Taylor book of recipes : for jelly making, canning and preserving, home made candy, baking and roasting : carefully tested for time, temperature, and density

              'lhe Ta;ylor
Horne S et
RECIPES.
Carefully Tested for Time atul Temperature
For Jelly !\-laking-, Canning-, Preserving.
Baking, Roasting-. Can·dy Making
and Deep Fat Fryin~
Book of Recipes
For
Jelly Making, Canning and
Pr~serving, Home Made
Candy, Baking and Roasting
Carefully tested for time,
temperature and density.
Published by
llylor Instrument Companies
Rochester. N Y., U. S A.
3564 2-22 30m Prmtcd in U. 8 A.
3
l ~ l
Jiifor Recipes
for
Jelly Making, Canning and
Preserving
Written by
NEN A WILSON BADENOCH, PH.B.
Instructor American School of
Home Economics
Home Set No. 500
For Canning, Baking, .Jelly-making, Pre­serving,
Etc. Includes one Taylor Thermo­meter
!lro. 5908, one Taylor Oven Thermo­.
meter No. 5928 and one Taylor Sugarmeter
No. 7261.
(Prices on application)
4
Successful Method of Home Jelly Mak­ing
and Fruit Canning, using Accurate
Temperature and Density Tests.
The tests for a good jelly require that it should be clear
and sparkling, of good color, and firm enough to retain
the shape of the mold. It must be tender enough to
quiver without breaking and when cut the angles of
cleavage should remain distinct. The flavor of the fruit
juice should be clearly distinguishable in the jelly. To
obtain this desirable product the housekeeper must con­sider
the following factors:-
(!). Selection of Fruit.
Fruit juices, to form a good jelly, must have the
proper amounts of pectin, acid and sugar. Pectin is the
substance which gelatinizes the mass, giving the texture
of jelly. It is at its best when the fruit is just ripe, or a
little under ripe. Fruits rich in pectin and lacking in
acid, or vice versa, may be combined with another fruit
supplying the lacking ingredient, and a good jelly result,
but the flavor is distinctly modified
The white of orange peel is particularly rich in pectin.
This may be scraped and saved for use in fruit juices
lacking pectin. If put in a small cheese-cloth bag it may
be boiled in the juice and easily removed, or it may be
removed by straining when boiled free in the juice.
(2). Extractln~ the Juice.
After washing and preparing the fruit, add one cup of
water to each pound of the juicy fruits, such as berries,
currants, or grapes, and three cups of water to each
pound of the hard fruits, such as apples and quinces.
Put over the flame; mash the fruit with a vegetable
masher and cook till tender. Pour through a cheese­cloth
bag, allowing the juice to drip without pressure.
This first extraction of the juice makes a clear, trans·
parent jelly. The second extraction may be made by
squeezin!J through the bag until the remaining pulp is
dry. ThJS will make a jelly not so clear but with equally
good flavor. The juice may be strained again through a
clean bag (flannel preferred) if a clear juice is desired.
All jelly bags should be washed and scalded each time
before using. Small quantities of juice-enough to make
about eight glasses-cooked at one time give the best
results in color, flavor and jelly texture.
(3). Pectin Test with Alcohol.
When the juice has been extracted and cooled to room
temperature, the pectin test should be made, to de­termine
the proportion of sugar to be added to the juice.
To one teaspoon of cooled fruit juice add one teaspoon
of 95% grain alcohol. Stir or shake gently until thor·
oughly mixed. The alcohol tends to bring the pectin
5
together in a jelly-like mass. If a large quantity of
pectin is present it will form in one mass, or clot, when
poured from the glass. When this is true add one cup
of sugar to one cup of juice. If the pectin is less clotted,
less sugar will he required. Three-quarters cup of sugar
to one cup of juke will be sufficient. If the pectin is thin
and much separated, one-half cup sugar to one cup of
juice is the best proportion.
(4). When to Add the Sugar.
After determining the proportion of sugar and juice
to be used, put the juice on to cook. The sugar may be
added when the juice first boils and boiled rapidly till
done, or it may be heated in the oven and added after
the juice has boiled down for ten or fifteen minutes. By
adding the warm sugar the temperature is only slightly
lowered and the jelly comes much faster in the more
condensed juice. By using the first method there is leas
danger of crystallization in the jelly; by the second
method a more delicate flavored, bnghter product re·
suits.
(5). The Use of a Thermometer in Jelly Making.
(See page 41)
The use of the thermometer prevents failure in too
soft a jelly, due to under cooking, or too tough a jelly.
due to over cooking. It is an accurate gauge of the jelly
stage for all fruit juices and consequently saves the cook
much time and energy spent "kettle watching," as well
as time, energy and money wasted in making an im­perfect
product. Because of the varying density, acidity
and pectin content of the same fruit juice in different
seasons, it is impossible to give the absolute temperature
for jelly of any given juice. But the temperature can
be given within a latitude of two degrees-as currant
jelly may be obtained between 218° and 220° F. Be­ginning
at 218° the cook will have to combine the physi­cal
test (see paragraph 6) with the temperature given,
to make sure of the right stage for her particular juice.
(6). Physical Test.
Dip a wooden spoon into the boiling mass. Remove
and cool the contents by moving back and forth for a few
seconds; then pour onto a cold saucer. As the juice
leaves the spoon it should flake or sheet off, or two drops
should m0rge as one in dropping. When it strikes the
cold saucer the jellying tendency can be readily seen.
(7). Cooling, Sealing and Storing.
After skimming the jelly, pour at once into hot sterili­zed
glasses. Allow it to cool, avoiding all dust. Cover
with paraffin to the depth of one-quarter inch. Cover
the top with paper or a tin top, to keep out all dust.
Lahel and store in a roo!, dark place.
6
Jellies
Blackberry Jelly.
Pick over, wash and weigh the fruit. To every pound
of berries add one cup of water. Put to cook and as it
heats mash with a potato masher. Cook until tender
and until all the juice is apparently extracted. Strain
as directed and apply the alcohol test for pectin, to de­termine
the amount of sugar needed. Reduce the jelly
by boiling for fifteen or twenty minutes and add the
sugar. Stir until well dissolved and cook to from 221°
to 222° F., applying the physical test to deternrine the
exact temperature for juice used. Skim and pour into
sterilized glasses placed on a wooden board or damp
cloth. Cool, seal with paraffin, cover and store.
Crab Apple Jelly
Pick over, wash and cut into quarters. To one pound
of "crabs" add three cups water and cook until tender.
Mash well with vegetable masher. Strain the juice and
when cool test for pectin, to determine the proportion of
sugar to be used. Measure the sugar and juice. Boil
the juice for 'twenty nrinutes. Heat the sugar and add
to the reduced juice. Stir well and add the juice of one
lemon for every four pounds of "crabs." Cook rapidly
to from 222° to 224° F., applying the physical test to
determine the exact temperature for the juice used.
Skim and pour into sterilized glasses. When cool, seal,
label and store.
Currant Jelly
Wash, stem and weigh the fruit and to every pound
add one cup of water. Put to cook and as it heats mash
with a vegetable masher. Cook the fruit till all juice
seems to be extracted, then strain as directed (see para­graph
2, page 5) . Test the cooled juice with alcohol
(see paragraph 3, page 5) to determine the amount of
sugar needed. Measure the cups of juice and sugar
needed. Reduce the juice by boiling for fifteen or
twenty minutes and add the heated sugar. Stir till well
dissolved and then co0k rapidly to 218° F. Test quickly
with wooden spoon, as directed under the physical test
(see paragraph 6, page 6), to determine if the jelly point
has been reached for this juice. If not, continue to boil,
testing constantly, as the stage lies between 218° and
220° F. Pour into sterilized glasses placed on a wood
board. When cool seal with paraffin, cover the top,
label and store.
7
Grape Jelly
Use grapes that are partially ripe. Pick the stems,
wash and weigh. To every pound of fruit allow one cup
water. Put in a pan and cook till tender, crushing the
fruit as it heats. Strain the juice and test the cool juice
with alcohol, to determine the proportion of sugar need­ed.
Measure the juice and sugar. Let the juice boil for
fifteen or twenty minutes, then add the heated sugar and
stir well. Cook from 220° to 222° F., applying the phy­sical
test to determine the exact"point. Skim well, and
pour into sterilized glasses. When cool, seal, label and
store.
Quince-and-Apple Jelly
Use equal weights of quince and tart apple. Wash,
quarter and remove the blossom and stem-end from
each. Add three cups of water to each pound of pre­pared
fruit. Pdt to cook and mash frequently until
cooked to pulp. Strain through a jelly bag. Test the
cool juice for pectin. Measure the juice and the sugar.
Boil down the juice for fifteen or twenty minutes and
then add the heated sugar. Cook rapidly to from 219"
to 221° F., applying the physical test to determine the
exact jelly temperature for the juice used. Skim and
pour into hot sterile glasses placed on a board. Let it
cool, then cover with melted paraffin. Store in a dark,
cool place.
Jams, Conserves and
Marmalades
Small fruits which are not whole or firm enough to use
for preserves are used in making jams, as the fruit is
crushed in cooking. Conserves are made from large or
small fruit much in the manner of jam, but nuts are
usually added. Marmalades have a more jelly-like con­sistency
than either jam or conserve and usually have
thin slices of fruit throughout the mixture.
In making jams, conserves and marmalades the use
of the thermometer is the sure and easy way of gaugillll
the right consistency of the product. It saves much hot
work over the stove, testing to see if the mixture is done,
and insures a perfect product.
Gooseberry Jam
2 quarts green gooseberries
1 quart rhubarb
6 cups sugar
Cut the rhubarb in small pieces, or put through a meat
grinder, saving all the juice. Crush the gooseberries, or
put through grinder. Mix the fruit and cook for ten or
fifteen minutes. Then add the sugar and stir frequentl31,
to avoid burning. Skim carefully. Cook to 218° F.
Pour into hot jars and seal.
8
Oran~e Marmalade
(3-day method)
4 medium-sized oranges
1lemon
Sugar and water
Wipe fruit with damp cloth and cut into quarters.
Cut each quarter into very fine slices, discarding only
the seeds. To each pound of prepared fruit add three.
pints cold water, and let stand for twenty-four hours.
Then cook until the 11eel is tender, using an open kettle.
to allow for evaporatiOn. Let stand for another twenty­four
hours. Weigh and add one pound sugar for each.
pound of material. Stir thoroughly and cook to 220° or
222° F., according to the stiffness desired. Pour into
sterile jelly glasses and when cool seal with paraffin.
Peach Jam
2)4 lbs. peaches cut in small pieces
1 lb. sugar
7jl cup p each juice
3 whole allspice
1 cracked peach seed
7ji teaspoon whole cloves
(Tie spices and peach seed in cheese-cloth bag.)
Prepare the fruit and add the sugar and juice. Mix
well, add the spices and cook, stirring occasionally to
prevent burning. Boil to 220° F. Pack hot in sterile
Jars, or pack when cold and process for ten minutes.
Plneapple-Rhubarb-and-Oran~e Conserve
3 cups rhubarb
3 cups pineapple
1 orange
5 cups sugar
Put the rhubarb and pineapple through meat grinder
saving all the juice. Add the pulp of the orange, cut'in
pieces, add sugar and let stand over rught. Put the peel
of the orange through the finest grinder, cover with
water and Jet stand over rught; then cook in water till
very tender. Add the peel to the fruit and sugar and
cook to 218° or 220° F., according to the stiffness de­sired.
Pour into hot jelly glasses and seal when cold .
Plum Conserve
4 lbs. damson plums
3 lbs. sugar
~ lb. shelled nuts
2 oranges, medium sized
1 lb. raisins
Remove the pits and chop the plums. Peel the
oranges and slice part of the peel thinly. Discard the
rest of the peel and the seeds. Mix the chopped plum,
orange pulp, peel, sugar anc;! raisins, and cook all to­cether
rapidly to 214° F., stirrint; frequently. Add the
nuts and cook to 216° F. Pack in hot jars and seal.
9
Raspberry Jam
1 quart berries
1~ cup sugar
Pick over the berries and wash in a colander, by
gently pouring the water over them. Crush the fruit
and cook for about fifteen minutes. Add the heated
sugar and stir constantly, using a wooden spoon. Cook
to 214° F. This gives a rather moist, easy-spreading
jam of excellent flavor.
1 lb. fruit
~lb. suaar
Strawberry Jam
Prepare the fruit. Crush with a vegetable masher
and cook for about fifteen minutes. Add part of the
sugar and stir well. When boiling add more of the sugar
and so on until all is used. The sugar way bo heated in
the oven and added all at once if preferred. Stir well
with a wooden spoon and watch carefully to avoid burn­ing.
