hand and slice against the grain. This principle holds for any
kind of roast. With steak the cut is across the entire sUce, so
that each ser\Tng will have a part of the tenderloin included in
it. Fish or a slice of ham is also cut crosswise in strips hke the
steak. If the serving is done at the table and the host is in-
experienced in carving, it is recommended that the meat course
be such that it can be served without car\dng. Veal birds, meat
loaf, or beefsteak rolls are suggestions. If the ham is big as a
whole, it is also cut in shces against the grain of the meat. A
crown roast of lamb is cut between the ribs and some of the
dressing from the center is then served with each cut of meat.
To carve a fowl, cut the whole leg from the body, then cut
the thighs from the leg. Next cut the wings from the body.
Then slice the breast against the grain. Poultry shears are a
great aid in serving fowl.
When serving a fowl give each person some of the breast meat
and some of the dark. Turkey is served in the same manner.
Goose and duck have only dark meat.
If the meat is served from the kitchen, the sHces should be so
arranged on the platter that they can be easily managed in
serving at the table. Garnish the meat artistically before
carrying it to the table, arranging the shces conveniently on the
platter for the host to serve. The shces should be not too large
or unwieldy, or jagged or uneven in appearance. The host
should put a sprig of parsley on each ser^-ing as a garnish for
each plate. If a large platter is used for the meat, it is often
convenient to have the potatoes and vegetables arranged around
the shces of meat. The host may then easily serve everything
and arrange the food and garnishing suitably on each plate
before passing it to the guest.
Carving
These charts will be of help to you in following the recipes as
to measurements and heat of cooking.
Table of Weights and Measures
Measurements should be level
2 cups I pint
2 pints I quart
4 quarts i gallon
COOKERY TECHNIQUE 363
16 ounces i pound
3 teaspoons i tablespoon
4 tablespoons % cup
16 tablespoons i cup
4 cups flour I pound
2 cups butter i pound
2 cups granulated sugar i pound
3 cups com meal i pound
3^^ cups confectioners' sugar i pound
2% cups brow-n sugar i pound
1 cup shelled nuts yi poimd
16 squares chocolate i pound
2 cups rice I pound
5 cups coffee i pound
4 cups cocoa I pound
4 cups fresh grated cheese i pound
8 cups dr\' grated cheese i pound
1. Dry ingredients, such as flour and sugar, should be sifted
before measuring.
2. Spices and soda should be crushed fine before measuring.
3. To measure one-half spoonful without measuring spoons,
fill and level the spoon, divide into halves lengthwise; to measure
quarter-spoonfuls divide the halves crosswise.
4. All dry ingredients are measured level but not shaken down.
To get accurate portions, use a standard measuring cup with
thirds and fourths indicated.
5. To measure small quantities of shortening, use a tablespoon.
6. When a recipe calls for melted shortening, measure after
melting.
7. When a recipe calls for shortening melted, measure before
melting.
8. Measuring spoons come in all sizes.
Oven Temperature
Degrees Fahrenheit
\'ery slow oven 250-300
Slow 300-350
Moderate 350
Moderately hot 375~400
Hot 400-450
Ver>' hot 450-500
364 THE INTERNATIONAL COOK BOOK
Page 153
Presented as published in 1929. 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
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hand and slice against the grain. This principle holds for any
kind of roast. With steak the cut is across the entire sUce, so
that each ser\Tng will have a part of the tenderloin included in
it. Fish or a slice of ham is also cut crosswise in strips hke the
steak. If the serving is done at the table and the host is in-
experienced in carving, it is recommended that the meat course
be such that it can be served without car\dng. Veal birds, meat
loaf, or beefsteak rolls are suggestions. If the ham is big as a
whole, it is also cut in shces against the grain of the meat. A
crown roast of lamb is cut between the ribs and some of the
dressing from the center is then served with each cut of meat.
To carve a fowl, cut the whole leg from the body, then cut
the thighs from the leg. Next cut the wings from the body.
Then slice the breast against the grain. Poultry shears are a
great aid in serving fowl.
When serving a fowl give each person some of the breast meat
and some of the dark. Turkey is served in the same manner.
Goose and duck have only dark meat.
If the meat is served from the kitchen, the sHces should be so
arranged on the platter that they can be easily managed in
serving at the table. Garnish the meat artistically before
carrying it to the table, arranging the shces conveniently on the
platter for the host to serve. The shces should be not too large
or unwieldy, or jagged or uneven in appearance. The host
should put a sprig of parsley on each ser^-ing as a garnish for
each plate. If a large platter is used for the meat, it is often
convenient to have the potatoes and vegetables arranged around
the shces of meat. The host may then easily serve everything
and arrange the food and garnishing suitably on each plate
before passing it to the guest.
Carving
These charts will be of help to you in following the recipes as
to measurements and heat of cooking.
Table of Weights and Measures
Measurements should be level
2 cups I pint
2 pints I quart
4 quarts i gallon
COOKERY TECHNIQUE 363
16 ounces i pound
3 teaspoons i tablespoon
4 tablespoons % cup
16 tablespoons i cup
4 cups flour I pound
2 cups butter i pound
2 cups granulated sugar i pound
3 cups com meal i pound
3^^ cups confectioners' sugar i pound
2% cups brow-n sugar i pound
1 cup shelled nuts yi poimd
16 squares chocolate i pound
2 cups rice I pound
5 cups coffee i pound
4 cups cocoa I pound
4 cups fresh grated cheese i pound
8 cups dr\' grated cheese i pound
1. Dry ingredients, such as flour and sugar, should be sifted
before measuring.
2. Spices and soda should be crushed fine before measuring.
3. To measure one-half spoonful without measuring spoons,
fill and level the spoon, divide into halves lengthwise; to measure
quarter-spoonfuls divide the halves crosswise.
4. All dry ingredients are measured level but not shaken down.
To get accurate portions, use a standard measuring cup with
thirds and fourths indicated.
5. To measure small quantities of shortening, use a tablespoon.
6. When a recipe calls for melted shortening, measure after
melting.
7. When a recipe calls for shortening melted, measure before
melting.
8. Measuring spoons come in all sizes.
Oven Temperature
Degrees Fahrenheit
\'ery slow oven 250-300
Slow 300-350
Moderate 350
Moderately hot 375~400
Hot 400-450
Ver>' hot 450-500
364 THE INTERNATIONAL COOK BOOK