -- 2 cups (1/4 liquid) 2 gallons boiling water Coffee -- 1 pound 2 gallons cold water Fruit juice -- 2 gallons Rice 4- l/2 pounds Sweet potatoes -- 20 pounds Irish potatoes --21 pounds Green peas, canned -- 2 gallons Asparagus, fresh -- 12 pounds Lima beans, canned -- 2 gallons String beans, fresh -- 8-1/2 pounds Carrots, fresh -- 10 pounds Onions -- 16 pounds Mushrooms, fresh -- 5 pounds Chicken for salad -- 4-1/2 pounds, solid, boned. 74 MEATS, ESTIMATED QUANTITY NEEDED PER PERSON Chicken dressed -- 1/2 pound Turkey, dressed -- 3/4 pound Duckling, dressed -- 3/4 pound Beef, roast -- 1/3 pound Steak -- l/2 pound Stew Beef -- l/3 pound Lamb, roast -- 1/3 pound Lamb chops -- l/2 pound Ham, cured -- l/4 pound Ham, fresh -- 1 /Z pound Pork, roast -- l/2 pound Pork, chops -- 2/3 pound Fish -- 1 pound Oysters -- l/3 pound 75 Ajl , 4- \L • / ' ■ L ^ ! /i '''>■■' ... 7 ;^j^- - J ; ) -• - • i . 4- c . /.„ >. ■ ' • — * i i . • ' —~~ i J " • - 7 j (I -*" 3 - , ■ - 'KJ £+}