Our favorite recipes (Damascus Church, Chapel Hill, 1963)

To cut a pie in fifths, make a "v" shaped cut that you think is a fifth. Then make a straight cut from the center of the "v" starting at the point of the "v" and cutting over to the edge of the pie. Then divide the remaining two sections in half. KITCHEN MEASURES 60 drops 2 teaspoons 3 teaspoons 4 tablespoons 16 tablespoons 2 cups 2 pints 4 quarts 11 quarts 4 pecks 16 ounces 2 cups liquid 4 cups flour 2 cups granulated sugar 1 teaspoon 1 dessertspoon 1 tablespoon 1/4 cup 1 cup 1 pint 1 quart 1 gallon 1 peck 1 bushel 1 pound 1 pound 1 pound 1 pound 2 cups solid meat 2 cups butter (or shortening 1 pound brick butter 9 medium sized eggs 4 tablespoons flour 2 teaspoons butter or salt 1 ounce chocolate 1 sq. bitter chocolate 1 peck tomatoes 1 bushel plums 1 bushel pears 1 bushel peaches 1 bushel apples 1 pound 1 pound 2 cups 1 pound 1 ounce 1 ounce 1/4 cup cocoa 1 ounce 15 pounds 50 pounds 48 pounds 48 pounds 44 pounds CONTENTS OF CANNED FRUITS AND VEGETABLES No. 1 can 1 1/3 cups No. 2 1/2 can 3 1/2 cups No. 2 can 2 1/2 cups No. 3 can 4 cups OVEN TEMPERATURES Fahrenheit Slow oven 250 to 350 Moderate oven 350 to 400 Hot oven 400 to 450 Very hot oven 450 to 550 ROASTING TIME and Temperature TIME AND TEMPERATURE Temp. Time Time Temp, per Pound Beef, rare •20 min. Beef, medium -25 min. beef, well done -30 min. fillet of beef -30 min. roast lamb -35 min. pork -30 min. veal -35 min. fish ■20 min. chicken -30 min. duck, goose -25 min turkey -25 min. Bread, yeast Cake, Angel or Sponge Cookies, plain Cream puff sheels Custards Cup custards Fish, baked, stuffed Fish, fillet Pudding, Indian Pie, one crust Parker house rolls Steak, baked Sear Bake 375 1 hr. at 500 at 275 1 hr. 10-15 min. 20 min. then 40 min. 40 min. 30-35 min. 1 hr. 25 min. 30 min. 10 min. then 30 min. 15-20 min. 20 min then 30-35 min. ********************************** CANNING TIME TABLE ( For Fruits, Tomatoes and Picked Vegetables) Minutes required to process either pints or quarts in boiling water bath at 212 degrees F. : Apples, 15 minutes; apricots, 20; beets (pickled), 30; less-soft berries (except strawberries), 15; red raspberries and other soft berries, 20; cherries, 15; peaches, 20; pears, 20; pimientoes (ripe) 40; plums, prunes, 15; rhubarb, 10; sauerkraut 25 for pints, 30 for quarts; strawberries, 15; tomatoes, 10; tomato juice, 15; fruit juice, 5; fruit purees, 20. CANDY TEMPERATURE TESTS FOR CANDY MAKING There are two different methods of deter mining when candy has been cooked to the proper consistency. One is by using a candy thermometer and the other is by using the cold water test. The chart below will prove useful in helping to follow candy recipes. TYPE OF CANDY THERMOMETER COLD WATER Fondant, Fudge 234-238 Softball Divinity, Caramels 245-248 Firm ball Taffy 265-270 Hard ball Butterscotch 275-280 Light crack Peanut Brittle 285-290 Hard crack Caramelized Sugar' 310-321 Caramelized