Ft. equals pint 2 C. meat chopped fine equal 1 lb. Lb. equals pound 2 C. granulated sugar equal 1 lb. Oz. equals ounce 1 square Baker's chocolate equals 1 ounce 1 T. cornstarch equals 1 egg in thickening properties Small quantities of flavoring are measured by drops. It is usual to allow sixty drops of thin liquids to a teaspoon. MEASURING. 1. Flour should be sifted before measuring, then sifted again into other ingredients. 2. Meal, powdered and confectioner's sugar and mustard, should be sifted before measuring and should be placed in the measuring- cup lightly with a spoon, not packed hard. 3. All materials to be measured level; the levelling to be done with the back of a case-knife and without patting down material. 1. To measure butter, lard, or any other solid fat, pack solidly into cup or spoon and make level with a knife. When butter is bought in prints it is simpler to divide by ounces than by the tablespoon. Two level tablespoons of butter equal one ounce. 5. For half a spoon, divide the spoonful lengthwise. A half of a spoonful is divided crosswise to measure a quarter, and a quarter crosswise to measure an eighth. Less than one-eighth is called "a few grains." A speck of anything is as much as will lie on the tip of a pointed knife. A cupful of liquid is all the cup will hold. A saltspoon equals a quarter of a teaspoon. 6. Baking powder should be shaken up lightly with a spoon before measuring. LABORATORY COOK BOOK. 27 SOME GENERAL RULES. Sift all dry ingredients before measuring. Pack down all fats before measuring. All ingredients, except fats, are measured lightly. A liquid cupful is all a cup will hold. All measurements are level. Glass cup is used for liquids and fats. Never pour hot liquid into glass cup. One tablespoonful of butter melted is measured before melting. All cups or spoons should be heaped full and measured off with a knife and never shaken off. Measure half tablespoons and teaspoons lengthwise. When dry ingredients, liquids, and fats are called for in the same recipe, measure m the order given, using the standard measuring cup. Foods Our foods are derived from the mineral, vegetable, and animal kingdoms and from the air we breathe while rest, sleep and recreation are also foods especially for nerves. The mineral foods are of two kinds, the inorganic and the organic. Water and common salt, sodium chloride, are the two most common inorganic compounds that we use directly as foods; while the organic mineral compounds are found chemically combined in all our vege- table and animal foods. To prepare our food in such a way as to pre- serve and not liberate these organic mineral compounds is one of the vital principles of the science and art of cooking. We absorb and assimilate these organic mineral compounds read- ily and they enter into the chemical composition, in varying amounts and kinds, in every cell in the body. CLASSES OF FOODS. 1. Mineral J inorganic 1 organic 2. Nitrogenous. i Glycerides 3. Carbonaceous ■< Carbohydrates ( Organic Acids

AI-modernized reading of the original text

Pt. equals pint 2 C. meat chopped fine equal 1 lb. Lb. equals pound 2 C. granulated sugar equal 1 lb. Oz. equals ounce 1 square Baker's chocolate equals 1 ounce 1 T. cornstarch equals 1 egg in thickening properties Small quantities of flavoring are measured by drops. It is usual to allow sixty drops of thin liquids to a teaspoon. MEASURING. 1. Flour should be sifted before measuring, then sifted again into other ingredients. 2. Meal, powdered and confectioner's sugar and mustard, should be sifted before measuring and should be placed in the measuring cup lightly with a spoon, not packed hard. 3. All materials to be measured level; the levelling to be done with the back of a case-knife and without patting down material. 1. To measure butter, lard, or any other solid fat, pack solidly into cup or spoon and make level with a knife. When butter is bought in prints it is simpler to divide by ounces than by the tablespoon. Two level tablespoons of butter equal one ounce. 5. For half a spoon, divide the spoonful lengthwise. A half of a spoonful is divided crosswise to measure a quarter, and a quarter crosswise to measure an eighth. Less than one-eighth is called "a few grains." A speck of anything is as much as will lie on the tip of a pointed knife. A cupful of liquid is all the cup will hold. A saltspoon equals a quarter of a teaspoon. 6. Baking powder should be shaken up lightly with a spoon before measuring. SOME GENERAL RULES. Sift all dry ingredients before measuring. Pack down all fats before measuring. All ingredients, except fats, are measured lightly. A liquid cupful is all a cup will hold. All measurements are level. Glass cup is used for liquids and fats. Never pour hot liquid into glass cup. One tablespoonful of butter melted is measured before melting. All cups or spoons should be heaped full and measured off with a knife and never shaken off. Measure half tablespoons and teaspoons lengthwise. When dry ingredients, liquids, and fats are called for in the same recipe, measure m the order given, using the standard measuring cup. Foods Our foods are derived from the mineral, vegetable, and animal kingdoms and from the air we breathe while rest, sleep and recreation are also foods especially for nerves. The mineral foods are of two kinds, the inorganic and the organic. Water and common salt, sodium chloride, are the two most common inorganic compounds that we use directly as foods; while the organic mineral compounds are found chemically combined in all our vegetable and animal foods. To prepare our food in such a way as to preserve and not liberate these organic mineral compounds is one of the vital principles of the science and art of cooking. We absorb and assimilate these organic mineral compounds readily and they enter into the chemical composition, in varying amounts and kinds, in every cell in the body. CLASSES OF FOODS. 1. Mineral J inorganic 1 organic 2. Nitrogenous. i Glycerides 3. Carbonaceous ■< Carbohydrates ( Organic Acids

The Worcester domestic science school's one year course laboratory cook book