Fahrenheit

Freezing point ................................ 32°

Lukewarm Water or Milk, not over.............. 98°

Albumen begins to coagulate..................... 134°

Milk, Pasteurized, keep for 1/2 hour at............ 145°

Simmering point .............................. 185°

Boiling point, Water (sea level)................. 212°

" " Milk ( " " ) ................ 214°

Milk, scalded in double boiler.................... 196°

Baking, Apples ................................ 300°

" Bananas ................................ 400°

" Biscuit (baking powder)................ 450°

" Biscuit (yeast) ........................ 425°

" Loaf Bread............................ 400°

" Muffins ................................ 380°

" Popovers .............................. 450°

" Cake: Cookies ......................... 400°

" " Gingerbread ..................... 375°

" " Fruit and Pound................ 300°

" " Layer ........................... 380°

" " Plain (shallow pan) ............. 375°

" " Sponge (shallow pan)............ 350°

" Meats, Beef and Mutton, for 15 minutes.. 450° then reduce to.. 350°

" " Chicken and Turkey, for 1/2 hour.. 400° then reduce to.. 300°

" " Goose and Lamb, for 1/2 hour.... 400° then reduce to.. 300°

" " Pork and Veal, for 1/2 hour...... 350° then reduce to.. 260°

" Pastry: Pies, for 1/4 hour................ 450° then reduce to.. 350°

" " Tart or Patty Shells............ 450°

" Potatoes .............................. 450°

Fahrenheit

1 Frying: Breaded Chops, Oysters............... 380°

" Croquettes, Fishballs .................. 390°

" Doughnuts, Fritters ................... 360°-370°

" Potatoes, French Fried................ 380°

" Potato Chips or Straws................ 400°

Fruit Jelly .................................... 222°

Sugar and Water Syrup, large thread............ 217°

" " " " feather ................. 232°

" " " " soft ball................ 240°

" " " " hard ball............... 250°

" " " " for glaced fruits and nuts 310°

" " " " for spun sugar.......... 300°

" " " " caramel ................ 350°

A very hot oven ............................... 450°-550°

A hot oven.................................... 400°-450°

A moderate oven............................... 350°-400°

A slow oven................................... 250°-350°

1 To test fat without a thermometer, drop a bit of white bread into hot fat; it should brown in

60 seconds for uncooked mixtures (Doughnuts, Fritters, etc.) 40 seconds for cooked mixtures (Croquettes, Fishballs, etc.) 20 seconds for Chops, French Fried Potatoes, etc.