Pare potatoes, apples, pears by cutting just below the skin
and down between the skin and substance in half -inch strips.
Turnips and squash, cut across with a broad knife in half-
inch slices and then pare.
Scrape parsnips, carrots, and new potatoes by drawing
the edge of the blade over the surface taking off a mere shav-
ing.
Peel boiled potatoes, scalded peaches and tomatoes,
oranges, and bananas by taking an end of the loosely adhering
skin between the knife and thumb and pulling or stripping
it off.
Shell beans and peas by slight pressure of thumb and finger
until the pod opens.
String : break off the end of the bean pod and pull off the
stringy fibre which unites the pod.
Husk corn by pulling off the green leaves and silky thread.
PREPARATORY WORK 79
The next step in preparatory work is Division. Slice vege-
tables, fruit, bread, pineapples, and meat by cutting across
the material into slices of uniform thickness.
Dice by cutting slices into strips and strips into cubes.
Chop tender meat, fruits, and vegetables by an up and
down motion of a broad knife in a tray or on a board.
Combination is the next step.
Mix flour with sugar by stirring round and round ; flour
and butter by chopping or rubbing, flour with water by
stirring water in slowly but smoothly.
Cream butter and sugar by rubbing until soft.
Beat by over and over motion with a spoon until the
mixture is light.
Combine by putting two mixtures together.
Blend by stirring or beating thoroughly until all the
materials are as one.
Work with your head as well as your hands. Keep your
mind on the work ; every sense on the alert, for the senses of
sound and smell will tell when water has boiled out, fat is
hissing, and food is burning.
MEASURING
Accurate measurement is necessary to insure success in
cooking. It is best secured by using gallon, quart, and pint
measures, the half-pint cup and tablespoons and teaspoons
of standard size.
Measuring cups hold one half pint (milk measure) and
may be bought in tin, enamelled, and glass ware, with handle.
Some are di\dded on one side into quarters and on the other
into thirds ; or you may find one cup in quarters and another
in thirds. They should supersede entirely the use of tea
cups, blue cups, and tumblers, which were called for in nearly
all old time recipes.
Tablespoons of the usual size are three inches long and
one and three fourths inches wide.
Teaspoons should measure two inches long and one and
one fourth inches wide.
Half -teaspoons should be in every kitchen ; they are like
80 SCHOOL KITCHEN TEXTBOOK
a teaspoon with the bowl cut through the middle from tip
to handle, with an upright edge forming a back on the line
of division. They are convenient, especially in measuring
a half teaspoon of liquid.
How to Measure. All measurements now taught in schools
are level.
Before measuring, sift dry materials like flour, meal, and
powdered sugar, into a pan ; or, to save dishes, sift on to a
piece of clean paper. Closely packed materials like mustard,
soda, and baking powder, usually measured with a spoon
dipped into the box — first stir them or break up lightly, then
sift on to a paper and measure without pressure when filling
the spoon.
The results of careless measurement are most objectionable
when there is an excess of salt, soda, or pepper. These should
be measured with special care.
Page 44
Presented as published in 1915. 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
Pare potatoes, apples, pears by cutting just below the skin and down between the skin and substance in half -inch strips. Turnips and squash, cut across with a broad knife in halfinch slices and then pare.
Scrape parsnips, carrots, and new potatoes by drawing the edge of the blade over the surface taking off a mere shaving.
Peel boiled potatoes, scalded peaches and tomatoes, oranges, and bananas by taking an end of the loosely adhering skin between the knife and thumb and pulling or stripping it off.
Shell beans and peas by slight pressure of thumb and finger until the pod opens.
String : break off the end of the bean pod and pull off the stringy fibre which unites the pod.
Husk corn by pulling off the green leaves and silky thread.
The next step in preparatory work is Division. Slice vegetables, fruit, bread, pineapples, and meat by cutting across the material into slices of uniform thickness.
Dice by cutting slices into strips and strips into cubes.
Chop tender meat, fruits, and vegetables by an up and down motion of a broad knife in a tray or on a board.
Combination is the next step.
Mix flour with sugar by stirring round and round ; flour and butter by chopping or rubbing, flour with water by stirring water in slowly but smoothly.
Cream butter and sugar by rubbing until soft.
Beat by over and over motion with a spoon until the mixture is light.
Combine by putting two mixtures together.
Blend by stirring or beating thoroughly until all the materials are as one.
Work with your head as well as your hands. Keep your mind on the work ; every sense on the alert, for the senses of sound and smell will tell when water has boiled out, fat is hissing, and food is burning.
MEASURING
Accurate measurement is necessary to insure success in cooking. It is best secured by using gallon, quart, and pint measures, the half-pint cup and tablespoons and teaspoons of standard size.
Measuring cups hold one half pint (milk measure) and may be bought in tin, enamelled, and glass ware, with handle. Some are divided on one side into quarters and on the other into thirds ; or you may find one cup in quarters and another in thirds. They should supersede entirely the use of tea cups, blue cups, and tumblers, which were called for in nearly all old time recipes.
Tablespoons of the usual size are three inches long and one and three fourths inches wide.
Teaspoons should measure two inches long and one and one fourth inches wide.
Half -teaspoons should be in every kitchen ; they are like
a teaspoon with the bowl cut through the middle from tip to handle, with an upright edge forming a back on the line of division. They are convenient, especially in measuring a half teaspoon of liquid.
How to Measure. All measurements now taught in schools are level.
Before measuring, sift dry materials like flour, meal, and powdered sugar, into a pan ; or, to save dishes, sift on to a piece of clean paper. Closely packed materials like mustard, soda, and baking powder, usually measured with a spoon dipped into the box — first stir them or break up lightly, then sift on to a paper and measure without pressure when filling the spoon.
The results of careless measurement are most objectionable when there is an excess of salt, soda, or pepper. These should be measured with special care.