Cook to 220° F., skim, pour into storilized jars and
seal.
Preserves
Preserves are made by cooking whole fn•its in a dense
syrup, (50 degrees to 60 degrees Balling,)* until the
fruit is clear and tender. They are. so rich that their use
in the l10nsehold should be only occasional. The frult
should be permeated with the syrup and should remain
plump and of good color. Cooling rapidly after cooking
gives better color and flavor than if packed hot. The
cooled syrup should be tested for density, the fruit being
picked and packed in sterile jars and the syrup then
modified by adding water, to reduce the dens1ty, or
boiling longer to increase it. Both the hydrometer and
thermometer have a part to play in the testing of pre­serves.
Directions for crystallizing ginger or other fruits,
peels or ceo ters.
2 oups sugar
Yo cup water
Mix well, cover with lid for the first minute or two of
boiling and then remove the lid. This washes down
the sugar from the sides. Cook to 223 degrees.
Remove from the fire very gently and let it stand
quietly until perfectly cold.
Place the gmger, etc., to be crystallized in a pan in
rows each slightly separated from the other. Pour the
cold syrup carefully over the ginger with as little
agitation as possible.
When all 1s covered with this syrup lay a clean
dampened cheese cloth gently over the top of the
syrup. It will float on top and absorb any crystals
which may form there.
Allow this to stand without disturbing for about
•eight hours, then remove the cheese cloth. Pour all
into a large sieve, allowing the •yrup to drain off from
two to four hours until the pieces are quite dry. They
will be found to be covered with a fine white crystal.
*See page 15 on the use of a hydrometer and for
density tables.
10
Strawberry Preserve I
4 lbs. berries
3 lbs. sugar
2 cups berry juice
Pick over the fruit, separating all firm, perfect berries.
Slightly heat, crush and strain the others to obtain the•
juice. Add the sugar to the juice and bring to the boil­ing
point, stirring to see that all the sugar is dissolved.
Remove from the fire and cool before adding the ber­ries,
a few at a time. Heat slowly to the boiling point
and then cook rapidly to 221° F., when the berries should
be britj:ht and transparent. Cool and pack the berries
in stenle jars. Test the syrup for density, and modify if
necessary, so that it may be about 55 degrees Balling.
Cool and pour over the fruit. To make sterilization
doubly sure sealed jars should be put in water and sim­mered
for about twenty-five minutes.
Strawberry Preserve II
2 quarts select strawberries
4 cups sugar
1 cup water
Dissolve the sugar in hot water and cook to 258° F.
Cool and gradually add the berries. Heat slowly to the
boiling point and then cook rapidly to 219°F. Pour into
a crock and let stand over uight. Test the syrup density
(60 degrees) and pack cold the next morning.
Home Canning of Fruits
Using Hydrometer or
Density Tests
Cold Pack Process
Canuing is one of the most palatable and wholesom•
ways of preserving fresh fruit for use in the household .
The qualit:y of the product depends upon the condition
of the frwt when packed,-ripeness, soundness, size
and flavor considered-and the density and clearness of
the syrup used. So many housewives with excellent
fruit miss obtaining the perfect-flavored product by us ·
ing too heavy or too thin syrup.
The h:ydrometer does away with all gues• work abou~
the dens1ty of the syrup. It insures the use of the syrup
best suited in density to any particular fruit and makes
possible in home canning as standard a product as care­ful
manufacturers are able to obtain. It eliminates
waste in sugar, by showing the accurate amount to be
used for a given syrup.
11
No. 7261
7ijj/or
Sugarmeter
A Reliable Hydro­meter
specially de­signed
for use of the
housewife in canning
and preserving.
(Price on application)
12
. A hydrometer, or syrup gauge, is a graduated tube
with weiahted bulb , which registers from 0 to 70 degrees
Balling. If placed in pure distilled water the hydro­meter
will register at 0 of the scale. As sugar is dissolved
in the water the hydrometer begins to rise. The more
sugar dissolved the higher the hydrometer will rise. In
making tests it is necessary to have enough syrup to
fioat the hydrometer. In reading the hydrometer, read
from underneath the level of the liquid, rather than
from above.
(Illustration of Sugarmeter on pa~;e 14)
(1). Chan~e of Density
If the syrup registers too great a density, add boiling
water, about ona.quarter or one-half cup at a time,
dependiug on the quantity of syrup, until the desired
density is reached. To increase the density add sugar
gradually, and dissolve thoroughly before testing.
(2). Table of Densities for Different Kinds of Fruita
Popular Syrup
Terms
Thin
Medium thin
Medium thick
Thick
Density Kind of Fruit
12 to 20 Sweet fruits
20 to 40 Medium Sweet fruits
40 to 50 Sour fruits
50 to 60 Preserving and sun-cook­ed
preserves.
(3). Syrups of Different Densities
To make syrups of the different densities, use One
gallon of water (16 cups) as a basis and add the follow­ing
amounts of sugar. Always test the density with the
hydrometer after the syrup has come to a boif.
Syrup Density. Sugar Weight and Measure. Water
10 degrees 14 o•., or 1 ~ cups ....... .. . 1 gaL
20 degrees 1 lb. 14 oz., or 3 ~ cups .. . ....... 1 gaL
30 degrees 3 lb. 9 oz., or 7 ~ cups ....... . .. 1 gal.
40 degrees 5 lb. 8 oz., or 11 cups ... .. ..... 1 gal.
50 degrees 8 lb. 5 os., or 16 ~ cups .......... 1 gal.
60 degrees 12 lb. 8 oz., or 25 cups ...•...... 1 gal.
(4). The Quantity of Syrup
In determiniug the approximate quantity of syrup to
be made in filling a given number of packed jars, the
kind of fruit and closeness of packiug must be first con­sidered.
The large fruits, as peaches, pears, and apples,
cannot be packed as compactly as small fruits, such as
berries and cherries, so more syrup is required to fill the
air spaces. In general the large fruits will need about
two cups of syrup to one quart jar, and the small fruits
about one and one-quarter cups of syrup to one quart
jar.
13
Typical example: Given enough peaches to pack eight
quart jars. Syrup of 30 degrees density desired. Under ao degrees (paragraph 3, page 16), sixteen cups of water
and seven and one-eighth cups sugar make about twen­ty-
one or twenty-three cups syrup. Allowing two cups
syrup to the quart, about sixteen oups would be needed
to pack the peaches. Therefore use 16/22 of quantity
allowed under 30 degrees, which would approximate
5 2/11 cups sugar to 11 7/11 cups water.
(5). Open Kettle and Cold Pack Methods
The principle which underlies all successful canning
or preserving is found in the sterilization of food and
utensils, and sealing to exclude germs. Tp steriU.e
means to destroy all life, or scource of life, and with care
there is no need of failure in this, exce~t in rare cases
where the resistant spore may develop m the can.
There are two methods of sterilization commonly
practiced in canning. The open-kettle method of cook­mg
the fruit and transferring while boiling hot to hot
sterilized jars which are sealed immediately, is the leso
certain of success, for if all the air is not excluded before
sealing, mold frequently develops. It is attended
by discomfort in the summer months, as the cook
is forced to do all the work over a hot stove. It is also
more difficult to regulate the syrup density, due to
rapid evaporation while cooking the fruit until tender.
For these reasons the sterilization of fruit after being
packed in the container, known as the COLD PACK
METHOD, has gained rapidly in favor.
Cold Pack Method
(6). The following Order of Work Suggested as a
Means of Standardizing the Work and Savini!
Time In Cannln!\.
I. Care of jars, rubbers and caps.
a. Inspect all jars and caps, to see that there are no
cracks or broken places.
b. Test the rubbers, to see if soft and elastic, yet with
some resistance and pull.
c. Wash all jars and tops and for safety sterilize for
ten or fifteen minutes.
d. Cleanse rubbers by dropping into boiling solution
of soda and water (one quart water to one tsp.
soda) for one minute.
2. Preparation of hot water outfit.
a. Place the racks in the bottom of the wash boiler.
or other container used, and fill with enough water
so that when jars are added the water will cover
all to the depth of an inch. Have a tight-fitting
lid.
b. Fill a deep pan with water for scalding.
c. Fill a pan with water for a cool dip.
d. Lay out a cheese-cloth square, or wire basket, to
use for lowering fruit in blanching.
14
3. Make the syrup, following the directions given abovo
(see paragraph 3, page 15) and teet for density.
With the density right, cover the syrup, and keep
it hot, but do not boil it.
i. Care of fruit.
a. Sort or grade the fruit, picking the most perfect
specimens of like size for canning, retaining the
soft ones for jam.
b. Wash the fruit by pouring on water.
c. Blanch (scald and cold dip) the fruit, peel and
pack it in jars, covering with the syrup.
d. Partially seal (with wire clamps, have both clamps
up, the upper one fastened to hold the lid in place;
with screw tops, screw tight, then loosen about
one-quarter inch) and place the jars in the boiler
so that they do not touch each other. Sterilize as
directed in the recipes.
FOR ALTITUDES ABOVE 1,000 FEET THE
TIME OF STERILIZATION SHOULD BE IN­CREASED
AT THE RATE OF 10% FOR
EACH 500 FEET.
5. After sterilizing or processing, remove the jars from
the container, place on a bo'\rd and complete the
sealing.
0. Test the seal after 24 hours, by inv,erting the screw­top
jars, to see if there is a leak, or by raising the
clamp of the wire-clamp jars, and attempting to
lift the jar by the lid. If the lid remains tight, the
seal is good. If not, put on a new rubber and proc­ess
again.
7. Label and store in a dark place.
Recipes for Cannin~ Fruits
Cherries
Wash, stem and pit the cherries. Put them on to cook
in their own juice. Let them scald well and skim off the
froth. Lift the cherries out with a strainer, leaving the
juice to be bottled and used in mince pies. Pack the
cherries into jars and cover with syrup of 50 degrees
density. Sterilize for 15 minutes.
Unpitted cherries should be blanched for one minute,
cold-dipped for an instant and packed in jars to be
covered with syrup of 30 degrees density. Sterilize for
25 minutes, counting time when the water begins to
boil after adding the last jar.
15
Peaches
Before preparing fruit make a syrup of 30 to 40 degrees
density, as desired. Put in one cracked peach seed for
every quart of syrup. Boil for about three minutes and
strain. Sort fruit, using firm ones for canning and sav­ing
broken ones for jam. Blanch off the skins and cold­dip
for one minute. Slip off the skins, using a silver
knife when necessary. Cut into halves and pack at
once, placing in overlapping layers with seeded side
down. Fill each jar with syrup and run a silver knife or
opoonhandle down the side, to make sure that all air
bubbles rise. Sterilize for 20 minutes, counting time
when the water begins to boil after adding the last jar.
Pears
Select ripe, firm pears which are not too soft. Blanch
for one minute, cold-dip and peel with a silver knife.
Cut in halves or quarters and remove the core. Pack
rapidly and cover with syrup of 30 degrees density
Sterilize for 25 minutes.
If the hard, green variety of pears are used, l'repare in
the same way, but sterilize for 60 minutes. These are
particularly ltOOd for use in salads.
Pineapple
Select large, ripe 'fruit without soft spots. Remove
the cone and blanch the pineapple for ten minutes in
boiling water before peeling. Cold dip for two minutes.
Slice off the top and bottom and cut the "pine" in rings
of desired thickness (about one-half inch). Then peel
the edge of each ring and remove the core with a dough­nut
cutter. Use the small pieces from the edges to pack
on top of the slices. Make a syrup of 40 degrees density.
Pour over the fruit which has been packed in jar. Ad­just
the rubber and the top. Lower into the hot water
container and sterilize for 30 minutes, counting the time
when the water begins to boil after last jar has been
added. When pineapple is cubed rather than sliced,
sterilize for 20 minutes.
Sweet Pickled Peaches
Prepare a syrup of 60 degrees density, using half-and­half
of vinegar and water for the liquid. Add two-thirds
cup of stick cinnamon broken in pieces and boil to 224°
F. Blanch and pack the peaches as for canning, stickinlt
two whole cloves in each and pour the prepared •syrup
over them. Sterilize for 35 minutes.
16
~Recipes
for Baking and
Roasting
Written by
NEN A WILSON BADENOCH, PH.B.
