A text-book of cooking

Fig. 13), fill the measuring utensil with the material and then "level" it with a knife. Use both water and sugar for the following measurements: (a) Find the number of teaspoonfuls in one tablespoonf ul. (6) Find the number of tablespoonfuls in one cup. (c) Find the number of cupfuls in one pint. Half a spoonful is obtained by di- Fig. 13. — Measuringcup. dividing through the middle length- A quarter of a spoonful is obtained by dividing a half crosswise. An eighth of a spoonful is obtained by dividing a quarter diagonally. A third of a spoonful is obtained by dividing twice crosswise. A measuring spoon (see Fig. 14) is most convenient for measuring fractional teaspoon fuls. Need of Accuracy. — When learning to cook, it is necessary to measure all ingredients with exactness. Experienced cooks can measure some ingredients for certain purposes quite satisfactorily " by eye." The result is satisfactory, however, only when the cook has established her own standards of measurements by much practice. Even then many housewives are not sure of success. For certain foods the ingredients should always be MEASUREMENTS 25 measured accurately, no matter how skilful the cook. As far as possible, the exact quantity of a recipe is given in this text. When the quantity of an ingredient is too small for practical measurement, merely the name of the ingredient is given and no quantity indicated. The amateur should, however, train his eye to approximate measurements. He should learn to estimate the size of saucepans and other cooking utensils, and also of serving dishes. Measure by cupfuls the capacity of several utensils in constant use and thus establish a few standards of measurement. Also it is well to be on the alert to learn the proper quantity of food to buy at market and the proper quantity of food to cook for a stated number of persons. One would make a sad failure if he prepared just enough rice to serve four persons when six were seated at the table. He might be able to cook the cereal well and to tell many interesting facts concerning its growth, composition, and preparation ; yet for the lack of a little homely knowledge the meal would be disappointing. A thrifty housekeeper would not buy enough lettuce or spinach for ten people when there were only six to be served. In the school kitchen always note the quantity of the materials used and then observe the quantity of the finished product. STUFFED TOMATOES 6 ripe tomatoes ½ teaspoonful pepper 2 cupfuls soft bread crumbs } teaspoonful mixed herbs 1J teaspoonfuls salt 2 tablespoonfuls butter Wash the tomatoes, remove a slice from the tops, and take out most of the seed portion. Add the seasoning to the bread crumbs, melt the butter, then add the seasoned bread crumbs to the butter. Fill the tomatoes with the prepared crumbs, place them in an oiled baking pan, and bake slowly (about 20 minutes) until the tomatoes are soft but not broken, and the crumbs brown. Test the tomatoes with a knitting-needle or skewer (see Fig. 15) rather than with a fork. For mixed herbs use equal parts of marjoram, savory, and thyme. Soft bread crumbs are prepared from stale bread, i.e. bread that has been out of the oven for at least twenty -four hours. Vegetables, such as corn and canned peas, may be used instead of bread crumbs to stuff tomatoes. Use salt, pepper, and butter with these vegetables. Use a granite or earthenware utensil for cooking tomatoes. (See Suggestions for Cooking Fruits, p. 32.) Fig. 15. — Skewer and knitting-needle for testing foods.