Useful information on cooking for two
Shopping for two:
There are few of us who can afford to ignore the cost of living and it’s so much easier to waste money by over spending when cooking for two than for a greater number. For this reason careful shopping is of the greatest importance. To save yourself time and trouble, buy a stock of dry groceries at weekends so you need only shop for perishable foods during the week. Try to work out which meals you have to cater for, and what food you are going to prepare, at the beginning of the week.
There are few of us who can afford to ignore the cost of living and it’s so much easier to waste money by over spending when cooking for two than for a greater number. For this reason careful shopping is of the greatest importance. To save yourself time and trouble, buy a stock of dry groceries at weekends so you need only shop for perishable foods during the week. Try to work out which meals you have to cater for, and what food you are going to prepare, at the beginning of the week.
I find that a list that I have drawn up for myself of meals that are easy, economical and quick, and which I have fixed on the back of my larder door, serves as an excellent reminder for ideas.
Cookery terms:Mixed seasoning - a mixture to flavor soups, stews, casseroles and sauces, very handy if kept ready-made in kitchen. Mix together 8 oz. salt, 1 level tablespoon pepper and 1 level tea spoon ground mace. Store in an air tight jar.
Seasoned flour- recommended when flour is used for coating meat, poultry or fish before cooking. Measure on to a flat surface using one rounded table spoon flour to 1 level tea spoon salt and ½ level tea spoon pepper. Mix well and use.
Bouquet Garni- small bundle of herbs to flavor soups, stews, and casseroles. It consists of one small bay leaf, a sprig of thyme and a few parsley stalks, tied together with cotton. Remove before serving the dish-it is a good idea to tie the other end of the thread to the pan handle, then it can easily be found to lift out.
Fresh white bread crumbs- Remove the crushed from bread slice at least a day old and rub the bread through a fine wire sieve or simply rub between the fingers. These bread crumbs will not keep unless thoroughly dried off in a very cool oven, then stored in a screwed-top jar.
Some useful facts and figure:
Comparison of weights and measures:
English weights and measures have been used through out. 3 tea spoon fulls equal 1 tablespoon the average English tea cup is ¼ pint. The average English breakfast cup is ½ pint. When cups are mentioned in recipes they refer to a B.S.I. measuring cup which hold ½ pint or 10 fluid on ounces. In case it is wished to translate quantities in to American or metric counter parts the following give a comparison.
Liquid measure:
The American pint is 16 fluid ounces, as opposed to the British Imperial pint and Canadian pint which are 20 fluid ounces. The American ½ pint measuring cup is therefore equivalent to 2/5 British pint. In Australia the British Imperial pint, 20 fluid ounces, is used.
Solid measure:
British | American |
1 lb. butter of other fat | 2 cups |
1 lb. flour | 4 cups |
1 lb. granulated or castor sugar | 2 cups |
1 lb. icing or confectioners’ sugar | 3 ½ cups |
1 lb. brown sugar (firmly packed) | 3 cups |
12 oz. golden syrup or treacle | 1 cup |
14 oz. rice | 2 cups |
1 lb. dried fruit | 3 cups |
1 lb. chopped or minced meat (firmly packed) | 2 cups |
1 lb. lentils or split peas | 2 cups |
2 oz. soft breadcrumbs | 1 cup |
½ oz. flour | 2 tablespoons |
1 oz. flour | ¼ cup |
1 oz. sugar | 2 tablespoons |
½ oz. butter | 1 tablespoon |
1 oz. golden syrup or treacle | 1 tablespoon |
1 oz. jam or jelly | 1 tablespoon |
Note: All US standard measuring cups and tablespoons.
To help you understand metrication:
You will see from the chart that 1oz. is approx 28 grams but can be rounded off to the more convenient measuring unit of 25. Also the figures in the right-hand column are not always increased by 25. This is to reduce the difference between the convenient number and the nearest equivalent. If in a recipe the ingredients to be converted are 1oz. of margarine and 6 oz. of flour, these are the conversions:
25 grams margarine and 175 grams flour.
25 grams margarine and 175 grams flour.
The conversion chart:
Ounces | Approx. g and ml to nearest whole number | Approx. to nearest unit of 25 |
1 2 3 4 5 6 7 8 12 16 | 28 57 85 113 142 170 198 226 340 456 | 25 50 75 125 150 175 200 225 350 450 |
Note: When converting quantities over 16 oz. first add the appropriate figures in the center column, not those given in the right hand column, THEN adjust to the nearest unit of 25 grams. For example, to convert 1 ¾ lb. Add 456 grams to 340 grams which equals 796 grams. When rounded off to the convenient figure it becomes 800 grams.
Approximate liquid conversions:
¼ pint – 150 ml. ½ pint – 275 ml. ¾ pint – 425 ml. 1 pint – 575 ml | 1000 milliliters- 1 1(liter) 1 liter – 1 ¾ pints ½ liter – ¾ pint plus 4 table spoons 1 dl (deciliter) – 6 table spoons |
Note: If solid ingredients give scant weight using the 25 unit conversion, the amount of liquid allowed must also be scant. For example, although 575 ml. is nearer to 1 pint (20 fluid oz.) when making a white pouring sauce use 550 ml. of milk to 25 grams each of butter and flour for a better consistency.
Description | Electric Setting | Gas Mark |
Very cool | 225o F – 110o C 250oF – 130o C | ¼ ½ |
Cool | 275oF – 140o C 300oF - 180o C | 1 2 |
Moderate | 325oF – 170o C 350oF – 180o C | 3 4 |
Moderately Hot | 375oF – 190o C 400oF – 200o C | 5 6 |
Hot | 425oF – 220o C 450oF – 230o C | 7 8 |
Very Hot | 475oF – 240o C | 9 |
Note: This table is an approximate guide only. Different makes of cooker vary and if you are in any doubt about the setting it is as well to refer to the manufacturer’s temperature chart.