Instructor American School of
Home Economics
Memorandum
18
Scientific Home Baking
Made easy by the use of
~ Home Bake Oven
Thermometer
Introduction
No branch of the art of cookery brings more nourish­ing
food to the home table than that of baking. Many
women say "I can cook but I cannot bake." This is due
to lack of information as to the right heat of the oven,
rather than to the mixing of the materials, and can be
entirely overcome by the use of a Taylor Oven Thermo­meter.
With it the beginner can produce excellent results,
ranking with the experienced housekeeper. Once used,old
f:rd ~~~r~t~n ili:~~O::!~~e~v~~~t"!,\\fgai~~ bse ~~!si~h'~
exact heat of the oven and get the best resufta. It means
standardized baking. Further, an oven thermometer is
a means of saving fuel and material, by eliminating
guesswork, an economic feature not to be overlooked.
Home-made baked goods are agreed by all authoritieS
to be more nutritious and, counting material and fuel,
cost one-half to one-third less than bakery goods. The
wise and thrifty housekeeper will use the scientific way
of home baking, which is so simple, and bring better
food to her family at less cost. She will be amply repaid
for her efforts in the returns of health and happiness.
All cook books acknowledge the need of a practical
oven thermometer for home use. They confess the
impracticability of the chemical thermometer inserted
in the top of the oven, which is so easily broken, and
the unreliability of the oven door thermometer, or so­called
"thermostat," which is sluggish and, being made
of springs, loses form and deteriorates with age, and
further cannot give oven temperature correctly, as
tests have shown.
The Taylor Oven Thermometer overcomes these ob­jections
and, hS proved by repeated experiments, if
placed in a fixed position will accurately register the
heat of the oven.
Fixed Position of Thermometer
This is a most import.ant consideration in the use of a
thermometer. Like results can only be obtained by
maintaining a fixed place for it. The Taylor Oven
Thermometer must be placed on the floor of the oven
six inches back from the door at either the right or left
side, according a• the light is best. (See page 33.) If
the grate of the gas range strikes the top of the thermo­meter,
insert thermometer sidewise through the grate.
19
AU the temperature tests have been made with a ga.e
range oven. If a portable oven is used on the top of the
stove over an open burner, the thermometer must be
placed on the grate approximately four inches from the
Boor on the first grate and at either the right or left hand
side of the oven, according as the light is best, six inches
back from the door.
If a coal-range oven is used the thermometer must be
placed on the Boor of the oven six inches back from the
door at either the right or left hand side, according as the
light is best. The indications on the thermometer in a
coal-range oven are appr.,ximately 85° lower than the
temperature indications noted in the rec!,Pes, for ex­ample:
Temperature noted on recipe 460 F.; deduct
85° and we have 375° as the correct temperature for a
coal-range oven.
Become Familiar with Readln!! the Thermometer
Before heating the oven become familiar with reading
the thermometer, so that the temperature may be seen
at a glance when the oven door is opened. Heat is lost
at the rate of 50° to 70° F. per mintue with an open door.
If the oven has a glass door this difficulty is overcome.
Care of the Thermometer
If the glass tube of the thermometer becomes brown­ed,
cleanse with warm, soapy water, but under no condi­tions
use a cleanser of gritty nature which, comine in
contact with the metal, would dim the figures.'
Locatlon ~of Material In the Oven
Place material to be baked as near the center of/tho
oven from the top and bottom as possible.
Construction of Gas-Ranl!e Ovens
Gas-ranee ovens are alike in construction in ree:ard
to the heat, which is supplied through burners under­neath
the oven door. Metal asbestos and air space
separate the upper. or bake oven, from the lower oven
in which the burners are located.
The arrangement of the burners varies in the dif­ferent
makes of gao ""ncea. Some have a front and back
burner, each controlled by a separate cock. Other
makes have a burner at the right and left, each control­led
by a separate cock, and still others have a sedes of
three burners controlled by one cock.
The hot air rises in the sides of the o~en and passes
through slote, or hole perforations, into the top of the
-oven.
Heating the Gas Oven
After placing the thermometer in the fixed position
and learniua to read it as directed on the previous page,
light the ~~:as and turn it on to full heat. When within
20
about 40° F. of the desired temperature, turn out one
burner, or lower the gas and allow the oven to heat
a-radually to reach the desired temperature.l
Approximate Time Su~~estlons
The following table i.s a:iven that the cook may know
at what point in her operations to prepare the oven:
Time in minutes
5
7
10
1:1
Desired Temperature
Economy of Fuel
200 to 350° F.
350 to 400° F.
400 to 450° F.
450 to sooo F
Uniform heat can be more easily maintained in an
oven when it has been operated for sometime (one-half
to three-quarters of an hour) as there i.s then less loss
from radiation and conduction. It is therefore an ad·
vantage in baking to plan successive operations, bakina
the food requiring the lea.et temperature first.
Control of Heat in the Bake Oven
It will be found difficult to control the heat to the
exact point desired, but if the heat goes 20° F. above the
point desired, or 20° F. below, the products will not be
spoiled. However, the time will be lona:er or shorter, as
the case may be, and the browning not so perfect.
The Temperat11res ln. This Book May Stand as
Guides for Other Recipes
fhe recipes given here were selected as typlCal of the
different kinds of doughe, batters and meats which ap­pear
most frequently on the home table. The deter·
mined temperatures may stand as guides for other r ...
oipes of similar nature which form the.cheriahed files of
every housekeeper.
For Success with the Recipes Observe the
Followln~ Points
All measures are level.
Sift the flour before measuring
In followina: baking instructions of other cook booko
these general temperatures may be suggestive.
Descriptive Term
Hot Oven
Moderate Oven
General Temperature
Between 420 F. and 500° F.
Between 350 F. and 420° F.
All the temperatures ~lven In this book are for
~tas-ran~e oven. For coal-ran~e oven subtract ss•.
21
No. 5928
7ijj/or Oven Thermometer
Flanged metal case and round disk metal base with
asbestos mat attached, sand-blast finish. Magnifying
mercury-filled tube, white-filled figures and graduations.
Range 100° to 600° F. Holes in top of scale for inserting
fock or poker to remove from oven when hot 5 inchee
high.
(Price on applica tlon)
22
Bread
To make good bread is the ambition of every cook
and it is a simple matter if the right temperatures are
maintained for good ingredients under cleanly condi­tions.
The essential difference between bread doughs and
other doughs lies in the use of yeast as a leavening
agent. Yeast is a plant and must be supplied with
nourishment, warmth and mositure to grow properly.
The action of the yeast is to feed on the starch of the
flour, changing it to sugar and splitting the sugar into
carbon dioxide and alcohol. The carbon dioxide gas
rises in bubbles throughout the dough and makes it
light. The best temperatures for the development of
the yeast lies between 75° and 95° F., so that the dough
must be kept lukewarm during the mixing and rising.
There are two kinds of yeast commonly sold on the
market; dry yeast and compressed yeast. For success
with compre~::ied yeast it is essential to have it fresh and
free from dark, unt-ven streaks. It is well to understand
the proportion of yeast to be used in the long process;
that is, where it i:i allowed to rise over night, and the
short process; where it is mixed and baked during the
day. One-fourth rake of yeast to one pint of liquid, or
one-third cake of y~ast to one quart of liquid, is enough
if the liquid r i~e::~ over night. One cake or more of yeast
to one pint of lifJuic..l iR required if the bread is mixed and
baked during the day.
Where bread is made by band it is necessary to knead
it thoroughly, in order to distribute evenly the carbon
dioxide gas formed by the fermentation of the yeast.
Where a bread mixer is used this distributioo is easily
accomplished and saves a great deal of time. When the
dough is set to rise it is necessary to maintain an even
temperature of about 80° F. This is accomplished by
wrapping the dough and putting it in a warm room, or
by setting the warm dough in a fireless cooker, or by
putting the covered dough in a pan of water at 80° F.
In shaping the loaves cut the dough into the desired
size and knead thoroughly. Then roll the dough with
both hands to lengthen. keepin~~; it smooth and of uni­form
thickness.
Immediately after taking the bread from the oven
brush the crust with butter, if a tender crust is desired.
Remove the loaves at once from the pans and place them
on a wire cooler to permit the free circulation of air.
To J?reserve the best flavor do not cover the bread while
cooling.
All the temperatures given in this book are for
~as-ran~e oven. For coal -ran~e oven subtract 85°
23
Baking-Powder Biscuit
The general proportions of dry ingredients in baking
powder doughs are one cup fiour, two teaspoons baking
powder, one-fourth teaspoon salt. To this is added
about one-fourth cup milk (different flours vary in tho
amount of milk they will absorb) and one to two table­spoons
fat, according to richness desired. It is a simple
matter to add a little sugar and a larger amount of fat
to make a short-cake, or for a nut cake to add eggs and
nuts. As the amount of flour increases to three or four
cups in a recipe where eggs are also used (nut-bread) the
amount of baking powder should be slightly decreased.
Many variations can be made from the plain biscuit
dough by using various fillings, as illustrated in the
fruit rolls given below. Baking powder doughs may be
allowed to stand one-half hour or more before baking,
without deteriorating, if kept cold.
Receipt for about 12 small biscuits
1 cup fiour
2 teaspoons baking powder
~ teaepoon salt
lY. tablespoon butter, or part butter and part lard
~to~ cup milk
Mix and sift the dry ingredients. Work in fat with
fork or tips of fingers. Add liquid gradually, mixing
with knife to make a soft dough. The exact amount of
liquid cannot be given owing to differences, in flour.
Toss on floured board, pat and roll to one-half inch in
thickness, cut with biscuit cutter. Place on floured pan
and bake at 450° F. for about 15 minutes.
Clover-Leaf Dinner Rolls
% cake compressed yeast
l tablespoon Sllll:ar
2 tablespoons lard
~ teaepoon oalt
l cup milk
l egg-white
3 cups flour
Dissolve yeast, sugar, lard and salt in the cup of milk
which bas been scalded and cooled to 85° F. Add one
and one-half cups sifted flour and beat until smooth.
Add the white of egg, well beaten, and one and one-half
cups flour or enough to make a moderately firm dough.
Knead lightly and place in greased bowl. Cover and let
rise in a warm place, between 80° and 90° F., until
double in bulk,-about three hours. Then grease
muffin pans. Mold the dough in pieces about the size
of a walnut and place three in each pan, allowing
th.em to touch each other. Bake at 480°,F. for about 15
rrunutes.
Coffee Bread
(6 to 4 loavee)
2 cups scalded milk
)1 cup butter or butter and lard
)1 cup sugar
1 teaspoon salt
2 eggs
%yeast cake
~ cup milk (85" F .)
)1 cup raisins
Add butter, sugar and salt, to the milk, When at 85°
F. add yeast cake dissolved in one-quarter cup milk.
Then add the egg well beaten, enough flour to make a
stiff batter, and raisins. Cover and let rise over night.
In the morning spread in buttered I>ie pans one-half inch
~hick. Cover and let rise again. Before baking, brush
over with slightly beaten egg and cover with the follow­ing
mixture:
Melt three tablespoons butter, one-third cup sugar
and one and one-half teaspoons cinnamon. When the
su~~;ar is partially melted add three tablespoons flour.
Bake at 400° F. for 15 minutes, reduce to 380° F. and
continue bakinK for about 35 minutes.
Fruit Rolls
1 cup flour
2 teaspoons baking powder
~ teaspoon salt
1 tablespoon butter
;li cup milk
~ cup stoned raisins (finely chopped)
1 tablespoon sugar
~ teaspoon cinnamon
Mix as for Baking Powder Biscuit given above. Roll
to one-quarter inch thickness. Brush over with melted
butter and sprinkle with sugar and cinnamon mixed,
and with raisins. Roll like a jelly roll; out off pieces
three-quarters inch in thickness. Place in a greased tin
and enter oven at 460° F. After five minutes reduce te
440° F. and bake for about 10 minutes longer.
Muffins
2 cups flour
J1 teaspoon salt
4 teaspoons baking powder
1)1 tablespoons sugar
1 egg
1~ cup milk
2 tablespoons butter
Mix and sift the dry ingredients. Add milk to the eu
beaten very light and combine with the dry ingredients.
Add the melted butter and beat thoroughly. Fill well­~~;
reased muffin pans and bake at 450° F. for about 26
minutes.
All the temperatures given in thls book are for
aaa-range oven. For coal-range oven subtract 85°.
