The following table of weights and measures may be helpful in case no scales are at hand: 5 heaping tablespoons of flour 1 cupful. 5 heaping tablespoons of sugar i^ cupful. 2 rounding tablespoons of flour 1 ounce. I heaping tablespoon of sugar 1 ounce, 9 eggs 1 pound. II eggs 1 pint, 1 pint of liquid 1 pound. 1 cup % pint. 3% cups sifted flour 1 pound, 2% cups of flour 1 pound, 2 cups of butter 1 pound. 2 cups of sugar 1 pound. 10 tablespoons of oil % cupful. By practise one is enabled to guess quite accurately as to the amount of grain to be used with any given amount of water in the cooking of cereals. For the benefit of be- ginners and any who wish to be accurate, the following table is given. It is not our purpose to make this list an extensive one, as good judgment will tell one that various grains of the same nature, will require the same amount of water; for instance, rolled oats and rolled wheat. QEAIN WATBE Oatmeal 1 part 4 parts Eolled oats 1 " 3 Pearl barley 1 " 5 Cracked wheat 1 " ^V^ Eolled rye 1 " 3 Coarse hominy 1 * * 5 Corn-meal 1 " 4 Cream of wheat 1 * * 4 378 VEGETARIAN COOK BOOK GRAIN WATER Graham 1 part 3 parts Steamed riee 1 " 2 " Browned rice 1 " 3 * * The time required for cooking depends on tlie kind of cereal, and upon the method by which it is cooked. The first seven given in this list are more wholesome when cooked from three to five hours. The last four will cook properly in one half to one hour. PECUNIARY ECONOMY OF FOOD Amounts of Actually Nutritive Ingredients Obtained in Different Food Materials for 10 Cents Amount of nutrient in pounds ; fuel value in calories Protei, Fats Carbohydrates Kielliz/ue FOOD MATERIALS cSlls t'Ai Pounds oF Nutrienij and Ca/oHe.s of Fuel Value Iti lO cents Worth, eoooCai. ' li^£t^,fiOwnd 14 .71 aPgfc^, MaJlOViX- 20 .50 jp££|-, xoRoufeg/I/ 12 .85 dlfjudXarv, \£x^ 16 .65 <^ (I 0 . Bl> Qrjyi/l^, ^cJiZ, fat .85 Stanh, Mnanic! 56 Ccuj^ftw, ^tc<m.,dAmecl 10 1.00 Lod-^i^,^a&ed 1.45 &u&l[e/oi>, 2>b^<ii^iJ0Jtl .56 s: i, bcM\X(>iOMa'A l>2ib ^jMe/o 25 .40 OfWi ^ Ife .fe5 (^44^, 24'^ciQ^m.> • 1(0 .65 IT \Xj\wa)b%^izad 2.00 [Mneai ^iou/i/ 5.53 Hit.: i^otn^m&cvL/ n 4.00 &<xhnea£ ?.50 » J^eoad, t«miJ!0,ck<£c? 2.00 Jilce d&faJbea, 60'^-&ualie^ lOOO ztizzzzm: 0)1. ..^^(VI/ 1.67 ^^y?^$;:^^^^ (379) GENERAL SUGGESTIONS GENERAL SUGGESTIONS "'^ Add a little milk or lemon juice to the water in which corn is to be cooked. The addition of a small amount of sugar to field peas will improve them and make them almost like garden peas. Allow raisins to stand in boiling water for a few minutes if you wish to remove the stones. In baking potatoes, cut off one end, so that the steam will have an opportunity to escape. They will then come out more mealy and dry. A novel method is to cut off a narrow paring all around the potato. To keep celery, roll it in manila paper and then in a cloth. Keep in a dark, cool place. In baking custards and other preparations where it is desired to set one pan inside of another with water be- tween them, it will be found convenient to use an iron dish-cloth to separate the two pans.

AI-modernized reading of the original text

The following table of weights and measures may be helpful in case no scales are at hand: 5 heaping tablespoons of flour 1 cupful. 5 heaping tablespoons of sugar i^ cupful. 2 rounding tablespoons of flour 1 ounce. I heaping tablespoon of sugar 1 ounce, 9 eggs 1 pound. II eggs 1 pint, 1 pint of liquid 1 pound. 1 cup % pint. 3% cups sifted flour 1 pound, 2% cups of flour 1 pound, 2 cups of butter 1 pound. 2 cups of sugar 1 pound. 10 tablespoons of oil % cupful. By practise one is enabled to guess quite accurately as to the amount of grain to be used with any given amount of water in the cooking of cereals. For the benefit of beginners and any who wish to be accurate, the following table is given. It is not our purpose to make this list an extensive one, as good judgment will tell one that various grains of the same nature, will require the same amount of water; for instance, rolled oats and rolled wheat. GRAIN WATER Oatmeal 1 part 4 parts Rolled oats 1 " 3 Pearl barley 1 " 5 Cracked wheat 1 " ^V^ Rolled rye 1 " 3 Coarse hominy 1 * * 5 Corn-meal 1 " 4 Cream of wheat 1 * * 4 GRAIN WATER Graham 1 part 3 parts Steamed riee 1 " 2 " Browned rice 1 " 3 * * The time required for cooking depends on tlie kind of cereal, and upon the method by which it is cooked. The first seven given in this list are more wholesome when cooked from three to five hours. The last four will cook properly in one half to one hour. PECUNIARY ECONOMY OF FOOD Amounts of Actually Nutritive Ingredients Obtained in Different Food Materials for 10 Cents Amount of nutrient in pounds ; fuel value in calories Protein Fats Carbohydrates Kielliz/ue FOOD MATERIALS cSlls t'Ai Pounds oF Nutrienij and Ca/oHe.s of Fuel Value Iti lO cents Worth, eoooCai. ' li^£t^,fiOwnd .71 aPgfc^, MaJlOViX- .50 jp££|-, xoRoufeg/I/ .85 dlfjudXarv, \£x^ .65 <^ (I 0 . Bl> Qrjyi/l^, ^cJiZ, fat .85 Stanh, Mnanic! Ccuj^ftw, ^tc<m.,dAmecl 1.00 Lod-^i^,^a&ed 1.45 &u&l[e/oi>, 2>b^<ii^iJ0Jtl .56 s: i, bcM\X(>iOMa'A l>2ib ^jMe/o .40 OfWi ^ Ife .fe5 (^44^, 24'^ciQ^m.> • 1(0 .65 IT \Xj\wa)b%^izad 2.00 [Mneai ^iou/i/ 5.53 Hit.: i^otn^m&cvL/ n 4.00 &<xhnea£ ?.50 » J^eoad, t«miJ!0,ck<£c? 2.00 Jilce d&faJbea, 60'^-&ualie^ lOOO ztizzzzm: 0)1. ..^^(VI/ 1.67 ^^y?^$;:^^^^ (379) GENERAL SUGGESTIONS GENERAL SUGGESTIONS "'^ Add a little milk or lemon juice to the water in which corn is to be cooked. The addition of a small amount of sugar to field peas will improve them and make them almost like garden peas. Allow raisins to stand in boiling water for a few minutes if you wish to remove the stones. In baking potatoes, cut off one end, so that the steam will have an opportunity to escape. They will then come out more mealy and dry. A novel method is to cut off a narrow paring all around the potato. To keep celery, roll it in manila paper and then in a cloth. Keep in a dark, cool place. In baking custards and other preparations where it is desired to set one pan inside of another with water between them, it will be found convenient to use an iron dish-cloth to separate the two pans.

Vegetarian Cook Book