CALEB ELI GOODSON - JUST DESSERTS

RESERVED

LIZZY

YOUR EMOTIONAL SUPPORT THROUGH THE ENTIRE PROCESS WILL NEVER BE FORGOTTEN

TERMS

&

CONVERSIONS

OVEN TEMPERATURES

 SLOW OVEN: 150–160 °C (300–325 °F)

MODERATE OVEN: 180–190 °C (350–375 °F)

HOT OVEN: 200–230 °C (400–450 °F)

FAST OVEN: 230–260 °C (450-500 °F)

 COOKED SUGAR STAGES

 THREAD:  Cooked to 110–112 °C (230–234 °F) The syrup spins a soft, loose, short thread.

SOFT BALL:  Cooked to 112–116 °C (234–240 °F) The syrup forms a soft, pliable, sticky ball.

FIRM BALL:  Cooked to 118–120 °C (244–248 °F) The syrup forms a firm, but still pliable, sticky ball.

HARD BALL:  Cooked to 121–129 °C (250–265 °F) The syrup forms a hard, sticky ball.

SOFT CRACK:  Cooked to 132–143 °C (270–290 °F) The syrup forms longer strands that are firm but yet remain pliable.

HARD CRACK:  Cooked to 149–154 °C (300–310 °F) The syrup forms stiff strands that are firm and brittle.

CARAMEL:  Cooked to 160–170 °C (320–338 °F) The syrup changes colour, ranging from a light golden to a dark amber brown. It forms hard strands that are firm and brittle.

MEASUREMENTS

Pinch        1/8 teaspoon

tbsp      tablespoon

tsp            teaspoon

oz            ounce

fl. oz            fluid ounce

c            cup

qt            quart

pt            pint

gal            gallon

lb            pound

mL            milliliter

g            grams

kg            kilogram

l            liter

LIQUID MEASUREMENTS CONVERSION

8 fl. oz             1 c            1/2 pt      1/4 qt      1/16 gal

16 fl. oz             2 c            1 pt            1/2 qt      1/8 gal

32 fl. oz             4 c            2 pt            1 qt            1/4 gal

64 fl. oz             8 c            4 pt            2 qt            1/2 gal

128 fl. oz       16 c            8 pt 4 qt 1 gal

LIQUID MEASUREMENTS VOLUME

Metric            Imperial

1 mL            1/5 tsp

5 mL            1 tsp

15 mL            1 tbsp

240 mL            1 c (8 fl. oz)

1 liter            34 fl. Oz

DRY MEASUREMENT WEIGHT

Metric            Imperial

1 g                  .035 oz

100 g            3.5 oz

500 g        17.7 oz (1.1 lb)

1 kg                  35 oz

IMPERIAL TO METRIC

COOKING CONVERSIONS

Imperial            Metric

1/5 tsp            1 ml

1 tsp                  5 ml

1 tbsp            15 ml

1 fl. oz            30 ml

1 c            237 ml

1 pt            473 ml

1 qt            .95 l

1 gal             3.8 l

1 oz            28 g

1 lb            454 g

CAKES

SHORT CAKE

2 cups flour

2 dessertspoonful’s lard worked in the flour

1 heaping teaspoonful baking-powder

1 teaspoonful sugar

1 small cup sweet milk

1/2 teaspoonful salt

Bake for 30 minutes at 360 degrees.

PORTLAND CAKE

1 coffee cup butter

2 coffee cups sugar

4 coffee cups flour

5 eggs

1 pound of raisins

1 nutmeg

1 teaspoonful soda

Bake an hour and three-quarters. In a slow oven. This cake is fine and will keep a long time.

EAGLE CAKE

1 cup sugar

1 1/2 cup butter

1 cup sour milk

1 nutmeg

2 cups flour

1 cup chopped raisins

1 teaspoonful soda beaten in

1 teaspoonful cinnamon

Mix all ingredients and bake 360 degrees for 30 minutes no eggs required.

