MEALS FOR SUPPERS & SNACKS

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This visit has been written to provide recipes for light dishes and snacks that are just right for supper, luncheon or any time when you need a satisfying dish, which is not too heavy and which is quick to prepare.

For "Eggs" Dishes.

For Meals on a "Tray".

For "Hamburger" Dishes.

For "Supper" Snacks using Meat.

For "Quick" Supper Snacks using Sausages.

For "Cheese" Dishes.

For Supper Snacks using "Baked Beans".

For "Vegetable" Dishes.

For "Pancakes".

For Savouries made with "Pastry".

For Your "Unexpected" Guest.

For Quick "Toast"ed Snacks.

For "Brews and Drinks".



Oven Temperatures

 

C F Gas Mark

Very cool oven

110

225

1/4

 

120

250

1/2
Cool oven

140

275

1

 

150

300

2
Moderate oven

160

325

3

 

180

350

4
Moderate hot oven

190

375

5

 

200

400

6
Hot oven

220

425

7

 

230

450

8
Very hot oven

240

475

9

An Imperial/American guide to solid and liquid measures

Solid measures    Liquid measures 
ImperialAmerican   ImperialAmerican
1 lb butter or margarine2 cups   1/4 pint liquid2/3 cup liquid
1 lb flour4 cups   1/2 pint1 1/4 cups
1 lb granulated or caster sugar2 cups   3/4 pint2 cups
1 lb icing sugar3 cups   1 pint2 1/2 cups
8 oz rice1 cups   1 1/2 pints3 3/4 cups
     2 pints5 cups (2 1/2 pints)

Metric and Imperial measures

Ounces
(Oz.)
Approx. g
to nearest
whole figure
Recommended
conversion to
nearest unit
of 25
12825
25750
38575
4113100
5142150
6170175
7198200
8227225
9255250
10283275
11312300
12340350
13368375
14396400
15425425
16 (1 lb)454450

Liquid Imperial/Metric measures

Imperial Approx. ml
to nearest
whole figure
Recommended ml
1/4 pint142 ml150 ml
1/2 pint283 ml300 ml
3/4 pint425 ml450 ml
1 pint567 ml600 ml
1 1/2 pints851 ml900 ml
1 3/4 pints992 ml1000 ml
(1 liter)


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