COOK BOOK

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MERICAN V VOMAN

COOK BOOK

Edited and Revised

by

Rutli cirncr

Director,

Culinary A rts Institute

From the

DELINEATOR COOK BOOK Edited by

Delineator Institute,

Mildred Maddocks Bentley, Director

Martha Van Rensselaer and Flora Rose Directors, College of Home Economics

-Cornell University

Published for

CULINARY ARTS INSTITUTE

by

CONSOLIDATED BOOK PUBLISHERS, INC.

CHICAGO, 1939

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Copyright, 1939 by

Consolidated Book Publishers, Incorporated Chicago, 111.

Copyrights of previous works in which certain parts of this book appeared

Copyright, MCMXXVIII MCMXXXIV

by

Butterick Publishing Company Entered at Stationers’ Hall, London, England

Copyright, MCMXXXVIII

by

Consolidated Book Publishers, Incorporated

Manufactured in the United States of America by The Cuneo Press, Inc.

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List o f Illustrations

REFER

pa g e ILLUSTRATION ^{t o} ^page

APPETIZERS

164B Appetizers - - - - 162 160A Canapes and Appetiz

ers (color) - - 158-162 164A Cocktail Tray - - - 158 164B Individual Sandwich

Loaves - - - 150 BREADS

122A Apple Flapjacks - - 121 125A Assorted Quick Breads

...129, 130 100B Assorted Rolls - - - 110 100A Braided Bread - - _ 101 106A B r e a d a n d R o l l s

(color) - - - 108-11.0 332A Bread Croustades - - 329 100B Clover-Leaf Rolls - - 109 125A Corn Bread - - - _ 127 Gingerbread - - - ^- 494 157B Cornucopia - - - ^- 157 100B Crescent Rolls - - ^- 109 112A English Muffins - - _ 110 100 A Folding the Dough - 101 125A Gingerbread - - - - 494 Corn Bread - - - - 127 112A Honey Sandwich Loaf - 129 112B Honey Twist - - - 115 100 A Kneading the Dough - 100 112B Pecan Caramel Rolls - 126 Swedish Tea Ring - _ 111 122B Popovers - - - - 119 125B Sally Lunn - - - - 126 125B Scones - - - - 126 112B Swedish Tea Ring - _ 111 Pecan Caramel Rolls _ 126 157B T o a s t... 156 157A Toasted Loaf - - _ 157 122A Waffles - - - - 122

457B

CAKES, COOKIES Cakes of Many

Varieties - - 451-471 471A Chocolate Marshmallow

Roll - - - - 470 457A Devil's Food Cake - ^- 458

REFER

PAG E ILLUSTRATION TO P AG E

486A Frosted Delights _ 484 471B Fruit Cake - - - _ 465 480A How to Frost a Cake - 472 486A How to Make Cookies 483 486A Icebox Cookies - - _ 485 457A M artha Washington

Pie - - - - - 469, 474 480B Novelty Frostings - 478-482 486B Petits Fours - - - _ 496 486B Sugar Cookies - - - 484 496A Torte - - - - - 496 471A Upside-Down Cake - 471 471B White Mountain Cake 461

CANDIES

496B Assorted Candies - _ 502 56C Pulled Sugar - - - - 516 56C Spun Sugar - - - - 515

CHEESE

378B Cheese Biscuit - - - 382 390B Cheese Fondue on

Asparagus - - - 623 758 Cheese Fruit Tray - - 374 187A Cheese Rolls - - - - 186 187A Cheese Sticks - - 186, 381 378A Cheese Tray ^- ^- 374 435A Frosted Melon - - ^_ 440 435B Pear-Grape Salad - ^- 440 139B Toasted Cheese Loaf ^- 157 435B Tomato Rose Salad ^_ 434 378A Welsh Rarebit - ^- ^- 377

DESSERTS

572A Baked Alaska - - ^_ 568 24B Banana Fritters - - ^_ 493 535B Bavarian Cream ^_ 534 572B Bombes - - - - ^- 578 535B Charlotte Russe ^_ 536 122B Coffee Cakes ^- ^- ^- 113 549B Date Pudding ^- ^- ^- 550 549B English Plum Pudding 548 549A Fruit Pudding ^- ^- ^- 549 6A Fruit Tartlets ^- ^- ^- 604 535A Garnishing Custards ^- 554 535A Hard Sauce ^- ^- ^- ^- 581 566B Ice Cream in Canta-

loupe ^- ^- ^- ^- - 557

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REFER page ILLUSTRATION ^to^page 566B Ice Cream in Meringue

