Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
1941 Newsreel - English allotment gardens during Easter
Allotment Easter - Victory Gardeners
“The delights of the seaside were put aside this Bank Holiday in favour of work
on the land. Everywhere available plots were being ploughed up and sown.”
“Various shots of men working on their allotments and of open spaces being dug up
for same. The location in one case is Hyde Park. Shots of motor plough at work.
Mr Perrin and Paul Wyand have a humorous interlude as amateur gardeners. They throw
refuse into each others gardens. Shot of Mr Perrin with a lawn mower.”
Cabbage - Sauerkraut - Krautini - another drink from our garden
Sarah loves ‘magical sauerkraut’ and makes it regularly with freshly picked cabbages
from the garden. Using her knowledge of nutrition and bartending, she shows us how
to make a Krautini.
Krautini Recipe:
2 shots vodka
1 shot home-made sauerkraut juice
ice
Newsweek Magazine - The craze for urban poultry farming.
As it turns out, Mackin is hardly an anomaly, in New York or any other urban center.
Over the past few years, urban dwellers driven by the local-food movement, in cities
from Seattle to Albuquerque, have flocked to the idea of small-scale backyard chicken
farming-mostly for eggs, not meat-as a way of taking part in home-grown agriculture.
This past year alone, grass-roots organizations in Missoula, Mont.; South Portland,
Maine; Ann Arbor, Mich.; and Ft. Collins, Colo., have successfully lobbied to overturn
city ordinances outlawing backyard poultry farming, defined in these cities as egg
farming, not slaughter.
1922 - Children at work in a community garden.
Photo: Chicago Commission on Race Relations. See larger image here.
Sri Lanka - National Policy for Urban Agriculture after ‘Family Business Garden’
Initiatives
Sri Lanka National Agriculture Policy Documents
Statement - 29 (2003)
Implement a special urban agriculture promotion
program designed to ensure supply of home
consumption needs and environmental protection.
Statement - 17 (2007)
17.1 Promote home-gardening and urban agriculture
to enhance household nutrition and income
17.2 Promote women’s participation in home-gardening.
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All stories here:
City Farmer [http://rs6.net/tn.jsp?e=001On_hMtzMnhRpx4SQpDUibFMxEqOarN_0I92QTJ0b_NZym8Tv24Rzfae8aG96XeBsp0zYb7qQ0Sfqcx_rfnRcolCfsMTE9Dd9Z19EuKLtUEnshcs3UBf42Q==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture
Thanks for the info, as I don’t remember having run across that one.
I do admit, that they sometimes all sound the same to me.
Even if it was posted before, and if it shows up again, just as someone needs it, LOL, that should count as a first post....Laughing.
Sorry I didn’t link to it, but I haven’t figured out how to make the link active. I’m not very good with HTML.
Can you post a link for us for the Canner’s Corner information? Thanks.
Oh and if you like to read, let me know, and I will send you my Christian historical novels. They are set in the 1870s. You can read an excerpt here:
http://www.writing.com/authors/vdavisson
Note: The links to Colorado State University and Utah State University are currently not working. They will be updated in the near future.
Food and Water in an Emergency
Food Safety and Storage for Emergency Preparedness
Food Storage Cooking School: "Use It or Lose It"
Food Storage in the Home
Food Storage in the Home
Home Food Storage Management Plan
Long Term Food Storage
Short Term Food Storage
Three-day Emergency Supply of Shelf-Stable Food for One Person
Date Last Modified 11/02/2006
Food and Water in an Emergency
Source: American Red Cross
Food and Water in an Emergency
Guidelines for Managing Food Supplies
Guidelines for Managing Water Supplies
Preparing for Disaster
Date Last Modified 11/02/2006
Food and Water in an Emergency
Source: American Red Cross
Food and Water in an Emergency
Storing Water Supplies
Water Storage
Date Last Modified 11/02/2006
Elizabeth L. Andress, Ph.D.
