Quaker recipes

Spots and discolorations on aluminum pans may be removed by using a solution of two tablespoons cream of tartar dissolved in one quart of water. This solution may be stored in a jar and used as needed. To remove wax from a tablecloth, scrape off hardened wax, place a blotter under the cloth, and press with a warm iron. To clean grease from linoleum, dust baking soda and wash up with very hot water. Store crackers and cereals in cabinet above the refrigerator. The heat from the operation of the motor will keep them dry. A bit of sugar in batter of pancakes or waffles will make them brown more quickly. 184 HELPFUL HINTS IN COOKING Sugar may be softened by placing in warm oven for 10 or 15 minutes. Sprinkle salt in frying pan before frying meat to preyent fat from splashing. , To keep macaroni or rice from boiling over, put a tablespoon of butter in the water. For delicious baked ham, put ham in paper bag, twist end and place in biscuit pan. Remove bag %2 hour before ham is done, skin, decorate, and brown. To clear bacon grease for later use, pour warm, not hot, grease into a can of cold water. Burnt portion will drop to bottom of can. To flour chicken for frying, shake in paper bag with seasoned flour. Cookies may be covered with confectioners’ sugar in the same way. Put a clove of garlic in a bottle of bought French dressing to improve the flavor. A clove of garlic in a bottle of olives makes an interesting flavor change. To melt chocolate, grease pot in which it is to be melted and place over boiling water. Grease the cup in which molasses is to be measured to make it pour more freely. AVERAGE CAN SIZE Om a—aeiea, CUPS No. 2 = 214 cups cy? 1372 Cups No. 3 = 4 cups Pee 15) Cups OVEN TEMPERATURES FOR BAKING Degrees Fahrenheit DIOW FOVCI were mamaria dnt wim atid Ue oe tr oe 250-350 MIGCETALCROVETI ote gay eee het eats Jee ee ee ee 350-400 (OTICK OL ADO LSOVC Der eameere eee ee a ot te 400-450 Were NOt Oven, te SASS Ash reat iby a Danae 450-550 185 THE QUAKER COOK BOOK ee TABLE OF STANDARD MEASUREMENTS AND EQUIVALENTS Dash or few grains = less than ¥% teaspoon 60 drops = 1 teaspoon 3 teaspoons = 1 tablespoon = 42 ounce 2 tablespoons = ¥e cup = 6 teaspoons 4 tablespoons = % cup 5 tablespoons plus 1 teaspoon = % cup 8 tablespoons = 12 cup = 1 gill 10 tablespoons plus 2 teaspoons = % cup 12 tablespoons = %4 cup 16 tablespoons = 1 cup = % pint 2 cups = 1 pint = 4 gills 4 cups = 2 pints = 1 quart 4 quarts = 1 gallon = 16 cups = 8 pints 8 quarts = 1 peck 4 peck = 1 bushel 16 ounces = 1 pound Water: 1 cup = % pound = % pint = 16 tablespoons Sugar: 1 cup (granulated) = 4% pound = 16 tablespoons Sugar 242 cups (brown) = 1 pound Sugar: 312 cups (confectioners’) = 1 pound Rice: (uncooked) 1 cup = %2 pound Milk: 1 cup = 1% pound = % pint = 16 tablespoons Flour: (sifted) 442 cups = 1 pound Butter: 2 cups = 1 pound = 32 tablespoons = 4 sticks Butter: 1 stick ¥% ¥%2 cup = 8 tablespoons Bread crumbs: 1 cup = 214 ounces = 5 tablespoons Coffee: 1 pound = 40 cups Eggs: (whole) 5 = 1 cup 12 quarts makes 96 glasses 1 gallon of punch serves 20 A 12 pound ham serves 20 To serve cold sliced turkey or chicken to 25 persons, allow 20 pounds of poultry. A 5 pound hen makes 4 cups of diced chicken. 1 gallon of ice cream will serve 25 people if served with a scoop. An 11 inch casserole of scalloped potatoes will serve 8 generously. 186 ADDITIONAL RECIPES 187 THE QUAKER COOK BooK ADDITIONAL RECIPES ADDITIONAL RECIPES ADDITIONAL RECIPES 189 THE QUAKER CooK BOOK ADDITIONAL RECIPES 190 ADDITIONAL RECIPES ADDITIONAL RECIPES 191 192. THE QUAKER Cook BOOK ADDITIONAL RECIPES Index All (*) recipes are from the first Quaker Cook Book published in 1926.