25
2 cups flour
Nut Bread
(One smalllloaf)
3 teaspoono baking powder
~ teaspoon salt
~cup sugar
~cup milk
1 egg
~ cup English walnuts
Mix and sift the dry ingredients. Crush the nuts with
a rolling pin and add them. Beat the egg well and add
the milk. Mix with the dry ingredients. Grease and
flour a small bread pan. Pour in the mixture and let
stand for 20 minutes. Enter oven at 460° F.l After 10
minu.tes reduce to 440° F. and continue. baking for~20lto
.25 mmut011.
~cup flour
~ teaspoon salt
~cup milk
1 egg
~ teaspoon butter
Pop-Overo
Mix and sift flour and salt. Add the milk gradually,
to obtain smooth batter. Add eggs beaten until light
and one-quarter teaspoon melted butter. Wit.h Dover
beater beat the whole mixture for two minutes. Turn
into hissing-hot buttered gem-pans (iron or aluminum
are best) and bake at 440° F. for about 35 minutes.
Short Cake
2 cups flour
4 teaspoons baking powder
~ teaspoon salt
4 tablespoon.e butter
4 tablespoon.e sucar
~cup milk
Mix dry ingredients, sift twice, work in butter with
tips of fingers and add milk gradually. Toss and roll
on floured board. Put in round buttered tin and shape
with back of hand to fit pan. Bake at 450° F. for about
30 minutes. Split, butter and fill with crushed sweeten­ed
strawberries, slightly warmed. Cover the top with
whipped cream.
All the temperatures given In this book are f.w
gas-range oven For coal-range oven subtract ss•.
2ft
White Bread
(4 or 5 loaves)
2711 cups milk
27\1 cups water
3 tablespoons lard
2 tablespoons sugar
2 teaspoons salt
1 cake yeast
H cup lukewarm water (85° F.)
About 12 cups flour.
Scald the milk and water and pour ove1 the lard, aua:ar
and salt. When cooled to about 95° F beat in six cupe
of flour, or enough so that it will not spatter Beat for
several minutes. Add one cake of yeast dieeolved in
ene-:half cup of water at 85° F. Mix thoroughly. Cover
and let stand over night in a warm place at about 80° F.
In the morning add about six cups of flour (the amount
varies with different kinds of flour). Knead about 10
minutes, until the gas is evenly distributed. Put in a
a;reased bowl and let stand until double ita bulk. Then
sh&pe into lo&ves and put in a;reased pane. When weD
ra1sed put in oven at 430° F. for 30 minutes, reduoe to
380° F. and bake for about 30 minutes lona;er.
Whole-Wheat Bread
(2 or 3 la..ves)
1 cup milk
1 cup water
1 cake compressed yeast
~cup water (85° F.)
~ teaspoon salt
~ tablespoon butter
1 tablespoon sug&r
About 6 eupe flour
Scald the milk &nd water; when at 85° F. add one cake
of compressed yeast dieeolved in water at the same
temperature. Add the butter, sua;ar and salt and mix
thoroughly Add about three cups of whole-wheat flour
to make a stiff batter. Beat well for five minutes
Cover and put in a warm place (80 to 90° F.) for about
two hours, or until the mixture is light and spongy.
Stir in slowly, enough whole-wheat flour to make a
All the temperatures given In this book are for
aas-range oven. For coal-range oven subs tract 85°.
27
douch. Turn out onto a floured board and knead for 10
minutes. Shape loaves and put in greased pans; cover
and stand in warm place until double in bulk, ab0ut one
hour. Bake at 390" F. for 10 minutes then reduce to
360° F. and continue bakin~r for about 50 minutes.
All the temperatures tllven In this book are fcx
a-s-ranlle oven. For coal-rao!le oven subtract 85".
28
Pastry
All cooks desire a flaky pie crust. This is obtained by
alternating layers of fat and flour and incorporating air.
Deft handling of cold materials brings the desired
flakiness, for cold air has greater expansion than warm
air. Pie is not readily digestible, bees use the starch is
so coated with fat that little of it is digested until it
reaches the lower intestines, which have practically all
the work of starch digestion. Therefore 1t is not desir­able
to serve it too often, but it is a toothsome dessert
for occasional use. The famil)l paste given here if
followed accurately, gives excellent resulte, even for
the inexperienced.
In making pie the following pointe should be re­membered:
1. In dividing pastes for pies allow more for the upper
than for the lower crusta.
2. Roll the/aste about one-quarter inch in thickness
an make it a little larger than the plate, to
allow for shrinkage.
3. Perforate the upper crust, that steam may escape.
4. Insert a cornucopia of writing paper in one of the
perforations if juice is apt to overrun the pie
(juice will rise in the cornucopia.)
ll. In putting two pieces of crust together always brush
the under crust with cold water and then pres•
the two together lightly.
15. Never grease a pie tin.
7. Use ice-cold water.
Butter Scotch Flllin~ (for shell) and Merin~ue
2 tablespoons butter
3 tablespoons flour
~ cup brown sugar
1 egg
~ teaspoon salt
1 cup milk, scalded
I~ teaspoono caramel syrup
Cream the butter and add flour. Beat the egg slightly
and add the sugar and salt to it. Then combine with the
creamed butter and flour. Dissolve the caramel syrup
in the scalded milk and pour over the other ingrediente.
Cook in a double boiler for 15 minutes, stirring con­stantly
until t.hA mixture thickens, and afterwards stir
fl"8Quently.
Caramel Syrup
Put one-half cup sugar m:hot fryin_g pan and stir with
a fork until it becomes liquid and light brown. Add
one-third cup of hailing water and let it boil until a thick
syrup is formed.
All the temperatures ~iven ln this book are for
g&s-ran~e oven. For coal-ran~e oven subtract 85°.
29
II
Family Paste
1 oup pastry flour
~ teaspoon salt
~ oup cold water
).1 cup lard
Mix and sift pastry flour with salt and work in lard ,
using the tips of the fingers or a fork. Moisten with
cold water and toss two-thirds of the mixture on a slight­ly
floured board. Pat and roll into rectangular shape,
spread with one-half tablespoon lard and dredge with
flour. Cut in thirds lengthwise. Pile strips one on top
of the other. Then fold the piled strips in halves and in
quarters. Again pat and roll out, spread and dredge ae
before. Then fold in halves and in quarters as before.
Turn over, having the folded edges come on top, Pat
and roll to fit top of pie and pat and roll reserved third
for underoruat.
Meringue
Beat whiteo of two eggs until stiff. Gradually add
two tablespoon& brown sugar and a few graina of salt.
Then out and fold in two tablespoon& powdered sugar.
Fill shell with butter Sootoh Filling, cover with
meringue and bake at 340° F. for about 15 minutes.
Pte Shell
(For any filling)
Mix one-half of the amount of paste given in the
Family Paste recipe and proceed as directed. Roll it out
a little lara:er than a deep pie plate. Invert the pie plate
and cover with paste. Prick with fork a number of
times and bake at 490° F. for about 10 minut••·
Rhubarb-Raisin Pie
Line a plate with paste and fill with the following
mixture. Mix 2 cups rhubarb cut one-quarter inch thick
with one cup aua:ar and one-half cup raisina seeded and
cut in halves. Cover with crust and bake at 460° F.
for about 45 minutes.
All the tempera tin-ea given in this book are for
taae-range oven. For coal-rantae oven subtract 85°,
30
Proper location of ~ Home Bake Oven
Thermometer in Gas-Range Oven
All the temperatures 'Qiven In this book are for
~tao-range oven. For coal-ran~e oven subtract 85°.
31 :~
Cakes
There are two general classes into which all cakes oan
be divided: cakes with butter which require a leaven, ao
baking powder or soda, and cakes without butter,
which depend on eggs as leaven. In making all cakes
the ingredients must be of the best, to produce a cake of fine texture and tlavor. Fresh eggs, finely granulated sugar, good butter and pastry llour should be used. If ·· 1
substitute fats are used for butter add a little salt, to
improve the tlavor. If bread llour is used in place of
pastry tlour remove two tablespoons from each cup and
add two tablespoons of corn starch. Flour should
always be sifted before measuring.
In preparing the pans for cake, grease and line with
oiled paper, taking care to fit the corners smoothly.
If paper is not used grease the pan and tlour slightly.
When the cake is removed from the oven, while still
warm, invert over a wire cake cooler and remove from
the pan. It is desirable to have a circulation of air
around all sides of the cake while cooling. When paper
has been used in the pan remove when the cake is still
warm. Do not frost the cake until cold. The follow­ing
general precautions will prove helpful in cake. pre­parations:
1. In mixing, keep the batter thin, by alternating
milk and llour while beating, for stirring a
thick batter develops the gluten of the tlour
and makes a stiff cake.
2. Cake should be baked as soon as mixed. If it
must wait while the oven heats it should be
put in a cold place, to prevent the liberation
of gas. ·
3. Bake on grate as near the center of the oven as
possible.
An~el-Food Cake
~ cup egg whites
~cup sugar
~ teaspoon cream tartar
72 cup bread tlour
)1 teaspoon salt
~ teaspoon vanilla
Beat egg whites until stiff, using large egg beater.
Remove beater, and gradually add sugar mixed with
cream of tartar, folding in I! our mixed with salt. Add
llavoring. Turn into bread pan greased and lined with
oiled paper. Bake at 355° F. for about 40 minutes .
.All the temperatures given In this book are for
!las-range oven. For coal-ran~e oven subtract 85°.
32
Boiled Frosting or Icing, No. 1
I
1 cup sugar
~cup water n teaspoon cream of tartar
white of 1 egg
Mix sugar, water and cream of tartar. Cover the
pan for the first few minutes of boiling, to prevent the
formation of large crystals on the side of the pan. Boil
at 238° F. Pour over the stiffiy beaten white of egg
and beat until stiff enough to spread. This makes a
dense, sweet icing.
Boiled Frosting or Icing, No. 2.
1 cup sugat
~cup water n teaspoon cream of tartar
whites of 2 eggs
Prepare as above. Cook at 244° F. This makes a
fluffy 1cing.
Chocolate Cake
~cup butter
1~ cups sugar
1~ cups flour
3 tablespoons water
2 squares chocolate
4 teaspoons baking powder
1 teaspoon salt
4 eggs
~ cup cream or milk
1 teaspoon vanilla
Cream the butter and sugar, saving out one table­spoon
sugar. Add one tablespoon sugar to the choco­late
and water and melt. Mix with butter and sugar.
Add the well-beaten yolks of the eggs. Add alternately
the milk and flour, sifted with baking powder and aalt.
Cut and fold in the whites of the eggs beaten stiff. Add
flavoring.. Grease and line pans with paper. Pour in
the mixture and bake at 370° F. for about 30 minutes.
1 egg
~cup sugar
1 tablespoon butter
1 cup flour
Drop Cakes.
2 teaspoons baking powder
~cup milk
~ teaspoon vanilla
~ teaspoon lemon
iliJ3eat the egg until very light. Add the sugar
gradually and continue beating. Mix and sift the
flour and baking powder and add alternately with the
milk. Finally add the butter, melted, and the flavor­ing.
Mix thoroughly. Pour in buttered and floured
· cup-cake pans. .Bake at 415° F. for 25 to 30 minutes.
All the temperatures given In this book are for
!!.as-range oven. For coal-range oven subtract 85°.
33
3i cup butter
I~ cup suaar
2eus
Hermits.
4 tablespoons milk
3)-i cups flour
4 teaspoons bakina powder
3i cup raisins, out in pieces
1 teaspoon cinnamon
,l-2 teaspoon cloves
,l-2 teaspoon mace
J.i teaspoon nutmec
Cream the butter, add sugar gradually, then add
raisins, eggs well beaten, and milk. Mix and sift the
dry ingredients and add to first mixture. Toss on
slightly floured board, pat and roll to about three­eighths
inch in thickness. Cut with cookie cutter and
place on slightly greased pan. Bake at 430° F. for
about 15 minutes. Remove from pans while hot.
Quick Sponae Cake
4 ecgs
~ cup hot water
1 J.i cups sugar
J.i teaspoon lemon extract
2 cups flour (pastry)
2)-i teaspoon• baking powder
Separate eggs. Add ~olks of eu• to hot water
and beat until thick. Then add suaar and lemon
extract gradually, while beatina constantly. Add
whites, beaten until stiff, and fold in flour, mixed and
sifted with bakina powder. Turn into a buttered and
floured, narrow, deep, cake pan and bake at 370° F.
about 40 minutes.
Sour-Cream Cake.
