Name some fruits and vegetables that are much im- proved by serving very cold? Grape fruit, oranges, grapes, melons, olives, sliced tomatoes and celery. Are bananas and peaches better eaten cold? No. HOW TO MEASURE. What should one use for measuring? Always keep regular measuring cups, marked off for thirds, quarters and halves. They can be bought for five or ten cents, and it is impossible to be sure of the result in cooking unless one measures accurately. Is a measuring spoon helpful? It is, very, in measur- ing half and quarters, etc. How should flour be measured? Sift the flour first; fill the cup lightly, and even off with a knife. Should any light substances, baking powder, spices, etc., be pressed down in measuring? No; fill lightly, and even off with a knife. Measure dry ingredients first to save extra dishes. TABLE OF MEASUREMENTS. 3 teaspoons make i tablespoon. 3 tablespoons make i wine glass. 2 cups make I pint. 2 pints make I quart. 4 quarts make i gallon. i quart of flour 3 cups of corn meal i pint of butter i pint of milk Make I pound. io eggs 2 cups of granulated sugar 2 cups of rice 1 6 tablespoons of liquid make i cup. First Aid to Good Cooking 87 TIME TABLE FOR COOKING MEATS. Chops or steak, 1 inch thick about 5 minutes on each side after searing over. Leg of lamb, 4^ lbs. about 2 hours in moderate oven. Rib roast of beef, or rib or breast of veal, from 15 to 20 minutes to the pound. Loin of pork, for 3 lbs. about 3 hours. Pot roast of beef, lamb or veal, 4 or 6 hours accord- ing to size. Boiled ham, weighing 8 or 9 lbs., 3 to 4 hours. Corned beef, 3 to 4 hours. Stewed chicken, 1^2 hours if young, 4 to 5 if old. Beef loaf (2 lbs.) 1^2 hours. Scalloped oysters, y2 to 24 of an hour — have very moderate heat. TIME TABLE FOR COOKING EGGS. That depends on the amount of water used, whether the dish is large and shallow, or deep and small around, whether the eggs are very cold from the refrigerator, or have been standing in a warm room. The proper way is to have one special dish that holds the amount of water necessary for the number of eggs usually cooked. If you use a little water it will not hold the heat so long and the eggs will not be cooked so much ; if there are many eggs they will lower the temperature of the water more than if there are only one or two, and they will not be so well done. See pages 121 and 122. TIME TABLE FOR COOKING VEGETABLES. Vegetables that are young and tender, and freshly gathered, require less time for cooking than those that are tough, and some time gathered. Potatoes (white) boiled, 30 minutes. Potatoes (white) baked, 45 minutes. Potatoes (sweet) boiled, 50 minutes. Potatoes (sweet) baked, 60 minutes. String beans, 3 hours. 88 First Aid to Good Cooking Boiled beets, i to 4 hours. Stewed celery, about 45 minutes. Creamed cabbage, from 30 to 45 minutes. Hot slaw, from 30 to 45 minutes. Cauliflower, 1 hour. Boiled spinach, from 20 to 30 minutes. Kale, from 45 minutes to 1 hour. Water cress greens, 1 hour, or until tender. Boiled onions, about *{\ of an hour, if medium size. Boiled turnips, about Y\ of an hour. Canned tomatoes to scallop, ^4 of an hour. TIME TABLE FOR BREAD AND MUFFINS. Bread, 1 hour. Baking powder biscuit (small size), about 15 minutes.

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Name some fruits and vegetables that are much improved by serving very cold? Grape fruit, oranges, grapes, melons, olives, sliced tomatoes and celery. Are bananas and peaches better eaten cold? No. HOW TO MEASURE. What should one use for measuring? Always keep regular measuring cups, marked off for thirds, quarters and halves. They can be bought for five or ten cents, and it is impossible to be sure of the result in cooking unless one measures accurately. Is a measuring spoon helpful? It is, very, in measuring half and quarters, etc. How should flour be measured? Sift the flour first; fill the cup lightly, and even off with a knife. Should any light substances, baking powder, spices, etc., be pressed down in measuring? No; fill lightly, and even off with a knife. Measure dry ingredients first to save extra dishes. TABLE OF MEASUREMENTS. 3 teaspoons make i tablespoon. 3 tablespoons make i wine glass. 2 cups make I pint. 2 pints make I quart. 4 quarts make i gallon. i quart of flour 3 cups of corn meal i pint of butter i pint of milk Make I pound. io eggs 2 cups of granulated sugar 2 cups of rice 1 6 tablespoons of liquid make i cup. First Aid to Good Cooking 87 TIME TABLE FOR COOKING MEATS. Chops or steak, 1 inch thick about 5 minutes on each side after searing over. Leg of lamb, 4^ lbs. about 2 hours in moderate oven. Rib roast of beef, or rib or breast of veal, from 15 to 20 minutes to the pound. Loin of pork, for 3 lbs. about 3 hours. Pot roast of beef, lamb or veal, 4 or 6 hours according to size. Boiled ham, weighing 8 or 9 lbs., 3 to 4 hours. Corned beef, 3 to 4 hours. Stewed chicken, 1^2 hours if young, 4 to 5 if old. Beef loaf (2 lbs.) 1^2 hours. Scalloped oysters, y2 to 24 of an hour — have very moderate heat. TIME TABLE FOR COOKING EGGS. That depends on the amount of water used, whether the dish is large and shallow, or deep and small around, whether the eggs are very cold from the refrigerator, or have been standing in a warm room. The proper way is to have one special dish that holds the amount of water necessary for the number of eggs usually cooked. If you use a little water it will not hold the heat so long and the eggs will not be cooked so much ; if there are many eggs they will lower the temperature of the water more than if there are only one or two, and they will not be so well done. See pages 121 and 122. TIME TABLE FOR COOKING VEGETABLES. Vegetables that are young and tender, and freshly gathered, require less time for cooking than those that are tough, and some time gathered. Potatoes (white) boiled, 30 minutes. Potatoes (white) baked, 45 minutes. Potatoes (sweet) boiled, 50 minutes. Potatoes (sweet) baked, 60 minutes. String beans, 3 hours. 88 First Aid to Good Cooking Boiled beets, i to 4 hours. Stewed celery, about 45 minutes. Creamed cabbage, from 30 to 45 minutes. Hot slaw, from 30 to 45 minutes. Cauliflower, 1 hour. Boiled spinach, from 20 to 30 minutes. Kale, from 45 minutes to 1 hour. Water cress greens, 1 hour, or until tender. Boiled onions, about *{\ of an hour, if medium size. Boiled turnips, about Y\ of an hour. Canned tomatoes to scallop, ^4 of an hour. TIME TABLE FOR BREAD AND MUFFINS. Bread, 1 hour. Baking powder biscuit (small size), about 15 minutes.

Efficiency in home-making and first-aid to good cooking