Hawthorne Family Cookbook

Cooking reference

Transcribed reference material from the cookbook.

PDF page 34

PDF page 34

EQUIVALENTS AND SUBSTITUTIONS

1 stick margarine or butter1/4 pound or 1/2 cup
1 pound margarine or butter2 cups or 4 sticks
1 cup grated Cheddar cheese1/4 pound
1 cup all-purpose flour1/4 pound
1 pound all-purpose flour4 cups sifted
1 cup cake flour7/8 cup all-purpose flour
1 pound cake flour4 1/2 cups sifted
2 1/4 cups cooked macaroni1 cup (4 oz) uncooked macaroni
2 cups cooked noodles4 oz uncooked noodles
4 cups cooked spaghetti7 oz uncooked spaghetti
1 tbsp cornstarch (for thickening)2 tbsp all-purpose flour
1 tsp baking powder1/4 tsp baking soda + 1/2 tsp cream of tartar
3/4 cup cracker crumbs1 cup bread crumbs
1 slice regular bread1/2 cup bread crumbs
1 pound brown sugar2 1/4 cups, packed
1 pound granulated sugar2 1/4 cups
1 pound confectioners sugar4 to 4 1/2 cups sifted
1 ounce baking chocolate1 square
1 square baking chocolate3 tablespoons cocoa and 1 tablespoon butter or oil
1 2/3 oz semisweet chocolate1 oz unsweetened chocolate and 4 tsp sugar
1 cup milk1/2 cup evaporated milk + 1/2 cup water
1 cup sour milk1 cup milk + 1 tbsp vinegar or lemon juice, stirred
1 cup heavy cream2 cups whipped
2 - 3 tablespoons lemon juice1 lemon
1/3 to 1/2 cup orange juice1 orange
2 cups sliced fresh mushrooms1/2 lb
3 cups chopped onion1 lb
1 clove garlic1/4 tsp garlic powder or 1 tsp garlic salt (reduce salt in recipe by 1/2 tsp)
1 medium onion2 tbsp instant minced onion or 1 tsp onion powder
1 1/4 cup chopped pitted dates1/2 lb
3/4 cup raisins1/4 lb
1 tablespoon grated orange rind1 orange
1 tablespoon unflavored gelatin1/4 ounce package
1 cup chopped pecans or walnuts1/4 lb shelled pecans or walnuts
1 cup miniature marshmallowsabout 10 large marshmallows cut up
1 tbsp fresh ginger1/2 tsp powdered ginger
1 tbsp fresh herbs1/2 tsp dried herbs
2 large eggs3 small eggs
2 whole chicken breasts, cooked2 cups diced cooked chicken
One 3 lb chickenapprox. 3 cups diced cooked chicken

PDF page 35

PDF page 35

MEASUREMENTS

3 teaspoons1 tablespoon
2 tablespoons1/8 cup
4 tablespoons1/4 cup
5 tablespoons and 1 teaspoon1/3 cup
8 tablespoons1/2 cup
12 tablespoons3/4 cup
16 tablespoons1 cup
5/8 cup1/2 cup and 2 tablespoons
7/8 cup3/4 cup and 2 tablespoons
2 cups1 pint
2 pints1 quart
4 quarts1 gallon
8 quarts1 peck
4 pecks1 bushel
16 ounces1 pound
2 tablespoons1 fluid ounce
1/2 cup4 fluid ounces
1 cup8 fluid ounces
1 pint16 fluid ounces
1 quart32 fluid ounces
A pinchas much as can be taken between thumb and tip of finger
A dashless than 1/8 teaspoon

ABBREVIATIONS

tspteaspoon
tbsptablespoon
ozounce or ounces
ptpint
qtquart
galgallon
lbpound
sqsquare
pkgpackage
dozdozen
minminute or minutes
hrhour

PDF page 36

PDF page 36

OVEN TEMPERATURES

Very slow250 - 275°
Slow300 - 325°
Moderate350 - 375°
Hot400 - 425°
Very Hot450 - 475°
Extremely Hot500 - 525°

CAN SIZES

#111 ounces 1 1/3 cups
#30014 - 16 ounces 1 3/4 cups
#1 1/2 or 30316 - 17 ounces 2 cups
#220 ounces 2 1/2 cups
#2 1/229 ounces 3 1/2 cups
#333 ounces 4 cups
#10106 ounces 13 cups
6 oz can3/4 cup
8 oz can1 cup
12 oz can1 1/2 cups