Associate Professor and Extension Food Safety Specialist,
Department of Food and Nutrition
Document Use:
Short Term Food Storage
(Publication No. FDNS-E 34-2)
Long Term Food Storage
(Publication No. FDNS-E 34-1)
Preserving Food: Processing Jams and Jellies
(Publication No. FDNS-E 37-1)
Preserving Food: Using Boiling Water Canners
(Publication No. FDNS-E 37-2)
Preserving Food: Using Pressure Canners
(Publication No. FDNS-E 37-3)
Document use:
Permission is granted to reproduce these materials in whole or in part for educational purposes only (not for profit beyond the cost of reproduction) provided that the author and the University of Georgia receive acknowledgement and the notice is included:
Reprinted with permission from the University of Georgia.
Andress, E. (1999). Consumer's Guide: Preparing an Emergency Food Supply. Athens, GA: University of Georgia, Cooperative Extension Service.
| INGREDIENT | QUANTITY | EQUIVALENT |
| Active Dry Yeast | 1 package | 1 cake compressed |
| Apples | 1 medium | 1 cup sliced |
| Bananas | 3 medium | 1 cup mashed |
| Beans | 1 cup dry | 2 1/2 cups cooked |
| Bread Crumbs | 4 slices | 1 cup dry crumbs |
| Bread Crumbs | 1 slice | 3/4 cup soft crumbs |
| Butter | 1 pound | 2 cups |
| Butter | 1 pound | 4 sticks |
| Butter | 1 stick | 1/4 pound (113 grams) |
| Butter | 1 stick | 1/2 cup |
| Cabbage | 1 pound | 4 cups shredded |
| Cheese, American | 1 lb shredded | 4 cups |
| Cheese, Bleu | 1/4 lb crumbled | 1 cup |
| Cheese, Cheddar | 1 pound | 4 cups grated |
| Cheese, Cheddar | 4 ounces | 1 cup grated |
| Cheese, Cottage | 1 pound | 2 cups |
| Cheese, Cream | 1/2 pound | 8 ounces |
| Cheese, Cream | 6 ounces | 3/4 cup |
| Cherries | 1 quart | 2 cups pitted |
| Chocolate | 1 ounce | 1 square |
| Chocolate Chips | 6 ounces | 1 cup |
| Corn Flakes | 3 cups | 1 cup crushed |
| Crackers, Soda | 28 crackers | 1 cup crumbs |
| Crackers, Graham | 14 squares | 1 cup crumbs |
| Cranberries | 1 pound | 3 cups sauce |
| Cream | 1 cup unwhipped | 2 cups whipped |
| Dates | 1 lb whole | 1 1/2 cups pitted & cut |
| Eggs | 5 medium | 1 cup |
| Egg Whites | 8 to 10 | 1 cup |
| Egg Yolks | 12 to 14 | 1 cup |
| Fat | 2 cups | 1 pound |
| Flour, Sifted | 4 cups | 1 pound |
| Flour, Cake | 4 1/2 cups | 1 pound |
| Flour, Whole Wheat | 3 1/2 cups | 1 pound |
| Horseradish | 1 Tbsp fresh | 2 Tbsp bottled |
| Lemon | 1 medium | 3 Tbsp juice |
| Macaroni | 1/2 pound | 4 cups cooked |
| Marshmallows | 10 miniatures | 1 large |
| Mushrooms | 1 lb fresh | 6 oz canned |
| Onions | 1 medium | 1/2 cup chopped |
| Orange | 1 medium | 1/3 cup juice |
| Peanuts | 5 ounces | 1 cup |
| Pecans, chopped | 4 1/2 ounces | 1 cup |
| Pecans, halves | 3 3/4 ounces | 1 cup |
| Rice | 1 cup uncooked | 3 1/2 cups cooked |
| Sugar, Granulated | 2 cups | 1 pound |
| Sugar, Powdered | 3.5 to 4 cups | 1 pound |
| Sugar, Brown | 2 1/4 cups packed | 1 pound |
| Spaghetti | 7 ounces | 4 cups cooked |
| Vanilla Wafers | 22 wafers | 1 cup crumbs |
| Walnuts, chopped | 4 1/2 ounces | 1 cup |
| Walnuts, halves | 3 1/2 ounces | 1 cup |
| Walnuts | 1 lb unshelled | 1 1/2 cups shelled |
Commonly Used Substitutions
| INGREDIENT | QUANTITY | SUBSTITUTE |
| Baking Powder | 1 tsp double acting | 1/4 tsp baking soda + 1/2 cup buttermilk or |