1 cup sugar
J.i cup butter
1 cup sour cream
2 cupe flour
1 teaspoon soda (in cream)
2 eggs
1 teaspoon cloves
I teaspoon cinnamon
J.i teaspoon nutmeg
1 teaspoon allspice
1 cup chopped raisins
Cream the butter with a fork or cake spoon. Grad·
ually add the sugar. Beat the eggs until light and
add to creamed mixture. Flour raisins lightly and
add. Mix and sift the flour and spices. Add alter­nately
with the sour cream in which the soda hae
been dissolved. Pour into layer-cake pans, greased
and lined with paper. Bake at 390° F. from 30 to 33
minutes.
All the temperatures ~lven In this book are for
gu-range oven. For coal-range oven subtract 85°.
;l.i oup butter
1 oup sugar
1 % oups flour ,
White Cake.
a teaspoons baking powder
;l.i oup milk
4 egg whites
Cream butter with fork or spOOll and add sugar
gradually. Add milk alternately with flour whiob
has been mixed and sifted with baking powder. Beat
the egg whites until stiff but not too dry. Cut and fold
into the batter. When finished tiny fleoks of egg whit ..
should be seen distributed eveuly through the mixture.
~{~o•l'w.e{~c;a:~:.:'t~~n~/!~~=tb oiled paper. Bakt
All the temperatures given In this book are for
gas-range oven. For coal-ranae oven aubtract 85°.
35
Meats
Roasting is the process of cooking by hot air and
radiant· heat. The aim in roasting is to keep all the
juices within the meat, so that the muscle fibres will
be cooked in their own juices. For this purpoee all
roasts should be introduced into a very hot oven, to
sear the outer fiber and retain the juices. When this
is accomplished the temperature must be lowered, so
that the heat may penetrate gradually to the center
of the meat without burning the extenor.
Rib Roast of Beef.
Beef is prepared at the market in two different ways:
1. As standing roast; that is with the rib bone left in it.
2. As rolled roast; that is with the rib bone removed
and the meat tied and skewered in shape.
When the roast is rolled always have the rib sent
with the meat.
In roasting a rolled roast use the bones as a rack
on which to place the meat in the pan.
In roasting a standing roast turn the ribs to the bot­tom
of the pan.
Use an open dripping pan.
Place the roast fats up, so that the two cut surfaces
may be equally exposed to the oven heat. Beef muscle
should never rest directly on the pan in which it is
roasting, as it then fries in the extracted fat.
It is desirable to baste the meat with the extracted
fat, as the meat will be found more juicy by so doing.
Do this rapidly, as oven heat is lost with the door open,
at the rate of 50° to 70° per minute. Do not teet the
meat with a fork to determine if done, as valuable
juices will escape, but rather cook meat by time per
pound, according to the temperature given.
Prepare in pan as directed above. Place in oven
at 480° F. for the first 15 minutes. Season with ealt
and pepper at the end of that time, and reduce the
beet to 360" F. foc the remainder of the time.
16 minutes fCYr searing, plus 13 minutes per pound,
aiV'ee rare meat.
15 minutes for searina, plus 15 minutes per pound,
gives medium done meat.
15 minutes for searing, plus 20~ minutes per pound,
gives well done meat.
All the temperatures ~lven In this book are for
~-ran~e oven. For coal-ran~e oven subtract 85°.
36
Le~ of Lamb.
Remove the outer thin skin and trim off the super­fluous
fat. Put in oven at 500° F. for 15 minutes.
Turn with large spoon and pancake turner, so that
it may be seared evenly and no juice lost through
pricking. At the end of 15 minutes dredge with three
tablespoons flour, salt and pepper to taste and reduce
heat to 400°F. Baste occasionally with hot water and
bacon drippings. Lamb averages about 22 minutes
per pound after 15 minutes searing.
Rib Roast of POl'k
Place the fat side up and the ribs to the bottom of
the pan. Sear for 15 minutes in oven at 480° F.
Then season with salt and pepper and reduce to 390° F.
for one and one-half to two hours; then reduce to 320"
F. for the remainder of cooking. Baste occasionally.
Pork averages about 25 minutes to a pound after the
15 minutes searing, as it should always be served well
done.
Roast CWcken.
Dress, clean and stuff chicken. Tie the wings and
the legs as close to the body as possible. Place on its
back on rack in pan. Rub the entire chicken with salt.
Cream two tablespoons butter with two tablespoons
flour and rub on breast and legs. Place in oven at
470° F. for 20 to 25 minutes, then reduce the heat to
370° F. and continue cooking until the breast meat is
tender. Baste every ten or fifteen minutes during
the roasting and turn the chicken occasionally, so that
all sides may brown evenly. As a rule about 23
minutes per pound should be allowed for roasting.
Stuffin~.
Season one cup of bread or cracker crumbs with one­quarter
teaspoon salt, one-eighth teaspoon pepper and
one-sixteenth teaspoon poultry seasoning. Moisten
with one-half cup scalded milk or water and one-quarter
cup melted butter.
All the temperatures ~lven in this book are fOl'
aas-ranae oven. For coal-range oven subtract 85°.
37
Memorandum ·
•s
~Recipes
for Home Made
Candies
Written by
MRS. CLAUDIA QUIGLEY
MURPHY
Consultant in Home Economics
NEW YORK CITY
Jp.(r Home Candy Maker's
Thermometer
No. 5908
No.
5908
Silver-platedC'copper case. Con­vex
brass scale also silver-plated.
Case 8 inches long, with adjust­able
metal clip on back for fastening
to cooking vessels of various depths
and with wood handle for removing
without danger of burning fingers
on metal parts. The handle is
also converuent for hanging when
thermometer is not in use. Scale
range approximately 100 to 360° F.
in 2° graduations. lljimr Book of
Recipes packed with each instru­ment.
For sale by the better class of
dealers everywhere.
(Price 'on application)
(About one-half actual size)
40
Home-Made Candy
Its Food Value and Some General Information
Regarding It.
CANDY MAKING is a never-ending source of
pleasure to every one participating in it, be­cause
it is both fun for the maker and a de­light
to the partaker. For an evening's entertain­ment
or an afternoon's enjoyment, what better than
candy making. It is one of the few occupations that
are as enthusiastically welcomed by the children as by
adults, for from youth to old age every one loves candy
Popular thought on the subject of candy making
is being revolutionized, as it becomes known that
candy is just as essential a food for both children and
adults as meat, bread or potatoes. Candy being a
pure sweet, a perfect carbohydrate, supplies added
energy and Meded fuel to keep the body in the best
physical condition.
Parents do their children a great injury by deny -
ing them pure, wholesome candy, for the growing; child
requires a large amount of sugar to supply the necessary
energy for its almost ceaseless activity.
Home-made candies are much better than factory­made,
because of the known source of ingredients, the
careful blending of materials and the cleaner surround­ings
in the kitchen and pantry.
Candy makiug is as simple or as complex as one
chooses to make it. While a large number of utensils
can be used, all that is really necessary is a pan, a
thermometer and the fire, and of these one is JUSt as
essential as the other.
A knowledg;e of definite temperatures in candy
making is essential to uniformly satisfactory results,
for sugar in cooking; gives different results at varied
temperatures. Indeed no other single material in
cookery presents so many different va.riatiens, and even
the experienced person often finds it impossible to
recogmze these wtthout the guidance of the rising and
falling mercury of a 'thermometer. The use of a
Taylor Home Candy Thermometer al•o adds an
element of interest to the operation. Watching the
constant changes in the sweet syrupy mass of sugar as
the cooking progresses is a fascinating as well as a most
profitable study. More batches of sugar hopefully
planned as candy have been spoiled through lack of
knowledge of correct temperatures than in any other
way.
The .,Taylor Home Candy Maker's Thermometer is
designed to promote accuracy and success in candy
making, and incidentally to abolish those mystif}'ing
terms "soft ball" "hard ball," "crack," etc., all of
which are vque and indefinite.
The Effect of Altitude.
Before use the Candy Thermometer should he regu·
lated to conform to the looal altitude, as follows:
Plaee the thermometer in a kettle of water, beat and
let boil for ten minutes. If the mercury marks 212
degrees the thermometer is correct as it is, but if there
ia a variation of 2 degrees or more, allowance must be
made. If the water boils at 210 degrees 2 degrees must
be subtracted every time the thermometer is read. Do
not ignore a variation of even 2 degrees; absolute accur­acy
in this matter of temperature is essential to satisfac­tory
resulte in candy making.
What Heat Does to Sugar
In boiling syru;>~ for <'nndy making, be-ar in mind
that the various u~grees of heat produce various resulte
in the syrup and tl1at the trick in candy making is to
remove the heat at the exact moment when the desired
result is secured.
Use and Care of the Thermometer
The Taylor Home Candy Maker's Thermometer
registers to about ilfl5 degrees Fahrenheit, and when
not in use it should he kept hanging. If, as sometimes
happens, the thread of the mercury becomes separated
(that is, a portion of the mercury becomes detached
and runs to the top of the tube when the thermometer
is held sideways or upside down), it can be re-umted
by holding the thermometer bulb downwards and
g1ving a sharp jerk. Do not remove the thermometer
to read it. It should be fastened to the vessel con­taining
the mixture by the adjustable metal clip on the
back of the instrument. Remember that mixtures
which require stirring must be stilTed below the ther·
mometer as well as elsewhere.
A thermometer should never be subjected to the
extreme top limit of temperature as marked upon ite
scale. Before testing candies dip the thermometer
into hot water.
When through using, let the thermometer stand in
hot water until the candy adhering to it is dissolved,
then wash carefully in hot, soapy water, rinse in clear
hot water and dry carefully. •
Keep the thermometer scrupulously clean, for were
it ~laced in any syrup with the sugar from the previous
b01l sticking to it, the whole maRs would probably spoil.
~:~i'.:sa!d ~i~8~;~!~J~e~B:.nds on strict attention
General Directions for Boiling Sugar.
Put the water in a saucepan and add the sugar to be
boiled. When the sugar bas melted, add the corn
syrup, or cream of tartar, and stir until dissolved.
llring quickly to the boiling pn,int and skim. The
white froth need not be removed-only the discolora·
tions. Place the lid on the pan for a few minutes so
42
that the steam may condense on it, and wash off any
sugar .that may have boiled over. When the syrup iB
boiling at its own level, put in the thermometer and
boil to the degree that iB required. If any particles
of sugar are still sticking to the sides of the pan, wash
off with a brush dipped in water, or t.hey will cause the
syrup to grain. Sugar iB always boiled in this manner
except when otherwise stated.
To Color Su~ar
To color sugar red, place in a basin one pound of
granulated sugar, add a few drops of carmine and
spirits of wine. Rub it through the fingers until the
mass is of uniform color. Place it on a tin in a warm
place to dry, then bottle and keep for use. The above
process will color sugar yellow when saffron is used·,
green when green is used, and violet when violet
coloring is used.
Fudges
Barnard Fud~e
J4 lb. walnut or pecan pieces
Y. teaspoon almond essence
Y. pt. strong coffee
!lb. sugar
72 oz. butter
Put the coffee, sugar and butter together in a pan
and boil until the mixture reaches 240° F., stirring
constantly. Remove from the fire, add the flavoring
and beat well until it begins to stiffen. Place the nuts
in a buttered tin and pour the mixture over them. Cut
into squares before it hardens.
Bryn Mawr Fud~e
J4 lb. marshmallows
72 pt. cream
3 tablespoons grated chocolate
1 lb. sugar
1 oz. butter
1 teaspoon vanilla flavoring
Mix the chocolate (cocoa may be used if desired),
cream and sugar in a saucepan and bring to a boil,
then add the butter. Boil to 240 degrees. Remove
from the fire and add the flavoring and the marsh­mallows,
which have been broken into pieces. Beat un­til
thick and ,POur onto a buttered pan. Cut into
squares before 1t hardens.
43
Holyoke Fudi1•
7li lb. maple sugar
1 oz. butter
2 squares of chocolate
17) gills cream
7li lb. brown sugar
1)11 gills golden syrup
2 oz. chopped nutmeato
2 oz. chopped cocoanut
Pur all the ingredients except the nut.'! into a sauce­pan
and boil to 240 degrees, stirrinc all the time. Take
from the fire and pour into buttered tins. Sprinkle
nuts over the top and when cool cut into squares
Radcliffe Fudge
l lb. SUJ!ar
~cup milk
~ cup roasted peanutG
2 large tablespoons peanut butter
1 teaspoon ginger flavoring
Mix the peanut butter, milk and sugar in a pan and
stir over the fire, boiling to 234 degrees. Place in a
pan of cold water until the candy is only lukewarm.
Add the ginger flavoring and beat till creamy. Sprinkle
the peanuts, which have been cut in p1eces, on a
buttered pan and pour the mixture over it. When
cool cut in squares.
