Cooking Charts & Measurements
Roasting Chart
| Meat | Oven Temp | Int. Temp. on Meat Thermometer. | Weight of Meat | Cooking Time Approx. Per Pound. |
| Beef | 300 F 325 F | Rare-140 F Med.-160 F Well Done- 170 F |
6 to 8 lbs. | 18 to 20 min. 22 to 25 min. 27 to 30 min. |
| Pork, Fresh | 350 F | 185 F | 3 to 7 lbs. | 35 to 45 min. |
| Ham, Precooked | 300 F 325 F | 130 F | 10 to 12 lbs. | 12 to 15 min. |
| Hame, Smoked (uncooked) | 300 F 325 F | 160 F | 10 to 14 lbs. | 18 to 20 min. |
| Lamb | 300 F 325 F | 170 - 185 F | 3 to 5 lbs. | 30 to 35 min. |
| Veal | 300 F | 170 F | 5 to 8 lbs. | 25 to 30 min. |
| Turkey | 325 F | 190 F | 10 to 14 lbs. | 4 to 5 hous |
| Chicken | 375 F | 190 F | 4 to 6 lbs. | 2 1/2 to 3 1/2 hours |
| Duckling | 325 to 350 F | 190 F | 4 to 5 lbs. | 2 to 3 hours |
| Capon | 325 to 350 F | 190 F | 6 to 8 lbs. | 2 1/2 to 3 1/2 hours |
| Goose | 325 F | 190 F | 10 to 12 lbs. | 4 to 5 hours |
(When bird is stuffed, cooking time is increased slightly)
How Much and How Many
Butter, Chocolate
2 tablespoons butter = 1 ounce
1 stick or 1/4 pound butter = 2 cups
1 square chocolate = 1 ounce
Crumbs
20 salted crackers = 1 cup fine crumbs
12 graham crackers = 1 cup fine crumbs
22 vanilla wafer = 1 cup find crumbs
8 to 9 slices zwieback = 1 cup fine crumbs
1 slice bread = 1/2 cup soft crumbs
Cereals
4 ounce macaroni (1-1 1/4 cups) = 2 1/4 cups cooked
4 ounces noodles ( 1 1/2-2 cups) = 2 1/4 cups cooked
4 ounces spaghetti (1-1 1/4 cups) = 2 1/2 cups cooked
1 cup uncooked rice (6 1/2-7 ounces) = 3 -3 1/2 cups cooked
1 cup precooked rice = 2 cups cooked
Fruits, Vegetables
Juice of 1 lemon = 3 to 4 tablespoons
Grated peel of 1 lemon = 1 teaspoon
Juice of 1 orange = 6 to 7 tablespoons
Grated peel of 1 orange = about 2 teaspoons
1 medium apple, chopped = 1 cup
1 medium onion, chopped = 1/2 cup
1/4 pound celery (about 2 stalkes), chopped = 1 cup
Cheese and Eggs
1 pound process cheese, shredded = 4 cups
1/4 pound blue cheese, crumbled = 3/4 to 1 cup
12 to 14 egg yolks = 1 cup
8 to 10 egg whites = 1 cup
Nuts
1 pound walnuts in shell = 2 cups, shelled
1/4 pound chopped walnuts = about 1 cup
1 pound almonds in shell = about 1 cup, shelled
Substitutions
1 tablespoon cornstarch (for
thickening) = 2 tablespoons flour
1 cup sifted all-purpose flour = 1 cup plus 2 tablespoons sifted cake
flour
1 square chocolate (1 ounce) = 3 tablespoons cocoa plus 1 tablespoon
butter
1 teaspoon baking powder = 1/4 teaspoon baking soda plus 1/2 teaspoon
cream of tartar
1 cup milk = 1/2 cup evaporated milk plus 1/2 cup water
1 cup sour milk = 1 cup sweet milk into wich 1 tablespoon vinegar or
lemon juice has been mixed. 1 cup buttermilk may also be used.
1 cup sweet milk = 1 cup sour milk or buttermilk plus 1/2 teaspoon baking
soda.
Weights and Measures
| 3 teaspoons equal 1 tablespoon 2 tablespoons equal 1/8 cup 4 tablespoons equal 1/4 cup 5 1/3 tablespoons equal 1/2 cup 8 tabelspoons equal 1/2 cup 10 2/3 tabelspoons equal 2/3 cup 12 tablespoons equal 3/4 cup 14 tabelspoons equal 7/8 cup |
16 tablespoons equal 1 cup 1 cup equals 8 fluid ounces 1 cup equals 1/2 pint 2 cups equal 1 pint 4 cups equal 1 quart 4 quarts equal 1 gallon 8 quarts equal 1 peck 4 pecks equal 1 bushel |
