Better Meals for Less Money by Mary Green (the beach read TXT) 📕

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sifted, and kept in a covered jar for stuffing, crumbing croquettes, brown bread, puddings, or other dishes in which the color is not objectionable; cold toast or cut slices should be made into croutons, or used for canapés or French toast; other pieces should be used for croustades, or made into crumbs, both coarse and fine, for use in fondues, griddle cakes, omelets, sauces, and soups. Bits of crackers should be dried, rolled, and used the same as bread crumbs.

None of the recipes for cake require more than two eggs; many, only one; and some, none at all. Water may always be used in place of milk, and any clean, fresh shortening may be substituted for butter, especially in the recipes which include molasses and spices. These cakes will not keep moist like richer cakes, however, and should be used soon after making.

Slices of stale cake and crumbs should be utilized in making other desserts in combination with custards, ices, preserves, etc.

BAKING POWDER

Do not use more b

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pound English Walnuts, chopped, 5 cups = 1 pound Flour, 4 tablespoons = 1 ounce Flour, Pastry, 4 cups = 1 pound Flour, Bread, 4 cups = 1 pound Flour, Entire Wheat, 3-7/8 cups = 1 pound Flour, Graham, 4½ cups = 1 pound Meat, 2 cups finely chopped = 1 pound Oatmeal, 2-2/3 cups = 1 pound Oats, Rolled, 5 cups = 1 pound Rice, 1-7/8 cups = 1 pound Rye Meal, 4-1/3 cups = 1 pound Sugar, Brown, 2-2/3 cups = 1 pound Sugar, Confectioners', 3½ cups = 1 pound Sugar, Granulated, 2 cups = 1 pound Sugar, Powdered, 2-2/3 cups = 1 pound Sugar or Salt, 2 tablespoons = 1 ounce

B.—TIME TABLE FOR COOKING BAKING

Beans, Boston Baked 8 hours Biscuits, Baking Powder (according to size) 12-15 minutes Raised (according to size) 12-20 minutes Bread (ten-cent loaf) 50 minutes Breads, Baking Powder Muffins (according to size) 18-30 minutes Corn Bread (shallow pan) 15-20 minutes Gingerbread (shallow pan) 25 minutes Popovers (according to size) 25-30 minutes Yeast Muffins (according to size) 20-30 minutes Cake, Fruit 1¼ to 2 hours Layer 15-20 minutes Loaf (shallow pan) 30 minutes Sponge (deep pan) 40 minutes Cookies and Wafers 6-15 minutes Cup Custards 25 minutes Fish, whole, 4 pounds 1 hour Fillets, or whole small 20-30 minutes Meats, Fillet of Beef (medium) 45-60 minutes Rump of Beef (medium) per pound 17 minutes Sirloin or Rib of Beef (medium) per pound 15 minutes Chicken, per pound 18 minutes Duck, Domestic 1 to 1¼ hours Duck, Wild 15-20 minutes Goose, Domestic, per pound 20 minutes Leg of Lamb, per pound 18 minutes Pork Chops 30 minutes Loin of Pork, per pound 22 minutes Turkey, per pound 20 minutes Loin of Veal, per pound 22 minutes Pies 35-45 minutes Rice or Tapioca Pudding, Cooked 45 minutes Rice or Tapioca Pudding, Uncooked 2½ to 3½ hours

BOILING

Cereals Corn Meal 2 hours Hominy 2-3 hours Macaroni 20-30 minutes Oatmeal 4 hours Rice 20-30 minutes Rolled Oats ½ hour Spaghetti 20 minutes Granulated or Rolled Wheat ½ hour Eggs Soft-cooked 3-5 minutes Hard-cooked 20 minutes Fish Bass, per pound 12 minutes Bluefish, per pound 12 minutes Cod, per pound 6 minutes Halibut, per pound 12 minutes Lobster, whole 20 minutes Salmon, per pound 12 minutes Small fish 6-10 minutes Meats Corned Beef 3-4 hours Fresh Beef 3 hours Fowl, per pound 30 minutes Ham, per pound 25 minutes Mutton (leg), per pound 25 minutes Corned Tongue 3½ hours Fresh Tongue 2½ hours Vegetables Artichokes 30-45 minutes Asparagus 20-30 minutes Dried Beans 3-4 hours Lima and other Shell Beans 1 to 1¼ hours String Beans 1-2 hours Beets, old 2-4 hours Beets, young 45 minutes Brussels Sprouts 20 minutes Cabbage 20-30 minutes Cauliflower 25 minutes Green Corn 10 minutes Onions 1 to 1½ hours Oyster Plant (whole) 45 minutes Parsnips 45-60 minutes Peas, Fresh 20-60 minutes Peas, Dried 3 hours Potatoes, White 20-30 minutes Potatoes, Sweet 20-25 minutes Spinach 25-30 minutes Tomatoes (stewed) 20-30 minutes Turnips, Yellow 1½ to 2 hours Turnips, White 1 to 1½ hours BROILING

