coffee. Lesson 17. Vegetable gluten stew, lemon snow, custard sauce. Lesson 18. Vegetable Gelatin: p. 201, lemon, orange, fruit, aerated oatmeal gems. Lesson 19. Potato stew with dumplings, cereal coffee, junket. Lesson 20. Mix and roll out noodles, potato duchess, apple snow. Lesson 21. Cream sauce, noodles au gratin, scalloped beets, baked parsnip, sago fruit mold. Lesson 22. Lemon pie, rice and soy bean loaf, rice and soy bean patties. Lesson 23. Baked savory eggplant, stewed carrots, cream rolls. 95 SCIENCE of FOOD ancC COOKERY Lesson 24. Loaf cake, icing, granose gruel. Lesson 25. Vegetable loaf en aspic, tomato salad agar, aerated wheat gems. Lesson 26. Lima bean and macaroni pie, steamed fruit pudding, lemon sauce. Lesson 27. Fruit salads, sauces, garnitures. Lesson 28. Savory potato, rice and egg croquettes, Creole sauce. Lesson 29. Pasteurized milk, yogurt, cottage cheese, butter sub- stitutes, browned flour, oat cookies. Lesson 30. Potato and lima bean pie, browned rice, cream eggnog. Lesson 31. Spanish rice, fruit soup, baked custard. Lesson 32. Ragout of vegetables, pop-overs, malted nuts. Lesson 33. Toasts, fruit eggnog, coddled egg. Lesson 34. Sandwiches, omelet puff. Lesson 35. Layer cake, frosting, ornamenting. ESSENTIALS TO SUCCESS In this work, as in any other, two things are vital to success, — first a careful planning, and then the carrying out of the plans made; as expressed in the terse sentence, "Plan your work, then work your plan." All the ingredients necessary for the preparation of a dish should be at hand and carefully measured before the work of combining them is begun. Accuracy in measuring and careful- ness in combining are as essential to the success of a recipe as is the knowledge of what is to go into it. The effect of heat at different temperatures, and the time of exposure to it, must be understood. But this knowledge can come only as a result of experience. The following articles are necessary for measuring: a cup holding exactly one half pint, with thirds and fourths indicated, teaspoons and tablespoons of regulation sizes, and a common table knife. To insure uniformly good results, level measurements have been adopted by leading teachers in cookery, as the best guide that can be given ; and these will be used throughout this book. The following table of measures may be used as a guide: 96 SCIENCE of FOOD ancC COOKERY TABLE OF MEASURES 3 teaspoons equal i tablespoon 2 tablespoons of sugar or liquid .... equal i ounce 16 tablespoons equal i cup 4 cups equal I quart 2 cups of sugar and most liquids . . . equal i pound 4 scant cups of sifted flour equal i pound 10 eggs equal i pint 9 egg whites equal I cup 8 whole eggs equal i pound 12 yolks (large) equal i cup To measure a cupful of any dry ingredient, fill the cup, round- ing slightly by placing material in the cup with a spoon ; and with the sharp edge of a case knife, brush off all material that is piled above the brim. Care must be taken not to shake the cup.

AI-modernized reading of the original text

coffee. Lesson 17. Vegetable gluten stew, lemon snow, custard sauce. Lesson 18. Vegetable Gelatin: p. 201, lemon, orange, fruit, aerated oatmeal gems. Lesson 19. Potato stew with dumplings, cereal coffee, junket. Lesson 20. Mix and roll out noodles, potato duchess, apple snow. Lesson 21. Cream sauce, noodles au gratin, scalloped beets, baked parsnip, sago fruit mold. Lesson 22. Lemon pie, rice and soy bean loaf, rice and soy bean patties. Lesson 23. Baked savory eggplant, stewed carrots, cream rolls. Lesson 24. Loaf cake, icing, granose gruel. Lesson 25. Vegetable loaf en aspic, tomato salad agar, aerated wheat gems. Lesson 26. Lima bean and macaroni pie, steamed fruit pudding, lemon sauce. Lesson 27. Fruit salads, sauces, garnitures. Lesson 28. Savory potato, rice and egg croquettes, Creole sauce. Lesson 29. Pasteurized milk, yogurt, cottage cheese, butter substitutes, browned flour, oat cookies. Lesson 30. Potato and lima bean pie, browned rice, cream eggnog. Lesson 31. Spanish rice, fruit soup, baked custard. Lesson 32. Ragout of vegetables, pop-overs, malted nuts. Lesson 33. Toasts, fruit eggnog, coddled egg. Lesson 34. Sandwiches, omelet puff. Lesson 35. Layer cake, frosting, ornamenting. ESSENTIALS TO SUCCESS In this work, as in any other, two things are vital to success, — first a careful planning, and then the carrying out of the plans made; as expressed in the terse sentence, "Plan your work, then work your plan." All the ingredients necessary for the preparation of a dish should be at hand and carefully measured before the work of combining them is begun. Accuracy in measuring and carefulness in combining are as essential to the success of a recipe as is the knowledge of what is to go into it. The effect of heat at different temperatures, and the time of exposure to it, must be understood. But this knowledge can come only as a result of experience. The following articles are necessary for measuring: a cup holding exactly one half pint, with thirds and fourths indicated, teaspoons and tablespoons of regulation sizes, and a common table knife. To insure uniformly good results, level measurements have been adopted by leading teachers in cookery, as the best guide that can be given ; and these will be used throughout this book. The following table of measures may be used as a guide: TABLE OF MEASURES 3 teaspoons equal i tablespoon 2 tablespoons of sugar or liquid .... equal i ounce 16 tablespoons equal i cup 4 cups equal I quart 2 cups of sugar and most liquids . . . equal i pound 4 scant cups of sifted flour equal i pound 10 eggs equal i pint 9 egg whites equal I cup 8 whole eggs equal i pound 12 yolks (large) equal i cup To measure a cupful of any dry ingredient, fill the cup, rounding slightly by placing material in the cup with a spoon ; and with the sharp edge of a case knife, brush off all material that is piled above the brim. Care must be taken not to shake the cup.

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