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some help in the kitchen dept.

Recipe Link: http://www127.pair.com/~sssmag/faerie/fft_new/tid41199.html

List of Ingredients





1 tablespoon cornstarch (for thickening) = 2 tablespoons flour
1 cup sifted all-purpose flour = 1 cup plus 2 tablespoons sifted cake flour
1 square chocolate (1 ounce) = 3 tablespoons cocoa plus 1 tablespoon butter
1 teaspoon baking powder = 1/4 teaspoon baking soda plus 1 teaspoon cream of tartar
1 cup milk = 1/2 cup evaporated milk plus 1 cup water
1 cup sour milk = 1 cup sweet milk into which 1 tablespoon vinegar or lemon juice has been mixed. 1 cup buttermilk may also be used.
1 cup sweet milk = 1 cup sour milk or buttermilk plus 1/2 teaspoon baking soda

How Much & How Many

BUTTER, CHOCOLATE
2 tablespoons butter = 1 ounce
1 stick or � pound butter = 1 cup
1 square chocolate = 1 ounce

CRUMBS
20 salted crackers = 1 cup fine crumbs
12 graham crackers = 1 cup fine crumbs
22 vanilla wafers = 1 cup fine crumbs
8 to 9 slices zwieback = 1 cup fine crumbs
1 slice bread = 1 cup soft crumbs


1 cup precooked rice = 2 cups cooked


FRUITS AND VEGETABLES
Juice of 1 lemon = 3 to 4 tablespoons
Grated peel of 1 lemon = 1 teaspoon
Juice of 1 orange = 6 to 7 tablespoons
Grated peel of 1 orange = about 2 teaspoons
1 medium apple, chopped = 1 cup
1 medium onion, chopped = 1 cup
celery (about 2 stalks), chopped = 1 cup

CHEESE AND EGGS
1 pound processed cheese, shredded = 4 cups
1 pound blue cheese, crumbled = 1/2 to 1 cup
12 to 14 egg yolks = 1 cup
8 to 10 egg whites = 1 cup

NUTS
1 pound walnuts in shell = 2 cups, shelled
1 pound chopped walnuts = about 1 cup
1 pound almonds in shell = about 1 cup, shelled

Weights & Measures
3 teaspoons equal 1 tablespoon
2 tablespoons equal 1/8 cup
5 1/3 tablespoons equal 1/3 cup
10 2/3 tablespoons equal 2/3 cup
12 tablespoons equal 1/2 cup
14 tablespoons equal 7/8 cup
16 tablespoons equal 1 cup
1 cup equals 8 fluid ounces
1 cup equals 1/2 pint
2 cups equal 1 pint
4 cups equal 1 quart
8 quarts equal 1 peck
4 pecks equal 1 bushel
1 liter equals 2.1 pints
1 kilogram equals 2.2 pounds
28.3 grams equal 1 ounce

Microwave Tips

Foods with skins or membranes such as whole potatoes, egg yolks or chicken livers should be pierced before cooking to prevent bursting.

Foods that contain moisture cook faster than drier foods.

Foods that are fresh cook faster than those that are not as fresh.

Foods that are room temperature cook faster than refrigerated or frozen foods.

Foods that are porous such as breads and pastries cook faster than dense foods or mixtures such as casseroles.

To soften any hard-to-clean splatters in oven, microwave one cup of water town or three minutes or until water boils. Let stand one minute. To help eliminate lingering odors, add a lemon slice to water before boiling.

Many foods will heat faster and more evenly if covered. Use plastic wrap or waxed paper for moist foods. Cover sandwiches with a paper towel or paper napkin. Do not cover liquids, baked goods, pancakes or meats that you prefer rare.

Because microwaves heat from the outside in, a good indication of doneness is when the underside of the dish is warm at center. Some foods may bubble at the edges and still not be heated through.

Frozen foods wrapped in paper or plastic may be defrosted without unwrapping.

Foods will defrost faster if broken into small pieces.

It�s a good practice to check and stir foods after one-half of their total cooking time.



Recipe