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BANANAS
Skin should be free of
bruises and black or brown
spots. Purchase them green
and allow them to ripen at
home at room temperature.
BERRIES
Select plump, solid berries with good
color. Avoid stained containers which indicate wet or leaky berries. Berries
with clinging caps, such as blackberries and raspberries, may be unripe.
Strawberries without caps may be over ripe.
MELONS
In cantaloupes, thick, close netting on
the rind indicates best quality. Cantaloupes are ripe when the stem scar is
smooth and the space between the netting is yellow or yellow-green. They are
best when fully ripe with fruity odor.
Honeydews are ripe when rind has creamy
to yellowish color and velvety texture. Immature honeydews are whiteish-green.
Ripe watermelons have some yellow color on one side. If melons are
white or pale green on one side, they are not ripe.
ORANGES,
GRAPEFRUIT AND
LEMONS
Choose those heavy for their size.
Smoother, thinner skins usually indicate more juice. Most skin markings do
not affect quality. Oranges with a slight greenish tinge may be just as
ripe as fully colored ones. Light or greenish-yellow lemons are more tart than
deep yellow ones. Avoid citrus fruits showing withered, sunken or soft areas.
MEASUREMENTS
a pinch...................1/8 teaspoon or less
3 teaspoons......................1 tablespoon
4 tablespoons............................1/4 cup
8 tablespoons............................1/2 cup
12 tablespoons..........................3/4 cup
16 tablespoons.............................1 cup
2 cups ........................................1 pint
4 cups.......................................1 quart
4 quarts...................................1 gallon
8 quarts.....................................1 peck
4 pecks...................................1 bushel
16 ounces................................1 pound
32 ounces..................................1 quart
1 ounce liquid.................2 tablespoons
8 ounces liquid.............................1 cup
Use standard measuring spoons and
cups. All measurements are level.
CALORIES IN FRUITS
Apple, 1 med.............................80-100
Applesauce,
sweetened 1/2 cup...............90-115
unsweetened 1/2 cup..................50
Banana, 1
med.................................85
Blueberries......................................45
Cantaloupe, 1/2 cup.........................24
Cherries (pitted) raw, 1/2 cup............40
Grapefruit, 1/2 med..........................55
Grapes, 1/2
cup..........................35-55
Honeydew, 1/2 cup..........................55
Mango, 1 med.................................90
Orange, 1 med............................65-75
Peach, 1 med..................................35
Pear, 1 med..............................60-100
Pineapple
fresh, 1/2 cup..............................40
canned in syrup, 1/2 cup..............95
Plum, 1 med...................................30
Strawberries
fresh, 1/2 cup..............................30
frozen & sweetened, 1/2 cup....120-140
Tangerine, 1 lg. ..............................39
SUBSTITUTING BAKING PANS
4-CUP BAKING DISH =
9" pie pan or 8" X 1 1/4" round cake pan
or
7 3/8" X 3 5/8" 2 1/4" loaf pan
SPRING FORM PANS HOLD THIS MUCH
8" x 3" Pan holds 12 cups
9" X 3" pan holds 16 cups
RUBBING ELBOWS WITH HERBS AND
SPICES
Get on a friendly basis with these two friends.
They will help you turn out
dishes that your family will rave over.
Best of all, they have no fat value and will help keep all slim and trim while
adding flavor to all your dishes.
BASIL
Sweet, warm flavor with an aromatic odor.
Use whole or ground.
BAY LEAVES
Good with lamb, fish, roast, stews, ground
beef, vegetables, dressing and omelets. Pungent flavor. Use whole leaf but
remove before serving. Good in vegetable dishes, seafood stews and
pickles.
CARAWAY
Spicy taste and aromatic smell. Use in cakes,
breads, soups, cheese and sauerkraut.
CHIVES
Sweet, mild flavor like that of onion.
Excellent in salads fish, soups and potatoes.
CILANTRO
Use fresh. Excellent in salads, fish,
chicken, rice, beans and Mexican dishes.
CURRY POWDER
Spices are combined to proper proportions to
give a distinct flavor to meat, poultry, fish and vegetables.
DILL
Both seeds and leaves are flavorful. Leaves
may be used as a garnish or cooked with fish, soup, dressings, potatoes and
beans.
FENNEL
Leaves or the whole plant may be used to
flavor pickles. Sweet, hot flavor. Both seeds and Leaves are used. Use in
small quantities in
pies and baked goods. Leaves can be boiled with fish.
Ginger
A pungent root, this aromatic spice is sold
fresh, dried or ground. Use in pickles, preserves, cakes, cookies, soups and
meat dishes.
MARJORAM
May be used both dried or green. Use to
flavor fish, poultry, omelets, lamb, stew, stuffing and tomato juice.
MINT
Aromatic with a cool flavor. Excellent in
beverages, fish. lamb, cheese, soup, peas, carrots, and fruit desserts.
OREGANO
Strong, aromatic odor. Use whole or ground in
tomato juice, fish, eggs, pizza, omelets, chili, stew, gravy, poultry and
vegetables.
PAPRIKA
A bright red pepper, this spice is used in
meat, vegetables and soups or as a garnish for potatoes, salads or eggs.
PARSLEY
Best when used fresh, but can be used dried
as a garnish or as a seasoning. Try in fish, omelets, soup, meat, stuffing and
mixed greens.
ROSEMARY
Very aromatic. Can be used fresh or dried.
Season fish, stuffing, beef, lamb, poultry, onions, eggs, bread and potatoes.
Great in dressings.
SAFFRON
Orange-yellow in color, this spice flavors or
colors foods. Use in soup, chicken, rice and breads.
SAGE
Use fresh or dried. The flowers are sometimes
used in salads. May be used in tomato juice, fish, omelets, beef, poultry,
stuffing, cheese spreads and breads.
TARRAGON
Leaves have a pungent, hot taste. Use to
flavor sauces, salads, fish, poultry, tomatoes, eggs, green beans, carrots and
dressings.
THYME
Sprinkle leaves on fish or poultry before
broiling or baking. Throw a few sprigs directly on coals shortly
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balloon that bursts when punctured. It's more like a sponge and juices
won't be lost.
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