Betty: This baked dessert dates back to the colonial times. The most common Betty is the Apple Brown Betty which is made with brown sugar. A Betty also calls for buttered bread crumbs

Buckle:  Buckles are baked and are usually made in one or two ways. The first way is that bottom layer is cake-like with the berries mixed in. Then the top layer is crumb-like. The second way is where the cake layer is on the bottom of the pan, the berries are the next layer and the top is the crumble mixture. Blueberry Buckle is the most prevalent Buckle recipe found.

Clafouti: This is a dessert that originated in the French countryside. It is a dessert that the fruit is topped with either a cake or pudding topping. The Clafouti is often considered a baked pudding.

Cobbler: The fruit filling is put in a deep baking dish and topped with a biscuit dough. The dough may completely cover the fruit or it may just be dropped in handfuls. Either way, a cobbler is baked.

Crumble: Similar to the Crisp, the topping is crumbled over the fruit filling in the pan. A Crumble is baked.

Crisp: In this baked dessert, the fruit filling is covered with a crunchy topping

Heirloom Measurements  

1 wineglass	1/4 cup
1 jigger	1.5 fluid ounces
1 gill	1/2 cup
1 teacup	a scant 3/4 cup
1 coffee cup	a scant cup
1 tumbler	1 cup
1 peck	2 gallons - dry
1 pinch or dash	what can be picked up between thumb and first two fingers; less than 1/8 teaspoon
1/2 pinch	what can be picked up between thumb and one finger
1 saltspoon	1/4 teaspoon
1 kitchen spoon	1 teaspoon
1 dessert spoon	2 teaspoons or 1 soupspoon
1 spoonful	1 tablespoon more or less
1 saucer	1 heaping cup (about)
1 penny weight	1/20 ounce
1 drachma	1/8 ounce
60 drops thick fluid	1 teaspoon
1 ounce	4 1/2 tablespoons allspice, cinnamon, curry , paprika or dry mustard or 4 tablespoons cloves or prepared mustard or 3 1/2 tablespoons nutmeg or pepper or 3 tablespoons sage, cream of tartar or cornstarch or 2 tablespoons salt or any liquid
1 pound	2 cups liquid or 4 cups flour or 8 medium size eggs with shells or 10 eggs without shells or 2 1/2 cups confectioners' sugar or packed brown sugar or 4 cups grated cabbage, cranberries, coffee or chopped celery or 3 cups cornmeal or 2 cups uncooked rice or 2 3/4 cups raisins or dried currants
Butter the size of a egg	1/4 cup or 2 ounces
Butter the size of a walnut	1 tablespoon
Butter the size of a hazelnut	1 teaspoon
Homemade Extracts It doesn't matter which alcohol you choose for making extract - it's more a question of which alcohol you prefer. Vodka has the least flavor to interfere with the taste of the vanilla. Because rum is sweet, it's the best for making cordials, and vanilla brandy is lovely to pour over freshly baked cakes or to add to stewed winter fruits.     For gift making, decant the extract into unusual bottles, add one vanilla bean to each bottle and attach a label and voilą, yo, you have a very attractive gift.     Directions: Split five vanilla beans lengthwise down the center to expose the seeds, keeping the ends of the beans intact. Place beans in a pint of high-quality vodka, rum or brandy. Store in a cool, dark place such as a cupboard or closet for at least four weeks. Shake the bottle several times a week. To use, either remove four of the beans for another purpose (you can add them with a fresh bean to make more extract, or you can use them for cooking), or let all the beans remain in the bottle, and periodically, add more alcohol to keep the bottle replenished. Eventually the beans will lose their strength but they should contain flavor for many months.   Lemon Extract Thinly peel one lemon with a vegetable peeler. Be sure you do not include any of the white part. Dice the peel and combine with 1/4 cup water and 1/2 cup vodka. Pour lemon extract into a clean glass jar and set aside to steep for at least 3 days. Store it anywhere, and it will keep for up to one year. Orange Extract Thinly peel 1/2 navel orange with a vegetable peeler. Be sure you do not include any of the white part. Dice the peel and combine with ¼ cup water and 1/2 cup vodka. Put orange extract into a clean glass jar and set aside to steep for at least 3 days. Store it anywhere, and it will keep for up to one year. Temperatures
Very slow oven	below 300F (use 325F)
Slow oven	300F
Moderately slow oven	325F
Moderate oven	350F
Moderately hot oven	375F
Quick oven	375 - 400F
Hot oven	400 - 425F
Very hot oven	450 - 475F
Extremely hot oven	500F or more