A TABLE FOR USE OF THE ECONOMICAL HOUSEWIFE
Converting Dry Measure into Lbs. and Oz.
| ¼ pk. | 1 qt. | 1 pk. | 1 bu. | ||||
| Apples | 3 lbs. | 1 lb. 8 oz. | 11¼ lbs. | 45 lbs. | |||
| Beans, Lima | 3 lbs. 8 oz. | 1 lb. 12 oz. | 14 lbs. | 56 lbs. | |||
| Beans, String | 1 lb. 8 oz. | 12 oz. | 6 lbs. | 24 lbs. | |||
| Beans, Wax | 1 lb. 8 oz. | 12 oz. | 6 lbs. | 24 lbs. | |||
| Carrots | 3 lbs. 2 oz. | 1 lb. 9 oz. | 12½ lbs. | 50 lbs. | |||
| Cranberries | 2 lbs. | 1 lb. 1 oz. | 10 lbs. | 40 lbs. | |||
| Kale | 12 oz. | 6 oz. | 3 lbs. | 12 lbs. | |||
| Onions | 3 lbs. 9 oz. | 1 lb. 12 oz. | 12½ lbs. | 50 lbs. | |||
| Parsnips | 3 lbs. 2 oz. | 1 lb. 9 oz. | 12½ lbs. | 50 lbs. | |||
| Peas, dried | 3 lbs. 12 oz. | 1 lb. 14 oz. | 11¼ lbs. | 45 lbs. | |||
| Peas, green, unshelled | 3 lbs. 8 oz. | 1 lb. 12 oz. | 14 lbs. | 56 lbs. | |||
| Potatoes, Irish | 3 lbs. 12 oz. | 1 lb. 14 oz. | 15 lbs. | 60 lbs. | |||
| Potatoes, Sweet | 3 lbs. 4 oz. | 1 lb. 10 oz. | 13½ lbs. | 54 lbs. | |||
| Tomatoes | 3 lbs. 12 oz. | 1 lb. 14 oz. | 15 lbs. | 60 lbs. | |||
| Turnips | 3 lbs. 12 oz. | 1 lb. 14 oz. | 15 lbs. | 60 lbs. | |||
| Cherries | 3 lbs. 8 oz. | 1 lb. 12 oz. | 14 lbs. | 56 lbs. | |||
| Peanuts | 1 lb. 6 oz. | 10 oz. | 5½ lbs. | 22 lbs. |
The law provides that apples, cucumbers, cabbage, pears, peaches may be sold by numerical count.
BOILING
| MEATS | VEGETABLES | |||||||
|---|---|---|---|---|---|---|---|---|
| Time | Time | |||||||
| Mutton | per | pound, | 20 | minutes. | Potatoes | 20 | to 30 min. | |
| Corned Beef | " | " | 30 | " | Asparagus | 20 | to 25 " | |
| Ham | " | " | 20 | " | Peas | 15 | to 20 " | |
| Turkey | " | " | 25 | " | String Beans | 20 | to 30 " | |
| Chicken | " | " | 20 | " | Lima Beans | 30 | to 40 " | |
| Fowl | " | " | 20 | " | Spinach | 15 | to 20 " | |
| Tripe | " | " | 40 | " | Turnips | 30 | minutes. | |
| Beets | 1 | hour. | ||||||
| FISH | Cabbage | 20 | minutes. | |||||
| Time | Cauliflower | 20 | " | |||||
| Codfish | " | " | 15 | to 18 min. | Brussels Sprouts | 25 | " | |
| Halibut | " | " | 15 | to 18 min. | Onions | 30 | " | |
| Bluefish | " | " | 15 | to 18 min. | Green Corn | 20 | " | |
| Lobster | " | " | 30 | to 40 min. | Rice | 20 | " | |
BAKING
| MEATS | ||||
|---|---|---|---|---|
| Time | ||||
| Beef, ribs, rare | per | pound, | 15 | minutes. |
| Beef, ribs, well done | " | " | 20 | " |
| Round of Beef | " | " | 20 | " |
| Mutton, leg, rare | " | " | 18 | " |
| Mutton, leg, well done | " | " | 20 | " |
| Mutton, loin, rare | " | " | 15 | " |
| Lamb, well done | " | " | 20 | " |
| Veal, well done | " | " | 25 | " |
| Pork, well done | " | " | 25 | " |
| Chicken | " | " | 20 | " |
| Goose | " | " | 25 | " |
| Fillet, hot oven | 45 | minutes. | ||
| Braised Meats | 1½ | hours. | ||
| Turkey, 8 pounds | 2 | hours. | ||
| Birds, small, hot oven | 15 | to 20 min. | ||
| Ducks, tame | 1 | hour. | ||
| Ducks, wild, very hot oven | 25 | minutes. | ||
| FISH | ||||
| Large Fish | 1 | hour, about | ||
| Small Fish | 20 | to 30 mins. | ||
BROILING
| Time | ||
| Steak, 1 inch thick | 8 | to 10 min. |
| Steak, 1½ inch thick | 10 | to 15 " |
| Mutton Chops, French | 8 | minutes. |
| Mutton Chops, English | 10 | " |
| Spring Chicken | 20 | " |
| Quail | 8 | to 10 min. |
| Grouse | 15 | minutes. |
| Squabs | 10 | to 15 min. |
| Shad, Bluefish, Trout | 15 | to 25 " |
| Small Fish | 5 | to l0 " |
WEIGHTS AND MEASURES
| 4 | gills | = | 1 pint. |
| 2 | pints | = | 1 quart. |
| 4 | quarts | = | 1 gallon. |
| 16 | ounces | = | 1 pound. |
| ½ | kitchen cupful | = | 1 | gill. |
| 1 | kitchen cupful | = | ½ | pint or 2 gills. |
| 4 | kitchen cupfuls | = | 1 | quart. |
| 2 | cupfuls of granulated sugar | } | = 1 pound. |
| 2½ | cupfuls of powdered sugar | ||
| 1 | tablespoonful of sugar = ½ oz. | ||
| 1 | tablespoonful of butter = | ||
| Butter size of an egg = | 2 oz. | ||
| 1 | cupful of butter = | ½ pound. | |
| 4 | cupfuls of flour | } | = pound. |
| 1 | quart | ||
| 16 | tablespoonfuls of dry material | = | 1 cupful. |
| 16 | tablespoonfuls of liquid | = | 1 cupful. |
PROPORTIONS
5 to 8 eggs to 1 quart of milk for custards.
3 to 4 eggs to 1 pint of milk for custards.
½ teaspoonful of salt to 1 quart of milk for custards.
1 teaspoonful of vanilla to 1 quart of milk for custards.
2 ounces of gelatine to 1¾ quarts of liquid.
8 level tablespoonfuls of cornstarch to 1 quart of milk.
8 level teaspoonfuls of baking-powder to 1 quart of flour.
2 teaspoonfuls of baking-powder to 1 cupful of flour.
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