1984 Greenwood Jaycees Recipe Book
Cookbook page 46
Table For Dried Fruits, Sauces, Vegetable Time Table
TABLE FOR DRIED FRUITS
Fruit Cooking Time Amount of Sugar or Honey
Apricots About 40 minutes 1/4 c. for each c. fruit
Figs About 30 minutes 1 Tbsp, for each c. fruit
Peaches About 45 minutes 1/4 c. for each c. fruit
Prunes About 45 minutes 2 Tbsp, for each c. fruit
SAUCES
Thickening
White Sauce Liquid Material Eat Seasoning
(salt)
No. 1 thin............ . . . 1c. milk . . . . 1 Tbsp, flour . . . . 1 Tbsp. . 1/2 tsp.
No. 2 medium. . . ., . . 1c. milk . . . . 2 Tbsp, flour . . . . 1 1/2 Tbsp. . . 1/2 tsp.
No. 3.................... . . . 1c. milk . . . . 3 Tbsp, flour . . . . 2 Tbsp. 1 tsp.
No. 4 thick............ . . . 1c. milk . . 4 Tbsp, flour . . . . 2 1/2 Tbsp. . 1 tsp.
Use No. 1 sauce for cream soups.
Use No. 2 sauce for creamed or scalloped dishes or gravy.
Use No. 3 sauce for souffles.
Use No. 4 sauce for croquettes.
VEGETABLE TIME TABLE
Minutes
Vegetable Boiled Steamed Baked
Asparagus, tied in bundles......................... ............... 30
Artichokes, French................................... ............... 40 45-60
Beans, Lima, depending on age.................. ............... 20-40 60
Beans, string................................................ ............... 15-45 60
Beets, young with skins on....................... ............... 45 60 70-90
Cabbage, chopped, cut sectional............... ............... 10-20 25
Cauliflower, stem down............................ ............... 20-30
Carrots, cut across...................................... ............... 20-30 40
Chard.......................................................... ............... 60-90 90
Celery, cut in lengths 1/2 inch.................. ............... 30 45
Corn, green, tender................................... ............... 5-10 15 20
Cucumbers, peeled and cut....................... ............... 20 30 40
Eggplant, whole........................................ ............... 30 40 45
Onions........................................................ ............... 45 60 60
Parsnips........................................................ ............... 60 75 75
Peas, green................................................... ....... 20-40 35-50
Peppers........................................................ ............... 20-30 30 30
Potatoes, depending on size....................... ............... 20-40 60 45-60
Pumpkin, in cubes...................................... ............... 30 45 60
Potatoes, sweet........................................... ....... 40 40 45-60
Salsify................................... • • • ............... 25 45
Spinach.......... .. .......................................... ....... 20 30
Squash in cubes................................... ............... 20-40 50 60
Tomatoes, depending on size.................... ............... 5-15 50 15-20
Turnips, depending on size . ..................... . ............. 30-60