Cabbage, cut up — 20 to 25 min- Cookies — 8 to 10 minutes. utes. Cake, thin — 15 to 30 minutes. Turnips, parsnips — 30 to 45 min- Cake, loaf — 40 to 60 minutes. utes. Pudding, Indian, etc. — 3 hours or Carrots — 1 hour ; less if young. more. Green corn — 8 to 15 minutes. Bread Pudding — 20 to 45 min., Spinach — 15 to 20 minutes. depending on shape and num- Squash — 20 to 30 minutes. ■ ber of eggs. Asparagus — 20 to 30 minutes. Pies — 30 to 45 minutes. Diced Vegetables — 10 to 20 min- Scalloped Dishes — 15 to 20 min. utes. Baked Beans — 12 hours or longer. OVEN TEMPERATURES. Enter at Keep at Roast Meats 480° F. 350° F. Fish 425° F. 350° F. Bread 440° F. 400° F. Popovers 480° F. 450° F. Cookies, Puff Paste 480° F. 450° F. Quick Doughs 480° F. 480° F. Ginger Bread and Molasses Mixture 380° F. 380° F. Plain Cake 380° F. 380° F. Sponge Cake 350° F. 340° F. Baked Custard 350° F. Higher in water These temperatures are for gas ovens, Avith thermometer through the top. An oven door "thermostat" should register from 50° to 70° less. Few of these are accurate in their readings, but after being tested a few times they are useful in obtaining desired temperatures thereafter. 8 PROCESSES In addition to the methods or processes of applying heat, there are a few fundamental processes in cooking, i. e., thickening, leavening, shortening and flavoring. THICKENING AGENTS. The common thickening agents are flour, corn starch, eggs, gelatin, sea moss, junket for milk, and pectin of unripe fruits for jellies and freezing. One level tablespoon of flour will thicken one cup of liquid for soups. Two level tablespoons of flour will thicken one cup of drippings or other liquid for gravies and sauces. Five level tablespoons of browned flour will thicken one cup of liquid for gravy. The thickening power of corn starch is about twice that of flour. Four level tablespoons of corn starch will stiffen about one pint of liquid, as in corn starch pudding. One level tablespoon of granulated gelatin will stiffen about one pint of liquid, if cooled on ice. Two good sized eggs to one pint of milk make a custard — ■ one egg to a cup for soft custard or baked cup custard : three eggs to a pint of milk for a large mould custard. LEAVENING AGENTS. Doughs are made light or porous in the following ways: (a) By the production (and expansion by heat) of car- bon dioxid gas from the baking soda in baking powder or baking soda, combined with some acid substance. (b) From carbon dioxid gas produced by the growth of yeast — a plant. (c) From the expansion of entangled air, incorporated in the dough by means of beaten eggs, especially the white, and by the beating batters, and by ► folding thick doughs. (d) From the expansion of water to steam. . • 9 Two level teaspoons of baking powder are equivalent to one-half teaspoon of baking soda combined with one and one-fourth (i. e., slightly rounded) teaspoon of cream of tar- tar; or one cup of thick sour milk, or one cup of molasses,. in place of the cream of tartar. Two cups of flour made into a soft dough requires two to four level teaspoons of baking powder. Batters and muffin mixtures require somewhat more bak- ing powder to the flour than soft doughs. One teaspoon less of baking powder may be used for each egg added.

AI-modernized reading of the original text

Cabbage, cut up — 20 to 25 min- Cookies — 8 to 10 minutes. utes. Cake, thin — 15 to 30 minutes. Turnips, parsnips — 30 to 45 min- Cake, loaf — 40 to 60 minutes. utes. Pudding, Indian, etc. — 3 hours or Carrots — 1 hour ; less if young. more. Green corn — 8 to 15 minutes. Bread Pudding — 20 to 45 min., Spinach — 15 to 20 minutes. depending on shape and num- Squash — 20 to 30 minutes. ■ ber of eggs. Asparagus — 20 to 30 minutes. Pies — 30 to 45 minutes. Diced Vegetables — 10 to 20 min- Scalloped Dishes — 15 to 20 min. utes. Baked Beans — 12 hours or longer. OVEN TEMPERATURES. Enter at Keep at Roast Meats 480° F. 350° F. Fish 425° F. 350° F. Bread 440° F. 400° F. Popovers 480° F. 450° F. Cookies, Puff Paste 480° F. 450° F. Quick Doughs 480° F. 480° F. Ginger Bread and Molasses Mixture 380° F. 380° F. Plain Cake 380° F. 380° F. Sponge Cake 350° F. 340° F. Baked Custard 350° F. Higher in water These temperatures are for gas ovens, Avith thermometer through the top. An oven door "thermostat" should register from 50° to 70° less. Few of these are accurate in their readings, but after being tested a few times they are useful in obtaining desired temperatures thereafter. PROCESSES In addition to the methods or processes of applying heat, there are a few fundamental processes in cooking, i. e., thickening, leavening, shortening and flavoring. THICKENING AGENTS. The common thickening agents are flour, corn starch, eggs, gelatin, sea moss, junket for milk, and pectin of unripe fruits for jellies and freezing. One level tablespoon of flour will thicken one cup of liquid for soups. Two level tablespoons of flour will thicken one cup of drippings or other liquid for gravies and sauces. Five level tablespoons of browned flour will thicken one cup of liquid for gravy. The thickening power of corn starch is about twice that of flour. Four level tablespoons of corn starch will stiffen about one pint of liquid, as in corn starch pudding. One level tablespoon of granulated gelatin will stiffen about one pint of liquid, if cooled on ice. Two good sized eggs to one pint of milk make a custard — ■ one egg to a cup for soft custard or baked cup custard : three eggs to a pint of milk for a large mould custard. LEAVENING AGENTS. Doughs are made light or porous in the following ways: (a) By the production (and expansion by heat) of carbon dioxid gas from the baking soda in baking powder or baking soda, combined with some acid substance. (b) From carbon dioxid gas produced by the growth of yeast — a plant. (c) From the expansion of entangled air, incorporated in the dough by means of beaten eggs, especially the white, and by the beating batters, and by ► folding thick doughs. (d) From the expansion of water to steam. . • 9 Two level teaspoons of baking powder are equivalent to one-half teaspoon of baking soda combined with one and one-fourth (i. e., slightly rounded) teaspoon of cream of tartar; or one cup of thick sour milk, or one cup of molasses,. in place of the cream of tartar. Two cups of flour made into a soft dough requires two to four level teaspoons of baking powder. Batters and muffin mixtures require somewhat more baking powder to the flour than soft doughs. One teaspoon less of baking powder may be used for each egg added.

Principles of cookery