C u p s ...499 572B Ice Cream Sandwich - 569 496A Plum Puddings - - - 548 549A Rennet-Custard - - - 554 496B Shortcake - - - - 547

566A Vanilla Ice Cream with Strawberries - - - 563

EGGS

363B Fluffy Eggs - - - - 373 Bacon...265 363B Ham and Eggs - - - 264 363A Poached Eggs - - - 360 363A Puffy Omelet - - - 363

ENTREES

332A Bread Croustades - - 329 332D Chicken Mousse- - - 350 332A Creamed Salmon - - 219 34IB Croquettes - - - 335-341

157A Entree Treasure Chest ... 329, 224 332B Muffin Tin Timbales

... 327, 330 328A N oodle Ring w ith

Creamed Chicken (color) - - - - 3 44 332D N oodle Ring w ith

Vegetables - - - - 344 332C Timbale Cases - - - 331 Timbales of Toast - - 333

EQUIPMENT

32A Food Mixer - - - - 3 34 Gadgets - - - - -

6A Oven Management - - 5 6B Using Oven and Broiler 2 38 A Well-Planned Kitchen

FISH

196B Baked Fish - - - - 196 196A Cooking Salmon - - 193 332A Creamed Salmon - - 219 196B Lobster - - - 218 216A Planked Fish (color) - 200

JELLIES, PRESERVES 683A, B J e l l y ...681 676A Orange Marmalade - 675 676A Peach Preserves - - - 670 676B Preserves...667

REFER PAGE ILLUSTRATION ^{t o}^{p a g e}

MEATS

363B B acon... 265 Fluffy Eggs - - - - 373 290A Boning and Stuffing

Shoulder - - - - - 303 256B Breast of Lamb - - - 258 Stuffed Onions - - - 403 264A Candle Roast of Pork - 259 85A Carving Leg O’Lamb - 85 85B Carving Steak and Roast

...83, 84 256A Crown Roast of Lamb - 256 341A Flank Steak Fillets - - 343 Onion Sauce - - - 315 363B Ham and Eggs - - - 264 256A Leg O’Lamb - - - - 257 341B Meat Balls - - - - 245 230A, B, C, D

Meat Cut Charts - - 230 243B Planked Steak - - - 244 239A, B Pot Roast of Beef - 239 62 IB Rechauffe of Lamb - 620 242A Roast Beef with York

shire Pudding

(color) - - - - 242 243A Roasting Beef - - - 242 243B Rolled Roast - - - - 231 621B Sausage and Corn - - 619 264A Stuffed Ham - - - - 263 341A Stuffed Peppers - - 346, 347

PIES, PASTRIES 606A Coconut Cream Pie

(color) - - - 598, 600 594B Fruit Dumplings - - 548 594A How to Keep Pies in

Shape ... 587 587A, B How to Make Pies - 585 594A Lattice Top Crust - - 587 594B Pastry Pinwheels - - 610

POULTRY 290B Boning and Rolling

Turkey - - - - - 85A Carving Poultry - - - 86 332D Chicken Mousse - - 350 407A Chicken Ring - - - 350 Brussels Sprouts - - 392 276B Methods of Trussing

Poultry - - - - - 27 6 264B Preparing Poultry - - 275 296A Roast Chicken (color) 277 276A Stuffing and Roasting

Chicken - - - - 277

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pa g e ILLUSTRATION ^to^page

PROCESSES

24B Clarifying Fat - - - 23 32B Correct Measurements - 13 24A Deep Fat Frying - - 24 32B Whipping Cream - - 33

SALADS

427A Cabbage in Aspic - - 428 43 5A Frosted Melon - - - 440 435A Fruit Salad Bowl - - 441 436A M olded F ruit Salad

(color) - - 427, 437, 530 43 5B Pear-Grape Salad - - 440 427B Salad Bowl - - - - 441 427B Stuffed Tomato - - - 433 435B Tomato Rose Salad - 434 427A Vegetable Plate with 388-423 Hollandaise Sauce - 312

