Waffles, One-Egg
Waffles, Three-Egg
Waldorf Salad
Walnut Macaroons
Walnut Torte
Water-Lily Salad
Watermelon Pickle
Sherbet
Watermelons
Wedding Cake
Welsh Rarebit
Wheat Cereals
Wheat Muffins
Whipped Cream
Whipped Cream Pie
White Cake
Caviar
Fondant
Sauce (for Vegetables)
Wiener Braten (Vienna Roast)
Kartoffel Kloesse
Kipfel
Studenten Kipfel
Windbeutel
Wine Sauce
Winter Jelly
*Y*
Yeast
Home-made
Kranz
Yom-Tov Soup
*Z*
Zuemimo Sauce
Zwieback
Anise
Torte
Zwiebel Matzoth
Zwiebel Platz
*TABLE OF WEIGHTS AND MEASURES*
All measurements should be made level.
2 gills = 1 cup
2 cups = 1 pint
2 pints = 1 quart
4 quarts = 1 gallon
16 ounces = 1 pound
8 quarts = 1 peck
4 pecks = 1 bushel
60 drops = 1 teaspoon
4 saltspoons = 1 teaspoon
3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
4 tablespoons = 1 wine-glass
2 tablespoons of butter,
sugar, salt = 1 ounce
4 tablespoons of flour = 1 ounce
16 tablespoons = 1 cup
4 cups of flour = 1 pound
2 cups of solid butter = 1 pound
2 cups of granulated sugar = 1 pound
3 cups of corn meal = 1 pound
2-2/3 cups of powdered sugar = 1 pound
2-2/3 cups of brown sugar = 1 pound
2 cups of solid meat = 1 pound
1 cup of shelled almonds = 1/4 pound
1 cup of raisins or currants = 6 ounces
1 cup of cornstarch = 1/4 pound
10 unbroken hen's eggs = 1 pound
Butter, size of an egg = 2 ounces
*MEASUREMENT OF FOOD MATERIALS*
The success of a recipe is often due to exactness in measuring ingredients, as well as to the care with which directions are followed.