12 tbsp. are equivalent to 1 cup wet material
16 tbsp. are equivalent to 1 cup dry material
2 c. are equivalent to 1 pt.
2 pt. are equivalent to 1 qt.
4 qts. are equivalent to 1 gal.
8 qt. are equivalent to 1 peck, (dry)
4 c. (about) flour equal 1 lb.
2 c. sugar (gran.) equal 1 lb.
2 c. butter packed solid equal 1 lb.
2 c. chopped meat equal 1 lb.
2 tbsp. butter equal 1 oz.
1 tbsp. sugar equals 1 oz.
1 tbsp. liquid equals 3^ oz.
9 or 10 eggs, depending on size, equal 1 lb.
The juice of 1 lemon equals 3 tbsp.
All measurements used in this book are level. Great
care must be taken to measure accurately.
Directions for Measuring. — 1. For a spoonful, dip the
spoon into the material, lift it, and level off true with a
spatula.
2. For a cupful, fill the cup with the aid of a spoon, and
level off with a spatula.
3. For a half spoonful, level off a spoonful and then
divide lengthwise through the middle. The spoon is
larger at the back than at the point, and a more accurate
measure may be obtained in this way.
4. For one-fourth spoonful, divide the half-spoonful
cross-wise, dividing a little back of the middle.
5. For one-eighth spoonful, divide a fourth-spoonful
diagonally across from center of spoon to outer rim.
6. In measuring dry material, as flour, baking powder,
soda, powdered sugar, spices, sift or shake up lightly before
measuring, and do not dip cup into the material, which
packs it, but fill with a spoon.
7. To measure butter or lard, pack solidly into cup with
a spoon.
RULES FOR WORKING
23
8. A heaping teaspoon or cup means all it will hold.
9. A scant teaspoon or cup is a little less than level
measure.
Fig. 4. Measuring: J^ c. liquid, 1 c. dry, J^ tbsp. dry, H tsp. dry, tbsp.
butter.
24 DOMESTIC SCIENCE
RULES FOR WORKING
1. Wash your hands with soap and water and scrub
and clean your nails. If you handle anything not clean,
wash your hands again.
2. Have your hair neatly fastened back.
3. Wear no jewelry.
4. Wear a wash dress, if available.
5. Never dry dishes with a hand towel or an apron.
6. Never taste with the mixing spoon.
7. See that gas or oven will be ready for use at the
time it is needed.
8. In beginning work collect all necessary material and
utensils, also provide a utility plate on which to lay sticky
knives, etc.
9. Save dishes by measuring dry material first, then
liquid, and lastly fats.
10. Break eggs separately in a cup or saucer, to be sure
they are fresh.
11. Save a little milk to rinse the bowl in which the
eggs are beaten.
12. Tin dishes and iron spoons will discolor batters;
so use earthen dishes and wooden spoons.
13. Do not let vinegar or lemon juice stand in a tin
cup or dish.
14. Clean up your work and put egg and batter dishes
to soak as soon as empty.
15. Stand egg beaters in cold water, but take care not
to wet the cogs.
16. Stir and beat with a tablespoon or mixing spoon,
never with a teaspoon.
17. Hang a piece of paper on the oven door when the
oven is in use, to remind you of the baking.
RULES FOR WORKING 25
RULES FOR WASHING DISHES AND FOR CARE OF UTENSILS
Preparations. — 1. Collect all dishes to be washed;
scrape, clean, and pile like dishes together.
2. Soak dishes that have contained dough, batter, eggs,
or starch in cold water; those soiled by sugar, in hot water.
Page 15
Presented as published in 1914. 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
12 tbsp. are equivalent to 1 cup wet material 16 tbsp. are equivalent to 1 cup dry material 2 c. are equivalent to 1 pt. 2 pt. are equivalent to 1 qt.
4 qts. are equivalent to 1 gal.
8 qt. are equivalent to 1 peck, (dry) 4 c. (about) flour equal 1 lb.
2 c. sugar (gran.) equal 1 lb.
2 c. butter packed solid equal 1 lb.
2 c. chopped meat equal 1 lb.
2 tbsp. butter equal 1 oz.
1 tbsp. sugar equals 1 oz.
1 tbsp. liquid equals ⅜ oz.
9 or 10 eggs, depending on size, equal 1 lb. The juice of 1 lemon equals 3 tbsp.
All measurements used in this book are level. Great care must be taken to measure accurately.
Directions for Measuring. — 1. For a spoonful, dip the spoon into the material, lift it, and level off true with a spatula.
2. For a cupful, fill the cup with the aid of a spoon, and level off with a spatula.
3. For a half spoonful, level off a spoonful and then divide lengthwise through the middle. The spoon is larger at the back than at the point, and a more accurate measure may be obtained in this way.
4. For one-fourth spoonful, divide the half-spoonful cross-wise, dividing a little back of the middle.
5. For one-eighth spoonful, divide a fourth-spoonful diagonally across from center of spoon to outer rim.
6. In measuring dry material, as flour, baking powder, soda, powdered sugar, spices, sift or shake up lightly before measuring, and do not dip cup into the material, which packs it, but fill with a spoon.
7. To measure butter or lard, pack solidly into cup with a spoon.
RULES FOR WORKING
8. A heaping teaspoon or cup means all it will hold.
9. A scant teaspoon or cup is a little less than level measure.
Fig. 4. Measuring: J^ c. liquid, 1 c. dry, J^ tbsp. dry, H tsp. dry, tbsp.
butter.
RULES FOR WORKING
1. Wash your hands with soap and water and scrub and clean your nails. If you handle anything not clean, wash your hands again.
2. Have your hair neatly fastened back.
3. Wear no jewelry.
4. Wear a wash dress, if available.
5. Never dry dishes with a hand towel or an apron.
6. Never taste with the mixing spoon.
7. See that gas or oven will be ready for use at the time it is needed.
8. In beginning work collect all necessary material and utensils, also provide a utility plate on which to lay sticky knives, etc.
9. Save dishes by measuring dry material first, then liquid, and lastly fats.
10. Break eggs separately in a cup or saucer, to be sure they are fresh.
11. Save a little milk to rinse the bowl in which the eggs are beaten.
12. Tin dishes and iron spoons will discolor batters; so use earthen dishes and wooden spoons.
13. Do not let vinegar or lemon juice stand in a tin cup or dish.
14. Clean up your work and put egg and batter dishes to soak as soon as empty.
15. Stand egg beaters in cold water, but take care not to wet the cogs.
16. Stir and beat with a tablespoon or mixing spoon, never with a teaspoon.
17. Hang a piece of paper on the oven door when the oven is in use, to remind you of the baking.
RULES FOR WORKING 25
RULES FOR WASHING DISHES AND FOR CARE OF UTENSILS
Preparations. — 1. Collect all dishes to be washed; scrape, clean, and pile like dishes together.
2. Soak dishes that have contained dough, batter, eggs, or starch in cold water; those soiled by sugar, in hot water.