1984 Greenwood Jaycees Recipe Book

Cookbook page 49

Ingredient Substitutions, Table Of Measurements And Abbreviations, Measure Of Fruits And Nuts

INGREDIENT SUBSTITUTIONS

1 square (1 oz.) chocolate equals 3 tablespoons cocoa plus 1 tablespoon vegetable short­
     ening.
1% cups (approximately) all-purpose flour equals 2 cups cake flour.
2/3 cups honey equals 1 cup sugar plus 1/3 cup of water.
1 package (8 to 9 oz.) macaroni or spaghetti equals 4 to 5 cups cooked.
1 cup raw rice equals 3 cups of cooked rice, approximately.
11/2 cups corn syrup equals 1 cup sugar plus 1/2 cup of water.
2 tablespoons flour (for thickening) equals 1 tablespoon corn starch.
2 cups ground meat (tightly packed) equals 1 pound.
3 cups ground meat (loosely packed) equals 1 pound.
21/2 cups raisins equals 1 pound.
3 cups coarsely chopped nuts equals 1 pound.
 1 cup sweet milk equals 1 cup sour milk plus 1 teaspoon soda.
1/2 teaspoon soda plus 1 cup sour milk equals 2 teaspoons baking powder.
2 cups equal 1 can (tall)
21/2 cups equals No. 2 can
31/2 cups equals No. 21/2 can
 1 lemon (medium) equals 3 tablespoons juice
 1 orange (medium) equals 1/2 cup juice
2 Tablespoons shortening equals 1 ounce.

                TABLE OF MEASUREMENTS AND ABBREVIATIONS

t. or tsp                        teaspoons          3t          ....................................1 T.
T. or Tbsp                     tablespoons          16 T        1c. (4 T.-% c.; 8 T. - % c.)
c                                      cup          2 cups                                        1 pint
pt                                     pint         2 pints                                         1 qt.
qt                                    quart         4 qt                                          1 gal.
lb                                   pound

                          MEASURE OF FRUITS AND NUTS

1 pound dates measure about 2 cups
1 pound raisins, prunes, dried apricots, dried peaches, dried pears or dried figs measures
   about 3% to 31/2 cups
1 pound dried apples measure about 5 cups
1 pound cut-up candied fruit peel measures about 3 cups
1 pound shelled almonds or Brazil nuts measure about 3 cups
1 pound shelled walnuts or pecans measure about 4 cups

                  HERB PLANTS FOR FLAVOR AND FRAGRANCE

 1. Basil (sweet) - Use with mushrooms, in egg, cheese, and fish dishes.
 2. Basil (perennial) - For flavoring eggs, fish, eggs, game, meats, shellfish, salads.
 3. Catnip - Leaves used in preparing herb teas. A tidbit for kitty.
 4. Chervil - Young leaves, fresh and dried, used for culinary flavoring.
 5. Chives - Use where mild onion flavor is required. Cheese, eggs, sauces, and salads.
 6. Coriander - Ground seeds used in breads, cookies, cheese.
 7. Costmary - Fresh leaves are used in beverages, meats, poultry, and herb teas.
 8. Garlic - Used for garlic bread, salads, sauces, soups, spaghetti and meats.
 9. Hyssop - Tender young leaves used in flavoring fruit cocktails, pies, salads, soups and
    stews.
10. Lavender - Flavoring for beverages and jellies. Tips used for perfumes.
11. Sweet Marjoram - For flavoring salads, meats, stuffings, fish and poultry.
12. Orange Bergamont Mint - Use in meat cookery, mint jelly and iced beverages.
13. Peppermint - For a garnish, fruit cocktails, cold beverages, salads. Tea good for diges­
    tion.
14. Pineapple Mint - Aromatic, refreshing odor. Used in meat cookery.
15. Spearmint - For flavoring fruit drinks, iced beverages, jellies and meat.
16. Oregano - Spaghetti sauces, Mexican dishes, shellfish, salads, meats.

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