Bacon and Ham, sliced thin 4 minutes Chicken, Spring 20 minutes Chops, Lamb or Mutton 6-10 minutes Fish, Slices Cod, Halibut, Salmon, Swordfish 12-15 minutes Fish, whole small, Smelt, Trout 8-10 minutes Fish, whole split, Bluefish, Scrod, Shad, Whitefish 18-22 minutes Oysters 3-4 minutes Steak, 1 inch thick (medium) 8 minutes Squab 10-12 minutes Tripe and Liver 6 minutes FRYING

Chops or Cutlets, Breaded 5-8 minutes Croquettes and Fishballs 1 minute Doughnuts, Drop Cakes, Fritters, Muffins 3-5 minutes Fish, rolled fillets and slices 5-7 minutes Fish, whole small, Smelt, Trout, Whitebait 2-7 minutes Potatoes, Straws, Chips 3-4 minutes Potatoes, French Fried 6-8 minutes

C.—TEMPERATURE TABLE

Fahrenheit Freezing point 32° Lukewarm Water or Milk, not over 98° Albumen begins to coagulate 134° Milk, Pasteurized, keep for ½ hour at 145° Simmering point 185° Boiling point, Water (sea level) 212° Boiling point, Milk (sea level) 214° Milk, scalded in double boiler 196° Baking, Apples 300° Baking, Bananas 400° Baking, Biscuit (baking powder) 450° Baking, Biscuit (yeast) 425° Baking, Loaf Bread 400° Baking, Muffins 380° Baking, Popovers 450° Baking, Cake: Cookies 400° Baking, Cake: Gingerbread 375° Baking, Cake: Fruit and Pound 300° Baking, Cake: Layer 380° Baking, Cake: Plain (shallow pan) 375° Baking, Cake: Sponge (shallow pan) 350° Baking, Meats, Beef and Mutton, for 15 minutes 450° then reduce to 350° Baking, Meats, Chicken and Turkey, for ½ hour 400° then reduce to 300° Baking, Meats, Goose and Lamb, for ½ hour 400° then reduce to 300° Baking, Meats, Pork and Veal, for ½ hour 350° then reduce to 260° Baking, Pastry: Pies, for ¼ hour 450° then reduce to 350° Baking, Pastry: Tart or Patty Shells 450° Baking, Potatoes 450° Frying:[14] Breaded Chops, Oysters 380° Frying: Croquettes, Fishballs 390° Frying: Doughnuts, Fritters 360°-370° Frying: Potatoes, French Fried 380° Frying: Potato Chips or Straws 400° Fruit Jelly 222° Sugar and Water Sirup, large thread 217° Sugar and Water Sirup, feather 232° Sugar and Water Sirup, soft ball 240° Sugar and Water Sirup, hard ball 250° Sugar and Water Sirup, for glacéd fruits and nuts 310° Sugar and Water Sirup, for spun sugar 300° Sugar and Water Sirup, caramel 350° A very hot oven 450°-550° A hot oven 400°-450° A moderate oven 350°-400° A slow oven 250°-350°

D.—TABLE OF CALORIC VALUES OF AVERAGE PORTIONS OF FOOD.

The following table gives the approximate number of calories and the approximate percentage of protein, fat, and carbohydrate in an average portion of food.[15] Unless otherwise stated an egg, orange, potato, etc., means one of average size.

