Tripe, four to eight minutes.
USEFUL INFORMATION. 491
TABLE OF PBOPORTIONS.
One cup liquid to three cups flour for bread.
One cup liquid to two cups flour for mufSns.
One cup liquid to one cup flour for batter.
Liquid scant, flour full measure.
One teaspoonful soda to one pint sour milk.
One teaspoonful soda to one cup molasses.
One-fourth teaspoonful salt to one quart custard.
One teaspoonful salt to one quart water.
One-fourth teaspoonful salt to one cup white sauce.
One-eighth teaspoonful white pepper to one cup white
sauce.
One-eighth teaspoonful salt equals one pinch.
PROPORTIONS.
Four to six eggs to one quart of milk for custards.
Two to four eggs to one pint of milk for custards.
One saltspoonful of salt to one quart of milk for cus-
tards.
One teaspoonful of vanilla to one quart of milk for
custards.
Two ounces of gelatine to one and three-fourths
quarts of liquid.
Four heaping tablespoonfuls of corn-starch to one
quart of milk.
Three heaping teaspoonfuls of baking powder to one
cupful of flour.
One teaspoonful of soda to one pint of sour milk.
One teaspoonful of soda to one-half pint of molasses.
One teaspoonful of baking powder is the equivalent of
one-half teaspoonful of soda and one teaspoonful* of
cream of tartar.
492 KIRMESS COOK BOOK.
WEIGHTS AND KEASURES.
Four gill8=one pint.
Two pint8==one quart
Four quarts=aone gallon.
Sixteen ounee8=one pound.
One-half kitchen cupful=one gill.
One kitchen cupful=one-half pint, or two gilk.
Four kitchen cupf ul8=one quart.
Two cupfuls of granulated sugar
Two and one-half, cupfuls of powdered sugar
=one pound.
One heaping tablespoonful of sugar=one ounce.
One heaping tablespoonful of butter
Butter size of an egg
=two ounces or one-fourth cupful.
One cupful butter=one-half pound.
Four cupfuls of flour
One heaping quart
=one pound.
Eight round tablespoonfuls of dry material=pne
cupful.
Sixteen tablespoonfuls of liquid=one cupful.
USEFUL INFORMATION.
498
TABLE OF MEASURES AND WEIGHTS.
Boston Cooking School Cook Book.
2 cups butter (packed solidly) 1 pound.
4 cups flour (pastry)
2 cups granulated sugar
2 2-3 cups powdered sugar.
3 1-2 cups confectioner's sugar,
2 2-3 cups brown sugar,
2 2-3 cups oatmeal,
4 3-4 cups rolled oats
2 2-3 cups granulated com meal
4 1-3 cups rye meal,
1 7-8 cups rice,
4 1-2 cups Graham flour,
3 7-8 cups entire wheat flour,
4 1-3 cups coffee,
2 cups finely chopped meat,
9 large eggs,
1 square Baker's chocolate
1-3 cup almonds, blanched and chopped,
A few grains is less than one-eighth teaspoon.
3 teaspoons 1 tablespoon
16 tablespoons 1 cup
2 tablespoons butter, 1 ounce
4 tablespoons flour,
ounce
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Page 209
Presented as published in 1907. 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
Tripe, four to eight minutes.
TABLE OF PROPORTIONS.
One cup liquid to three cups flour for bread. One cup liquid to two cups flour for mufSns. One cup liquid to one cup flour for batter. Liquid scant, flour full measure. One teaspoonful soda to one pint sour milk. One teaspoonful soda to one cup molasses. One-fourth teaspoonful salt to one quart custard. One teaspoonful salt to one quart water. One-fourth teaspoonful salt to one cup white sauce. One-eighth teaspoonful white pepper to one cup white sauce.
One-eighth teaspoonful salt equals one pinch.
PROPORTIONS.
Four to six eggs to one quart of milk for custards.
Two to four eggs to one pint of milk for custards.
One saltspoonful of salt to one quart of milk for custards.
One teaspoonful of vanilla to one quart of milk for custards.
Two ounces of gelatine to one and three-fourths quarts of liquid.
Four heaping tablespoonfuls of corn-starch to one quart of milk.
Three heaping teaspoonfuls of baking powder to one cupful of flour.
One teaspoonful of soda to one pint of sour milk.
One teaspoonful of soda to one-half pint of molasses.
One teaspoonful of baking powder is the equivalent of one-half teaspoonful of soda and one teaspoonful* of cream of tartar.
WEIGHTS AND KEASURES.
Four gills=one pint.
Two pints=one quart
Four quarts=one gallon.
Sixteen ounces=one pound.
One-half kitchen cupful=one gill.
One kitchen cupful=one-half pint, or two gilk.
Four kitchen cupfuls=one quart.
Two cupfuls of granulated sugar Two and one-half, cupfuls of powdered sugar =one pound.
One heaping tablespoonful of sugar=one ounce.
One heaping tablespoonful of butter Butter size of an egg =two ounces or one-fourth cupful.
One cupful butter=one-half pound.
Four cupfuls of flour One heaping quart =one pound.
Eight round tablespoonfuls of dry material=pne cupful.
Sixteen tablespoonfuls of liquid=one cupful.
TABLE OF MEASURES AND WEIGHTS.
Boston Cooking School Cook Book.
2 cups butter (packed solidly) 1 pound.
4 cups flour (pastry)
2 cups granulated sugar
2 2-3 cups powdered sugar.
3 1-2 cups confectioner's sugar,
2 2-3 cups brown sugar,
2 2-3 cups oatmeal,
4 3-4 cups rolled oats
2 2-3 cups granulated com meal
4 1-3 cups rye meal,
1 7-8 cups rice,
4 1-2 cups Graham flour,
3 7-8 cups entire wheat flour,
4 1-3 cups coffee,
2 cups finely chopped meat,
9 large eggs,
1 square Baker's chocolate
1-3 cup almonds, blanched and chopped,
A few grains is less than one-eighth teaspoon.
3 teaspoons 1 tablespoon
16 tablespoons 1 cup
2 tablespoons butter, 1 ounce
4 tablespoons flour,
ounce
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