Correct measurements are absolutely essential to obtain good results.
Good judgment, with experience, has taught some to measure by sight;
but the majority of people need definite guides.
Tin, granite-ware, and glass measuring-cups, divided in quarters or
thirds, holding one half-pint, and tea- and tablespoons of regulation sizes,—
and a case knife, are necessary for correct measurements.
MEASURING DRY INGREDIENTS.
A tablespoonful is measured level. A teaspoonful is measured level.
A cupful is measured level. To measure tea- or tablespoonful, dip the spoon
in the ingredient, fill, lift, and level with a knife, the sharp edge of knife
being toward tip of spoon. Divide with knife lengthwise of spoon, for a
half-spoonful ; divide halves crosswise for quarters, and quarters crosswise
for eighths. Less than one-eighth of a teaspoonful is considered a few
grains. To measure a cupful put in the ingredient by spoonfuls or from a
scoop, round slightly, and level with a case knife, care being taken not to
shake the cup.
Flour, meal, powdered and confectioners' sugar, and soda should be
sifted before measuring. Mustard and baking powder, from standing in
boxes, settle, therefore should be stirred to lighten; salt frequently lumps,
and these lumps should be broken.
MEASURING LIQUIDS.
A cupful of liquid is all the cup will hold.
A tea or tablespoonful is all that a teaspoon or tablespoon will hold.
MEASURING BUTTER, LARD, ETC.
To measure butter, lard, and other solid fats, pack solidly into cup
or spoon, and level with a knife.
When dry ingredients, liquids, and fats are called for in the same
recipe, measure in the order given, thereby using but one cup.
3 teaspoonfuls equal 1 tablespoonful
16 tablespoonfuls of any dry ingredient equals 1 cupful
12 tablespoonfuls of any liquid equals 1 cupful
2 cupfuls of any liquid equals 1 pint
4 cupfuls of any liquid equals 1 quart
23
BRI^DE'S COOK BOOK
TABLE OF MEASURES AND WEIGHTS.
2 cupfuls butter (packed solidly) equals
4 cupfuls flour (pastry)
2 cupfuls granulated sugar
2 2/3 cupfuls powdered sugar
3 1/2 cupfuls confectioner's sugar
2 2/3 cupfuls brown sugar
2 2/3 cupfuls oatmeal
4 3/4 cupfuls rolled oats
4 1/3 cupfuls rye meal "
1 7/8 cupfuls rice
4 1/2 cupfuls graham flour ,
3 7/8 cupfuls entire wheat flour "
4 1/3 cupfuls coffee "
2 cupfuls finely chopped meat "
9 large eggs "
1 square Baker's chocolate
1/2 cupful almonds blanched and chopped **
A few grains is less than 1/8 teaspoonful.
3 teaspoonfuls : "
16 tablespoonfuls ' "
2 tablespoonfuls butter "
4 tablespoonfuls flour "
pound
ounce
tablespoonful
cupful
ounce
tf
ABBREVIATIONS USED IN THIS BOOK.
c. equals 1 cupful
tbsp. equals 1 tablespoonful
equals 1 teaspoonful
few grains
tsp.
qt.
TIME-TABLES FOR COOKING.
BOILING.
ARTICLES— TIME
Coffee 6 to
Eggs soft cooked 1 to
Eggs hard cooked 35 • to
Mutton Leg 2 to
Ham, weight 12 to 14 lbs 4 to
Corned Beef Tongue 3 to
Turkey, weight 9 lbs 2 to
Fowl, weight 4 to 5 lbs 2 to
Chicken, weight 3 lbs 1 to
Lobster „ 25 to
Cod and Haddock, weight 3 to 5 lbs 20 to
Halibut, thick piece, weight 2 to 3 lbs.