| Baking Powder | 1 tsp double acting | 1/4 tsp baking soda + 1/2 tsp cream of tartar |
| Butter | 1 cup | 1 cup margarine or |
| Butter | 1 cup | 7/8 cup lard + 1/2 tsp salt |
| Buttermilk | 1 cup | 1 Tbsp vinegar + sweet milk to make 1 cup |
| Buttermilk | 1 cup | 2/3 cup plain yogurt + 1/3 cup sweet milk |
| Chocolate | 1 ounce | 3 Tbsp cocoa + 1 Tbsp shortening |
| Corn Starch (for thickening) | 1 Tbsp | 2 Tbsp flour |
| Cream | 1 cup | 1/2 cup butter + 3/4 cup milk |
| Egg | 1 whole | 2 egg yolks |
| Flour | 1 cup all purpose | 1 cup + 2 Tbsp cake flour |
| Flour | 1 cup cake flour | 7/8 cup all purpose flour |
| Flour | 1 cup self-rising Flour | 1 cup flour (omit baking powder & salt) |
| Garlic | 1 small clove | 1/8 tsp garlic powder |
| Herbs | 1 Tbsp fresh | 1 tsp dried |
| Honey | 1 cup | 1 1/4 cups sugar + 1/4 cup liquid |
| Milk, fresh whole | 1 cup | 1 cup reconstituted dry milk + 2 tsp butter |
| Milk, whole | 1 cup | 1/2 cup evaporated milk + 1/2 cup water |
| Milk, sour | 1 cup | 1 Tbsp lemon juice or vinegar + sweet milk to make 1 cup |
| Minced Onion (rehydrated) | 1 Tbsp instant | 1 small fresh onion |
| Molasses | 1 cup | 1 cup honey |
| Mustard, prepared | 1 Tbsp | 1 tsp dry mustard |
| Ricotta Cheese | 1 cup | 1 cup cottage cheese + 1 Tbsp skim milk |
| Sour Cream | 1 cup | 1 cup yogurt |
| Sugar, Brown | 1 cup | 3/4 cup granulated sugar + 1/4 cup molasses |
| Sugar, Powdered | 1 1/3 cups | 1 cup granulated sugar |
| Yogurt | 1 cup | 1 cup buttermilk |
These are some common herbs, spices, and seasonings used in cooking, with a short description and some typical uses of each. AllspiceThis very versatile spice is the dried berry of the allspice (a.k.a. pimento) tree. It gets its name "allspice" because its flavor resembles a blend of the spices cinnamon, nutmeg, and cloves.
AniseAnise is a member of the carrot family. Its seed has a flavor very similar to licorice.
BasilBasil is an herb which belongs to the mint family. The leaves are used either fresh or dried.
Bay LeavesBay leaves, also known as sweet laurel, come from an evergreen tree which is native to the Mediterranean. The leaves are usually dried and are used whole, crumbled, or ground.
CarawayThe caraway plant, which is a member of the carrot family, is cultivated for its seeds "caraway seeds". This is a commonly used spice which has a flavor resembling that of anise and also dill.
CardamomCardamom, native to tropical Asia, is a spice related to ginger. The cardamom seeds have a sweet, lemony flavor. This spice is second only to saffron as one of the most expensive spices in the world.
CayenneTrue cayenne pepper is very hot and should be used only in small quantities (pinches or less). This pepper is usually red or yellow, and long and slender. It can be purchased whole, but it is commonly found as dried and ground. It is a favorite ingredient of Louisiana cooking.
Celery SeedCelery seed is often combined with salt to make celery salt, but it can also be purchased as whole or ground seeds. The seeds have a slightly bitter, celery flavor.
ChervilChervil, a member of the carrot family, is a mild herb native to southeastern Europe. Similar to parsley in appearance, it has a flavor resembling anise or tarragon.
