JUST DESSERTS. CALEB ELI GOODSON

      RESERVED

      LIZZY

      YOUR EMOTIONAL SUPPORT THROUGH THE ENTIRE PROCESS WILL NEVER BE FORGOTTEN

      TERMS

      &

      CONVERSIONS

      OVEN TEMPERATURES

       SLOW OVEN: 150–160 °C (300–325 °F)

      MODERATE OVEN: 180–190 °C (350–375 °F)

      HOT OVEN: 200–230 °C (400–450 °F)

      FAST OVEN: 230–260 °C (450-500 °F)

       COOKED SUGAR STAGES

       THREAD:  Cooked to 110–112 °C (230–234 °F) The syrup spins a soft, loose, short thread.

      SOFT BALL:  Cooked to 112–116 °C (234–240 °F) The syrup forms a soft, pliable, sticky ball.

      FIRM BALL:  Cooked to 118–120 °C (244–248 °F) The syrup forms a firm, but still pliable, sticky ball.

      HARD BALL:  Cooked to 121–129 °C (250–265 °F) The syrup forms a hard, sticky ball.

      SOFT CRACK:  Cooked to 132–143 °C (270–290 °F) The syrup forms longer strands that are firm but yet remain pliable.

      HARD CRACK:  Cooked to 149–154 °C (300–310 °F) The syrup forms stiff strands that are firm and brittle.

      CARAMEL:  Cooked to 160–170 °C (320–338 °F) The syrup changes colour, ranging from a light golden to a dark amber brown. It forms hard strands that are firm and brittle.

      MEASUREMENTS

      Pinch        1/8 teaspoon

      tbsp      tablespoon

      tsp            teaspoon

      oz            ounce

      fl. oz            fluid ounce

      c            cup

      qt            quart

      pt            pint

      gal            gallon

      lb            pound

      mL            milliliter

      g            grams

      kg            kilogram

      l            liter

      LIQUID MEASUREMENTS CONVERSION

      8 fl. oz             1 c            1/2 pt      1/4 qt      1/16 gal

      16 fl. oz             2 c            1 pt            1/2 qt      1/8 gal

      32 fl. oz             4 c            2 pt            1 qt            1/4 gal

      64 fl. oz             8 c            4 pt            2 qt            1/2 gal

      128 fl. oz       16 c            8 pt 4 qt 1 gal

      LIQUID MEASUREMENTS VOLUME

      Metric            Imperial

      1 mL            1/5 tsp

      5 mL            1 tsp

      15 mL            1 tbsp

      240 mL            1 c (8 fl. oz)

      1 liter            34 fl. Oz

      DRY MEASUREMENT WEIGHT

      Metric            Imperial

      1 g                  .035 oz

      100 g            3.5 oz

      500 g        17.7 oz (1.1 lb)

      1 kg                  35 oz

      IMPERIAL TO METRIC

      COOKING CONVERSIONS

      Imperial            Metric

      1/5 tsp            1 ml

      1 tsp                  5 ml

      1 tbsp            15 ml

      1 fl. oz            30 ml

      1 c            237 ml

      1 pt            473 ml

      1 qt            .95 l

      1 gal             3.8 l

      1 oz            28 g

      1 lb            454 g

      CAKES

      SHORT CAKE

      2 cups flour

      2 dessertspoonful’s lard worked in the flour

      1 heaping teaspoonful baking-powder

      1 teaspoonful sugar

      1 small cup sweet milk

      1/2 teaspoonful salt

      Bake for 30 minutes at 360 degrees.

      PORTLAND CAKE

      1 coffee cup butter

      2 coffee cups sugar

      4 coffee cups flour

      5 eggs

      1 pound of raisins

      1 nutmeg

      1 teaspoonful soda

      Bake an hour and three-quarters. In a slow oven. This cake is fine and will keep a long time.

      EAGLE CAKE

      1 cup sugar

      1 1/2 cup butter

      1 cup sour milk

      1 nutmeg

      2 cups flour

      1 cup chopped raisins

      1 teaspoonful soda beaten in

      1 teaspoonful cinnamon

      Mix all ingredients and bake 360 degrees for 30 minutes no eggs required.

      PLAIN FRUIT CAKE

      1/2 cup butter

      2 cups flour

      1 teaspoonful cloves

      1 cup sugar

      1 cup sour milk

      1 teaspoonful soda

      2 teaspoonfuls cinnamon

      One cup raisins chopped and

      floured, added the last thing

      Bake at 360 degrees for 30 minutes

      CHAROLETTE RUSSE

      Dissolve one-third of a box of gelatine in a teacupful of warm milk. Beat the whites of four eggs to a stiff froth, and add three tablespoonfuls of sugar. Stir the eggs and sugar into one-half pint of thick sweet cream, which has been whipped until light. When the gelatine is dissolved, and about luke-warm, stir all together and set away to cool. Line a mould with jelly fingers, or slices of sponge cake, and pour this mixture into it, and set in a cool place. Flavour with vanilla or any flavour you choose.

      DELICIOUS