| MISCELLANEOUS | Temp. | Minutes |
| Custard Cup | 300 | 20 - 30 |
| Custard Casserole | 300 | 45 - 60 |
| Souffle | 325 | 50 - 60 |
| Timbales | 300 | 35 - 45 |
| Rice Pudding | 325 | 50 - 60 |
Table for Dried Fruits
| FRUIT | Amount of Sugar or Honey | Cooking Time |
| Apricots | 1/4 c. for each c. fruit | About 40 min. |
| Figs | 1 tbsp. for each c. fruit | About 30 min. |
| Peaches | 1/4 c. for each c. fruit | About 45 min. |
| Prunes | 2 tbsp. for each c. fruit | About 45 min. |
Rules for Whipping Cream
- Chill the cream, bowl and beaters in a refrigerator for at least 2 hours. Beat until it is fairly stiff.
- If cream is beaten until it is warmer than 45 degrees, it will turn to butter.
- Should cream start to turn buttery, whip in 2 or 3 more tbsp. of cold milk.
- If you wish the cream to keep stiff for a day or two, add one tsp. gelatine soaked in one tsp. cold water. Dissolve the gelatine over hot water, allow to cool to the consistency of egg white before adding to the cream and whipping.
- Use medium speed when whipping cream with an electric beater.
- Cream, when whipped, almost doubles in bulk.
Substitutes for Whipping Cream
- Use light cream or cereal cream after allowing it to stand undisturbed for 48 hours in the refrigerator. Whip as you would whipping cream.
- Prepare cream as given above. Soak 1 tsp. gelatine in 2 tbsp. cold water and dissolve over hot water. Allow to cool; then add to the cream and whip.
- Use evaporated milk. Milk prepared with gelatine holds up better and longer, but may be more convenient to chill it on occasion. Chill 12 hours. Use medium speed on the electric mixer when whipping.
- Combine equal parts of dry milk powder with water. Beat with beater at medium speed. Add 1-1/2 tsp. lemon juice to each cupful of this mixture, if a more stable foam is desired.