ENERATIONS of ECIPES Sweets Contents Weights and Measures ................................................................... 1 Abbreviations ............................................................................... 1 Equivalents .................................................................................. 1 Quantities to Serve 100 People .....................................................2 To Remove Stains from Washables .................................................3 First Aid in Household Emergencies .............................................. 8 General Directions for First Aid ...................................................10 Try Saying Good Morning as Though You Really Meant It ..........10 Worth Remembering .................................................................... 11 Salad and Salad Dressings ............................................................12 Fruit Combinations ..................................................................... 12 Fruit and Vegetable Combinations ................................................13 Vegetable Combinations ...............................................................13 Tips to the Carver ........................................................................13 Tips to the Hostess ......................................................................14 How to Carve Turkey ................................................................... 14 Kitchen Ideas .............................................................................. 14 Size of Pans and Baking Dishes ....................................................16 Appetizers ...................................................................................17 Drinks ........................................................................................29 Breads ........................................................................................35 Salads, Soups, Dressings & Sauces ...............................................49 Vegetables ...................................................................................69 Casseroles & Main Dishes ............................................................75 Sweets .......................................................................................113 173 Generations of Recipes ABBREVIATIONS EQUIVALENTS tsp. ....................... Teaspoon 3 tsps. ....................... 1 tbsp. tsps. ................... Teaspoons 4 tsps. ......................1/4 cup tbsp. .................. Tablespoon 5 tbsps. ..................... 1 cup tbsps. .............. Tablespoons 8 tbsps. ....................1/2 cup oz. ............................. Ounce 10 tbsps. ................... 1 cup ozs. ......................... Ounces 12 tbsps. ..................3/4 cup qt. .............................. Quart 16 tbsps. .................... 1 cup pt. ................................. Pint ½ cup .......................... 1 gill gal. ........................... Gallon 2 cups .......................... 1 pt. lb. .............................. Pound 4 cups .......................... 1 qt. lbs. ...........................pounds 4 qts............................1 gal. bu............................. Bushel 8 qts. ......................... 1 peck 16 ozs. .......................... 1 lb. 32 ozs. ......................... 1 qt. 8 ozs. liquid ................ 1 cup 1 oz. liquid............... 2 tbsps. (For liquid and dry measurements use standard measuring spoons and cups. All measurements are level.) WEIGHTS AND MEASURES Baking powder ................................................ 1 cup = 5-1/2 ozs. Cheese, American ...................................... 1 lb. = 2 cups cubed Cocoa ......................................................... 1 lb. = 4 cups ground Coffee ......................................................... 1 lb. = 5 cups ground Corn meal ............................................................... 1 lb. = 3 cups Cornstarch .............................................................. 1 lb. = 3 cups Cracker crumbs ................................... 23 soda crackers = 1 cup ........................................................15 graham crackers = 1 cup Eggs ........................................................ 1 egg = 4 tbsps. Liquid .................................................................... 4 to 5 whole = 1 cup ................................................................... 7 to 9 whites = 1 cup ................................................................. 12 to 14 yolks = 1 cup Flour .................................................... 1 lb. all-purpose = 4 cups ................................................................ 1 lb. cake = 4-1/4 cups ........................................................... 1 lb. Graham = 3-1/2 cups Lemons, juice .......................................1 medium = 2 to 3 tbsps. ................................................................ 5 to 8 medium = 1 cup Lemons, rind ......................................... 1 lemon = 1 tbsp. Grated Oranges, juice ......................................1 medium = 2 to 3 tbsps. ................................................................ 3 to 4 medium = 1 cup 1 Generations of Recipes Oranges, rind ................................................. 1 = 2 tbsps. grated Gelatin ...................................... 3-1/4 oz. pkg. flavored = 1/2 cup .................................................. 1/4 oz. pkg. unflavored = 1 tbsp. Shortening or Butter ............................................... 1 lb. = 2 cups Sugars ................................................... 1 lb. brown = 2-1/2 cups ....................................................... 1 lb. cube = 96 to 160 cubes ............................................................. 1 lb. granulated = 2 cups ........................................................ 1 lb. powdered = 3-1/2 cups QUANTITIES TO SERVE 100 PEOPLE Coffee ................................................................................. 3 lbs. Loaf Sugar .......................................................................... 3 lbs. Cream ................................................................................ 3 qts. Whipping Cream ................................................................. 4 pts. Milk ................................................................................... 6 gals. Fruit Cocktail ................................................................. 2 ½ gals. Fruit Juice ................................................. 4 no. 10 cans (26 lbs.) Tomato Juice ............................................ 4 no. 10 cans (26 lbs.) Soup ................................................................................. 5 gals. Oysters ............................................................................. 18 qts. Weaners ........................................................................... 25 lbs. Meat Loaf ......................................................................... 24 lbs. Ham .................................................................................. 40 lbs. Beef .................................................................................. 40 lbs. Roast Pork ........................................................................ 40 lbs. Hamburgers ................................................................. 30-36 lbs. Chicken for Chicken Pie .................................................... 40 lbs. Potatoes ........................................................................... 35 lbs. Scalloped Potatoes ........................................................... 5 gals. Vegetables ................................................ 4 no. 10 cans (26 lbs.) Baked Beans .................................................................... 5 gals. Beets ................................................................................ 30 lbs. Cauliflower ........................................................................ 18 lbs. Cabbage for Slaw ............................................................. 20 lbs. Carrots ............................................................................. 33 lbs. Bread ........................................................................... 10 loaves Rolls ......................................................................................200 Butter .................................................................................. 3 lbs. Potato Salad ..................................................................... 12 qts. Fruit Salad ........................................................................ 20 qts. Vegetable Salad ................................................................ 20 qts. 2 Generations of Recipes Lettuce.......................................................................... 20 heads Salad Dressing ................................................................... 3 qts. Pies ........................................................................................ 18 Cakes ....................................................................................... 8 Ice Cream ......................................................................... 4 gals. Cheese ............................................................................... 3 lbs. Olives ........................................................................... 1-3/4 lbs. Pickles ................................................................................ 2 qts. Nuts ........................................................................