SANDWICHES 164B Individual Sand wich

L o a v e s... 150 139B Sandwiches - - - 131-155 139A Sandwich Loaf - - - 150 139A Sandw ich T reasure

C h e s t ... 132 139B Toasted Cheese Loaf - 157

SOUPS 190 Assorted Soup Acces

sories ... 186 187A Cheese Rolls- - - - 186 187A Cheese Sticks - - 186, 381 170B Consomme - - - - 168 Pea Soup ... 174 170A Cream of Corn Soup - 178 170B Cream Soup - - - - 177 170B Pea Sou p ... 174 Consomme - - - 168, 171 187B Soup Accessories - - l ’86

re fer PAGE ILLUSTRATION ^{t o} ^page

56B

TABLE SETTINGS Bridal Breakfast Table - 57 76A Buffet Dining Table - 726 76B, C Dinner Service Chart 76 76D Table Settings - - - 76 56B Thanksgiving D in ner

T a b l e ... 56 VEGETABLES

390B Artichokes with Hol- landaise Sauce - 388, 312 390B Asparagus with Cheese

Fondue - - - - 623 621A Asparagus with Hol-

landaise Sauce - 389, 312 407A Brussels Sprouts - - 392 Chicken Ring - - 350 396B Carrot Ring - - - - 355 407B Cauliflower - - - - 393 Potato Cups - - - - 408 396A Corn . . . . - - 395 621B Corn with Sausage - - 619 621A Lima Beans Neufchatel 625 407B Pigs in Taters - - - 406 407B Potato Cups - - - - 408 Cauliflower - - - - 393 407A Squash - - - - - 418 256B Stuffed Onions - - - 403 Breast of Lamb - - - 258 341A Stuffed Peppers - - 346, 347 396B Toasted Carrots - - - 393 390A Vegetable Cookery - - 385 91 Vegetable Garnishes - 90 427A Vegetable Plate with 388-423 Hollandaise Sauce - 312

AT YOUR SERVICE

Unless otherwise specified, all recipes are based on service for six persons. When cooking for more, multiply the ingredients in direct proportion. When fewer are to be served, divide by two or three as necessary. A full discussion of the problems of small quantity preparations is found in the chapter entitled "Cooking for Two"

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TH E FO R M A L TEA PARTY IS THE O P P O R T U N IT Y FOR A LL YOUR D A IN T IE S T .T O U C H E S

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The editor wishes to acknowledge the gen

erous and wholehearted cooperation of those who put at our disposal the beautiful photo

graphs and color plates which appear in this book.

Armour and Company The Best Foods, Inc.

Booth Fisheries Corporation Campbell Soup Company Canned Salmon Industry Chicago Flexible Shaft Company Corn Products Refining Company Corning Class Works

Fostoria Class Company Fruit Dispatch Company Caper Catering Company Ceneral Foods Corporation Hawaiian Pineapple Company, Ltd.

Hotpoint

Institute American Poultry Industries Irradiated Evaporated Milk Institute John F. Jelke Company

The Junket Folks

Kalamazoo Vegetable Parchment Company

Kraft-Phenix Cheese Corporation Mandel Brothers

Mirro Aluminum Modern Science Institute National Dairy Council

National Live Stock and Meat Board The Palmer House

Peoples Gas Light and Coke Company Reed and Barton

Sterling Silversmiths Guild of America Swift and Company

Towle Manufacturing Company U. S. Bureau Home Economics W est Bend Aluminum Company Wheat Flour Institute

All color plates, end papers and illustrations on the jacket are by courtesy of

THE C A R N A T IO N M IL K C O M P A N Y

and

LA N D O ’ LAKES CREAM ERIES

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USEFUL FACTS ABO UT FOOD

USE OF RECIPES

r | O become a good cook requires more than the blind folio w- ing of a recipe. This is frequently illustrated when several women living in the same community, all using the same recipe, obtain widely differing results. It is the reason so many cooks say, *T had good luck with my cake to-day,” or "I had bad luck with m y bread yesterday.” Happily, luck causes neither the success nor the failure of a product. To become a good cook means to gain a knowledge of foods and how they behave, and skill in manipulating them. The recipe by itself, helpful as it is, will not produce a good product; the human being using the recipe must interpret it and must have skill in handling the materials it prescribes.

