Frying: cooking in hot fat deep
enough to cover the article to
be cooked.
Sauteing ^ : cooking in a small
quantity of hot fat.
cooking in a fry-
Pan-broiling: ing-pan or on a
Pan-baking : griddle, with little
or no fat.
10. Braising: a combination of stewing and baking.
11. Fricasseeing : a combination of frying and stew-
ing.
Table of Measures
3 teaspoonfuls make 1 tablespoonful
16 tablespoonfuls of any dry ingredient make . . . . ^ 1 cupful
12 tablespoonfuls of liquid make 1 cupful
4 cupf uls make 1 quart
Table of Comparison between "Weights and Measures
2 cups of butter (packed solidly) is equal to 1 pound
2 cupfuls of finely chopped meat (packed solidly) •' 1 pound
2 cupfuls of granulated sugar " 1 pound
1 Pronounced sotaying.
2 A half-pint cup is the standard.
54 THEORY AND PRACTICE OF COOKERY
2% cupfuls of powdered sugar is equal to 1 pound
27^ cupfuls of brown sugar " 1 pound
2% cupfuls of oatmeal " 1 pound
4^ cupfuls of rolled oats " 1 pound
4 cupfuls of flour (about) " 1 pound
9 or 10 eggs " 1 pound
2 tablespoonfuls of butter '' 1 ounce
4 tablespoonfuls of flour " 1 ounce
" The juice of one lemon " 3 tablespoonfuls
Directions for Measuring
107. 1. Sift, or shake up lightly with a spooD, all
dry materials (flour, baking-powder, etc.) before meas-
uring them. Always sift mustard.
2. All measures are to be taken level unless other-
wise directed.^
3. To measure a cupful of dry material, fill the cup
with a spoon or scoop, and level off Avith a case-knife.
To measure a teaspoonful or tablespoonful of dry ma-
terial, fill the spoon by dipping it into the material, lift
it, and level off with a case-knife. To measure a half-
spoonful, divide a spoon lengthwise with the knife.
Divide a half-spoonful crosswise to measure a quarter,
and a quarter-spoonful crosswise to measure an eighth.
Less than an eighth of a teaspoonful is called " a few
grains." (Plate IV.)
4. A cupful of liquid is all the cup will hold ; a
spoonful of liquid is all the spoon will hold. A heaping
1 In most cookbooks, including all published before 1896, it is in-
tended that spoonfuls of flour, baking-powder, sugar, butter, and lard
should be measured rounded. One rounded spoonful is equal to two
level spoonfuls.
PLATE IV.
^tealllel• Colander Stniinors FLsh-boiler
Double boiler Melon-mold Flour-sifter Funnel
Vegetable press (for puddings, ice-cream, etc.) Lemon-squeezer
Potato-masher Biscuit-cutter
Cooking Utensils.
One cupful of sugar weighing oue-half pound
Quart-measure Measuring one cupful of dry material
Half-pint measuring-cup
One-half teaspoonful, One-fourth tablespoonful,
measured measured
Measuring.
PREPARATORY LESSONS 55
spoonful of dry material is all the spoon will hold. A
scant cujDful is measured by filling the cup to within
one-eighth of an inch of the brim.
Page 28
Presented as published in 1901. 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 modernized reading is not available for this page yet. You are seeing the original text.
Frying: cooking in hot fat deep
enough to cover the article to
be cooked.
Sauteing ^ : cooking in a small
quantity of hot fat.
cooking in a fry-
Pan-broiling: ing-pan or on a
Pan-baking : griddle, with little
or no fat.
10. Braising: a combination of stewing and baking.
11. Fricasseeing : a combination of frying and stew-
ing.
Table of Measures
3 teaspoonfuls make 1 tablespoonful
16 tablespoonfuls of any dry ingredient make . . . . ^ 1 cupful
12 tablespoonfuls of liquid make 1 cupful
4 cupf uls make 1 quart
Table of Comparison between "Weights and Measures
2 cups of butter (packed solidly) is equal to 1 pound
2 cupfuls of finely chopped meat (packed solidly) •' 1 pound
2 cupfuls of granulated sugar " 1 pound
1 Pronounced sotaying.
2 A half-pint cup is the standard.
54 THEORY AND PRACTICE OF COOKERY
2% cupfuls of powdered sugar is equal to 1 pound
27^ cupfuls of brown sugar " 1 pound
2% cupfuls of oatmeal " 1 pound
4^ cupfuls of rolled oats " 1 pound
4 cupfuls of flour (about) " 1 pound
9 or 10 eggs " 1 pound
2 tablespoonfuls of butter '' 1 ounce
4 tablespoonfuls of flour " 1 ounce
" The juice of one lemon " 3 tablespoonfuls
Directions for Measuring
107. 1. Sift, or shake up lightly with a spooD, all
dry materials (flour, baking-powder, etc.) before meas-
uring them. Always sift mustard.
2. All measures are to be taken level unless other-
wise directed.^
3. To measure a cupful of dry material, fill the cup
with a spoon or scoop, and level off Avith a case-knife.
To measure a teaspoonful or tablespoonful of dry ma-
terial, fill the spoon by dipping it into the material, lift
it, and level off with a case-knife. To measure a half-
spoonful, divide a spoon lengthwise with the knife.
Divide a half-spoonful crosswise to measure a quarter,
and a quarter-spoonful crosswise to measure an eighth.
Less than an eighth of a teaspoonful is called " a few
grains." (Plate IV.)
4. A cupful of liquid is all the cup will hold ; a
spoonful of liquid is all the spoon will hold. A heaping
1 In most cookbooks, including all published before 1896, it is in-
tended that spoonfuls of flour, baking-powder, sugar, butter, and lard
should be measured rounded. One rounded spoonful is equal to two
level spoonfuls.
PLATE IV.
^tealllel• Colander Stniinors FLsh-boiler
Double boiler Melon-mold Flour-sifter Funnel
Vegetable press (for puddings, ice-cream, etc.) Lemon-squeezer
Potato-masher Biscuit-cutter
Cooking Utensils.
One cupful of sugar weighing oue-half pound
Quart-measure Measuring one cupful of dry material
Half-pint measuring-cup
One-half teaspoonful, One-fourth tablespoonful,
measured measured
Measuring.
PREPARATORY LESSONS 55
spoonful of dry material is all the spoon will hold. A
scant cujDful is measured by filling the cup to within
one-eighth of an inch of the brim.