Bluefish and Bass, weight 4 to 5 lbs 40 to
Salmon, weight 2 to 3 lbs 30 to
8
minutes
3
«
45
it
3
hours
5 -
tt
4
tf
3
it
3
tt
IVa
tt
30
minutes
30
*t
30
tt
45
tt
35
tt
24
BRIDE'S COOK BOOK
Page 12
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
Correct measurements are absolutely essential to obtain good results. Good judgment, with experience, has taught some to measure by sight; but the majority of people need definite guides.
Tin, granite-ware, and glass measuring-cups, divided in quarters or thirds, holding one half-pint, and tea- and tablespoons of regulation sizes,— and a case knife, are necessary for correct measurements.
MEASURING DRY INGREDIENTS.
A tablespoonful is measured level. A teaspoonful is measured level. A cupful is measured level. To measure tea- or tablespoonful, dip the spoon in the ingredient, fill, lift, and level with a knife, the sharp edge of knife being toward tip of spoon. Divide with knife lengthwise of spoon, for a half-spoonful ; divide halves crosswise for quarters, and quarters crosswise for eighths. Less than one-eighth of a teaspoonful is considered a few grains. To measure a cupful put in the ingredient by spoonfuls or from a scoop, round slightly, and level with a case knife, care being taken not to shake the cup.
Flour, meal, powdered and confectioners' sugar, and soda should be sifted before measuring. Mustard and baking powder, from standing in boxes, settle, therefore should be stirred to lighten; salt frequently lumps, and these lumps should be broken.
MEASURING LIQUIDS.
A cupful of liquid is all the cup will hold.
A tea or tablespoonful is all that a teaspoon or tablespoon will hold.
MEASURING BUTTER, LARD, ETC.
To measure butter, lard, and other solid fats, pack solidly into cup or spoon, and level with a knife.
When dry ingredients, liquids, and fats are called for in the same recipe, measure in the order given, thereby using but one cup.
3 teaspoonfuls equal 1 tablespoonful
16 tablespoonfuls of any dry ingredient equals 1 cupful
12 tablespoonfuls of any liquid equals 1 cupful
2 cupfuls of any liquid equals 1 pint
4 cupfuls of any liquid equals 1 quart
TABLE OF MEASURES AND WEIGHTS.
2 cupfuls butter (packed solidly) equals
4 cupfuls flour (pastry)
2 cupfuls granulated sugar
2 2/3 cupfuls powdered sugar
3 1/2 cupfuls confectioner's sugar
2 2/3 cupfuls brown sugar
2 2/3 cupfuls oatmeal
4 3/4 cupfuls rolled oats
4 1/3 cupfuls rye meal "
1 7/8 cupfuls rice
4 1/2 cupfuls graham flour ,
3 7/8 cupfuls entire wheat flour "
4 1/3 cupfuls coffee "
2 cupfuls finely chopped meat "
9 large eggs "
1 square Baker's chocolate
1/2 cupful almonds blanched and chopped **
A few grains is less than 1/8 teaspoonful.
3 teaspoonfuls : "
16 tablespoonfuls ' "
2 tablespoonfuls butter "
4 tablespoonfuls flour "
pound
ounce
tablespoonful cupful
ounce tf
ABBREVIATIONS USED IN THIS BOOK.
c. equals 1 cupful tbsp. equals 1 tablespoonful equals 1 teaspoonful few grains
tsp. qt.
TIME-TABLES FOR COOKING.
BOILING.
ARTICLES— TIME
Coffee 6 to
Eggs soft cooked 1 to
Eggs hard cooked 35 • to
Mutton Leg 2 to
Ham, weight 12 to 14 lbs 4 to
Corned Beef Tongue 3 to
Turkey, weight 9 lbs 2 to
Fowl, weight 4 to 5 lbs 2 to
Chicken, weight 3 lbs 1 to
Lobster „ 25 to
Cod and Haddock, weight 3 to 5 lbs 20 to
Halibut, thick piece, weight 2 to 3 lbs.
Bluefish and Bass, weight 4 to 5 lbs 40 to
Salmon, weight 2 to 3 lbs 30 to
minutes
«
it
hours
tt
tf
it
tt
IVa
tt
minutes
*t
tt
tt
tt