The finest brands of flour have less albumen than others, be-
cause this is distributed near the outer shell, which is removed.
Good flour possesses a certain degree of cohesiveness which can be
observed when pressing some of it in the hand; poor flour acts like
dust.
Flour made of grain not thoroughly seasoned is not well
adapted for gravies and baking. Adulterations and mixtures of
good and poor flour are easily detected in cooking and baking as the
gravies are thinner and cakes are liable to fall.
To keep large quantities of flour, the same must be placed high
in a covered wooden box in an airy placp, so tnat the moisture ol
the floor and air-^wiii^rii is aeieterious, may not affect it. Flour must
amea aifaTsifted often.
YEAST.
Compressed yeast is the best to use; it must be fresh and to
obtain the best results in baking, the same must have an odor of
fine brandy or fruit and not smell cheesy or sour. Yeast must have
a yellowish white color, must be moist and bl-eak up in lumps, not
like dust. To retain activity, yeast must not be subjected to heat
or great cold.
To obtain the best results in baking, the yeast needs careful at-
tention, drafts must be avoided and the baking room must be warm.
r
NOTICE.
Wherever the use of wine in recipes is
prescribed and cannot be obtained, take
Ginger Ale.
— 391-
Weights and Measures Most Commonly
Used in the Art of Cooking.
EUROPE AND THE UNITED STATES.
COPYRIGHT 1922. BY C N. CASPAR CO . MILWAUKEE. WIS.
Note — The Metric System is used m all ctvUkTtyd-ccnmv^
tries except the United States and Great Britain and has
also in the Art of Cooking great advantages compared with
the out-of-date Weights and Measures used in the United
States. ,
For practical purposes, consider one kilogram 2 Pounds
U. S. and one liter = Quart U. S.
The following conversion tables present a practical
selection of Weights and Measures most commonly used
in Europe and the United States.
1 Kilogram (kg.) . . =1000 Gram = * 2 Pounds (United States)
^ Kilogram = 500 Gram = * 1 Pound ( " " )
1 German Pound.. = 500 Gram = * 1 Pound ( " " )
1 Liter (1.)....= 1 Quart (qt.) =* 8 Jelly glasses (medium)
i^ Liter = 1 Pint (pt.)
1 Deciliter (dl.) .. . . = 1 Gill (gi.) = Vol. of 154 Diam. by 3 in. high.
THEREFORE :
1 Kilogram or Kilo . ^ * 2 Pounds (United States)
500 Gram =* 1 Pound ( " " )
250 Gram =* ^ Pound ( " " )
125 Gram =*J4 Pound ( " " )
POPULAR MEASURES
2 Gram =*1 Thimble full
4 Gram ^*1 Teaspoon struck
6 Gram = * 1 " heaped
25 Gram =*1 Tablespoon struck ,
30 Gram =: * 1 " heaped J
50 to 60 Gram butter^* 1 Tablespoon; well rounded (£jrf/cfe = size of an egg)
% Pound I u^if sta'tes I ^^°^'^ ~*^ Teacups (small cups)
y. Pou„d{J^f|-^J {^tSd3 } =*l/.Teacups
1 German Pound (Metric) = * 1 Pound 1>4 Ounces (United States)
1 German Pound = * IJ^ U. S. Pounds
1 United States Pound = * Ys German Pounds ^ 16 Ounces
The sign * means approximately
Rice, Farina, Barley
■ Starch, Sugar
—392 —
GRAM AND OUNCES COMPARED
United States
Metric
United States
Metric
1 Ounce
28 Grams
9 Ounces
255 Grams
2 Ounces
57 Grams
10 Ounces
283 Grams
3 Ounces
85 Grams
11 Ounces
312 Grams
4 Ounces '
113 Grams
13 Ounces
340 Grams
5 Ounces
142 Grams
. _1 R -O-iwceo- -'
369 Grams
01J11S.C3
ITO Grarhs
14 Ounces
397 Grams
7 Ounces
198 Grams
15 Ounces
425 Grams
8 Ounces
327 Grams
16 Ounces
454 Grams
, Gram
Ounces
Dram
kilogram
Pounds
Ounces
1
%2
^
1
2
3
2
Vls
1
3
%2
1/2
2
4
7
4
%
2
5
%2
2/^
3
6
10
6
?l6
3
7
%4
3/2
4
8
13
8
Vi
4
9
W2
iy2
5
li
..
