A tea-spoonful is equal in volume to forty-five drops of pure water (distilled) at sixty degrees Fahrenheit. Tea-spoons vary so much in size that there is a wide margin of difference in containing capacity. Four tea-spoonfuls equal one table-spoonful or one-half fluid ounce. Sixteen table-spoonfuls equal one-half pint. One wine-glassful (common size) equals four table-spoonfuls, or two fluid ounces. One tea-cupful equals eight fluid ounces, or two gills. Four tea-cupfuls equal one quart. A common-sized tumbler holds about one-half pint. AVOIRDUPOIS WEIGHT. Sixteen drachms (dr.) make one ounce (oz.). Sixteen ounces make one pound (lb.). Twenty-five pounds make one quarter (qr.). Four quarters make one hundred weight (cwt.). Two thousand weight make one ton (T.). LIQUID MEASURE. Four gills (gi.) make one pint (pt.). Two pints make one quart (qt.). Four quarts make one gallon (gal.). WEIGHTS OF ARTICLES. Apples, dried, bushel, twenty-five pounds. Beef, firkin, one hundred pounds. The New Kentucky Home Cook Book. 263 Pork, barrel, two hundred pounds. Beans, bushel, sixty pounds. Butter, firkin, fifty-six pounds. Butter, tub, eighty-four pounds. Peaches, dried, bushel, thirty-three pounds. Fish, barrel, two hundred pounds. Fish, quintal, one hundred and twelve pounds, Flour, barrel, net, one hundred and ninety-six pounds. Honey, gallon, twelve pounds. Molasses, hogshead, one hundred and thirty to one hundred and fifty gallons. Salt, barrel, three and one-half bushels. Salt, bushel, seventy pounds. Sugar, barrel, two hundred to two hundred and fifty pounds. Soap, barrel, two hundred and fifty-six pounds. Soap, box, seventy-five pounds. Tea, chest, sixty to eighty-four pounds. CAKES. Hate every thing in readiness before commencing work. Let all the utensils be scrupulously clean. Grease the molds with lard, line the bottom with light brown paper greased and cut the shape of the mold. Success in cake making- depends on the kind of material used and proper baking. Get the best brand of flour, good sweet butter, fresh eggs, and powdered sugar. If the butter is hard, wash the sale out with a little lukewarm water ; if soft, use cold water. In warm weather, lay the eggs in cold water and then beat separately. The butter and sugar must be creamed togeth- er, then beat in the flour, and lastly the milk. The whites of the eggs and the baking-powder should be stirred lightly through, as hard beating will make the cake porous. Whe n fruit is to be used, prepare it a day or two before wanted. It should be dredged well with flour before putting into cake, to prevent sinking to the bottom. AVhen mixing sponge-cake, stir it lightly with a silver fork ; other cakes can be made with the hand or a wooden paddle. Take the same sized cup for measuring flour, butter, milk, and sugar. Flour should always be sifted before measuring or weighing. Streaks in cake are caused by not skillfully mixing them or unequal baking. Keep the oven at a regular heat when baking a large cake or a ginger-cake. Jelly-cakes and jum- bles must be baked in a quick oven. Either cover a large cake with paper, or set a pan of cold water on the rack over it to j)revent browning too rapidly. Cakes may be kept fresh by wrapping them in a cloth or white paper. Icing should be thoroughlv dried before wrapping up the cake. (264) The New Kentucky Home Cook Book. 265

AI-modernized reading of the original text

A tea-spoonful is equal in volume to forty-five drops of pure water (distilled) at sixty degrees Fahrenheit. Tea-spoons vary so much in size that there is a wide margin of difference in containing capacity. Four tea-spoonfuls equal one table-spoonful or one-half fluid ounce. Sixteen table-spoonfuls equal one-half pint. One wine-glassful (common size) equals four table-spoonfuls, or two fluid ounces. One tea-cupful equals eight fluid ounces, or two gills. Four tea-cupfuls equal one quart. A common-sized tumbler holds about one-half pint. AVOIRDUPOIS WEIGHT. Sixteen drachms (dr.) make one ounce (oz.). Sixteen ounces make one pound (lb.). Twenty-five pounds make one quarter (qr.). Four quarters make one hundred weight (cwt.). Two thousand weight make one ton (T.). LIQUID MEASURE. Four gills (gi.) make one pint (pt.). Two pints make one quart (qt.). Four quarts make one gallon (gal.). WEIGHTS OF ARTICLES. Apples, dried, bushel, twenty-five pounds. Beef, firkin, one hundred pounds. The New Kentucky Home Cook Book. 263 Pork, barrel, two hundred pounds. Beans, bushel, sixty pounds. Butter, firkin, fifty-six pounds. Butter, tub, eighty-four pounds. Peaches, dried, bushel, thirty-three pounds. Fish, barrel, two hundred pounds. Fish, quintal, one hundred and twelve pounds, Flour, barrel, net, one hundred and ninety-six pounds. Honey, gallon, twelve pounds. Molasses, hogshead, one hundred and thirty to one hundred and fifty gallons. Salt, barrel, three and one-half bushels. Salt, bushel, seventy pounds. Sugar, barrel, two hundred to two hundred and fifty pounds. Soap, barrel, two hundred and fifty-six pounds. Soap, box, seventy-five pounds. Tea, chest, sixty to eighty-four pounds. CAKES. Have every thing in readiness before commencing work. Let all the utensils be scrupulously clean. Grease the molds with lard, line the bottom with light brown paper greased and cut the shape of the mold. Success in cake makingdepends on the kind of material used and proper baking. Get the best brand of flour, good sweet butter, fresh eggs, and powdered sugar. If the butter is hard, wash the salt out with a little lukewarm water ; if soft, use cold water. In warm weather, lay the eggs in cold water and then beat separately. The butter and sugar must be creamed together, then beat in the flour, and lastly the milk. The whites of the eggs and the baking-powder should be stirred lightly through, as hard beating will make the cake porous. Whe n fruit is to be used, prepare it a day or two before wanted. It should be dredged well with flour before putting into cake, to prevent sinking to the bottom. AVhen mixing sponge-cake, stir it lightly with a silver fork ; other cakes can be made with the hand or a wooden paddle. Take the same sized cup for measuring flour, butter, milk, and sugar. Flour should always be sifted before measuring or weighing. Streaks in cake are caused by not skillfully mixing them or unequal baking. Keep the oven at a regular heat when baking a large cake or a ginger-cake. Jelly-cakes and jumbles must be baked in a quick oven. Either cover a large cake with paper, or set a pan of cold water on the rack over it to prevent browning too rapidly. Cakes may be kept fresh by wrapping them in a cloth or white paper. Icing should be thoroughly dried before wrapping up the cake. (264) The New Kentucky Home Cook Book.

The new Kentucky home cook book