Chili PowderChili powder is an essential ingredient for the making of chili. It is not, as the name implies, just ground up chili peppers; it is a combination of chili peppers and several other spices, including cumin.
ChivesChive, a small but popular herb, is the smallest member of the onion family. It has long hollow green leaves, which grow in clumps. This plant has a very mild onion flavor. They are best used fresh, but can also be freeze dried. Do not put chives in a uncooked dish that you plan on keeping for several hours or longer, because they develop an unpleasantly strong taste.
ClovesCloves are the dried, unopened buds of a tropical evergreen tree. They have a strong, warm, sweet flavor. Cloves can be used either whole or ground; when used whole, the cloves are usually removed before serving.
CinnamonCinnamon is a highly aromatic spice made from the dried inner bark of the cinnamon tree, a member of the laurel family. Cinnamon is available in both stick form and a ground powder.
Coriander SeedsCoriander is a member of the carrot family and is native to southern Europe. This plant is cultivated for its small fragrant seeds, as well as for its leaves which are also known as cilantro. The seeds are used either ground or whole and have a slight lemony flavor.
CuminCumin is cultivated for its small fragrant seeds. Ground cumin is a major ingredient of chili powder.
Curry PowderCurry powder is not a single spice, but rather a combination of several spices. Most curries use coriander as the base and then blend other spices such as ginger, turmeric, fenugreek seed, cumin, red and black pepper, cloves, and many other spices.
DillDill, also known as dillweed, is a small flavorful herb best known for flavoring pickles. It is native to Asia, but is now used worldwide. Both the leaves and seeds are used to flavor foods.
Fennel SeedFennel is a member of the parsley family and is grown for its sweet seeds which have a flavor similar to licorice or anise.
GarlicGarlic is an herb related to the onion and is cultivated for its bulb, which is composed of several small cloves. Garlic can be used fresh or dried. It is a key ingredient to many cuisines including Italian, Chinese, and Middle Eastern. Garlic is not only used in cooking, but it also has many medicinal uses.
GingerGinger is the spice made from the root of a tropical plant, native to Asia. The roots can be used whole, fresh or dried, ground, or cracked. Ginger has a hot, spicy-sweet flavor.
MaceMace is a spice made from the fibrous red coating of the nutmeg seed, so it is no surprise that it has a flavor similar to that of nutmeg, but with a hint of cinnamon. It is used both whole and ground.
MarjoramMarjoram, or sweet marjoram, is a member of the mint family. This herb is cultivated for its leaves, which have a sweet, minty flavor. The leaves are used either whole or ground.
MSG (monosodium glutamate)With a name like monosodium glutamate, this has got to be some kind of artificial flavoring cooked up in some laboratory, right? Wrong; MSG is a natural vegetable protein derivative which is added to food to enhance the flavor. It appears as a fine white crystalline powder and is actually a sodium salt of glutamate. It is produced through the fermentation of foods such as molasses.
MintMint leaves have a distinctive flavor that can only be found in mint plants. The leaves can be used fresh or dried, whole or chopped.
MustardMustard refers to the mustard seed, which can be purchased either in whole form or as a finely ground yellow powder. Mustard has a strong, hot flavor that comes out when the powder is moistened, but the flavor weakens with time, so for best results, the mustard should not be moistened until it is ready for use.
NutmegNutmeg refers to the seed of the nutmeg tree, which is native to the Spice Islands of Indonesia. Either ground or whole seed, nutmeg has a sweet, aromatic flavor. Mace, another spice, is made from the outer coating of the nutmeg seed. Although unlikely, when consumed in excess, both nutmeg and mace are considered toxic because they contain myristicin, a hallucinogen.
OreganoThe oregano leaf is an essential ingredient for many types of Italian cuisine. It has a flavor and aroma similar to marjoram, only stronger.
PaprikaPaprika is a mild red spice made from the fruit of the bonnet pepper. Paprika is used not only for its flavor, but for its bright red color. Paprika is always purchased in the ground form.
