A Basting-spoon means the pressed
iron spoon about half as long as one's
arm. The bowl of most of them of dif-
ferent lengths of handle holds the same.
Six basting-spoons of liquid are ^ pint or
a cup. It is the most useful measure for
molasses. A full spoon of molasses is 2
ounces. A basting spoon of melted but-
ter or lard not quite full is 1 ounce, 6
spoons brim-full will be -^ pound of
butter.
A Table-spoon 14 times full is a cup
or h pint of water, 2 tablespoons of mel-
ted butter is 1 ounce. It is near enough
to count a tablespoonful -| ounce of any
fluid exc«:!pt molasses of which a table-
spoon may be made to take up an ounce.
A heaping tablespoon of sugar is 1 ounce,
G or 7 will fill a cup. A heaping table-
spoon of starch is 1 ounce, 4 will fill a
cup — starch can be heaped so much
higher than sugar. A moderately heaped
tablespoon of flour is 1 ounce, three fully
heaped will fill a cup — 4 ounces.
Of eggs broken in a cup, 3 tablespoons
are equal to 1 q^^.
A teaspoon is J a table spoon. When
baking powder, cream tartar, sugar,
starch and the like is to be measured a
rounded teaspoon is meant. It is near
enough in most cases to count a tea-
spoonful -^ ounce.
In the absence of such a table as the
foregoing ready prepared we have found
such questions the most perplexing of
any that have been given us to an-
swer. It looks now as if any of those
who are opposed to scales and weights,
might so well acquaint themselves with
the capacities of one cup as to become
accurate cooks, and safe from the dis-
couraging efiects of culinary failures.
SAN FRANCISCO HOTEL GAZETTE'S
SOME ARTICLES FOR
CASE.
THE SHOW
2— Angel Food or White Sponge Cake
WHITEST AND FINEST CAKE MADE.
5 whites of eggs — or six if small.
5 ounces fine granulated sugar — J cup
large.
2 J- ounces flour — ^ cup large.
1 rounded teaspoon cream tartar.
1 teaspoon vanilla or lemon extract✪ Angel Food or White Sponge Cake.
Mix the cream tartar in the flour by
sifting them together. Whip the whites
firm, put in the sugar and beat a few
seconds, add the flavoring, then stir in
the flour lightly without beating. As
soon as mixed put the cake in the oven.
It needs careful baking like a meringue,
in a slack oven and should stay in from
20 to 30 minutes. A small, deep, smooth
mold is the best and should not be
greased. When the cake is done turn
it upside down and leave it to get cold
in the mold before trying to take it out.
When you have pure cream tartar
from a drug store use only half as much
as of the common lest the cake taste
of it.
3— Plain Glaze or Icing for the Above.
4 tablespoons powdered sugar.
1 white of an egg✪ Plain Glaze or Icing.
Put the sugar in a cup and mix it with
the white ot egg. As soon as the sugar
is fairly wetted it is ready. It dries
pearl white; takes but a minute to make.
Spread it all over the bottom and sides
of ''angel food."
Cost of materialise, size 1 quart;
weight 15 oz.
The rule for the foregoing in large
quantities is an ounce of sugar to each
ounce of white of eggs and half as much
flour. Those who deal in it largely say
it is, or at least was before they got it
Page 5 · 2 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A Basting-spoon means the pressed iron spoon about half as long as one's arm. The bowl of most of them of different lengths of handle holds the same. Six basting-spoons of liquid are ^ pint or a cup. It is the most useful measure for molasses. A full spoon of molasses is 2 ounces. A basting spoon of melted butter or lard not quite full is 1 ounce, 6 spoons brim-full will be -^ pound of butter.
A Table-spoon 14 times full is a cup or h pint of water, 2 tablespoons of melted butter is 1 ounce. It is near enough to count a tablespoonful -| ounce of any fluid except molasses of which a tablespoon may be made to take up an ounce. A heaping tablespoon of sugar is 1 ounce, G or 7 will fill a cup. A heaping tablespoon of starch is 1 ounce, 4 will fill a cup — starch can be heaped so much higher than sugar. A moderately heaped tablespoon of flour is 1 ounce, three fully heaped will fill a cup — 4 ounces.
Of eggs broken in a cup, 3 tablespoons are equal to 1 egg.
A teaspoon is J a table spoon. When baking powder, cream tartar, sugar, starch and the like is to be measured a rounded teaspoon is meant. It is near enough in most cases to count a teaspoonful -^ ounce.
In the absence of such a table as the foregoing ready prepared we have found such questions the most perplexing of any that have been given us to answer. It looks now as if any of those who are opposed to scales and weights, might so well acquaint themselves with the capacities of one cup as to become accurate cooks, and safe from the discouraging efiects of culinary failures.
SOME ARTICLES FOR CASE.
THE SHOW
2— Angel Food or White Sponge Cake
WHITEST AND FINEST CAKE MADE.
5 whites of eggs — or six if small.
5 ounces fine granulated sugar — J cup large.
2 J- ounces flour — ^ cup large.
1 rounded teaspoon cream tartar.
1 teaspoon vanilla or lemon extract.
Mix the cream tartar in the flour by sifting them together. Whip the whites firm, put in the sugar and beat a few seconds, add the flavoring, then stir in the flour lightly without beating. As soon as mixed put the cake in the oven. It needs careful baking like a meringue, in a slack oven and should stay in from 20 to 30 minutes. A small, deep, smooth mold is the best and should not be greased. When the cake is done turn it upside down and leave it to get cold in the mold before trying to take it out.
When you have pure cream tartar from a drug store use only half as much as of the common lest the cake taste of it.
3— Plain Glaze or Icing for the Above.
4 tablespoons powdered sugar.
1 white of an egg.
Put the sugar in a cup and mix it with the white ot egg. As soon as the sugar is fairly wetted it is ready. It dries pearl white; takes but a minute to make. Spread it all over the bottom and sides of ''angel food."
Cost of materials, size 1 quart; weight 15 oz.
The rule for the foregoing in large quantities is an ounce of sugar to each ounce of white of eggs and half as much flour. Those who deal in it largely say it is, or at least was before they got it
Records on this page
Angel Food or White Sponge CakePlain Glaze or Icing