Some of the lessons which the person desiring to become a good cook should learn are given in the following pages. They will not be learned all at once; but if they are gradually mastered, luck will play a less important part in culinary con

versation.

Methods of Cooking Food

Boiling is cooking in water at a temperature of 21 2°

Fahrenheit. A t this temperature water will bubble vigorously and as these bubbles come to the surface of the water steam is given off. (In mountainous regions, where the boiling-point is affected by atmospheric pressure, allowance must be made for the variation.)

Simmeringis cooking in water at a temperature of 180° F.

to 210° F., or below the boiling-point of water. Only an oc

casional bubble is formed and rises slowly to the surface.

Stewingis cooking in a small amount of water. The water may boil or simmer, as indicated for the food that is to be cooked.

Steaming is cooking in the steam generated by boiling water.

Pressure Cooking is cooking in steam at a pressure of 5 to i

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30 pounds and at temperatures 228° F. to 274° F. The rise in the temperature of the steam is caused by holding it under pressure. A special cooker is necessary for this cooking. From 10 to 15 pounds (240° to 250° F.) is the pressure ordinarily used for household purposes.

Broiling is cooking over or under or in fron t o f a fire of live coals or a gas or electric burner, or other direct heat.

Oven Broiling is cooking in a broiler pan (either with or without a rack) that runs close under the heat in the broiling oven of a gas or electric stove.

Pan Broilingis cooking in a hot griddle or pan greased only enough to prevent food from sticking.

B^aking is cooking in the oven. The temperature of baking varies with the food to be prepared. A slow oven should be from 250° F. to 350° F. A moderate oven should be from 350° F. to 400° F. A hot oven should be from 400° F. to 450° F. A very hot oven should be from 450° F. to 550° F.

Poaching is cooking, fo r a short time, foods such as eggs or fish or mixtures of these foods, in water, milk, or stock, just below the boiling temperature.

Oven Poaching is cooking in the oven in a dish set in hot water. The method is used for custards, souffles, and other egg mixtures of delicate texture which are cooked in the oven.

Roastingas now used means the same as baking. Originally it meant cooking before an open fire and was similar to broil

ing.

Frying is cooking in hot fat at a temperature of from 350° F. to 400° F., depending on the nature of the food to be cooked. The article to be cooked is immersed in the fat.

Sauteing is cooking in a small quantity of fat. The article to be cooked must be shifted from side to side to come in con

tact with the fat. Sauteing is a cross between pan broiling and frying.

Braizing is a combination of stewing or steaming with bak

ing. The food to be braized is first stewed or steamed and then baked.

Fricasseeing is a combination of sauteing with stewing or steaming. The food to be fricasseed is first sauted, then stewed or steamed.

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Fireless Cooking is cooking by heat that has been retained in a fireless cooker or insulated oven. It is accomplished by surrounding the thoroughly heated food with some insulating material to keep the heat from being lost rapidly.

Methods of Mixing Food

Stirring—Food is stirred by a rotary motion of the arm*

The purpose of stirring is to mix thoroughly all ingredients.

Beating—Food is beaten when the motion in mixing brings the contents at the bottom of the bowl to the top and there is a continual turning over and over of a considerable part of the contents of the bowl. The purpose of beating is to enclose a large amount of air.

Folding In—Two foods are blended by putting the spoon or egg-whip vertically down through the foods, turning it under the mass, and bringing it vertically up. This process is repeated until the mixing is complete. The purpose of folding in is to prevent the escape of air or gases that have already been intro

duced into the mixture.

Cutting in—A process used to blend fat with flour. It consists of cutting the fat into the flour with a knife or two knives until it is distributed in as small particles as desired.

Creaming—A rubbing together of fat and sugar, or a press

ing and beating of fat to soften it.

Kneading—A stretching motion applied to dough when more flour is to be added than can be either stirred or beaten into the mixture; or used to make a dough smooth and even in consistency.

Larding—A process of inserting match-like strips of salt pork about one-fourth inch in thickness into a dry meat or fish.

