Useful Facts About Food. Use Of Recipes

TO become a good cook requires more than the blind following of a recipe. This is frequently illustrated when several women living in the same community, all using the same recipe, obtain widely differing results. It is the reason so many cooks say, "I had good luck with my cake to-day," or "I had bad luck with my bread yesterday." Happily, luck causes neither the success nor the failure of a product. To become a good cook means to gain a knowledge of foods and how they behave, and skill in manipulating them. The recipe by itself, helpful as it is, will not produce a good product; the human being using the recipe must interpret it and must have skill in handling the materials it prescribes.

Some of the lessons which the person desiring to become a good cook should learn are given in the following pages. They will not be learned all at once; but if they are gradually mastered, luck will play a less important part in culinary conversation.

Periods Required For Waterless Cookery Of Vegetables

The time required for waterless cookery varies somewhat with the age of the vegetable and the size of the pieces into which it is cut. It is generally safe to allow the maximum period given in the preceding tables, if the vegetables are young. For old, fully matured vegetables, increase the time from ten to twenty minutes,

Baked

Fruits

Temperature of Oven Degrees Fahrenheit

Baking Period

Apples ........................

350 - 375

Mins.

20 - 40

Bananas .......................

400 - 450

"

15 - 20

Pears ......................

350 - 375

"

45 - 60

Rhubarb.....................

350 - 375

"

20

Candies

Fondant (soft ball stage) ...............................

238 - 240

Fudge and Marshmallow (thread to soft ball stage) ...........

230 - 238

Caramels and Nougat (stiff ball stage) .....................

246 - 250

Molasses taffy and soft candies to be pulled (hard ball stage) ...........................................

245 - 260

Hard candies to be pulled (medium crack stage) ...........

272 - 290

Toffee and butterscotch (medium to hard crack stage) ...........

280 - 300

Clear brittle candies (hard crack stage) .................................

290 - 310