PLAIN FRUIT CAKE

1/2 cup butter

2 cups flour

1 teaspoonful cloves

1 cup sugar

1 cup sour milk

1 teaspoonful soda

2 teaspoonfuls cinnamon

One cup raisins chopped and

floured, added the last thing

Bake at 360 degrees for 30 minutes

CHAROLETTE RUSSE

Dissolve one-third of a box of gelatine in a teacupful of warm milk. Beat the whites of four eggs to a stiff froth, and add three tablespoonfuls of sugar. Stir the eggs and sugar into one-half pint of thick sweet cream, which has been whipped until light. When the gelatine is dissolved, and about luke-warm, stir all together and set away to cool. Line a mould with jelly fingers, or slices of sponge cake, and pour this mixture into it, and set in a cool place. Flavour with vanilla or any flavour you choose.

DELICIOUS LEMON

JELLY CAKE

2 cups sugar

1/2 cup butter

1 cup milk

3 cups flour

3 eggs

1 teaspoonful soda

2 teaspoonfuls cream of tartar

Bake in three or four shallow pans

Jelly for Filling. Grated rind and juice of three lemons, one cup of sugar, one egg, a little more than half a cup of water, a piece of butter, one tablespoonful of flour, or more if needed to thicken. Simmer, then spread between the layers. This cake is improved by keeping a few days. Bake at 360 degrees for 30 minutes.

POUND CAKE

1 lb. fine granulated sugar

1/2 pound butter

1/2 teaspoonful cream of tartar

1 pound sifted flour

8 eggs

3 teaspoonful soda

Sift the cream of tartar and soda into the flour. Rub the butter and sugar together until very light, add the yolks of the eggs, spices and a part of the flour. Beat the whites of the eggs to a stiff froth, and add the remainder of the flour, beat thoroughly. Bake in two loaves 360 degrees 30 minutes.

TEA CAKE

1 cup sugar

1 1/2 cups milk

2 tablespoonfuls melted butter

1/2 teaspoonful soda

1 egg

1 1/2 cups (pastry) flour

1 teaspoonful cream of tartar

A little nutmeg

Bake at 360 degrees for 20 minutes.

SOFT HONEY CAKE

1 cup strained honey

1/2 cup sugar

3 cup butter

2 eggs

1 teaspoonful soda

2 1/2 cups flour

Bake in cup tins or patty pans. 360 degrees for 20 minutes

COTTAGE CHEESE CAKES

1 cups cottage cheese

3 eggs

3 tablespoons cream

1/2 cup sugar

Grated rind 1 lemon

Flaky pastry

Beat cheese and cream together with fork until smooth. Add lemon rind and eggs beaten until very light with sugar. Line small tins with pastry, put a generous spoonful of the cheese mixture into each and bake about 20 minutes, having oven hot (400° F.) for first ten minutes, then reducing to 360° F. to complete cooking. Makes 9 cakes. If preferred bake as one pie in which case bake about 30-35 minute

APPLE SAUCE CAKE

1/2 cup butter

1 teaspoon baking soda

1 cup sugar

1 cup halved seeded raisins.

1 cup unsweetened apple sauce

2 cups sifted flour.

1 teaspoon ground cinnamon

1 teaspoon ground cloves

Cream butter, adding sugar gradually and blend in apple sauce to which soda has been added. Stir in raisins; add sifted dry ingredients and blend until smooth. Turn into a greased and floured (or paper lined) loaf pan and bake in moderate oven (360° F.) about 40 minutes.

LEMON CHEESE CAKES

1/3 cup butter

3 eggs, beaten

1/2 cup sugar

Puff paste patty shells

Grated rind and strained juice 2 lemons

Combine butter, sugar, lemon rind and juice in upper part of double boiler and place over hot water. When thoroughly heated, add beaten eggs and cook, stirring constantly, until mixture thickens. When cold place a spoonful in each patty shell. This mixture keeps well and may also be used as a sandwich or cake filling. About 1 dozen.

PLAIN LOAF CAKE

1 cup butter

1 teaspoon vanilla or lemon

1 cup sugar extract

2 eggs, well beaten

2 cups sifted flour