24 WEIGHTS, MEASURES AND TIMES HANDY LIST OF HOUSEHOLD WEIGHTS AND MEASURES Accuracy of measurements is necessary for best results in food preparation. (All meas- urements level full.) 3 teaspoonfuls................1 tablespoon 16 tablespoonfuls (dry)........ 1 cupful 14 tablespoonfuls (liquid)........... 1 cupful 2 cupfuls butter, packed.............. 1 lb. NS ios. ck. oo da eens 1 lb. 2 cupfuls meat finely chopped......... 1 lb. 224 cupfuls powdered sugar........... 1 lb. 224 cupfuls brown sugar.............. 1 lb. Boe CUO OREMNOEL. o.oo. ass ke 1 lb. 4% cupfuls rolled oats. ..........5..%- 1 lb. re Os AO 1 lb. ae oe st. i ea 1 lb. 2 tablespoonfuls butter............ 1 ounce 2 tablespoonfuls flour.............. 1 ounce TIME FOR COOKING VEGETABLES a eee bP ee ROOT, MMIII 6c 5 Se bee ces 1 to 2 hrs. SONS A) os oe vc eas 45 to 60 min. Beene CINE) eS ie ie ea 2to 4hrs. RM di as v5 2 os Me 6 45 to 60 min. CIs 225 Sass CONG 45 to 60 min. Cauliflower...................20 to 40 min. CMY. ccc ok a a 20 to 40 min. (Jreen Corti, polled... .35. 6. <5 15 to 20 min. Green Peas, boiled............ 20 to 40 min. Lam DOUG i Fe a ee 1to 2 hrs. eee ee Wes ke eas a ee 35 to 45 min. yg, See ee rane 30 to 45 min. POUUOM, DOUG. cscs hes oe es 20 to 35 min. MN 52, vow soe eee a 20 to 35 min RR 5 Waa eek 20 to 30 min String Beans, boiled........... l1to 2 hrs NON aS sa nena beer 15 to 20 min. ei ics +s ok eda 5k €8 30 to 45 min. Winter Vegetables............ lto 2 hrs. TIME FOR COOKING VEGETABLES, USING PRESSURE COOKER Cooking time should be counted only from the moment the proper pressure is reached. Several factors control time needed: the way the food is prepared, the amount of water in the unit, the pressure the food is cooked at, the manner of reducing pressure. These factors vary according to the make and design of unit used. The instruction booklet supplied with the unit used should be followed very carefully. Besides its use for cooking, the pressure cooker may be used also for sterilizing utensils for canning purposes. TIME CHART FOR COOKING FRESH VEGETABLES (Pressure Cooker) | Food Amount of Water Time Comment APTIORUEOS, THINGS one Ob ea tees Y4 pint 10. mins. Use rack Artichokes, Jerusalem................ \4 pint 10. mins. Use rack i ue Ce 4 pint 14%- 2 mins. Use rack Beans, French—Whole............... Yypint 2 -3 mins. Use rack Mt SE ccs hae PA sc Pa mins. Use rack Beans, runner-sliced.................. \4 pint 1%- 2 mins. Use rack RN WN oe eect oh ie \4 pint 3 -4 = mins. Use rack Me: WO. yon oso wipbv be trees. 4 pint 10 -15 mins. Unpeeled OI is aos es oa ai ee 4 pint 14%4- 2% mins. Use rack RONED TROEOUIE io nik cs vv ve kw es ee Res 4 pint 14%4- 2% mins. Use rack SN oe cn si po os a ch Y4 pint 1 - 1% mins. Use rack Cebhee, GUrNenON 4 6. 6. kinins. pint 2 —- 244 mins. Use rack Carrots, sliced or julienne............. 4 pint 1 - 14% mins Use rack oe en eee ee Yypint 1%-2 mins. Use rack Cauliflower, flowerets................. l4 pint 1%- 2 mins Use rack CMO, WOE. ik oa 44 pint 4 -5 mins Use rack CM ON ic Sack Se eae oe. yy pint 2 -3 mins Use rack C500 ON Os ogc, CLUS as Svea vs 4 pint 3 -5 mins. Use rack, do not add salt Cs Ps aes ees es l4 pint 1 -—1%mins. Use rack, do not add salt SMS AS ve A ee oo 4 pint 2 -3 _ mins, Use rack POs 5:6 ade ds Cccenes i 4 yy pint 2 -4 mins, Use rack Onions, whole medium................ ypint 5 -6 mins Use rack rupees, Guertered. .... 6. 5 8 hk ek ypint 7 -8 mins Use rack PO GS S05 es RS RS 3; Y4 pint 4-1 mins Use rack, add pinch sugar and mint Potatoes—whole, new or old— UU Ws ooo no 05 orks kk pint 10 -15 mins Use rack, lower pressure normally Fie, IGG 6d RR Yypint 9 -1l1l mins. Use rack, lower pressure normally NN. 60 60550 bs eas 1 bis ake Y gill 1 - 1% mins. Use rack Tomatoes, quartered................. Vy gill 14-1 mins. Use rack Bi er en ee 4 pint 4 ~6 mins. Use rack (Four gills make one pint). Begin timing the instant pressure is reached. —Courtesy of Hawkins Universal Pressure Cooker.