ParsleyParsley is a member of the carrot family, and its sprigs are used mainly as a garnish for foods. Although often left untouched on most dinner plates, it is said to be an excellent breath freshener, with the power to destroy garlic and onion scent. It is also very popular in French cooking. Parsley can be purchased either fresh or dried.
PepperPepper (Black Pepper) can be purchased as the well know ground pepper, or as whole peppercorns. It is best when fresh ground. Pepper has the ability to strengthen the flavor of foods, without completely masking them as other spices can do.
Poppy SeedThe poppy seed used in cooking comes from a different plant than the seeds used to make opium. This seed has a crunchy nut-like flavor. Poppy seeds are purchased as whole seeds, but can be crushed or ground before use, to release the full flavor.
RosemaryRosemary is an herb native to the Mediterranean with small needle-like leaves. The leaves, which impart a sweet, bold aroma and flavor, are used dried or fresh, whole or ground.
SaffronSaffron is collected from the stigmas of the Crocus sativus flower, native to Anatolia. This seasoning is extremely expensive because it takes almost one-quarter million stigmas (hand-picked and dried) to make one pound of saffron. Saffron has a yellow color and a slightly bitter flavor. Saffron is purchased as a ground powder.
SageSage is an herb, native to the Mediterranean, grown for its leaves. The flavor has been described as camphoraceous and minty or lemony. Sage is purchased either as rubbed or ground.
SavorySavory is a member of the mint family. Its leaves are used fresh or dried and sold in leaf form or ground. It has a flavor similar to thyme.
Sesame SeedSesame seeds are oil rich seeds, recognized by most people for their popularity on hamburger buns. They are always purchased as a whole seed.
TarragonTarragon, an herb native to Asia, has a strong spicy flavor and aroma, similar to anise. The leaves are purchased either fresh or dried, whole or ground, but much of the flavor is lost in the drying process. When using dried leaves, be sure to remove the leaves after cooking, because drying makes the leaves tough, and they will not soften again.
ThymeThyme, native to southern Europe, has a strong, yet pleasant flavor, which resembles a blend of cloves and sage. This herb is used both fresh and dried, whole or ground.
TurmericTurmeric, a member of the ginger family, is native to Asia and has been cultivated since ancient times. Turmeric has a mild flavor which resembles ginger and pepper and is purchased as an orange-yellow powder.
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|
Convert from recipe measures to weights, cans or other shopping levels. |
| Food | Weight or Count | Measure or Yield | |
| Apples | 1 pound (3 medium) | 3 cups sliced | |
| Bacon | 8 slices cooked | 1/2 cup crumbled | |
| Bananas | 1 pound (3 medium) | 2 1/2 cups sliced OR about 2 cups mashed |
|
| Beans, dried | 1 pound | 6 to 7 cups cooked | |
| Beans, green or wax | 1 pound | 3 cups cut | |
| Beef, cooked | 5 oz. | 1 cup cubed OR 2/3 cup ground |
|
| Bell Pepper | 1 medium (6 ounce) | 1 cup chopped | |
| Bread | 1 pound | 12 to 16 slices | |
