APPROXIMATE WEIGHT OF 1 TABLESPOONFUL OF FOOD
Butter........................ 1/2 OUNCE Corn starch................... 3/8 Flour......................... 1/4 Milk.......................... 1/2 Sugar......................... 1/2
Butter........................ 8 OUNCES Corn meal..................... 5 Corn starch................... 6 Flour......................... 4 Milk.......................... 8 Molasses..................... 10 Nuts, shelled................. 4 Raisins....................... 5 Sugar......................... 8
In measuring, you will find the following relative proportions of great assistance:
35. ABBREVIATIONS OF MEASURES.--In order to simplify directions and recipes in books relating to cookery, it is customary to use the abbreviations of some weights and measures. Those which occur most frequently in cook books are the following:
tsp. for teaspoonful pt. for pint Tb. for tablespoonful qt. for quart c. for cupful oz. for ounce lb. for pound
36. For successful results in cookery, the work to be done should be planned beforehand and then carried on with systematic care. By following such a plan, a waste of time and material will be prevented and good results will be secured, for there will be little chance for mistakes to occur. The order of work here outlined will serve to make clear the way in which cooking processes can be carried out satisfactorily.
First, read the quantity and kind of ingredients listed in the recipe, and study carefully the method by which they are to be prepared and combined. In so doing, determine whether the dish is too expensive and whether the amounts called for will make a dish sufficient in size for the number of persons to be served. If they are too large, carefully divide them to make the right quantity; if they are too small, multiply them to make them enough.
The heat itself, which plays such an important part in cooking, should receive attention at the proper time. If the fuel to be used is coal or wood and baking is to be done, build the fire long enough before it is needed, so that it will be burning evenly and steadily.
Then, while the recipe is being prepared, provided it is to be baked, regulate the heat of the oven. If gas or kerosene is to be used, light it after the recipe is read, and regulate it during the measuring and mixing of the ingredients.