These strips are called lardons, and are inserted either by mak

ing an incision in the surface and laying the lardon in the slash

ing or by the use of a larding-needle. The pork is clamped into one end of the needle and is threaded into the meat2 as in any sewing process.

COOKING BY TEMPERATURE

For best results in cooking, exact temperatures should be known and followed. This requires the use of thermometers

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such as an oven thermometer or an oven-heat regulator for all sorts of baking, and special thermometers for sugar cookery, deep-fat frying, and roasting meats.

Automatic Mechanical Oven-Heat Regulators which control temperature automatically by regulating the supply of heat are available in both gas and electric ranges. These are of great assistance alike to the experienced cook who would always obtain the same results with a given recipe and to the beginner who has nothing to guide her in estimating the length of time required to get the slow, moderate and hot stages in her oven.

Heat Regulators or Temperature Controls must al

ways be built into a gas range at the factory, and they must usually be built into electric ranges. For both types of stove they may be set to control a desired temperature automatically.

Once set, they will maintain the temperature to within a few degrees Fahrenheit of that indicated, for an indefinite period.

Time Controls are now quite common on modern ranges and even on fireless cookers, and, in combination with the temperature controls, they are almost uncanny, for they will turn heat on at a definite time and off again at another speci

fied moment. This makes it possible to put a meal in the oven or cooker in the morning and leave it with the assurance that it will start to cook at five o’clock in the afternoon and that the heat will be turned off again at five forty-five. As today’s ovens and cookers are thoroughly insulated, the heat retained in the oven wall and in the food will complete the cooking.

Moreover, since they are cooking on a decreasing heat, there is little or no danger of burning food, even if you should be delayed beyond the time when you planned to return.

Thermometers That Can be Set in the Oven may be used where an oven heat regulator is not available. A small flash light is useful fo r reading them in a dark oven.

Other Thermometers may be bought for candy and frosting, for deep fat frying, and for roasting meats. The cost of these thermometers is not large and they will soon pay for themselves in saving of time and food.

If These Devices Are Not Available the next best thing is to seek to develop delicacy of feeling and knowledge of prac

tical tests which will detect differences in temperatures. This2 of course, comes only with experience.

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Cooking Periods and Temperatures

Oven Temperatures fo r Baking

Degrees Fahrenheit

Slow oven ... 250 to 350 Moderate oven ... 350 to 400 Quick or hot oven ... 400 to 450 Very hot o v e n ... 450 to 550

Note Explaining the Use of Figures in the Following Tables.

When two degrees of temperature or two periods of time are given, separated by a dash, (e.g. 3 50— 375 or 30— 40) it means that the temperature of the cooking medium or the length of the cooking period may range between these two extremes.

When the temperature figures are separated by the word "to” (e.g.

400 to 350) it means that cooking is to be started at the tempera

ture first given and that the heat is afterward to be reduced to the second figure.

TABLE I

BREAD, C A K E S, C O O K IE S A N D P A S T R Y BAKED

To bake loaves of yeast bread, heat the oven to the higher tempera

ture given, and leave it at this degree for about fifteen minutes. Then reduce it to the lower figure for the remainder of the baking period.

See table of oven temperatures above.

Bread Temperature of Oven

Degrees Fahrenheit Yeast, white (loaves) ... 400 to 375

graham or whole wheat

(loaves) ...400 to 350 Baking-powder (quick bread,

loaves) ...400 Corn bread (sheets) ... 400 Biscuits, baking-powder...450— 460 Muffins, yeast ... 400— 42 5

baking-powder... 400— 425 Popovers ...450 to 350 Rolls, yeast ...400— 425

Baking Period Minutes 60

" 60

" 40— 50 Minutes 20— 25

" 12— 15

" 20— 30

" 20— 25 cc 35— 40

" 20— 25

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Temperature of Oven

Cake Degrees Fahrenheit Baking Period

A n g e l... .275— 300 Minutes 60— 75 Butter, plain loaf ... .350— 375 ** 45— 60 sheet or c u p ... .375 tt 20— 30 la y e r ... .375 « 20 pound ... .350 tt 60—75 Fruit, s m a ll... .325 « 75— 9 0 la rg e ... .275 Hours 3— 4 Molasses, sheet ... .350— 375 Minutes 25— 30

cup ... .350— 375 tt 15— 25 Sponge, loaf ... .300— 325 " 40— 60

sheet... .325 tt 30 Cookies

Drop ... .375— 400 tt 12— 15 Filled ... .400— 425 cc 10— 15 Ginger snaps ... .375 tt 8— 10 Macaroons ... .250— 300 et 15— 20 Molasses ... .350— 375 tt 18— 20 Thin, ro lle d ... .350— 375 tt 10— 12 Gingerbread ... , 350— 375 tt 30— 40 Pastry

