All measurements in this book are level unless otherwise stated, and _the quant.i.ties indicated are designed for a family of six persons_.
Stir up all packed materials, like mustard in its box, and sift flour before measuring. Fill cup without shaking down, and dip spoon in material, taking up a heaped measure, then with a knife sc.r.a.pe off toward the tip till you have level measure. Pack b.u.t.ter or Cottolene in cup so there will be no air s.p.a.ces. A scant cup means one-eighth less and a heaped cup about one-eighth more than a level cup.
Divide a level spoon lengthwise for a half measure, and a half spoon crosswise for quarters or eighths. A pinch means about one-eighth, so does a saltspoon; less means a dash or a few grains.
A rounded tablespoon means filled above the rim as much as the spoon hollow below, and equals two of level measure. It also equals one ounce in weight, and two rounded tablespoons if put together would heap a tablespoon about as high as would an egg, giving us the old-time measure of "b.u.t.ter size of an egg," or two ounces, or one-fourth the cup.
Except in delicate cake, or where it is creamed with sugar, and in pastry--where it should be chilled to make a flaky crust, COTTOLENE or b.u.t.ter may be most quickly and economically measured after it is melted.
Keep a small supply in a granite cup, and when needed, stand the cup in hot water, and when melted, pour the amount desired into the spoon or cup. For all kinds of breakfast cakes, it is especially helpful to measure it in this way.
Soda, baking powder, spices, etc., are generally measured with a teaspoon, level measure, for this gives the proportional amount needed for the cup measure of other materials.
STANDARD TABLE OF WEIGHTS AND MEASURES
(All measurements are made level)
Liquids
60 drops = 1 teaspoon 3 teaspoons = 1 tablespoon 1 tablespoon = 1/2 ounce 4 tablespoons = 1/4 cup or 1/2 gill 2 gills = 1 cup 2 cups = 1 pint 2 cups milk or water = 1 pound
Solids
2 tablespoons flour = 1 ounce 4 cups flour = 1 pound or 1 quart 2 solid level cups of b.u.t.ter or Cottolene = 1 pound 1/2 solid level cup b.u.t.ter = 1/4 pound 2 tablespoons granulated sugar = 1 ounce 2 cups granulated sugar = 1 pound 2-1/2 cups powdered sugar = 1 pound 2 solid cups chopped meat = 1 pound 2 tablespoons b.u.t.ter (solid and level) = 1 ounce 4 tablespoons b.u.t.ter (solid and level) = 1/4 cup 4 tablespoons coffee = 1 ounce 9 large eggs = 1 pound
Time Tables for Cooking
Baking Bread, Cakes and Puddings
Loaf bread 40 to 60 m.
Rolls, Biscuit 10 to 20 m.
Graham gems 30 m.
Gingerbread 20 to 30 m.
Sponge-cake 45 to 60 m.
Plain cake 30 to 40 m.
Fruit cake 2 to 3 hrs.
Cookies 10 to 15 m.
Bread pudding 1 hr.
Rice and Tapioca 1 hr.
Indian pudding 2 to 3 hrs.
Plum pudding 2 to 3 hrs.
Custards 15 to 20 m.
Steamed brown-bread 3 hrs.
Steamed puddings 1 to 3 hrs.
Pie-crust about 30 m.
Potatoes 30 to 45 m.
Baked beans 6 to 8 hrs.
Braised meat 3 to 4 hrs.
Scalloped dishes 15 to 20 m.
Baking Meats
Beef, sirloin, rare, per lb. 8 to 10 m.
Beef, sirloin, well done, per lb. 12 to 15 m.
Beef, rolled rib or rump, per lb. 12 to 15 m.
Beef, long or short fillet 20 to 30 m.
Mutton, rare, per lb. 10 m.
Mutton, well done, per lb. 15 m.
Lamb, well done, per lb. 15 m.
Veal, well done, per lb. 20 m.
Pork, well done, per lb. 30 m.
Turkey, 10 lbs. wt. 3 hrs.
Chickens, 3 to 4 lbs. wt. 1 to 1-1/2 hrs.
Goose, 8 lbs. 2 hrs.
Tame duck 40 to 60 m.
Game duck 30 to 40 m.
Grouse, Pigeons 30 m.
Small birds 15 to 20 m.
Venison, per lb. 15 m.
Fish, 6 to 8 lbs.; long, thin fish 1 hr.
Fish, 4 to 6 lbs.; thick Halibut 1 hr.
Fish, small 20 to 30 m.
Freezing
Ice Cream 30 m.
Boiling
Coffee 3 to 5 m.
Tea, steep without boiling 5 m.
Cornmeal 3 hrs.
Hominy, fine 1 hr.
Oatmeal, rolled 30 m.
Oatmeal coa.r.s.e, steamed 3 hrs.
Rice, steamed 45 to 60 m.
Rice, boiled 15 to 20 m.
Wheat Granules 20 to 30 m.
Eggs, soft boiled 3 to 6 m.
Eggs, hard boiled 15 to 20 m.