One teaspoonful salt to one quart water.
One-fourth teaspoonful salt to one cup white sauce.
One-eighth teaspoonful white pepper to one cup white sauce.
One-eighth teaspoonful salt equals one pinch.
Weights and Measures
4 gills 1 pint.
2 pints 1 quart.
4 quarts 1 gallon.
16 ounces 1 pound.
70
MEA8UBS8 AND PROPORTION8 71
i kitchen cnpfal 1 gìll.
1 kitchen cupful ......) pint or two gills.
4 kitchen cupfnlB 1 quart.
2 capf ulfl of sranulated sugar . > . ,
2| cupnus 01 powdered sugar . > ^
1 heaping tablespoonful of sugar 1 ounoe.
1 heaping tablespoonful of butter > ^ « x_i
-DJ,.'» r 2 ounces or J cnpiuL
Butter sue of an egg . . . . > « x-
1 cupful of butter } pound.
4 cupf uls of flour > . .
1 u • i. fi pound.
1 heapmg quart ) ^
8 round tablespoonfuls of dry material = 1 cupful.
16 tablespoonfuls of liquid = 1 cupful.
Proportions
5 to 8 eggs to 1 quart of milk for custards.
3 to 4 eggs to 1 pint of milk for custards.
1 saltspoonf ul of salt to one quart of milk for custards.
1 teaspoonful of vanilla to one quart of milk for custards.
2 ounces of gelatine to 1} quarts of liquid. *
4 heaping tablespoonfuls of corn-starch to one quart of milk.
8 heaping teaspoonfuls of baking powder to one cupful of flour.
1 teaspoonful of soda to one pint of sour milk.
1 teaspoonful of soda to i pint of molasses.
1 teaspoonful of baking powder is the equivalent of } teaspoonful of
soda and 1 teaspoonful of cream of tartar.
Read this Advioe
In cooking foUow as far as possible the mie of the drugg^t in compound-
ing sny mixture, that is, mix the ingredients thoroughly, putting in one at
A fcime. For instance, if you bave three ingredients mix two before adding
tbe third, and stir in the third well before adding a fourth, and so on. Ali
oofflpoonds gain from following this rule.
The yalue of a pan of hot water in cooking cannot be overestimated.
M in the upper oven, it insures good baking. If the oven becomes too hot,
^ cold water in the upper pan. In heating yegetables, canned com for
l'Uree, upon the top of the range, setting the saucepan in a pan of hot
^ater saves much labor and watching. Besides this, the use keeps sauce-
|NUis in good conditiou until f airly worn out. Ali breakfast grains or oereals
72 MB8. SEELT'S COOK BOOK
shonld be cooked in thÌ8 manner. A pan of hot water famìahas a doublé
boiler ready at band at ali times.
A most important kitchen utensil is a good set of scalea and weights.
They are indispensable to assure success in cooking. Without them there
is no precision in proportioning the various ingredients. Therefore it is
absolutely neoessary to bave a set of scalee. The cook sbould bear in mind
always to put the weights away in their place and to keep the scalea in
thorongh order. In weighing anything of a greasy nature the cook sbould
place a piece of paper on the scalea. By doing thìs she will save herself
much trouble, and keep ber scalee dean.
Milk and butter sbould be kept in dosely oovered vessels so they will
not absorb odors from other artides.
Tbe time durìng which an article is coming to the boiling-point cannot
be counted in any mie or measure for boiling.
Always use poroelain-lined pans for cooking fruita or an add preparatioiL
r
OHAPTER IV
80UPS
Bouìllon ✪ Bouillon
Page 41 · 1 recipe record on this page
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
A modernized reading is not available for this page yet. You are seeing the original text.
One teaspoonful salt to one quart water.
One-fourth teaspoonful salt to one cup white sauce.
One-eighth teaspoonful white pepper to one cup white sauce.
One-eighth teaspoonful salt equals one pinch.
Weights and Measures
4 gills 1 pint.
2 pints 1 quart.
4 quarts 1 gallon.
16 ounces 1 pound.
70
MEA8UBS8 AND PROPORTION8 71
i kitchen cnpfal 1 gìll.
1 kitchen cupful ......) pint or two gills.
4 kitchen cupfnlB 1 quart.
2 capf ulfl of sranulated sugar . > . ,
2| cupnus 01 powdered sugar . > ^
1 heaping tablespoonful of sugar 1 ounoe.
1 heaping tablespoonful of butter > ^ « x_i
-DJ,.'» r 2 ounces or J cnpiuL
Butter sue of an egg . . . . > « x-
1 cupful of butter } pound.
4 cupf uls of flour > . .
1 u • i. fi pound.
1 heapmg quart ) ^
8 round tablespoonfuls of dry material = 1 cupful.
16 tablespoonfuls of liquid = 1 cupful.
Proportions
5 to 8 eggs to 1 quart of milk for custards.
3 to 4 eggs to 1 pint of milk for custards.
1 saltspoonf ul of salt to one quart of milk for custards.
1 teaspoonful of vanilla to one quart of milk for custards.
2 ounces of gelatine to 1} quarts of liquid. *
4 heaping tablespoonfuls of corn-starch to one quart of milk.
8 heaping teaspoonfuls of baking powder to one cupful of flour.
1 teaspoonful of soda to one pint of sour milk.
1 teaspoonful of soda to i pint of molasses.
1 teaspoonful of baking powder is the equivalent of } teaspoonful of
soda and 1 teaspoonful of cream of tartar.
Read this Advioe
In cooking foUow as far as possible the mie of the drugg^t in compound-
ing sny mixture, that is, mix the ingredients thoroughly, putting in one at
A fcime. For instance, if you bave three ingredients mix two before adding
tbe third, and stir in the third well before adding a fourth, and so on. Ali
oofflpoonds gain from following this rule.
The yalue of a pan of hot water in cooking cannot be overestimated.
M in the upper oven, it insures good baking. If the oven becomes too hot,
^ cold water in the upper pan. In heating yegetables, canned com for
l'Uree, upon the top of the range, setting the saucepan in a pan of hot
^ater saves much labor and watching. Besides this, the use keeps sauce-
|NUis in good conditiou until f airly worn out. Ali breakfast grains or oereals
72 MB8. SEELT'S COOK BOOK
shonld be cooked in thÌ8 manner. A pan of hot water famìahas a doublé
boiler ready at band at ali times.
A most important kitchen utensil is a good set of scalea and weights.
They are indispensable to assure success in cooking. Without them there
is no precision in proportioning the various ingredients. Therefore it is
absolutely neoessary to bave a set of scalee. The cook sbould bear in mind
always to put the weights away in their place and to keep the scalea in
thorongh order. In weighing anything of a greasy nature the cook sbould
place a piece of paper on the scalea. By doing thìs she will save herself
much trouble, and keep ber scalee dean.
Milk and butter sbould be kept in dosely oovered vessels so they will
not absorb odors from other artides.
Tbe time durìng which an article is coming to the boiling-point cannot
be counted in any mie or measure for boiling.
Always use poroelain-lined pans for cooking fruita or an add preparatioiL
r
OHAPTER IV
80UPS
Bouìllon