Weight, Measures, Cooking Times, and Cooking Tips, collected by Carlos Mirasierras
Flavoring extract

1 teaspoon to 1 quart of custard, or cream
1 tablespoonful to 1 quart of mixture to be
Flavoring extract
frozen
Meat, for soup stock
1 pound meat, fat and bone to 1 pint water
Gelatin
1 oz. to 1 quart of liquid
Rice (steamed)
1 cup to 3 cups water
Salt
1/4 teaspoonful to 1 pint flour
Salt
1/4 teaspoonful to 1 quart milk for custards
Soda
1 teaspoonful to 1 pint thick, sour milk
Soda
1 teaspoonful to 1 cup of molasses
3/4 or 1 cup sauce to 1 cup cooked meat or
Sauce
fish, cut in cubes
2 tablespoonfuls of butter, and 2 tablespoonfuls
Sauce
of flour to one cup liquid.
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Kitchen Tips
Here is a tip from an old New England family:
"If the vegetable grows above the ground, do not cover the pot when cooking them."
(Vegetables such as cauliflower, broccoli, beans or peas.)
Conversely,
"If the vegetable grows under the ground, cover the pot when cooking them."
(Potatoes, beets, parsnips or onions.)
Anyone know why?
Bacon:
When you buy bacon and only plan to use 2 or 3 slices at a time, roll them together and
fasten with a tooth pick and put in Zip Lock bag in freezer, then you only take out one
roll. We don't use a whole lot of bacon, but this is nice when you need 2 or 3 slices to
top baked beans or spinach.
Lettuce:
Lettuce will keep 3-4 times longer and fresher in the refrigerator if you will wrap it in
paper towels and then put the lettuce into a plastic produce bag. If your grocer has
paper towels available, wrap it at the grocery store. This also helps other vegetables
such as green onions, cucumbers, etc, it is indeed something to take into account.
Cheese:
Remove outer plastic wrapper. Wrap cheese completely in paper towel. Store in ziplock type bag. Separating the cheese from the plastic helps keep it free of mold longer.
Corn:
After removing husk and as many silks as you can, twist cob gently in your hands
under cold running water. This will remove almost all the remaining silk.
Onions:
If you are only going to use part of an onion, cut off what you want to use from the top
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