Table of Weights & Measures
1 measuring cup=1/2 pint or 1/4 pound
4 measuring cups=1 lb.
1 pint flour=1/2 lb.
1 pint White sugar=1 lb.
2 tbsp. liquid=1 ounce
1 pint liquid=16 ounce
60 drops= 1 tsp.
3 tsp.=1 tbsp.
1 cup=1/2 pint
1 rounded tbsp. butter=1 ounce
1 solid cup butter=1/2 lb.
2 cups flour=1/2 lb.
9 large eggs=1 lb.
Wood Cookstove Conversion For Modern Ovens
Slow Oven-----250 to 350 Fahrenheit
Moderate Oven-----350 to 400 Fahrenheit
Hot or Quick Oven-----400 to 450 Fahrenheit
Very Hot Oven-----450 to 550 Fahrenheit
Morning Coffee
Rinse coffee pot with boiling water
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1 tbsp. Coffee grounds per cup of coffee
1 egg slightly beaten in grounds
up to 8 tbsp. of coffee per egg
Boil for 8 minutes for strong coffee.
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Cafe' Au Lait
Combine with an equal quantity of
scalded milk.
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Iced Coffee
Prepare grounds for pot using 1 1/2 tbsp.
ground coffee per cup.
Pour into tall glasses filled with ice
Add 1 tbsp. ice cream/whip cream
Tomato Relish
1 quart ripe tomatoes
6 small onions
2 green bell peppers
1 quart green tomatoes
3 red bell peppers
1/2 c. Salt
2 c. Vinegar
2 c. Sugar
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Directions:
Chop green tomatoes then add salt.
Allow to stand overnight then drain.
Chop ripe tomatoes,onions and
peppers then add to green tomatoes.
Add vinegar and sugar.
Heat to boiling then simmer 30
minutes stirring frequently.
Cornflake Macaroons
2 egg whites
1 c. sugar
3 . cornflakes
1 c. coconut flakes
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Beat egg whites and add,gradually,the sugar,cornflakes and coconut.
Mix Well
Drop by spoonfulls onto greased paper and bake in moderate oven til light brown.
put paper with cookies onto wet towel to be removed easily.
Time in baking,25 minutes
Temperature,325f.
Makes 3 dozen
Roquefort Dressing
1/3 c. chopped onion
2 c. Mayo
2 cloves garlic
1/2 c. chopped parsely
2 tbsp. Anchovie paste
1 c. Sour cream
1/2 c. wine vinegar
2 tbsp. Lemon juice
1/2 lb. Blue cheese/Roquefort
Salt & Pepper to taste
Mix in a blender until thick
and smooth
Log Cabin Steak
1 round steak
1 large onion
1 clove garlic
salt n pepper
1 c. Sherry or White wine
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cut meat into pieces then roll in flour.
Chop onion and garlic finely and simmer in sherry or white wine for 5 minutes.
in another pan Fry steak and put onto platter then
pour sauce into pan with the drippings and heat then pour over steak.
Serves Momma and 3 little ones
Clove Lemonade
1 pint water
6 lemons
1 tsp. whole cloves
2 c.sugar
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Boil together the water,lemon juice,cloves and sugar until thoroughly dissolved.
Use 2 tablesppons syrup for each glass,filling up with charged water and ice.
Makes about 1 quart
BigT's Banana Cream
4 c. Heavy Cream
2 c. Sugar
1 c. Water
1/2 tbsp Vanilla
1 c. Juice of Fruit or in this case
1 c. milk and 2 bananas
(note less liquid allows to set up better)
2 c. Banana slices
8 Egg Whites
1 tsp cinnamon
First whip cream til stiff then set
mixer aside.
Put 1c. milk in blender add 2 bananas
then set on medium til creamed add cinnomon
set aside.
Next seperate egg whites and beat til
stiff.
Boil water and sugar til 238 f. or
until sugar spins a thread.
Next add sugar to egg whites and
use a hand mixer and beat til cool.
Then Add into whip cream and mix
on low for a minute or so,next add
creamed banana then fruit slices
Pour into large 1.25 gallon tub
Freeze for 24 hours taking care
to stir till evenly frozen,the
more liquid cream the longer it
takes to set up.
Be patient and stir every couple hours.
Peace, BigT
Chicken Bacon In Cream Sauce
Olive oil and salt n pepper
1/2 carton bone broth
2 c. heavy cream
3/4 c. chopped bacon
8 chicken thighs
8 oz. cream cheese
8 oz. grated cheese
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Cook chicken in pan completely with olive oil in pan and seasoned with sat and pepper
remove chicken and pour out half of the broth.
Next add in 1/2 carton of bone broth and bring to a boil.
Add in 2 c. heavy cream
Add in 8 oz cream cheese in bits
add chopped bacon
add 1/2 the grated cheese,bring to boil making sure cream cheese melts.
Stirring occaisionally.
Place cooked chicken in pan and cover in sauce.
Sprinkle remaining cheese over thighs and cover and simmer for 5 minutes.
Serves 4