Smith Fudge
7li lb. nut pieces
~pt. milk
~ lb. chopped fia•
>4 lb. chopped raisins
I~ lbs. sugar
1 oz. butter
1 teaspoon orange flavorina;
Boil the milk and sugar together to 240 degrees.
Then add the fruit, nut meat.'!, essence and butter.
Remove from the fire and stir until it becomes creamy.
Pour onto buttered tins and cut before it hardens.
Trinity Fud11e.
l gill golden syrup
>4 lb. chopped preserved ginger
1 lb. confectioner's sugar
1 gill water
I white of egg
2 tablespoons ginger syrup
Put all the it>gredient.'l except the egg white and the
preserved ginger into a pan and boil to 240 degrees,
stirring all the time. Then add the egg white, which
has been stiffly beaten, and beat until creamy. Lastly
~~1 :!''b:~o£~: ~~~r and pour into a buttered tin.
Vassar Fudge
1 lb. brown sugar
2 oz. unsweetened chocolate
1 teaspoon vani1la
I~ gills milk
1 oz. 1:-utter
31i teaspoon rose essence
Put the milk, sugar, chocolate and butter into a pan
and let come slowly to the boiling point. Then boil
to 240 degrees, stirring all the time. Remove from the
fire, add the flavoring and beat well until creamy. Pour
into buttered tins and mark into squares before it
hardens.
~pt. milk
}i lb. butter
Wellesley Fudge
}i lb. walnut pieces
1 teaspoon vanilla extract
I~ lbs. brown sugar
A little salt
72 pt. whipped cream
~ square chocolate
Mix the chocolate, salt, butter, milk and sugar in
a pan and boil· to 245 degrees, or until the mixture
hardens when tried in cold water. Take from the
fire and beat hard for about three minutes. Add the
whipped cream and continue the lJeating. Then add
the vanilla and lastly the nuts. Beat until cool and
pour into a well-buttered pan. Before. it hardens,
mark into squares.
Taffies
Gibraltar Taffy
~ cup golden syrup
~ cup strained honey
1 cup sugar
1 oz. butter
I teaspoon peppermint
1 tea~:;poon vinegar
Cream of tartar size of a pea
Put all the ingredients except the peppermint in a
pan and cook to 268 degrees. Add the peppermint
flavoring just before the final dgeree is reached and
pour on well-greased tins. When cool, pull till cream­colored
and cut into cushions.
Molasses Taffy
2 cups granulated sugar
2 cups molasses
}i teaspoon soda
2 tablespoons vinegar
2 tablespoons butter
Boil the sugar, molasses, vinegar and butter over a
slow fire to 255 degrees. Stir constantly during last·
part of the cooking. Just before removing from the
45
fire stir in one-quarter teaspoonful of soda. Pour into
buttered tins, and when cool enough to handle butter
the hands lightly and pull until light and firm. Draw
into sticks and cut into inch lengths.
Vanilla Taffy
3 cupfuls sugar
;!4 teaspoon cream tartar
3 tablespoons butter
2 teaspoons vanilla
Stir together the sugar, cream of tartar, butter and
two cupfuls of water. Boil on slow fire without stir­ring,
to 256 degrees. Pour on greased pans and
when cool enough to pull add two teaspoons of Tanilla.
Pull the batch for about 15 minutes.
Variegated Taffy
72 pt. water
1 tablespoon vinegar
~lb. butter
~ teaspoon wintergreen
4 drops red coloring
172 lbs. sugar
1 tablespoon glycerine
1 teaspoon vanilla
72 teaspoon peppermint
4 drops yellow coloring
Mix the butter, vinegar, glycerine, water and sugar
in a pan and boil to 300 degrees. Do not stir. But­ter
three plates and pour the mass onto them in equal
portions. Color one yellow and flavor with vanilla;
one peppermint, and the last with wintergreen and
color red . . When cool enough to handle pull into long
strips and cut into pieces, using buttered scissors.
Wrap each piece in waxed paper.
1 lb. sugar
72 pt. water
1 oz. butter
Wolverine Tally
.!4 lb. hickory nut meats
1 gill vinegar
72 teaspoon almond extract
Mix all the ingredients except the. nuts and the
extract in a pan and boil to 252 degrees. Then add
the nutmeats and the extract and pour into buttered
pans. When cool, pull until it is white. Cut into
strips. This candy must not be stirred.
British Toffees
1 lb. loaf sugar
1 cup water
4 oz. almonds
Almond Toffee
1 pinch cream of tartar
Blanch the almonds and dry in the oven. Melt the
sugar in the water, add the cream of tartar and boil
to 310 degrees. Shake in the almonds and pour
onto oiled tins.
4fl
Cocoonut Toffee
% lb. gran. sugar
.)-2 lb. brown sugar
1.)-2 gills water
)4 lb. dessicated cocoanut
l4 lb. corn syrup
Melt tbe sugar and water, add the corn syrup and
boil to 300 degrees. Remove the pan from the fire
and stir in the cocoanut. He-boil to 300 degrees, add
a few drops of vanilla or lemon extract, and pour
onto the oiled tins.
4 oz. butter
1 lb. sugar
1 gill water
Lamlash Toffee
1 pinch cream of tartar
Melt the sugar in the '\\-·ater in a pan, over a. slow
lire; stir in the cream of tartar, bring to boil and skim.
Boil to 300 degrees, take from the lire and add the
buttPr, a piecP at a time, then place on the fire and
bring to the boiling point agnin. Pour out on well oiled
tins, and when half cold, mark in squares with a knife.
When qnite cold break and wrap each piece in waxed
paper.
Lanark Toffee
.)-2 lb. loaf sugar.
1 cup cream
.)-2 t~aspoon vanilla essence
Melt the sugar in the cream over a very slow fire.
Let it gradually come to a boil,j"stirring frequently. Add
the vanilla, stir and rook slow y to 252 d•grees. Pour
onto buttered tins and cut in squares when cold.
Leven Toffee
I lb. sugar
2 oz. butter
1 teaspoon vanilla
1 tin condensed milk
J4 lb. blanched chopped almonds.
Cook the sugar, milk and butter to 254 degrees,
stirring frequently. Remove from the fire, and stir
in the almonds. Pour onto buttered tins and cut
into squares.
Plain Toffeti
1 lb. loaf sugar
A pinch of cream tartar
1 gill water
Flavoring to taste
Place the sugar and water in a pan and stir oc­casionally
until melted. When it begins to boil, put
the lid on the pan and let it boil thus for 3 minutes.
Then boil up to 310 degrees. Pour the toffee while
still warm onto well buttered tins. Mark with knife
and break when cold.
47
Cream Candies
Baby Cream
4 cups powdered sugar
1 teaspoon vanilla
Boil the sugar with one cup of water to 260 dea:rees.
Pour instantly on marble slab or pan and scatter vanilla
over it. As soon as cool enough, pull and out in sticks.
Sift powdered sugar over it and leave on the marble,
oovered with a heavy cloth, pan or cardboard box,
until it changes from e. chewy to a creamy oubotanoe.
Fig Cream
4 cups granulated sugar
~ cup corn syrup
Chopped figs to suit
Chocolate for dipping
Boil to 238 degrees the sugar and corn syrup, with
enough water to moisten. Remove from fire and pour
onto a large platter and beat with butter paddles until
it comes to a cream. Add chopped figs and roll out; out
into narrow bars and dip withforkintomeltedohocolate
Dry on slightly oiled marble, waxed paper or pan.
Nut Creams
3 cups a:ranula.ted sugar
l cup rich cream
1 cup broken nutmeats
Boil the sugar and cream to 234 degrees. Take
from the fire and place the pan in cold water until the
candy is only lukewarm, then add the nutmeats and
beat till creamy. Pour into a buttered pan and mark
in squares.
Peanut Creams
Peanut butter
Melted chocolate
Chopped nutmeats
Steamed prunes with stones removed
Chopped figs and raisins
Salt to taste
Fondant
Stoned dates
Slightly salt a small jar of peanut butter and shape
into any form desired. Have ready some melted
chocolate in a shallow dish, some fondant in another,
some chopped nutmeats in a third, some stoned dates
and steamed prunes with stones removed in a fourth,
some chopped figs and raisins in a fifth. Roll the
peanut butter forma in some of these, which will serve
as delectable covers. Insert small pieces of butter in
the dates and prunes.
48
Pineapple Cream
I cup sugar
I pinch cream tartar
Pineapple extract to flavor
4 teaspoons butter
Boil to 236 degrees the sugar, cream of tartar,
butter and one-third cupful of water, over a moderate,
steady heat. Do not stir while cooking, but cream it
thoroughly when taken from the fire, and flavor with
the extract of ~ineapple. Pour out in a flat pan and
mark with a kmfe when oool.
Caramels
A Suggestion
When sugar is boiled to the caramel stage it is rather
dark in color. In testing, break and it will make a
noise lilre glass. When boiled remove from the fire and
place the pan in another pan of cold water, to prevent
its burning. The arriving at the caramel stage is
rather difficult, and careful attention should be paid
to it.
American Cream Caramels
Yo cup cream
!lb. sugar
>4 lb. corn syrup
1 ot. butter
Caramel flavoring
%:cup water
Boil the sugar, water and corn syrup to 260 degrees
(in summer 270 degrees). Add the cream and butter
and bring it to a boil, stirring all the time. Cook to
248 degrees. Take from the fire and add a few drops
of caramel flavoring, and >4 cup nut meats (black
walnut preferred) cut fine. Pour on well oiled tins.
When cold, mark, cut in squares and wrap in oiled
paper.
Chocolate Caramels
1 cup golden corn syrup
1 cup grated chocolate
1 dessertspoon glycerine
1 cup brown sugar
1 oz. butter
I cup milk
Put all of the ingredients together and stir briskly
until it comes to a boil. Continue stirring occasion­ally
and cook to 244 degrees. Place pan in cold water
to prevent further cooking. Then pour bnto well oiled
slab or tins. When cold, mark and cut in squares.
French Chocolate Caramels
2 oz. chocolate
Yo lb. brown suear
1 oz. butter
1 cup cream
1 cood tablespoon corn syrup
Melt the chocolate separately in a pan over hot
water. Place the butter, cream, sugar and corn syrup
in another pan. Stir and allow it to simmer for about
ten minutes, then add the chocolate. Continue to
stir frequently and cook to 244 degrees. Place the pan
instantly in cold water to prevent further cooking.
Pour on oiled slab or tin. When cold, mark and cut in
squares.
Maple Caramels
}ji lb. granulated sugar
}ji lb. eorn syrup
I }ji oz. butter
}ji lb. maple sugar
I pint milk
1 pint cream
~ teaspoon cream tartar
Put the sugar, corn syrup and butter in a sauce pan
with the cream and stir until it boils well. Cook to
244 degrees. Place the pan immediately in cold water,
·to prevent further cooking. Pour onto oiled slab
between bars, or onto greased tins. Cut into caramels
when cold and wrap in waxed paper.
Metropolitan Caramels
1 lb. loaf sugar
>(cup cream
>( lb. corn syrup, or a good pinch of cream of tartar
Yo cup water
>( lb. grated chocolate
2 drops acetic acid
1 oz. butter
}ji teaspoon vanilla
Boil sugar, water and corn syrup to 270 degrees.
- Remove pan from the fire, add the cream, chocolate
and butter and stir well while bringing to a boil. At
about 240 degrees add the ascetic acid and vanilla.
Continue cooking to 248 degrees. Remove from fire
and instantly place in a pan of cold water, to prevent
further cooking. Pour onto oiled tins or between bars
on oiled slab. Do not scrape the pan, as scrapings are
apt to sugar. Cut in squares when cold.
Opera Cream Caramels
lib. sugar
%,'cup water
}ji cup cream
Coloring
1 dessertspoon corn syrup
lYo oz. caramel butter essence, or other flavorina: to
taste.
With the water, sugar and corn syrup make fondant
in the usual way (see page 55), boiling it to 240 dea:rees.
When kneaded smooth, place it with the cream in a
sauce pan over a slow fire and stir until smooth. Add
the coloring, essence or flavoring and enough con­fectioner's
sugar to form rather a stiff paste. Pour to
50
the depth of one inch into a box lined with grease-proof
paper. When set, turn onto a slab, remove the paper
and mark and cut into squares. This is also good used
as a filling between layers of chocolate caramels.
