JUST DESSERTS

RESERVED

LIZZY

YOUR EMOTIONAL SUPPORT THROUGH THE ENTIRE PROCESS WILL NEVER BE FORGOTTEN

TERMS

&

CONVERSIONS

OVEN TEMPERATURES

 SLOW OVEN: 150–160 °C (300–325 °F)

MODERATE OVEN: 180–190 °C (350–375 °F)

HOT OVEN: 200–230 °C (400–450 °F)

FAST OVEN: 230–260 °C (450-500 °F)

 COOKED SUGAR STAGES

 THREAD:  Cooked to 110–112 °C (230–234 °F) The syrup spins a soft, loose, short thread.

SOFT BALL:  Cooked to 112–116 °C (234–240 °F) The syrup forms a soft, pliable, sticky ball.

FIRM BALL:  Cooked to 118–120 °C (244–248 °F) The syrup forms a firm, but still pliable, sticky ball.

HARD BALL:  Cooked to 121–129 °C (250–265 °F) The syrup forms a hard, sticky ball.

SOFT CRACK:  Cooked to 132–143 °C (270–290 °F) The syrup forms longer strands that are firm but yet remain pliable.

HARD CRACK:  Cooked to 149–154 °C (300–310 °F) The syrup forms stiff strands that are firm and brittle.

CARAMEL:  Cooked to 160–170 °C (320–338 °F) The syrup changes colour, ranging from a light golden to a dark amber brown. It forms hard strands that are firm and brittle.

MEASUREMENTS

Pinch        1/8 teaspoon

tbsp      tablespoon

tsp            teaspoon

oz            ounce

fl. oz            fluid ounce

c            cup

qt            quart

pt            pint

gal            gallon

lb            pound

mL            milliliter

g            grams

kg            kilogram

l            liter

LIQUID MEASUREMENTS CONVERSION

8 fl. oz             1 c            1/2 pt      1/4 qt      1/16 gal

16 fl. oz             2 c            1 pt            1/2 qt      1/8 gal

32 fl. oz             4 c            2 pt            1 qt            1/4 gal

64 fl. oz             8 c            4 pt            2 qt            1/2 gal

128 fl. oz       16 c            8 pt 4 qt 1 gal

LIQUID MEASUREMENTS VOLUME

Metric            Imperial

1 mL            1/5 tsp

5 mL            1 tsp

15 mL            1 tbsp

240 mL            1 c (8 fl. oz)

1 liter            34 fl. Oz

DRY MEASUREMENT WEIGHT

Metric            Imperial

1 g                  .035 oz

100 g            3.5 oz

500 g        17.7 oz (1.1 lb)

1 kg                  35 oz

IMPERIAL TO METRIC

COOKING CONVERSIONS

Imperial            Metric

1/5 tsp            1 ml

1 tsp                  5 ml

1 tbsp            15 ml

1 fl. oz            30 ml

1 c            237 ml

1 pt            473 ml

1 qt            .95 l

1 gal             3.8 l

1 oz            28 g

1 lb            454 g

CAKES

SHORT CAKE

2 cups flour

2 dessertspoonful’s lard worked in the flour

1 heaping teaspoonful baking-powder

1 teaspoonful sugar

1 small cup sweet milk

1/2 teaspoonful salt

Bake for 30 minutes at 360 degrees.

PORTLAND CAKE

1 coffee cup butter

2 coffee cups sugar

4 coffee cups flour

5 eggs

1 pound of raisins

1 nutmeg

1 teaspoonful soda

Bake an hour and three-quarters. In a slow oven. This cake is fine and will keep a long time.

EAGLE CAKE

1 cup sugar

1 1/2 cup butter

1 cup sour milk

1 nutmeg

2 cups flour

1 cup chopped raisins

1 teaspoonful soda beaten in

1 teaspoonful cinnamon

Mix all ingredients and bake 360 degrees for 30 minutes no eggs required.

PLAIN FRUIT CAKE

1/2 cup butter

2 cups flour

1 teaspoonful cloves

1 cup sugar

1 cup sour milk

1 teaspoonful soda

2 teaspoonfuls cinnamon

One cup raisins chopped and

floured, added the last thing

Bake at 360 degrees for 30 minutes

CHAROLETTE RUSSE

Dissolve one-third of a box of gelatine in a teacupful of warm milk. Beat the whites of four eggs to a stiff froth, and add three tablespoonfuls of sugar. Stir the eggs and sugar into one-half pint of thick sweet cream, which has been whipped until light. When the gelatine is dissolved, and about luke-warm, stir all together and set away to cool. Line a mould with jelly fingers, or slices of sponge cake, and pour this mixture into it, and set in a cool place. Flavour with vanilla or any flavour you choose.