2 cups=l pint 1 cup=8 ounces (volume) A gallon of water weighs 8 1/3 pounds — a cup of water, 8 1/3 ounces (avoirdupois). A gallon contains 231 cubic inches. All materials are measured level, i. e., by filling cup or spoon more than full and leveling with a case knife. This applies to liquids which "round up" in spoons. Flour, meal, and fine sugar are measured after sifting. Measuring cups are not always accu- rate and ordinary tea and tablespoons vary considerably. Test spoons ztv7// each otlier and with the cup before using. APPROXIMATE MEASURE OF ONE POUND. 2 cups milk 2 5/6 cups granulated cornmeal 2 cups butter 2 2/3 cups oatmeal 2 cups chopped meat 6 cups rolled oats 2 cups granulated sugar 4 1/3 cups rye meal 2 2/3 cups brown sugar • 1% cups rice 2 2/3 cups powdered sugar 2 1/3 cups dry beans 2Y> cups confectioners' sugar 4 1/3 cups coffee 4 cups patent flour 8 large eggs 4 cups entire wheat flour 9 medium eggs 4j/£ cups Graham flour 10 small eggs Note. — Read "tablespoons" in place of cups in the above and the weight is about 1 ounce. Copyright 1910, by American School of Homo Economics. No table of weights to measure can be more than approximate, as different samples vary in weight for bulk. In truly scientific cookery quantities should be measured by weight. The table is useful for comparison, i. e., pow- dered sugar is more bulky than granulated and less so than confectioners', hence the greater sweetening power of gran- ulated; ordinary white flour (sifted) is less bulky than Graham flour, and so on. Experiments have shown that there may be a difference of 25 per cent in the weight of a "cup of flour" measured by different persons in different ways. One method is to sift the flour onto a square of glazed paper (or oil cloth) and pour it into the cup placed on another piece of paper — tap the side of the cup once with a knife and level. METHODS OF APPLYING HEAT. Broiling — Cooking before or over glowing coals or. under gas. Radiant heat. High temperature at first to sear outside, thus developing flavor and retaining juices; then lower temperature for the heat to penetrate and to avoid burning. Pan Broiling — Cooking on very hot griddle with only sufficient fat to prevent sticking. Roasting — Same as broiling, superseded by baking in oven. Baking — Cooking in oven by heated air and radiation. Slow oven, 270° — 350° F. Moderate oven, 350°— 400° F. Quick oven, 400°— 480° F. (Temperatures taken by a thermometer through the top of a gas stove oven.) Boiling — Cooking in boiling water, 212° F. Stewing — Cooking in water at temperature 160° to 180° F. Steaming — Cooking in contact with steam, 212° F. Dry Steaming, as in a double boiler, 192° F. Fryinc — Cooking by immersion in deep fat, approximately 350° F. for uncooked foods, 380° F. for cooked foods. The fat used : all lard, 2/3 lard and 1/3 beef suet, "cod fat" from the flank of beef, oil, "cottolene" and mixtures. Temperatures vary to produce similar effects with different fats. Sauteing — Cooking in small quantity of fat-soften called frying. Braising — Combination of stewing and baking. Meat is often first seared to develop flavor and prevent escape of juices. Fricasseeing — Combination of sauteing and stewing. . 4 COMPOSITION OF RAW FOODS.

AI-modernized reading of the original text

2 cups=l pint 1 cup=8 ounces (volume) A gallon of water weighs 8 1/3 pounds — a cup of water, 8 1/3 ounces (avoirdupois). A gallon contains 231 cubic inches. All materials are measured level, i. e., by filling cup or spoon more than full and leveling with a case knife. This applies to liquids which "round up" in spoons. Flour, meal, and fine sugar are measured after sifting. Measuring cups are not always accurate and ordinary tea and tablespoons vary considerably. Test spoons with each other and with the cup before using. APPROXIMATE MEASURE OF ONE POUND. 2 cups milk 2 5/6 cups granulated cornmeal 2 cups butter 2 2/3 cups oatmeal 2 cups chopped meat 6 cups rolled oats 2 cups granulated sugar 4 1/3 cups rye meal 2 2/3 cups brown sugar • 1% cups rice 2 2/3 cups powdered sugar 2 1/3 cups dry beans 2Y> cups confectioners' sugar 4 1/3 cups coffee 4 cups patent flour 8 large eggs 4 cups entire wheat flour 9 medium eggs 4j/£ cups Graham flour 10 small eggs Note. — Read "tablespoons" in place of cups in the above and the weight is about 1 ounce. Copyright 1910, by American School of Homo Economics. No table of weights to measure can be more than approximate, as different samples vary in weight for bulk. In truly scientific cookery quantities should be measured by weight. The table is useful for comparison, i. e., powdered sugar is more bulky than granulated and less so than confectioners', hence the greater sweetening power of granulated; ordinary white flour (sifted) is less bulky than Graham flour, and so on. Experiments have shown that there may be a difference of 25 per cent in the weight of a "cup of flour" measured by different persons in different ways. One method is to sift the flour onto a square of glazed paper (or oil cloth) and pour it into the cup placed on another piece of paper — tap the side of the cup once with a knife and level. METHODS OF APPLYING HEAT. Broiling — Cooking before or over glowing coals or. under gas. Radiant heat. High temperature at first to sear outside, thus developing flavor and retaining juices; then lower temperature for the heat to penetrate and to avoid burning. Pan Broiling — Cooking on very hot griddle with only sufficient fat to prevent sticking. Roasting — Same as broiling, superseded by baking in oven. Baking — Cooking in oven by heated air and radiation. Slow oven, 270° — 350° F. Moderate oven, 350°— 400° F. Quick oven, 400°— 480° F. (Temperatures taken by a thermometer through the top of a gas stove oven.) Boiling — Cooking in boiling water, 212° F. Stewing — Cooking in water at temperature 160° to 180° F. Steaming — Cooking in contact with steam, 212° F. Dry Steaming, as in a double boiler, 192° F. Fryinc — Cooking by immersion in deep fat, approximately 350° F. for uncooked foods, 380° F. for cooked foods. The fat used : all lard, 2/3 lard and 1/3 beef suet, "cod fat" from the flank of beef, oil, "cottolene" and mixtures. Temperatures vary to produce similar effects with different fats. Sauteing — Cooking in small quantity of fat-soften called frying. Braising — Combination of stewing and baking. Meat is often first seared to develop flavor and prevent escape of juices. Fricasseeing — Combination of sauteing and stewing. . 4 COMPOSITION OF RAW FOODS.

Principles of cookery