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The Story of Crisco: Steak

Steak, 1 inch thick..

Steak, 1½ inches thick.

Lamb or mutton chops.

Chicken..

Quails.

Squabs.

Broiling Shad, whitefish and bluefish..

Fish slices.

Liver...

Frying Smelts and other small fish.....

Breaded chops.....

Potatoes, raw.

Fish balls and croquettes.

Muffins, fritters, and doughnuts. .3 to 4 hours 15 to 20 minutes 35 to 60 minutes . 1 hour 25 to 30 minutes 12 to 20 minutes 20 to 35 minutes 30 to 45 minutes 45 to 60 minutes 30 to 45 minutes 15 to 20 minutes 15 to 20 minutes 20 to 30 minutes 4 to 10 minutes 8 to 12 minutes 6 to 10 minutes 20 minutes 10 to 12 minutes 15 to 20 minutes 8 minutes 12 to 15 minutes 4 to 5 minutes .3 to 5 minutes 5 to 8 minutes 4 to 8 minutes .1 minute 3 to 5 minutes 27½ grains 16 drams..

Time Table for Cooking Weights and Measures 16 ounces. 1 dram 1 ounce 1 pound 60 drops 1 tablespoonful 1 wineglass, ½ gill, or 1/4 cup 1 cup 1 teaspoonful... 3 teaspoonfuls. 4 tablespoonfuls. 16 tablespoonfuls. 2 gills. 2 cups. 2 pints. 4 quarts 2 tablespoonfuls Crisco.. 2 tablespoonfuls salt. 2 tablespoonfuls sugar.... 4 tablespoonfuls flour. 1 tablespoonful liquid. 1 square chocolate. ½ cupful chopped nut meats (blanched). 1 cupful currants. 1 cupful crumbs.. 4/3 cupfuls coffee. 3½ cupfuls confectioners' sugar. 4½ cupfuls graham flour 233 cupfuls oatmeal... 5 cupfuls rolled oats. 4/3 cupfuls rye meal. 1 cup 1 pint 1 quart 1 gallon 1 ounce 1 ounce 1 ounce 1 ounce 1/2 ounce 1 ounce 1 ounce I 14 pound I 14 pound 1 pound 1 pound 17/8 cupfuls rice.. 2½ cupfuls dry beans 2 cupfuls granulated sugar.. 23/3 cupfuls brown sugar... 23/3 cupfuls powdered sugar. 1 cupful (volume). 1 cupful water. 1 pint butter... 1 quart flour ..... 10 small or 9 medium eggs..... 1 pound 1 pound 1 pound 1 pound 1 pound 1 pound 1 pound 1 pound 8 ounces I 1 pound 81½ ounces 1 pound 1 pound 1 pound All materials are measured level, i. e., by filling spoon or cup more than full and leveling with a case knife.

To measure meal, flour, sugar and similar ingredients, sift lightly into the measure, then level.

Standard measuring cups made of tin, aluminum or glass holding half a pint always should be used. Coffee and teacups vary so much that correct proportions can not be obtained by using them. To measure a spoonful of dry material, fill the spoon heaping, then level. To measure a half-spoonful, fill and level the spoon, then divide in half lengthways; for quarter-spoonfuls, divide the halves crossways. Use level measurements in all recipes in this book.