| Bread | 1 ounce | 1 cup soft bread crumbs OR 1/3 cup dry crumbs |
|
| Butter or margarine | 1 pound | 2 cups or 4 sticks | |
| Size of an egg | 2 tablespoons OR About 1 ounce |
||
| Cabbage, raw | 1 pound | 4 cups shredded | |
| Candied fruit or peels | 1/2 pound (8 ounces) | 1 cup unchopped OR 1 1/4 cups chopped |
|
| Canned fruit | 16 to 20 oz. can | 1 3/4 to 2 cups drained fruit | |
| Canned vegetables | 16 oz. can | 2 cups drained vegetables | |
| Carrots | 1/2 pound | 2 medium | |
| 1 1/2 medium | 1 1/4 cups chopped OR 1 cup sliced OR 1 cup shredded |
||
| Cauliflorets | 1 pound | 3 cups | |
| Cereal, flakes | 3 cups uncrushed | 1 cup crushed | |
| Celery | 2 medium stalks | 1 cup sliced | |
| Cheese, American | 1 pound | About 4 cups shredded | |
| Cheese, Cheddar | 4 ounces | About 1 cups shredded | |
| Cheese, Cottage | 1 pound | 2 cups | |
| Cheese, Cream | 3 ounce package 8 ounce package |
6 tablespoons 1 cup |
|
| Cherries | 4 cups unpitted | 2 cups pitted | |
| Chocolate, baking | 1 square | 1 ounce | |
| Chocolate Chips (morsels) | 6-ounce package | 1 cup | |
| Chocolate Wafers | 1 cup fine | 19 wafers | |
| Cocoa | 1 pound | 4 cups | |
| Coconut, flaked or shredded | 1 pound | 5 cups | |
| Coffee, medium grind | 1 pound | 80 tablespoons OR 5 cups 50-5 ounce drinks or 7 1/2 quarts |
|
| Cookies, Chocolate Wafers | 19 wafers | 1 cup crumbs | |
| Cookies, Vanilla Wafers | 22 wafers | 1 cup finely crushed | |
| Corn | 2 medium ears | 1 cup kernels | |
| Cornmeal | 1 pound | 3 cups | |
| Crab, in shell | 1 pound | 3/4 to 1 cup flaked | |
| Crackers, graham | 14 squares | 1 cup fine crumbs | |
| Crackers, saltine | 28 squares | 1 cup finely crushed | |
| Cranberries | 1 quart | 6 to 7 cups cranberry sauce | |
| 1 pound | 4 cups | ||
| Crawfish, whole | 1 pound unpeeled | 3 to 4 ounces peeled tail meat | |
| Crawfish, tails | 1 pound unpeeled | 1 to 2 cups meat | |
| Cream, whipping | 1 cup | 2 cups whipped | |
| Cucumber | 1 small to medium | 1 cup chopped | |
| Dates, pitted | 1 cup (1/2 pint) | 3 cups chopped | |
| Dates, unpitted | 1 pound | 1 1/2 cup chopped | |
| Dates, pitted | 8-ounce package | 1 cup chopped | |
| Eggs, whole | 5 large | 1 cup | |
| 9 medium | 1 cup | ||
| Eggs, whites | 8 to 11 | 1 cup | |
| Eggs, yolks | 12 to 14 | 1 cup | |
| Flour, all-purpose | 1 pound | 4 cups unsifted | |
| 1 ounce | 4 tablespoons | ||
| Flour, cake | 1 pound | 4 3/4 to 5 cups sifted | |
| Flour, whole wheat | 1 pound | 3 1/2 cups unsifted | |
| Frozen fruit | 10 ounce package | 1 1/4 cups | |
| Frozen vegetables | 9 to 10 ounce package | 2 cups thawed vegetables | |
| Gelatine, Knox | 1 envelope | 1 1/2 teaspoons | |
| 2 envelopes | 2 1/4 teaspoons | ||
| Green bell pepper | 1 large | 1 cup diced | |
| Lemon | 1 medium | 2 to 3 tablespoons juice OR 2 teaspoons grated rind |
|
| Lettuce | 1 pound head | 6 1/4 cups torn | |
| Lime | 1 medium | 1 1/2 to 2 tablespoons juice OR 1 1/2 teaspoons grated rind |
|
| Macaroni | 4 ounces (1 cup dry) | 2 1/4 cups cooked | |
| 1 pound | 9 cups cooked | ||
| Marshmallow Fluff (Creme) | 1 tablespoon | 1 marshmallow | |
| 7 1/2 oz. jar | 2 1/2 cup fluff OR 32 marshmallows | ||
| 16 1/2 oz. tub | 5 cups fluff 5 1/2 dozen marshmallows | ||