Vanilla Caramels
Z cups granulated sugar
l cup corn syrup
1 cup cream
1 tablespoon vanilla
Place sugar, corn syrup and cream in a sauce pan
and stir as it comes to a boil. Contmue cooking to
240 degrees, when the vanilla may be added. Cook
to 248 degrees. Pour onto oiled slab or. tins. When
cold, mark and cut in squares. Wrap each caramel
in paraffin paper.
Hard Candies
J4 lb. almonds
1 gill water
)1 lb. loaf sugar
Almond Rock
1 teaspoon lemon juice
Boil the su&ar, water and lemon juice to 310 degrees .
Lift the pan from the fire and stir in the almond~.
Pour into greased tins.
Almond Hardbake
l lb. good brown sugar
)1 lb. corn syrup
1 gill water
6 oz. blanched almonds
Dry the almonds in the oven, or on top of the stove .
Then lay them face downwards on an oiled tin, as
closely together as possible. Boil the sugar, water and
corn syrup to 305 degrees. Remove pan from the
fire, let it cool a little and then carefully pour over the
almonds. Brown sugar is very apt to boil over, so a
larger pan than usual should be used.
1 lb. loaf sugar
)1llb. butter
!1l pt. milk
Butter Scotch
1 pinch cream of tartar
Melt the sugar in the pan with the milk, then stir in
the cream of tartar, and then butter a piece at a time.
Boil untilitthickens,to 295degrees. This temperature
gives a brittle butter scotch. If desired softer, use
lower temperature (but not lower than 245 degrees),
depending on consistency wanted. Pour onto oiled
tins and mark in squares when cool. When cold,
break in pieces and wrap in oiled paper.
61
Hoar hound
~ sq. in. pressed hoarhound
3 cups granulated sugar
~ teaspoon cream tartar
2 cups boiling water
Pour the boiling water over the hoarhound, and after
standing for a moment strain through a fine cloth.
Pour into a granite kettle with the sugar and cream
of tartar and boil to 295 degrees. Turn into a buttered
pan, cool,slightly and mark into small squares.
Honey Candy
1 qt. strained honey
1 teaspoon corn syrup
1 tablespoon vinegar
1 teaspoon baking soda
~ teaspoon rose flavoring
1 oz. butter
~lb. sugar
Boil all the ingredients together (except the flavor­ing
and the soda) to 250 degrees. Stir in the flavorinc
and the soda and then pour into buttered pans.
Jessie Scott's Candy
~ tablespoon vinegar
1 teaspoon vanilla flavoring
1 gill of water
~lb. sugar
~ teaspoon cream tartar
Put all the ingredients except the flavorinc in a pan
and boil to 290 degrees. Add the flavoring and pour
onto well-oiled plate. When cool enough to handle,
pull until white and glossy. Cut into sticks or cushions.
Maple Brittle
1~ lbs. maple sugar
~pt. water
~ pt. molasses
1 pinch cream of tartar
1 tablespoon maple syrup
~lb. butter
2 level teaspoons baking powder
1 teaspoon boiling water
U lb. chopped nutmeats
1 teaspoon lemon flavoring
Boil the cold water, sugar, syrup and cream of tartar
to 300 degrees. Add the butter, boil for 4 minutes.
Take from the fire and add the soda, dissolved in
boiling water, and tile lemon flavoring. As soon as it
begins to foam pour on well-oiled plates and spread
very thin. Sprinkle with the chopped nuts. When
cold, pour melted chocolate over it.
52
Maple Spheres
~gill water
Yo lb. light brown sugar
Yo lb. walnut halves
Yo lb. maple sugar
Yo teaspoon almond flavoring
Boil water, brown sugar and maple sugar to 240
degrees. Add the flavoring and cool. Stir until
creamy and when firm knead until smooth, form into
small balls and press a walnut-half into each ball.
When cold and firm, dip into melted chocolate.
Peanut Brittle
1 cup sugar
J4 cup water
1 cup roasted peanuts
Cook the sugar in water to 348 degrees. Quickly stir
in the peanuts and pour immediately on warm buttered
tins. Cut in squares when slightly cool.
Vermont Plnoche
1~ lbs. white sugar
1 ~ gills cream or milk
~ l~;,~~':Y:d peanuts
1 rb. maple sugar
1 tablespoon butter
~ teaspoon almond flavoring
Put the maple sugar and the white sugar, the milk,
butter and salt in a saucepan and boil to 240 degrees.
Remove from the fire and set in a dish of cold water.
When cool add the nuts and the flavoring. Beat until
creamy and pour onto a buttered tin. When almost
cold cut in cubes.
Miscellaneous
Boiled Frostin~, or Icln~-No. I
1 cup sugar
~cup water
h teaspoon cream tartar
White of 1 egg
Mix sugar, water and cream of tartar. Cover the
pan for the first few minutes of boiling, to prevent the
formation of large crystals on the side of the pan.
Boil to 238 degrees. Pour over the stiflly beaten white
of egg and beat until stiff enough to spread. This
makes a dense, sweet icing.
Boiled Frostln~, or lcln~-No. 2
1 cup sugar
Yo cup water
h teaspoon cream tartar
Whites of 2 eggs
Prepare as above. Cook to 244 degrees. This
makes a fluffy icing.
53
Chocolate Cocoanut Squares
1~ cupfuls granulated sugar
% of a cupful of cocoa
~ cu?ful of milk
4 shghtly rounded tablespoonfuls of shredded
cocoanut
Heat the milk and mix the cocoa with it. Add the
sugar and boil to a temperature of 236 degrees. Re­move
from the fire and stir in the cocoanut. Beat
until it begins to harden. Pour into a well-buttered
pan and cut while warm, into squares.
Cou~hdrops
~ oz. hoarhound herb
3 lbs. granulated sugar
~ cup strained honey
~ teaspoon cream tartar
~ teaspoon oil of anise
Boil the hoarhound herb in one-half pint of water
for ten minutes; strain and add the sugar and cream
of tartar and one-half pint of water. Boil to 295
degrees; then add the strained honey and let it boil
up once. Pour out immediately on a marble slab and
pour over it one-half teaspoonful of oil of anise. Mix
thoroughly with as little handling as pOS!!ible, and when
cool cut in squares and roll in powdered sugar.
1 lb. white sugar
1 teaspoon cream
Cream Su~ar
Lemon and vanilla to flavor (few drops)
1 teaspoo!l butter
1 teaspoon vinegar
Boil very slowly to 234 degrees one pound white
SU&ar, one gill of water, one teaspoonfulof cream, one
teaspoonful of butter and one teaspoonful of Vinegar
Then remove from fire, beat until creamy, add a few
drops of vanilla and lemon extract and pour into a
buttered tin. When slightly cool mark in squares.
Dotty Dimples
3 cupfuls sugar
1~ cupfuls white vinegar
Stir the sugar and vinegar together until dissolved,
and boil gently to 275 degrees. Turn on buttered
plates and pull with tips of fingers as soon as cool
enough to handle.
Fondant for Centera
1 tablespoon corn syrup, or a pinch of cream of
tartar
2 lbs. gran. sugar
·~pt. water
Melt the sugar in cold water ; add the corn syrup and
when dissolved boil UP. and skim. Then place the lid
on the saucepan for a 'few minutes. When the syrup
is boiling at its own level, put in the thermometer and
boil it to 240 degrees. Sprinkle the slab with warm
water, pour the syrup on it and again sprinkle with
water, to prevent crust forming. As soon as the syrup
has slightly cooled (it should crinkle up when touched
at the edge with the finger) , gather it up with a scraper
into a heap and work it evenly and smoothly with the
spatula, until the whole becomes creamy, and finally
opaque and solid. Knead it smooth and form into
centers with the hands, making all exactly the same
size.
Fruit Cocoanut
I ~ lbs. granulated sugar
Milk of a cocoanut
I~ cups grated cocoanut
~ cup broken walnut meats
2 oz. stoned raisins
~ cup blanched almonds
~ cup pecan meats
Let the granulated sugar wet with cocoanut milk
heat slowly, then boil rapidly for five minutes. Then
add the grated cocoanut and boil to 248 degrees,
stirring constantly. Re.nove from fire and pour half
of it into a tin, lined with oiled paper. Add the
raisins and nut meats, pour the other half of the cream
over them, and when cool cut in &Quares.
Dates
Figs
Fruit Nou~at
Maraschino cherries
2 cups melted sugar
Chop dates, figs, raisins and maraschino cherriea
freed from juice\ into bits and arrange in alternate
layers in a shal ow, buttered pan. Melt two cups
sugar over a quick fire, watching closely that it does
not turn yellow. Pour over the fruits evenly and
slowl;v, using only enough to bind. Before the mixture
is qu1te cold cut in small bars.
Harlequin
~ cup corn syrup or molasses
I cup granulated sugar
1 teaspoon vanilla
1 cup grated chocolate
1 tablespoon butter
Chopped nuts
Boil together the corn syrup or molases, the gran­ulated
sugar and chocolate, stirring constantly and
boiling to 252 degrees. Before removing from the
fire add a tablespoonful of butter and a teaspoonful
55
of vanilla. letting it .boil up once to incorporate the
butter. Pour half the mixture into an oiled pan, a
quarter of an inch deep, to cool. When slighlty cool,
place white fondant of the same size and thickness
on it, and on the fondant pour the other half of the
caramel, to which has · been added chopped nuts.
When nearly cold cut in square blocks and wrap in
paraffin paper.
Marshmallows
2 cupfuls sugar
1 >i cupfuls water
Pinch of salt
~ box, or 2 level tablespoonfuls, gelatin
1 teaspoonful vanilla
After the gelatin has soaked for five minutes in half
the water, place the remaining water, with the sugar,
over the fire and boil to 238 degrees. Add the gelatin.
Let it stand until partially cooled. Add the flavoring
and salt. Beat until the mixture becomes white and
thick, and then pour, one inch thick, into pans that
have been thoroughly dusted with powdered sugar.
When chilled, loosen the edges with a knife and
turn out on a board. Cut in cubes and roll in pow­dered
sugar. For variety, chopped raisins may be
otirred into the mixture just before it is beaten.
Molasses Candy
3 cups yellow coffee sugar
1 cup molasses
Nuts as desired
~ teaspoon cream tartar
Butter size of walnut
Vanilla to flavor.
Mix three cups yellow coffee sugar, one cup mo­lasses,
and moisten with one cup water. When it
begins to boil add one-quarter teaspoon cream of tartar
and boil to 260 degrees. Just before removing from
fire, add a piece of butter the size of a walnut. Add
roasted peanuts, or other nuts as desired. When cool,
flavor with vanilla and pull until porous, draw it
into sticks 11nd cut into inch lengths.
Stuffed Dates
Follow the directions given for making marsh­mallows,
using half the quantity of material in this
case.
Cut each date along its thin side and carefully re­move
the stone. Fill the space with a small portion
of the marshmallow confection, and fold the date so as
to give it the appearance of being whole. Roll in
granulated sugar.
56
~Recipes
for
Doop Fat Frying
Written by
MRS. C. T. BUNNELL, Dietician
and formerly
Instructor in Cooking at
Mechanics Institute
Rochester, N. Y.
~r Deep-Fat-Frying
Thermometer
No. 5910
No.
5910
Silver-plated copper case. Con­vex
brass scale also silver-plated.
Case is 8 inches long, with ad­justable
metal clip on back, for
fastening to cooking vessels of
various depths and with wood
handle for removing without danger
of burning fingers on metal parts.
The handle is also convenient for
hanging when the thermometer is
not in use. Scale range approxip
mately zero to 650° F., graduated
in 5° divisions.
Taylor Book of Recipes packed with
each instrument.
(Price[on application )
(About one-half actual size)
:;s
Deep Fat-Frying Recipes
for use with the
7iij/or.
Deep Fat-Frying Thermometer .
Cheese Croquettes
3 tablespoons butter
~cup flour
%cup of milk
2 egg yolks
)1 cup of grated cheese
1 cup mild soft cheese cut in small pieces
salt, pepper and dash of cayenne.
Melt butter, add flour and milk and cook until it
thickens. Drop egg yolks into this mixture and stir
well. Then add grated cheese and cook slowly over
water. Remove from fire and add cheese cubes and
seasoning. Spread in shallow pan and cool. Turn
on board and cut in strips. D.ip in crumbs, then in
eggs and crumbs and fry in deep fat at temperature
of 385°. Drain on brown paper.
Chicken Croquettes
1%: cups finely chopped cold cooked chicken
)1 teaspoon salt
XI: teaspoon celery salt and dash of cayenne
1 teaspoon lemon juice
1 cup thick white sauce (recipe below)
few drops of onion juice
Cool this mixture. Then shape, dip in crumbs and
fry in deep fat at temperature of 395°. Croquettes
fry best if allowed to be in warm place. If ice cold
they will absorb grease.