Number of Kind of Food Amount Calories % Protein % Fat % Carbohydrates Beverages Buttermilk (see Dairy Products) Chocolate[16] 1 cup 200 10 49 41 Cocoa[17] 1 cup 140 14 39 47 Eggnog 1 cup 225 21 48 31 Grape Juice ½ cup 100 0 0 100 Milk (See Dairy Products) Orange Juice ½ cup 50 0 0 100 Breads Baking Powder Biscuit 1 small biscuit 50 11 27 62 Boston Brown Bread 1 slice ¾ in. x 3 in. diameter 100 10 10 80 White Bread 1 slice ½ in. x 4 in. x 2½ in. 50 14 6 80 Corn Bread 1 piece 2 in. x 2 in. x 1 in. 100 10 24 66 Crackers, Graham 1 50 9 20 71 Crackers, Soda 1 25 10 20 70 Croutons (fried) 12 half-in. cubes 80 7 49 44 Croutons (toasted) 12 half-in. cubes 45 14 4 82 Griddle Cakes 2 cakes 4½ in. in diameter 200 14 25 61 Muffins, Corn Meal 1 133 13 25 62 Muffins, One-egg 1 125 12 24 64 Popovers 1 100 18 27 55 Sandwich (Club) 1 500 15 69 16 Cake Apple Sauce Cake slice ½ in. x 1½ in. x 3¾ in. 128 4 23 73 Doughnuts 1 200 6 45 49 Fruit Cake slice ½ in. x 2 in. x 4 in. 300 6 26 68 Hot Water Gingerbread 1 piece 2 in. x 2 in. x 2 in. 200 8 22 70 Hot Water Sponge Slice 1½ in. x 1½ in. x 2 in. 100 7 7 86 Macaroon 1 50 6 33 61 One-Egg Cake Slice ½ in. x 2 in. x 4 in. 225 8 32 60 Candy and Sugar Bitter Chocolate 1 oz. 200 8 72 20 Chocolate Fudge 1 cubic inch 89 2 20 78 Sweet Milk Chocolate 1 oz. 143 7 58 35 Molasses 1 tablespoon 66 3 0 97 Sugar, Granulated 1 tablespoon 55 0 0 100 Sugar 1 full-sized lump 28 0 0 100 Cereals Corn Flakes 1 cup 80 6 4 90 Corn Meal Mush ½ cup 75 10 5 85 Grape Nuts 1/3 cup 200 12 2 86 Macaroni (cooked) ¾ cup 75 15 2 83 Oatmeal (cooked) ½ cup 50 17 16 67 Rice (steamed) ½ cup 64 9 1 90 Shredded Wheat Biscuit 1 100 13 5 82 Wheat Meal Mush ½ cup 67 12 4 84 Cheese Dishes Cheese Fondue ¾ cup 180 17 70 13 Welsh Rarebit ½ cup and 1 thin slice toast 350 22 57 21 Dairy Products Butter 1 tablespoon 113 1 99 0 Buttermilk 1 cup 88 33 13 54 Cheese, American 1½ cubic inches 100 26 71 3 Cheese, Cottage 2 cubic inches 50 76 9 15 Cream, Thin ¼ cup 100 5 86 9 Milk, Unskimmed 1 cup 160 20 52 28 Milk, Skimmed 1 cup 88 37 7 56 Desserts Brown Betty ½ cup 250 3 35 62 Chocolate Blancmange ½ cup 312 9 48 43 Cup Custard 1 custard 200 17 39 44 Lemon Jelly ½ cup 100 9 0 91 Pie, Apple 1 piece[18] 300 3 41 56 Pie, Custard 1 piece 256 9 32 59 Pie, Lemon Meringue 1 piece 367 5 27 68 Pie, Mince 1 piece 450 8 39 53 Pie, Raisin 1 piece 445 5 36 59 Pie, Squash 1 piece 360 10 25 65 Rice Custard ½ cup 100 18 32 50 Indian Tapioca ½ cup 400 11 20 69 Vanilla Ice Cream (custard) ½ cup 200 6 55 39 Eggs Boiled 1 75 36 64 0 Scrambled 1/3 cup 133 20 76 4 Fats and Salad Dressings Bacon fat 1 tablespoon 132 0 100 0 Beef Drippings 1 tablespoon 113 0 100 0 Butter (See Dairy Products) Cream (See Dairy Products) Crisco 1 tablespoon 134 0 100 0 Lard 1 tablespoon 132 0 100 0 Oleomargarine 1 tablespoon 113 1 99 0 Olive Oil 1 tablespoon 132 0 100 0 French Dressing 1 tablespoon 88 0 100 0 Mayonnaise Dressing 1 tablespoon 105 1 97 2 Cooked Dressing 1 tablespoon 25 10 64 26 Fruits Apple, baked (with sugar) 1 large 200 1 3 96 Bananas 1 large 100 5 6 89 Cantaloupe ½ 50 6 0 94 Cranberry Sauce ¼ cup 100 0 1 99 Dates 1 25 2 7 91 Figs, dried 1 67 5 1 94 Grape Fruit 1 medium 100 7 4 89 Olives, Green 2 medium 30 1 83 16 Orange 1 large 100 6 3 91 Peach 1 40 7 2 91 Prunes, Stewed ¼ cup 200 2 0 98 Raisins ¼ cup 100 3 9 88 Meats and Fish (cooked) Bacon 1 thin slice 25 13 87 0 Dried Beef (creamed) 1/3 cup 100 16 65 19 Hamburg Steak (broiled) cake 7/8 in. thick 2½ in. diameter 100 55 45 0 Roast Beef slice 5 in. x 2½ in. x ¼ in. 100 46 54 0 Stewed Beef with Dumpling 1 cup 290 14 24 62 Lamb Chops 1 kidney chop 125 24 76 0 Pork Chops 1 loin chop 200 18 82 0 Sausage 2 small 100 20 78 2 Clams (raw) 8 50 56 8 36 Codfish Balls 1, 2 inches in diameter 100 14 65 21 Creamed Codfish ½ cup 100 32 46 22 Oysters (raw) 6 50 49 22 29 Salmon (canned) ½ cup 100 45 55 0 Sauces Brown Sauce 2 tablespoons 37 14 49 37 Lemon Sauce 2 tablespoons 70 0 30 70 Tomato Sauce 2 tablespoons 40 5 70 25 White Sauce 2 tablespoons 55 8 70 22 Soups Bouillon ¾ cup 19 84 8 8 Cream of Corn ¾ cup 150 12 38 50 Corn Chowder ¾ cup 185 12 43 45 Split Pea ¾ cup 125 26 2 72 Tomato (canned) ¾ cup

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