Cooking
MEASUREMENTS
LEARN TO MEASURE ACCURATELY---All the measurements in this book, and in most modern cook-books and magazines, are level. It will not do to use a heaping teaspoon, tablespoon or cup when a level one is meant. To change proportions by wrong measuring causes poor results, for example:
Too much flour will make a cake dry and crumbly, bread solid and heavy, sauces thick and pasty.
Too much fat will make cakes oily and may cause them to fall; it will make grease-soaked doughnuts and greasy gravies and sauces.
Too much sugar will make a cake with a hard crust, or a sticky cake; it makes soft, sticky jelly.
Too much liquid will make a cake that falls easily.
Too much soda gives a disagreeable taste and bad color to breads and cakes.
---The Victory Binding of the American Woman's Cook Book, Wartime Edition, published 1943
Sweet and refreshing, and a nice way to deal with 90+ degree heat.
Sugar and water are boiled five minutes, add in grape, orange and lemon juices. Mix, strain and freeze.
The book gives no directions for that, assuming you know what to do. Fortunately, I did.
Couldn't be easier, so quick, and definitely hits the spot. That overheated, I thought this was supposed to be the beginning of autumn, spot.
Help me get through the pain of turning a year older with this month's Blog Party---we're having a Birthday Bash!
RSVP to join the fun.
Blogging by Mail is back! Sign up for blogdom's favorite global goody swap with 10 Items or Less.
Tagged with: Food and Drink + Wartime Wednesday + Dessert + Ices + Grape + Cookbooks + Retro
- Wartime Wednesdays: Angel Cake
Standard Method of Mixing Cakes Without Fat Cakes without fat depend for leavening largely upon the air beaten into the eggs. The whites and yolks of the eggs may or may not be separated, depending upon the kind of cake. If using the whole egg, beat...
- Wartime Wednesdays: Buttermilk Biscuit Breakfast
Shortening The term shortening includes fat of any kind that is used in pastry, doughs and batters. Any clean, sweet fat may be used. The best known and most commonly used are butter, solid vegetable fats, margarine, salad and cooking oil, lard and...
- Minimalist Sandwich
This is just a sandwich. A good sandwich, to be fair. But a sandwich, nonetheless. Chicken, marinated in olive oil and garlic and lemon juice, grilled. Topped with slices of mozzarella, tomatoes marinated in the same (but different bowl, 'cause,...
- Wartime Wednesdays: Griddlecakes
Useful Facts About Food Use of Recipes---To become a good cook requires more than a blind following of a recipe. This is frequently illustrated when several women living in the same community, all using the same recipe, obtain widely differing results....
- Wartime Wednesday: Coffee Cake With Crumb Topping
Well, after a long hiatus, Wartime Wednesdays is back. Each Wednesday, I'll showcase a recipe from The Victory Binding of the American Woman's Cook Book, a marvelous old tome filled with everything you could ever want to know about cooking,...
Cooking
Wartime Wednesdays: Grape Ice
MEASUREMENTS
LEARN TO MEASURE ACCURATELY---All the measurements in this book, and in most modern cook-books and magazines, are level. It will not do to use a heaping teaspoon, tablespoon or cup when a level one is meant. To change proportions by wrong measuring causes poor results, for example:
Too much flour will make a cake dry and crumbly, bread solid and heavy, sauces thick and pasty.
Too much fat will make cakes oily and may cause them to fall; it will make grease-soaked doughnuts and greasy gravies and sauces.
Too much sugar will make a cake with a hard crust, or a sticky cake; it makes soft, sticky jelly.
Too much liquid will make a cake that falls easily.
Too much soda gives a disagreeable taste and bad color to breads and cakes.
---The Victory Binding of the American Woman's Cook Book, Wartime Edition, published 1943
Sweet and refreshing, and a nice way to deal with 90+ degree heat.
Sugar and water are boiled five minutes, add in grape, orange and lemon juices. Mix, strain and freeze.
The book gives no directions for that, assuming you know what to do. Fortunately, I did.
Couldn't be easier, so quick, and definitely hits the spot. That overheated, I thought this was supposed to be the beginning of autumn, spot.
Help me get through the pain of turning a year older with this month's Blog Party---we're having a Birthday Bash!
RSVP to join the fun.
Blogging by Mail is back! Sign up for blogdom's favorite global goody swap with 10 Items or Less.
Tagged with: Food and Drink + Wartime Wednesday + Dessert + Ices + Grape + Cookbooks + Retro
- Wartime Wednesdays: Angel Cake
Standard Method of Mixing Cakes Without Fat Cakes without fat depend for leavening largely upon the air beaten into the eggs. The whites and yolks of the eggs may or may not be separated, depending upon the kind of cake. If using the whole egg, beat...
- Wartime Wednesdays: Buttermilk Biscuit Breakfast
Shortening The term shortening includes fat of any kind that is used in pastry, doughs and batters. Any clean, sweet fat may be used. The best known and most commonly used are butter, solid vegetable fats, margarine, salad and cooking oil, lard and...
- Minimalist Sandwich
This is just a sandwich. A good sandwich, to be fair. But a sandwich, nonetheless. Chicken, marinated in olive oil and garlic and lemon juice, grilled. Topped with slices of mozzarella, tomatoes marinated in the same (but different bowl, 'cause,...
- Wartime Wednesdays: Griddlecakes
Useful Facts About Food Use of Recipes---To become a good cook requires more than a blind following of a recipe. This is frequently illustrated when several women living in the same community, all using the same recipe, obtain widely differing results....
- Wartime Wednesday: Coffee Cake With Crumb Topping
Well, after a long hiatus, Wartime Wednesdays is back. Each Wednesday, I'll showcase a recipe from The Victory Binding of the American Woman's Cook Book, a marvelous old tome filled with everything you could ever want to know about cooking,...