Dou~hnuts
1 cup granulated sugar
3 level tablespoons butter
2 eggs
1 cup milk
~ teaspoon lemon extract
4%: cups flour ·
2 teaspoons cream of tartar (in flour)
1 teaspoon soda (in milk)
)1 teaspoon salt
1 teaspoon nutmeg
Cream the butter and add sugar gradually and then
the eggs, well-beaten, the milk to which soda has been
added, three cups of flour to which cream of tartar has
been added. Mix well, add seasoning and remainder
of flour. Take about one-third of mixture on board,
using extra flour so dough can be handled. Pat or
roll lightly and cut. Fry in lard at 375° and drain on
brown paper.
To sugar doughnuts:-Keep powdered sugar in
box or paper bag and put cakes in four or five at a
time and shake, This is the most economical method.
(If vegetable fat is used with above recipes tempera­ture
should be 10° hotter than lard, for the same
results).
119
French Fried Potatoes
Wash and pare small potatoes. Cut in eighths
lengthwise. Soak in cold water one hour and drain
dry in towels. Put potatoes in wire basket and fry
in deep fat at temperature of 400°. The cold potatoes
will lower the temperature of the fat to, about 325°.
Let cook for about seven minutes, then remove from
fat and heat fat to 385°. Put potatoes back into fat
and they will brown nicely.
Fritters
1 cup flour
172 teaspoons baking powder
2 tablespoons cornstarch
4 tablespoons sugar
~ tablespoon salt
1 egg, separated
~cup milk
1 tablespoon olive oil
Mix dry ingredients and sift three times. Add
beaten yolk of eg11 and the milk to this mixture. Add
oil and beat unt1l smooth. Drop by spoonfuls into
fat at 390° (using Taylor Fat-Fryin' Thermometer).
When golden brown take out with skimmer and drain
on brown paper. Sprinkle with powdered sugar.
These fritters can be opened and filled with marmalade
or preserves. In using vegetable or fish, omit sugar
in batter mixture.
Swedish Timbals
(Recipe makes 32)
%:cup flour
1 tablespoon cornstarch
72 teaspoon salt
1 teaspoon sugar
72 cup of milk
1 egg
72 tablespoon olive oil
Mix dry ingredients and add milk gradually. Then
add egg (unbeaten). Mix well and add olive oil.
Pour into deep straight cup. Have fat at temperature
of 410°. Lower timbal-iron into fat. Remove when
hot. Wipe bottom of iron on paper. Dir into batter
to within one-half inch of top and fry unti brown.
White Sauce for Croquettes
1 cup milk
2 ~ tablespoons butter
~cup flour
salt and pepper to taste
Melt butter and add flour and seasonings.) .Stir
well and add milk and cookl in double boiler until
smooth.
(If vegetable fat is used with above recipes tempera·
ture should be 10° hotter than for lard for same results).
60
INDEX
Pa11:e
Baking and Roasting ....................... 17 to 38
Baking-Powder Biscuit Recipe ............... 24
Bread ................................ 23 to 28
Clover-Leaf Dinner Rolls, Recipe .. . ........ : . 24
Coffee Bread Recipe ... . ...... . . . .... . ...... 25
Fruit Rolls Recipe ..... . . . . . ................ 25
Muffins Recipe ..... . ....... . .....•......... 25
Nut Bread Recipe ...... .. .................. 26
Pop-Overe Receipe ....... . .. . ............... 26
Short Cake Recipe ........ . .......... . ...... 26
Temperatures, Care and Use of Thermometer,
etc ............................... 20 to 22
White Bread Recipe ......................... 27
Whole Wheat Bread Recipe ... ........ ... .... 27
British Toffees ...•.....•................. 46 and 47
Almond Toffee Recipe ....... . .. . . .... .. ..... 46
Cocoanut Toffee Recipe ..................... 47
Lam lash Toffee Recipe .. . ............... . . .. 4 7
Lanark Toffee Recipe ...... ..... ...•. .... . .. 47
Leven Toffee Recipe ......•........... .. ... . 4 7
Plain Toffee Recipe ......................... 4 7
Cakes ......••........................... 32 to 35
Angel Food Cake l{ecipe. . . . 32
Boiled Icing, or Frosting, Recipe No. 1. 33
Boiled Icing, or Frosting, Recipe No. 2. 33
Chocolate Cake Recipe ...................... 33
Drop Cake Recipe .......................... 33
Hermits Recipe ............................. 34
Quick Sponge-Cake Recipe . . ................. 34
Sour-Cream Cake Recipe .................... 34
White Cake Recipe ....... . .. . .............. 35
Candies (See "Fudges," "Taffies," "Cream
Candies,'' ''Caramels,'' ''Hard
Candies" and "Miscellaneous Can-dies")
............................ 39 to 56
Effect of Altitude on Candy Making ......... 42
Coloring Sugar ......... . .. . ............ . .. . 43
Boiling Sugar, Directions for ............. . ... 42
Effect of Heat on Sugar . ................... . 42
Thermometer, Use and Care of. .. . .......... . 42
Canning of Fruits .... . . . ...... . ............ 11 to 16
Cold Pack Process . ..... . ........•.... 11 and 15
Density, Change of ......................... 13
Density, Syrups of Different ......... . ....... 13
Cherries, Canning Recipe •......... . . . .... . .. 15
Open Kettle and Cold Pack Method .. . ....... 14
Pineapple_,_ Canning Recipe ................... 16
Peaches, \Janning Recipe •..............•.... 16
Pears, Canning Recipe .. .. ............•..... 16
Sweet Pickled Peaches, Recipe ....•..•....... 16
Syrup, Quantity of . ......................... 13
Caramels ............................•.... 49 to 51
American Cream Caramels Recipe ............ 49
Chocolate' Caramels Recipe .............. • .... 49
French Chocolate Caramels Recipe ........... 50
Maple Caramels Recipe ..................... 50
61
Page
Metropolitan Caramels Recipe ........... . ... 50
Opera Cream Caramels Recipe ....... . . .... .. 50
Vanilla Caramels Recipe ..................... 51
Conserves (See Jams, Conserves and Marma-lades)
. ... ........................ 8 to 10
Cream Candies ..... . .................... 48 and 49
Baby Cream Recipe . ........ .. . .. ....... . ... 48
Fig Cream Recipe .......................... 48
Nut Cream Recipe ........... . .. . ........... 48
Peanut Cream Recipe ....................... 48
Pineapple Cream Recipe ..................... 49
Crystallization of Ginger, etc. , .................. 10
Deep Fat Frying .......................... 57 to 60
Fritters Recipe ................. . ........... 59
Doughnuts ................................. 60
French Fried Potatoes ........ . ............. 60
Swedish Timbals. . . . . . . . . . . .. .. .. . . .... 60
Cheese Croquettes. . . . . . . . . ... .... . .. 59
Chicken Croquettes ...................... . .. 59
White Sauce for Croquettes .................. 60
Thermometer for Deep Fat Frying ............ 58
Fudges ................................. . . 43 to 45
Barnard Fudge Recipe .. . ................... 43
Bryn Mawr Fudge Recipe ................... 43
Holyoke Fudge Recipe ................. . ... .44
Radcliffe Fudge Recipe . . ......•..•.......... 44
Smith Fudge Recipe ... . .................... 44
Trinity Fudge Recipe ....................... 44
Vassar Fudge Recipe ........... . ............ 45
Wellesley Fudge Recipe ..................... 45
Hard Candies ....................... . .... . 51 to 53
Almond Rock Recipe ........................ 51
Almond Hardbake Recipe ................... 51
Butter Scotch Recipe ..................•.... 51
Hoar hound Recipe .......... .... ............ 52
Honey Candy Recipe ..... . . . ...... .. ....... 52
Jessie Scott's Candy Ij,ecijle ..... . .......•.... 52
Maple Brittle Recipe: ... . ................... 52
Maple Spheres Recipe .. . .................... 53
Peanut Brittle Recipe .. . ........... · ......... 53
Vermont Pinoche Recipe .................... 53
Jams, Conserves and Marmalades ........... 8 to 10
Gooseberry Jam Recipe ............... . ..... 8
Orange Marmalade Recipe ................... 9
Peach Jam Recipe .......................... 9
Pineapple-Rhubarb-and-Orange Conserve Re-cipe
... . ............................... 9
Plum Conserve Recipe. . . . . . . . . . . . . . . . . . . . . . 9
Raspberry Jam Recipe ...................... 10
Strawberry Jam Recipe ...................... 10
Jelly Making, Canning and Preserving . . ...... 5 to 16
Blackberry Jelly Recipe. . . . . . . . . . . . . . . . . . . . . 7
Cooling, Sealing and Storing. . . . . . . . . . . . . . . . . 6
Crab Apple Jelly Recipe ................ , .... 7
Currant Jelly Recipe. . . . . . . . . . . . . . . . . . . . . . . . 7
Bxtracting the Juice. . . . . . . . . . . . . . . . . . . . . . . . 5
Grape Jelly Recipe. . . . . . . . . . . . . . . . . . . . . . . . . . 8
Pectin Test with Alcohol . . . . . . . . . . . . . . . . . . . . 5
62
Page
Physical Test. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Quince-and-Apple Jelly Recipe ..... . .. , . . . . . . 8
Selection of Fruit. . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Thermometer, Use of ...................... . 6
Sugar, When to Add .......... . .. . ... . . . . . . . 6
Marmalades (See "Jams, Conserves and Mar-
0 malades") ... • ....... ..... . ..... . .. 8 to10
Meats ........................ . ... . .. . .. 36 and 37
Beef, Rib Roast, Recipe ........ . ... .. ... . ... 36
Chicken, Roast, Recipe ...... . ............. . . 37
Lamb, Leg of, Recipe ................... . . .. 37
Pork, Roast, Recipe ......................... 37
Stuffing Recipe ............................. 37
l\liscellaneous Candy Recipes ........... . ... 53 to 56
Boiled Frosting, or Icmg, Recipe No. 1. ....... 53
Boiled Frosting, or Icing, Recipe No. 2 ........ 53
Chocolate Cocoanut Squares Recipe . . ....... .. 54
Coughdrops Recipe ........... . ...... . ... . .. 54
Cream Sugar Recipe .. .. ........ . .. . ... . .... 54
Dotty Dimples Recipe ........... . •.. . ....... 54
Fondant for Centers, Recipe ....... . ......... 54
Fruit Cocoanut Recipe ...................... 55
Fruit Nougat Recipe ........................ 55
Harlequin Recipe . . ........ . ...... " ... . .... 55
Marshmallow Recipe ....... ................. 56
Molasses Candy Recipe ..................... 56
Stuffed Dates Recipe ........................ 56
Pastry .... . ......... . . . ........... . ..... :t9 and 30
Butter Scotch Filling and l\Ieringue Recipe .... 29
Caramel Syrui> Recipe ...................... 29
Family Paste Recipe ........................ 30
Meringue Recipe ................•.......... 30
Pie Shell Re~ipe .. _. .... : .................... 30
Rhubarb-RaiSin P1e Rempe ... .. ....... ...... 30
Preserves . . . . . . . . . . . . . . . . . 10 and 11
Strawberry Preserve Recipe No. 1 ...... 11
Strawberry Preserve Recipe No.2 .. . . .. .' .... 11
Roasting (See "Meats") ........... . ....... 36 and 37
Taffies .................. . ... .. . . ...... . . 45 and 46
Gibraltar Taffy Recipe ............ . . . ...... .45
Molasses Taffy Recipe .......... . . . ........ .45
Vanilla Taffy Recipe . . . ..... ... . . •.... ..... .41'
Variegated Taffy Recipe .................... .46
Wolverine Taffy Recipe ..................... 46
Taylor Instruments for use with Recipes in this
book.
Candy Thermometer No. 5908 ....... .. ...... 40
Deep-Fat-Frying Thermometer No. 5910 ...... 58
Ho.ne Set No. 500 . ...... . ....... . . . ........ 4
Oven Thermometer No. 5928 (Position in
Oven) ................................. 31
Oven Thermometer No. 5928 (Ill'ustra-tion
and Description) ................... 22
Sugarmeter No. 7261. .. . . ................ 12
Toffees (See British Toffees) ............... 46 and 47
63
Copyright 1921
Jiiy!or lnstrumentCo/npani'es
Rochester, N. Y., U. S. A.