Cheese straws, etc... .500 Minutes 10 Cream puffs and e c la irs... .400 to 350 tt 45 Meringues, cooked separately . .250— 300 It 40— 60

on pies and puddings... .300— 350 <t 8— 10 Pie crust, shells, large pies . . . .450— 500 tt 20— 40 tarts ... .400— 450 tt 15—20 Pies, double crust with fruit

fillin g ... .450 to 425 tt 40 single crust, (custard,

pumpkin, etc.) ... .450 to 325 tt 40 Turnovers, etc... .450 tt 15

TABLE II

C U S T A R D S , SO U FFL E S, SC ALLO PE D D ISH E S A N D P U D D IN G S

BAKED

For table of oven temperatures, see page 5

Au GratUl Dishes Degrees Fahrenheit Baking Period (to brown crumbs) ... 400 Minutes 10

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Custards Degrees Fahrenheit Baking Period Large (surrounded by water) . . . 300— 350 Minutes 35— 45

In cups (surrounded by water) 300— 350 20— 25

Puddings

Batter, cottage, etc... . . . 375—4 0 0 " 35— 45 Bread ... • ■ • 250— 350 " 45—60 Indian... . - .250— 350 Hours 2— 3 Rice or tapioca... . . .250— 350 *' i _ 2 Scalloped Dishes

(not potatoes) ... . . .350—400 Minutes 15— 30 Souffles

(surrounded by water) . . . -.375 " 20— 30 Timbales

(surrounded by water) . . . . .250— 325 35—45 TABLE III

M E A T , P O U L T R Y A N D FISH ROASTED

For table of oven temperatures, see page 5

The number of minutes per pound which a roast requires for cooking at a given temperature is only an approximation. The accurate way of determining doneness is by the internal tem

perature shown on the meat thermometer inserted into the roast.

All boned cuts require longer cooking time than those with the bones left in. Allow about 10 minutes per pound longer for cooking boned cuts.

Many hams now on the market require shorter cooking time.

For these hams, follow directions given with them.

If one wishes to sear meat, the oven may be preheated (450°- 475° F.) and the meat placed in the hot oven for 10 or 15 min

utes, then the temperature reduced quickly to 300° F. for the rest of the cooking period. Searing, however, does not keep in juices. The constant low temperature method is preferred.

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Oven Temperature Roasting Period

M eat Total, hrs.

Braized meats... ... 350° F. 2— 21/2 Meat en casserole... ... 350° F. 2— 2/2 Meat pie with crust (meat previously Total, mins.

cooked) ... ... 450c F. 30

Oven Internal Minutes

Beef Temperature Temperature Per Pound

Rare... ... 300° F. 140° F. 18 to 20 Medium... ... 300° F. 160° F. 22 to 25 W ell done... ... 300° F. 170° F. 27 to 30 Pork

Fresh (always well done) . . . ... 350° F. 185° F. 30 to 35 Smoked... ... 300° F. 170° F. 25 to 30 Lamb and Mutton

Medium... ... 300° F. 175° F. 25 to 30 W ell done... ... 300° F. 180° F. 30 to 35 V eal... ... 300° F. 170° F. 25 to 30 P ou ltry

Chicken... ... 325°— 350° F. 22— 30 Duck, Goose... ... 325°— 350° F. 20— 25 T urkey... ... 300°— 350° F. 15— 25

Fish Total, mins.

Large ... ... 425° to 350° F. 15— 20 Small or fillets... ... 425° to 350° F. 20— 30

SIMMERED OR BOILED

Simmering temperatures range from 180° F. to 210° F.

M eat Fresh

Pot roasts (3-4 lbs.) ...

Swiss steak ...

Corned or smoked (4-5 lbs.) H am ...

Ox tongue...

Poultry

Chicken (3 pounds) ...