10
%6
5
10
22
WEIGHTS (old and new) USED PARTICULARLY IN SOUTHERN
Page 188
Presented as published in 1922. 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
The finest brands of flour have less albumen than others, because this is distributed near the outer shell, which is removed. Good flour possesses a certain degree of cohesiveness which can be observed when pressing some of it in the hand; poor flour acts like dust.
Flour made of grain not thoroughly seasoned is not well adapted for gravies and baking. Adulterations and mixtures of good and poor flour are easily detected in cooking and baking as the gravies are thinner and cakes are liable to fall.
To keep large quantities of flour, the same must be placed high in a covered wooden box in an airy placp, so tnat the moisture ol the floor and air-^wiii^rii is aeieterious, may not affect it. Flour must
amea aifaTsifted often.
YEAST.
Compressed yeast is the best to use; it must be fresh and to obtain the best results in baking, the same must have an odor of fine brandy or fruit and not smell cheesy or sour. Yeast must have a yellowish white color, must be moist and bl-eak up in lumps, not like dust. To retain activity, yeast must not be subjected to heat or great cold.
To obtain the best results in baking, the yeast needs careful attention, drafts must be avoided and the baking room must be warm.
r
NOTICE.
Wherever the use of wine in recipes is prescribed and cannot be obtained, take Ginger Ale.
— 391-
Weights and Measures Most Commonly Used in the Art of Cooking.
EUROPE AND THE UNITED STATES.
COPYRIGHT 1922. BY C N. CASPAR CO . MILWAUKEE. WIS.
Note — The Metric System is used m all ctvUkTtyd-ccnmv^ tries except the United States and Great Britain and has also in the Art of Cooking great advantages compared with the out-of-date Weights and Measures used in the United States. ,
For practical purposes, consider one kilogram 2 Pounds U. S. and one liter = Quart U. S.
The following conversion tables present a practical selection of Weights and Measures most commonly used in Europe and the United States.
1 Kilogram (kg.) . . =1000 Gram = * 2 Pounds (United States) ^ Kilogram = 500 Gram = * 1 Pound ( " " )
1 German Pound.. = 500 Gram = * 1 Pound ( " " )
1 Liter (1.)....= 1 Quart (qt.) =* 8 Jelly glasses (medium) i^ Liter = 1 Pint (pt.)
1 Deciliter (dl.) .. . . = 1 Gill (gi.) = Vol. of 154 Diam. by 3 in. high.
THEREFORE :
1 Kilogram or Kilo . ^ * 2 Pounds (United States)
500 Gram =* 1 Pound ( " " )
250 Gram =* ^ Pound ( " " )
125 Gram =*J4 Pound ( " " )
POPULAR MEASURES
2 Gram =*1 Thimble full
4 Gram ^*1 Teaspoon struck
6 Gram = * 1 " heaped
25 Gram =*1 Tablespoon struck ,
30 Gram =: * 1 " heaped J
50 to 60 Gram butter^* 1 Tablespoon; well rounded (£jrf/cfe = size of an egg)
% Pound I u^if sta'tes I ^^°^'^ ~*^ Teacups (small cups)
y. Pou„d{J^f|-^J {^tSd3 } =*l/.Teacups
1 German Pound (Metric) = * 1 Pound 1>4 Ounces (United States)
1 German Pound = * IJ^ U. S. Pounds
1 United States Pound = * Ys German Pounds ^ 16 Ounces
The sign * means approximately
Rice, Farina, Barley ■ Starch, Sugar
—392 — GRAM AND OUNCES COMPARED
United States
Metric
United States
Metric
1 Ounce
28 Grams
9 Ounces
255 Grams
2 Ounces
57 Grams
10 Ounces
283 Grams
3 Ounces
85 Grams
11 Ounces
312 Grams
4 Ounces '
113 Grams
13 Ounces
340 Grams
5 Ounces
142 Grams
. _1 R -O-iwceo- -'
369 Grams
01J11S.C3
ITO Grarhs
14 Ounces
397 Grams
7 Ounces
198 Grams
15 Ounces
425 Grams
8 Ounces
327 Grams
16 Ounces
454 Grams
, Gram
Ounces
Dram
kilogram
Pounds
Ounces
%2
^
Vls
%2
1/2
%
%2
2/^
?l6
%4
3/2
W2
iy2
..
%6
WEIGHTS (old and new) USED PARTICULARLY IN SOUTHERN