The practical cookbook

Cooking is the preparation of food by the aid of heat The common methods of cooking are (i) with water, as boiling, steaming, simmering, and stewing ; (2) in the oven, as roasting or baking ; {3) by direct heat, as broiling ; (4) with fat, as flying or sautéing. Careful and accurate measurements are necessary for good results in cooking. Cups which are to be filled with liquid d,:...l,CjOO^:;Ic should be placed on a plate to avoid spilling. To fill a cup with any dry material, put the food into the cup by the spoonful until heaping full, and then level with the back of a case knife. Butter should be packed into the cup (or spoon) with a knife, then leveled. To measure dry material by the spoonful, dip in the spoon, fill full, then level as above. A half spoonful should be measured as above, then divided lengthwise into halves. Measure acid substances with agate or glass cups and stir with a wooden or silver spoon. Sift powdered sugar, flour, meal, etc. before and after measuring. If materials are all prepared and measured before beginning to mix the ingredients, much time and confusion may be saved. Study the recipes carefully, and if several cooking processes are involved, attend first to that which requires the most time. When more than one material is to be prepared, begin with that which will be least harmed by standing ; for example, when celery and apples are to be used as a salad, the celery should be cut up first, as the apples will discolor if exposed to the air. Use as few utensils as possible in- your work, and as soon as you have finished using them, arrange them neatly for washing. Bowls, etc., which have contained eggs, starchy mixtures, cereals, or milk, should be soaked in cold water ; hot water should be used for anything which has held sugar. Greasy dishes should first be wiped with clean, soft paper (which should be burned), and then soaked in hot, soapy water. The following Table of Equivalents will be found useful, also that of Staple Foodstuffs : Weights, Equivalents, and Approximate Prices. Table of Equivalents 4 saltspoonfuls (ssp.) = i teaspoonful 3 teaspoonfuls (tsp.) = i tablespoonful 1 6 tablespoonfub (tb.) = i cup I cup (c.) = \ pint fbyCoOglc INTRODUCTION Staple Foodstuffs : Weights, Equivalents, and Approximate Prices Butter Sugar (graii.) ■ ■ . Sugar (powd.) . . . Sugar (brown) . . . Flour (white) . . . Flour (whole-wheat) . Flout (gi-aham) . . Baking- ponder . . Raisins Currants Citron Common crackers Molasses Vinegar Vanilla extract . . . Canned tomatoes Canned corn • . . Canned pineapple Canned salmon . , Dried beef . . . . Chopped meat . . . Oatmeal Rolled oats . . . . Corn meal . . . . Rye meal Rice Coffee Tea Cornstarch . . . , Macaroni Variable 6*-8* per lb. ei«-8i*perlb. Si*-7i*perlb. 7 f per lb. 3i*petlb. 12^15* per lb. 7 f per lb. 12^15* pet qt. 8#-io*perqt. $1.95 per pt. $1.95 per pt. iJ*-iS*percan i3*-'5* per can i5*-25(percan 17^25* per can Jl*-l5*percan Z2^ per jar Variable 5^ per lb. 5 i per lb. 3 * per lb. 10^ per lb. 30^40^ per lb. 50^ per lb. and upwards 40 f per lb. 10^1!^ per lb. IS# per lb. fbyCoOglc WATER Boiling (temperature 212° F,): much steam in puffs; bubbles large and move rapidly. Simmering (temperature about 185° F,): vapor rises ; bubbles small and move slowly. Lukewarm (temperature about 98° F,) : neither hot nor cold to hand. TEA Source. Leaves of tea plant, grown in India, China, Japan, and Ceylon. Varieties, green or black. Many grades. Food Value. None, Contains theine, a nerve stimulant ; and tannin, which tends to impair digestion. Cost. Tea, 50$ per lb. and upwards. 6c. = i lb. Russian tea (hot) Russian t«a (cold) .