15
II 25
15
II 20
40
.. 50
40
.. 50
30
.. 45
20
.. 25
45
II 60
20
II 25
6
II 10
15
I. 20
30
II 35
8
II 10
30
II 40
50
II 60
25
20
II 25
20
.. 30
22
DOMESTIC SCIENCK
Hours. Minutes.
Rice pudding (with eggs) .... 1
Scalloped oysters 25 to 30
Tarts 15 .. 20
Tapioca pudding 40 n 60
Veal (fillet) 2f to 3
II (loin) 2i I. 2|
Frying.
Minutes.
Breaded chops 6 to 8
Croquettes 2
Fishballs 1 ,. 2
Fillets of fish 5 .. 7
Steaming requires about the same time as boiling,
Minutes.
Fritters and doughnuts. . . 3 to 5
Potatoes (raw) 5 n 8
It (croquettes) 2
Smelts 3 II 5
Tables of Measurement, Etc.
Measurements for Cooking.
(All measures are level.)
4 gills 1 pint.
2 pints 1 quart.
4 quarts 1 gallon.
2 gallons 1 peck.
60 drops 1 teaspoonful.
3 teaspoonfuls . . 1 tablespoonful.
16 tablespoonfuls . 1 cupful.
2 cupf uls 1 pint.
Table of Abbreviations.
Saltspoon ssp.
Tablespoon tbsp.
Teaspoon tsp.
Cupful cup.
Pound ,.lb.
Ounce oz.
Pint pt.
Quart qt.
Peck pk.
Gallon gal.
Minute min.
Hour hr.
Speck . . . .spk. (what can be put on a quarter inch surface).
Table for use Without Scales.
4 cups of flour.
2
2
2|
2|
21
H
solid butter
gran, sugar,
powd. HUgar
brown HUgar
oatmeal .
roIliMl oats. 1
1 lb. or 1 qt.
4 cups of flour . . . . . . lib. or 1 qt.
9 large, 10 mud. eggs.. 1 n
2 tabluspooiis butter. . 1 ounce.
4 It flour ... 1 H
2 II sugar. . . 1 h
4 M flour . . 1 II
4 II powd. sugar. 1 n
CHAPTER IV.
The Cooking of the Common Pood Substances.
WATER— BEVERAGES.
Pure drinking water is that which does not contain
disease germs or other injurious matter. The chief
characteristic of water is its solvent power. Rain or
soft water has greater solvent power than hard water.
This fact must be remembered in the cooking of vege-
tables and in the preparation of beverages. Great care
should be taken to secure pure water for drinking and
cooking purposes (especially the former).
Should there be any doubt as to the purity of the
water used for drinking purposes it should be boiled and
kept closely covered to prevent impurities from the air
getting into it. Boiled water tastes very flat, and in
order to restore the flavor it should be poured back and
forth several times from one pitcher to another, or
shaken in a large bottle.
Great care must be taken of the vessels in which
water is kept, especially for drinking purposes, and
when used from pipes it should be allowed to run for
some time before using.
A beverage is the term applied to any liquid used as a,
drink, and to quench thirst. Water is the beverage
provided by nature, and supplies the demand of the
body perfectly if taken in sufficient quantity. Any
other beverage satisfies thirst simply by means of the
water it contains. Many are only palatably-flavored
23
24 DOMESTIC SCIENCE.
water, while others are more or less nourishing or
stimulating.
They may be classified as :
1. Refreshing, e.g., lemonade and other fruit drinks.
2. Nourisliing, e.g., milk, cocoa, etc.
3. Stimulating, e.g., wines, beef tea, coffee, tea.
1.— LEMONADE.
^ lemon. I 3 tsps. sugar.
§ cup ice cold water✪ Lemonade. |
Page 11 · 2 recipe records on this page
Presented as published in 1905. 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.
15
II 25
15
II 20
40
.. 50
40
.. 50
30
.. 45
20
.. 25
45
II 60
20
II 25
6
II 10
15
I. 20
30
II 35
8
II 10
30
II 40
50
II 60
25
20
II 25
20
.. 30
22
DOMESTIC SCIENCK
Hours. Minutes.
Rice pudding (with eggs) .... 1
Scalloped oysters 25 to 30
Tarts 15 .. 20
Tapioca pudding 40 n 60
Veal (fillet) 2f to 3
II (loin) 2i I. 2|
Frying.
Minutes.
Breaded chops 6 to 8
Croquettes 2
Fishballs 1 ,. 2
Fillets of fish 5 .. 7
Steaming requires about the same time as boiling,
Minutes.
Fritters and doughnuts. . . 3 to 5
Potatoes (raw) 5 n 8
It (croquettes) 2
Smelts 3 II 5
Tables of Measurement, Etc.
Measurements for Cooking.
(All measures are level.)
4 gills 1 pint.
2 pints 1 quart.
4 quarts 1 gallon.
2 gallons 1 peck.
60 drops 1 teaspoonful.
3 teaspoonfuls . . 1 tablespoonful.
16 tablespoonfuls . 1 cupful.
2 cupf uls 1 pint.
Table of Abbreviations.
Saltspoon ssp.
Tablespoon tbsp.
Teaspoon tsp.
Cupful cup.
Pound ,.lb.
Ounce oz.
Pint pt.
Quart qt.
Peck pk.
Gallon gal.
Minute min.
Hour hr.
Speck . . . .spk. (what can be put on a quarter inch surface).
Table for use Without Scales.
4 cups of flour.
2
2
2|
2|
21
H
solid butter
gran, sugar,
powd. HUgar
brown HUgar
oatmeal .
roIliMl oats. 1
1 lb. or 1 qt.
4 cups of flour . . . . . . lib. or 1 qt.
9 large, 10 mud. eggs.. 1 n
2 tabluspooiis butter. . 1 ounce.
4 It flour ... 1 H
2 II sugar. . . 1 h
4 M flour . . 1 II
4 II powd. sugar. 1 n
CHAPTER IV.
The Cooking of the Common Pood Substances.
WATER— BEVERAGES.
Pure drinking water is that which does not contain
disease germs or other injurious matter. The chief
characteristic of water is its solvent power. Rain or
soft water has greater solvent power than hard water.
This fact must be remembered in the cooking of vege-
tables and in the preparation of beverages. Great care
should be taken to secure pure water for drinking and
cooking purposes (especially the former).
Should there be any doubt as to the purity of the
water used for drinking purposes it should be boiled and
kept closely covered to prevent impurities from the air
getting into it. Boiled water tastes very flat, and in
order to restore the flavor it should be poured back and
forth several times from one pitcher to another, or
shaken in a large bottle.
Great care must be taken of the vessels in which
water is kept, especially for drinking purposes, and
when used from pipes it should be allowed to run for
some time before using.
A beverage is the term applied to any liquid used as a,
drink, and to quench thirst. Water is the beverage
provided by nature, and supplies the demand of the
body perfectly if taken in sufficient quantity. Any
other beverage satisfies thirst simply by means of the
water it contains. Many are only palatably-flavored
23
24 DOMESTIC SCIENCE.
water, while others are more or less nourishing or
stimulating.
They may be classified as :
1. Refreshing, e.g., lemonade and other fruit drinks.
2. Nourisliing, e.g., milk, cocoa, etc.
3. Stimulating, e.g., wines, beef tea, coffee, tea.
1.— LEMONADE.
^ lemon. I 3 tsps. sugar.
§ cup ice cold water. |