Fowl (4 to 5 pounds)...

Turkey (10 pounds) ...

Fish

Small, thin ...

Large, th ic k ...

Cooking Period Total, hrs. 2— 6

" " 2 Mins, per lb. 30— 40

Total, hrs. 4— 5

" " 3— 4

1 — 1 V 7

2— 5 3— 3% Mins, per lb. 5— 10

" " " 10— 15

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BROILED OR SAUTEED

Meat Cooking Period

Chops, lamb or m u tto n ... Total, mins. 15— 20 pork or veal ... '* ” 20— 30 Liver, calves or lam bs... ** “ 10— 15 Steak, 1 inch thick (rare to medium) .. ** ** 10

1 1/2 inch thick (rare to medium) . . . . ** " 8— 15 Poultry

Chicken ... " ** 20— 30 Quail ... " " 10— 20 Sq u ab ... ** “ 10— 20 Fish

F ille ts... " " 5— 15 Shad, whitefish, bluefish, etc... “ " 15— 20

FRIED

For fried meats, poultry and fish, see Table IV, following TABLE IV

FRIED F O O D S Deep Fat Frying

Temperature of Fat

Degrees Fahrenheit Cooking Period

Croquettes

And all previously cooked foods 375— 390 Total, mins. 2— 5 Doughnuts, Fritters

And all raw batter and dough

mixtures ... 360— 370 Total, mins. 2— 3 Fish

Fillets (sole, cod, etc.) ... 390 4— 6

Frogs’ le g s ... 390 ^tt ^«c 2— 3 Small fish (smelts, etc.) ... 375— 390 « tt 2— 5

Medium sized fish (trout, etc.) . 390 2— 5

Fishballs... 375— 390 << <c

2— 5 C lam s... 390 ^tc ^<c 1— 2 Crabs ... 360 << (C 3— 5 O ysters... 375— 390 << (C 2— 5 Scallops ... 360 ^<< 2

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Meat and Poultry Temperature of Fat

Degrees Fahrenheit Cooking Period

C h ick en ... 5—7

Chops or cutlets, breaded ... 375— 400 ** « 5— 8

Timbale Cases . ... 390 «« «c

1— 1 $4 Vegetables

French fried potatoes, onions,

e t c . ... ... 395 cc cc 4— 6

TABLE V E G G S BOILED Temperature of Water Soft ...

Degrees Fahrenheit Cooking Period ... 212 Total, mins. 2— 4 Hard ... ... 212 tf tt 20— 30

CODDLED

Soft ... ... 180— 200 Total, mins* 6— 10 Hard ... ... 180— 200 tt tt 30— 45

BAKED Temperature of Oven

Degrees Fahrenheit

Soft ... (N w o 1 o Total, mins. 6— 10 Hard ... ... 250— 360 ^CC ^cc 25— 40

TABLE VI

F R U I T S A N D V E G E T A B L E S BOILED

Fruits Cooking Period Fruits Cooking Period

Apples, cut ... Mins. 5— 8 Prunes, dried whole ... tt 15— 25 (soaked 1 to 6 dried ... Hrs. 1— 4 hours) ... Mins. 10 Apricots, dried . . . Hrs. l/4— 2 Pears, summer Mins. 10— 20

Berries and small winter ^CC 60

fruits ... Mins. 10— 15 Pineapple tt 20

Cranberries ... tt 10 Plums . . tt 12

Figs, d rie d ... 20 Quince . ^CC 15— 40

Peaches ... tt 12 Rhubarb cc 5

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‘USEFUL FACTS ABOUT FOOD Vegetables Cooking Period Artichokes,

French ... Mins. 30—40 Jerusalem . . . . " 15—40 Asparagus ... " 15— 30 Beans, shell or

string ... " 15— 35 Lima, green .. " 15— 35 Navy and

other dried... Hrs. 3—4 Beet greens... Mins. 15— 30 Beets, young.. . . " 30— 50 old ... Hrs. 2—4 Broccoli ... Mins. 15— 25 Brussels sprouts.. " 15— 20 Cabbage ... " 5— 20 Carrots, young. . " 15— 25 old ... " 20— 35 Cauliflower . . . . " 15— 30 Celery ... " 15— 30 C o rn ... " 7— 12 Cucumber... " 5— 20 Dandelion greens " 20— 35 Dasheen... " 15— 35 Eggplant ... " 15— 20 K ohlrabi... " 25—45

