eggs, needs less.
Batters. — Use 1 scant cup of liquid to each full cup of flour.
Beead. — Use 1 scant cup of liquid for 3 full cups of flour.
Cake. — Yor plain cake use 1 saltspoon of spice and 1 teaspoon oi ex-
tract for each loaf of usual size, and 1 teaspoon baking powder
to 2 cups flour. For sponge cake use 1 saltspoon of salt and 1
teaspoon of extract to 1 ordinary sized loaf.
Ceeam of Taetae. — Use 2 full teaspoons to 1 level teaspoon of
soda.
CuSTAEDS. — Use 1 teaspoon of extract for 1 quart of custard, and 1
saltspoon of salt to 4 cups of milk.
Exteact. — Use 1 teaspoon to each loaf of plain or sponge cake, or to
1 quart of custard.
Heebs. — In soup, use for flavoring 1 teaspoon of mixed herbs to each
quart of soup.
Liquids. — For bread use 1 scant cup to 3 full cups flour; for muffins
use the same for 2 full cups flour; for batters use the same for 1
full cup flouf .
Muffins. — Use 1 scant cup liquid for three full cups flour.
Peppee. — Use 1 saltspoon of white pepper to 1 quart of soup stock.
Salt. — Use 1 teaspoon to 2 quarts of flour, or to 1 quart of soup
stock. Use 1 saltspoon to 1 quart of milk in custards, or to 1
loaf of sponge cake.
Soda. — Use 1 even teaspoon to 2 fidl teaspoons of cream of tartar;
use 1 teasx^oon soda to 1 cup molasses, or 2 cups sour milk.
Soup. — In soup stock use 1 tablespoon of each chopped vegetable, 1
teaspoon of mixed herbs, 4 cloves, 4 pepper^corns, 1 teaspoon of
salt, or 1 saltspoon of white pepper to each quart of stock. For
each pound of meat and bone use 1 quart of water.
Spice. — Use 1 saltspoon of any kind for 1 loaf of cake.
Yeast. — For each 2 cups of liquid used in bread, etc., use 1 cup liquid
yeast, or | of a yeast cake. 1 cup of liquid yeast is equal to ^
cake of compressed yeast.
17
ALTERING RECIPES.
In order to be S2ire of the result, care should be taken in meas-
uring all the ingredients, to use the exact quantities called for in a
recipe, but if all the ingredients are changed in the same pi-oportion
(as for example, using twice as much, or \ or | as much of each one)
the result will not be afPected. As has been well said by the author
of '' Quick Cooking," however, except in those cases like the cooking
of meat and vegetables, the baking of bread, etc., where definite
chemical laws apply (which cannot be violated without loss) the
rules of cooking are not absolute and unchangeable. The large class
of materials combined for producing flavors (as in soups, etc.) can be
varied indefinitely, according to convenience and the materials at
hand. Whenever you get hold of a recipe calling for numerous ar-
ticles for flavoring, some of which you do not have, you can often use
the recipe, putting in the flavorings you do have, or substituting
others for those you lack, and still produce a very good dish, although
it will, of course, be a new one — or, if not judiciously done, it may not
be so good! Those who have mastered the principles of cookery and
acquired a little experience can devise many new and excellent
recipes.
INTOXICATING LIQUORS.
Page 9
Presented as published in 1902. 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
eggs, needs less. Batters. — Use 1 scant cup of liquid to each full cup of flour. Beead. — Use 1 scant cup of liquid for 3 full cups of flour. Cake. — For plain cake use 1 saltspoon of spice and 1 teaspoon oi extract for each loaf of usual size, and 1 teaspoon baking powder
to 2 cups flour. For sponge cake use 1 saltspoon of salt and 1
teaspoon of extract to 1 ordinary sized loaf. CREAM OF TARTAR. — Use 2 full teaspoons to 1 level teaspoon of
soda. CUSTARDS. — Use 1 teaspoon of extract for 1 quart of custard, and 1
saltspoon of salt to 4 cups of milk. EXTRACT. — Use 1 teaspoon to each loaf of plain or sponge cake, or to
1 quart of custard. HERBS. — In soup, use for flavoring 1 teaspoon of mixed herbs to each
quart of soup. Liquids. — For bread use 1 scant cup to 3 full cups flour; for muffins
use the same for 2 full cups flour; for batters use the same for 1
full cup flouf . Muffins. — Use 1 scant cup liquid for three full cups flour. Peppee. — Use 1 saltspoon of white pepper to 1 quart of soup stock. Salt. — Use 1 teaspoon to 2 quarts of flour, or to 1 quart of soup
stock. Use 1 saltspoon to 1 quart of milk in custards, or to 1
loaf of sponge cake. Soda. — Use 1 even teaspoon to 2 full teaspoons of cream of tartar;
use 1 teaspoon soda to 1 cup molasses, or 2 cups sour milk. Soup. — In soup stock use 1 tablespoon of each chopped vegetable, 1
teaspoon of mixed herbs, 4 cloves, 4 pepper^corns, 1 teaspoon of
salt, or 1 saltspoon of white pepper to each quart of stock. For
each pound of meat and bone use 1 quart of water. Spice. — Use 1 saltspoon of any kind for 1 loaf of cake. Yeast. — For each 2 cups of liquid used in bread, etc., use 1 cup liquid
yeast, or | of a yeast cake. 1 cup of liquid yeast is equal to ^
cake of compressed yeast.
ALTERING RECIPES.
In order to be sure of the result, care should be taken in measuring all the ingredients, to use the exact quantities called for in a recipe, but if all the ingredients are changed in the same proportion (as for example, using twice as much, or \ or | as much of each one) the result will not be afPected. As has been well said by the author of '' Quick Cooking," however, except in those cases like the cooking of meat and vegetables, the baking of bread, etc., where definite chemical laws apply (which cannot be violated without loss) the rules of cooking are not absolute and unchangeable. The large class of materials combined for producing flavors (as in soups, etc.) can be varied indefinitely, according to convenience and the materials at hand. Whenever you get hold of a recipe calling for numerous articles for flavoring, some of which you do not have, you can often use the recipe, putting in the flavorings you do have, or substituting others for those you lack, and still produce a very good dish, although it will, of course, be a new one — or, if not judiciously done, it may not be so good! Those who have mastered the principles of cookery and acquired a little experience can devise many new and excellent recipes.
INTOXICATING LIQUORS.