THIS COOKING IS A COOKBOOK OF ONLY DESSERTS. THERE ARE MANY DESERTS FROM PLACES SUCH AS THE UNITED STATES, UNITED KINGDOM, RUSSIA, GERMANY, DENMARK, AMONG OTHERS.
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.