Vegetables Cooking Period Leeks ... Mins. 15— 35 Lentils, dried . .. Hrs. 3—4 Lettuce... Mins. 5— 15 O k ra ... " 20—40 Macaroni, spa

ghetti, etc. . . .j " 25— 35 Onions, young

(scallions) . . . . " 8— 15 old... " 20—40 Parsnips... *' 20— 40 Peas, green... " 10— 30 dried... Hrs. 3—4 Potatoes,

white... Mins. 20—45 sweet... " 25— 30 Pumpkin (cut) .. " 30—4 0 Rice... " 20— 30 Spinach... " 5— 10 Salsify... " 20—45 Squash, summer. " 10—20 winter... " 20— 30 Tomatoes... " 5— 15 Turnips... *' 15—40

Pe r i o d s Re q u i r e d f o r Wa t e r l e s s Co o k e r y o f Ve g e t a b l e s

The time required for waterless cookery varies somewhat with the age of the vegetable and the size of the pieces into which it is cut.

It is generally safe to allow the maximum period given in the preced

ing tables, if the vegetables are young. For old, fully matured vege

tables, increase the time from ten to twenty minutes, BAKED

Temperature of Oven

Degrees Fahrenheit Baking Period Apples ... 350— 375 Mins. 20— 40 Bananas ... 400— 450 " 15— 20 Pears ... 3 50— 375 " 45— 60 Rhubarb...3 50— 375 " 20

(21)

Vegetables

BAKED Temperature of Oven

Degrees Fahrenheit Baking Period Beans, with pork ... ...2 5 0 — 3 5 0 Hrs. 6— 8 Cauliflower ... ...3 7 5—4 00 Mins. 30 Eggplant (stuffed) . . . . ...3 5 0 — 375 tt 30 Mushrooms ... ...4 0 0—450 ft 15 Onions, whole (stuffed) ....4 0 0—450 60 sliced ... ...4 0 0—450 tc 30 Peppers (stuffed) ... ...3 5 0 — 375 tt 30 Potatoes, sweet, in skins ...4 0 0—4 50 (t 3 0—40

white, in skins, large ....4 5 0 — 5 00 tt

4 5 — 60 small to medium . . ....4 5 0 — 5 00 it

3 0 — 45 scalloped ... ...3 50— 4 0 0 Hrs. l — l/a

TABLE VII

C A N D Y A N D FR O STIN G Stages in Sugar Cooking

Sirup sta g e ... -... 220— 230 Thread stage ... 230— 234 Soft ball sta g e ... 234— 240 Medium ball stage ... 240— 244 Stiff ball stage ... 244— 250 Hard ball stage ... 250— 264 Light crack stage ... 264— 272 Medium crack stage ... 272— 290 Hard crack sta g e ... 290— 320 Caramel stage ... 320— 360

CANDIES

Fondant (soft ball stage) ... 2 38— 240 Fudge and Marshmallow (thread to soft ball stage) . . . . 2 30— 238 Caramels and Nougat (stiff ball stage) ... 2 46 — 250 Molasses taffy and soft candies to be pulled (hard ball

stage) ... 245 — 260 Hard candies to be pulled (medium crack stage) ... 2 72— 290 Toffee and butterscotch (medium to hard crack stage) . . 2 80— 300 Clear brittle candies (hard crack stage) ... 2 9 0 — 3 10

BOILED FROSTING

1 egg-white to 1 cup sugar (soft to medium ball stage) 23 8— 242 2 egg-whites to 1 cup sugar (stiff ball stage) ... 244— 248

3 egg-whites to 1 cup sugar (hard ball stage) ... 2 5 4 — 260

COOK BOOK

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MERICAN V VOMAN

COOK BOOK

Edited and Revised

Rutli cirncr

CULINARY ARTS INSTITUTE

CONSOLIDATED BOOK PUBLISHERS, INC.

Table of Contents

List o f Illustrations

USEFUL FACTS ABO UT FOOD

USE OF RECIPES

Methods of Cooking Food

Methods of Mixing Food

Cooking Periods and Temperatures