Vegetable Marrows and Cucumbers will keep for some time if they are hung up by the stalk in a cool situation. Cabbages, if they are sound and firm and cut before the frost touches them, can be preserved for a few weeks if they are spread on a stone floor in the dark. Herbs. — See under Herbs and Condiments. Fruit. — If only bought in small quantities, such fruit as apples, pears, plums, apricots, and oranges should be wiped and spread out on a tray, on the S±| - A Fruit Stand shelves of the store room or larder, or on a special frqit stand. Bananas and grapes should be hung. Softer fruits, such as currants and berries, should only be bopght as required and then used at once. Lemons should be wiped dry and hung up in nets, or if laid on a shelf they should be turned every day. All fruit should be kept in a cool place and out of the sun, unless it is a kind which requires further ripening. When apples have to be stored in large quantities for winter use they should be dry, sound, and not .too ripe. They should be spread out on shelves in a fruit room or in an attic that does not admit too much sunshine. They should not be allowed to touch each other, and any that show signs of decay should at once be removed. Rough -skinned apples, such as russets, keep best. Pears, if not ripe, may be kept in the same way or hung up by the stalks. c 34 COOKERY FOR EVERY HOUSEHOLD SOME USEFUL WEIGHTS AND MEASURES Avoirdupois Weight This is used for the weighing of almost all house- hold commodities, &c. &c. 16 drachms (dr.) . 16 ounces . 28 pounds . 4 quarters . 20 hundredweights make 1 ounce (oz.). „ 1 pound (lb.). ,, 1 quarter (qr.). „ 1 hundredweight (cwt.). „ 1 ton. 14 pounds . . . make 1 stone. 8 stones ... „ 1 hundredweight. 112 pounds . . „ 1 hundredweight. Liquid Measure of Capacity 4 gills make 1 pint (pt.). 2 pints 1 quart (qrt.). 4 quarts „ 1 gallon (gal.). 2 4 8 2 2 1 1 1 1 1 1 2 3 Dry Measure of Capacity gallons . . . . make 1 peck (pk.). pecks 1 bushel (bush.). bushels ..... ,, 1 quarter (qr.). Homely Measures tea-spoonfuls . dessert-spoonfuls . heaped table-spoonful of solids .... tea-cupful of solids . tea-cupful of liquid . breakfast-cupful of liquid tumblerful of liquid . make 1 dessert-spoonful „ 1 table-spoonful. „ about 1 ounce. „ about ■} lb. „ fully 1 gill. „ fully \ pint. „ about £ pint. Coins as Substitutes for Weights halfpenny and a 3d. piece halfpennies and a farthing pennies or 5 halfpennies l oz. avoirdupois. i oz. 1 oz. ,, THE THERMOMETER Temperatures Required for Different Methods of Cooking Boiling . . 212° Fahr. Simmering .... . . 200° to 210° 99 Slow simmering . . . . 180° to 190° >» Baking — - Bread and pastry . . . 320° to 340° Cakes Meat peis . . 290° to 300° Meat . . 290° to 310° 99 Trying — Fish . . 360° to 380° Meat . . 360° to 380° Fritters . . 350° to 360° 99 STOCKS AND SOUPS There is quite an art in making a good soup, but it is an art easily acquired if only a little care and trouble are expended.

AI-modernized reading of the original text

Vegetable Marrows and Cucumbers will keep for some time if they are hung up by the stalk in a cool situation. Cabbages, if they are sound and firm and cut before the frost touches them, can be preserved for a few weeks if they are spread on a stone floor in the dark. Herbs. — See under Herbs and Condiments. Fruit. — If only bought in small quantities, such fruit as apples, pears, plums, apricots, and oranges should be wiped and spread out on a tray, on the S±| - A Fruit Stand shelves of the store room or larder, or on a special fruit stand. Bananas and grapes should be hung. Softer fruits, such as currants and berries, should only be bought as required and then used at once. Lemons should be wiped dry and hung up in nets, or if laid on a shelf they should be turned every day. All fruit should be kept in a cool place and out of the sun, unless it is a kind which requires further ripening. When apples have to be stored in large quantities for winter use they should be dry, sound, and not .too ripe. They should be spread out on shelves in a fruit room or in an attic that does not admit too much sunshine. They should not be allowed to touch each other, and any that show signs of decay should at once be removed. Rough -skinned apples, such as russets, keep best. Pears, if not ripe, may be kept in the same way or hung up by the stalks. SOME USEFUL WEIGHTS AND MEASURES Avoirdupois Weight This is used for the weighing of almost all household commodities, &c. &c. 16 drachms (dr.) . 16 ounces . 28 pounds . 4 quarters . 20 hundredweights make 1 ounce (oz.). „ 1 pound (lb.). ,, 1 quarter (qr.). „ 1 hundredweight (cwt.). „ 1 ton. 14 pounds . . . make 1 stone. 8 stones ... „ 1 hundredweight. 112 pounds . . „ 1 hundredweight. Liquid Measure of Capacity 4 gills make 1 pint (pt.). 2 pints 1 quart (qrt.). 4 quarts „ 1 gallon (gal.). Dry Measure of Capacity gallons . . . . make 1 peck (pk.). pecks 1 bushel (bush.). bushels ..... ,, 1 quarter (qr.). Homely Measures tea-spoonfuls . dessert-spoonfuls . heaped table-spoonful of solids .... tea-cupful of solids . tea-cupful of liquid . breakfast-cupful of liquid tumblerful of liquid . make 1 dessert-spoonful „ 1 table-spoonful. „ about 1 ounce. „ about ■} lb. „ fully 1 gill. „ fully \ pint. „ about £ pint. Coins as Substitutes for Weights halfpenny and a 3d. piece halfpennies and a farthing pennies or 5 halfpennies l oz. avoirdupois. i oz. 1 oz. ,, THE THERMOMETER Temperatures Required for Different Methods of Cooking Boiling . . 212° Fahr. Simmering .... . . 200° to 210° Slow simmering . . . . 180° to 190° >» Baking — - Bread and pastry . . . 320° to 340° Cakes Meat peis . . 290° to 300° Meat . . 290° to 310° Trying — Fish . . 360° to 380° Meat . . 360° to 380° Fritters . . 350° to 360° There is quite an art in making a good soup, but it is an art easily acquired if only a little care and trouble are expended.

Cookery for every household