| Marshmallows | 11 large | 1 cup | |
| Marshmallows, miniature | 1/2 pound | 4 1/2 cups | |
| 10 miniature | 1 large | ||
| Milk, evaporated | 5.33-ounce can | 2/3 cup | |
| 13-ounce can | 1 5/8 cups | ||
| Milk, fresh | 1 pound | 2 cups | |
| Milk, sweetened condensed | 14-ounce can | 1 1/4 cups | |
| 12 ounce can | 1 cup 2 tablespoons | ||
| Mushrooms, fresh | 8 ounces | 3 cups whole OR 1 cup sliced |
|
| Noodles | 1 pound dry | 9 cups cooked | |
| Nuts, almonds | 1 pound unshelled | 1 to 1 3/4 cup | |
| 1 pound shelled | 3 1/2 cups nutmeats | ||
| Nuts, peanuts | 1 pound unshelled | 2 1/4 cups meats | |
| 1 pound shelled | 3 cups nutmeats | ||
| Nuts, pecans | 1 pound unshelled | 2 1/4 cups nutmeats | |
| 1 pound shelled | 4 cups | ||
| Nuts, walnuts | 1 pound unshelled | 1 2/3 cups nutmeats | |
| 1 pound shelled | 4 cups nutmeats | ||
| Oats, quick-cooking | 1 cup | 1 3/4 cups cooked | |
| Onion, fresh | 1 medium | 1/2 cup chopped | |
| Orange | 1 medium | 1/3 to 1/2 cup juice OR 2 tablespoons grated rind (zest) |
|
| Pasta | 1 pound | Appetizer or side dish for 6 people with a light sauce OR Main dish for 6 people with a substantial sauce |
|
| 1 1/2 pounds | Main dish for 6 people with a light sauce | ||
| Peaches | 2 medium | 1 cup sliced | |
| Pears | 2 medium | 1 cup sliced | |
| Peas in the pod | 1 pound | 1 cup shelled | |
| Potatoes, white | 3 medium | 2 cups cubed cooked OR 1 3/4 cups mashed OR 3 cups grated |
|
| Potatoes, sweet | 3 medium | 3 cups sliced | |
| Prunes | 1 (12-ounce) package | 2 cups pitted | |
| Raisins, seedless | 1 pound | 3 cups | |
| Rice, long-grain | 1 cup | 3 cups cooked | |
| 1 pound | 2 1/2 cups uncooked OR 8 cups cooked |
||
| Rice, pre-cooked (instant) | 1 cup | 2 cups cooked | |
| Rice, wild | 1 cup | 3 cups cooked | |
| Salt, coarse or kosher | 1 ounce | 2 tablespoons | |
| Salt, table | 1 ounce | 1 1/2 tablespoons | |
| Scallions (green onions) | 9 (with tops) | 1 cup sliced | |
| Shortening | 2 cups | 1 pound (16 ounces) | |
| Shrimp, raw in shell | 1 1/2 pounds | 2 cups | |
| 3/4 pound cleaned, cooked | 2 cups | ||
| Sour Cream | 8 ounces | 1 cup | |
| Spaghetti, uncooked | 7 ounces | About 4 cups cooked | |
| Strawberries | 1 quart | 4 cups sliced | |
| Sugar, brown | 1 pound | 2 2/3 cups firmly packed | |
| Sugar, granulated | 1 pound | 2 cups | |
| Sugar, powdered (confectioners') | 1 pound | 2 1/2 cups unsifted OR 4 cups sifted |
|
| Tea | 1 pound | 100-120 5 ounce servings 4-4 1/2 gallons |
|
| Tomato | 1 medium | 1 cup chopped | |
| Vanilla Wafers | 22 wafers | 1 cup crumbs | |
| Whipping cream | 1 cup | 2 cups whipped | |
| Yeast | 1 cake OR 1/4 oz. package OR 1 package active dry yeast |
2 1/2 teaspoons | |
| Zucchini | 1 medium | 2 cups sliced | |
| 1 pound | 4-5 cups |
| PECKS, BUSHELS AND POUNDS WEIGHTS AND MEASURES FRUITS AND VEGETABLES |
||
| 7 1/2 pounds | peas in pods | 1 peck |
| 15 pounds | potatoes | 1 peck |
| 3 1/2 to 4 pounds | spinach | 1 peck |
| 44 pounds | apples | 1 bushel |
| 49 pounds | peaches | 1 bushel |
| 48 pounds | pears | 1 bushel |
| 50 pounds | plums | 1 bushel |
| 50 pounds (approximately) | tomatoes | 1 bushel |
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