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ECIPES
of 
ENERATIONS
 
Sweets
173
Contents
 Weights and Measures...................................................................1 Abbreviations...............................................................................1Equivalents..................................................................................1Quantities to Serve 100 People.....................................................2To Remove Stains from Washables.................................................3First Aid in Household Emergencies..............................................8General Directions for First Aid...................................................10Try Saying Good Morning as Though You Really Meant It..........10 Worth Remembering....................................................................11Salad and Salad Dressings............................................................12Fruit Combinations.....................................................................12Fruit and Vegetable Combinations................................................13 Vegetable Combinations...............................................................13Tips to the Carver........................................................................13Tips to the Hostess......................................................................14How to Carve Turkey...................................................................14Kitchen Ideas..............................................................................14Size of Pans and Baking Dishes....................................................16 Appetizers...................................................................................17Drinks........................................................................................29Breads........................................................................................35Salads, Soups, Dressings & Sauces...............................................49 Vegetables...................................................................................69Casseroles & Main Dishes............................................................75Sweets.......................................................................................113
 
Generations of Recipes
1
 ABBREVIATIONS
tsp........................Teaspoontsps....................Teaspoonstbsp...................Tablespoontbsps...............Tablespoonsoz..............................Ounceozs..........................Ouncesqt...............................Quartpt..................................Pintgal............................Gallonlb...............................Poundlbs............................poundsbu.............................Bushel
EQUIVALENTS
3 tsps........................1 tbsp.4 tsps.......................1/4 cup5 tbsps......................1 cup8 tbsps.....................1/2 cup10 tbsps....................1 cup12 tbsps...................3/4 cup16 tbsps.....................1 cup½ cup..........................1 gill2 cups..........................1 pt.4 cups..........................1 qt.4 qts............................1 gal.8 qts..........................1 peck16 ozs...........................1 lb.32 ozs..........................1 qt.8 ozs. liquid................1 cup1 oz. liquid...............2 tbsps.(For liquid and dry measurements use standard measuringspoons and cups. All measurements are level.)
 WEIGHTS AND MEASURES
Baking powder................................................1 cup = 5-1/2 ozs.Cheese, American......................................1 lb. = 2 cups cubedCocoa.........................................................1 lb. = 4 cups groundCoffee.........................................................1 lb. = 5 cups groundCorn meal...............................................................1 lb. = 3 cupsCornstarch..............................................................1 lb. = 3 cupsCracker crumbs...................................23 soda crackers = 1 cup........................................................15 graham crackers = 1 cupEggs........................................................1 egg = 4 tbsps. Liquid....................................................................4 to 5 whole = 1 cup...................................................................7 to 9 whites = 1 cup.................................................................12 to 14 yolks = 1 cupFlour....................................................1 lb. all-purpose = 4 cups................................................................1 lb. cake = 4-1/4 cups...........................................................1 lb. Graham = 3-1/2 cupsLemons, juice.......................................1 medium = 2 to 3 tbsps.................................................................5 to 8 medium = 1 cupLemons, rind.........................................1 lemon = 1 tbsp. GratedOranges, juice......................................1 medium = 2 to 3 tbsps.................................................................3 to 4 medium = 1 cup
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