Always soak linen over night to take out coffee or cream stains and to take out
berry stains pour through boiling water before wetting.
To wash cambric or ginghams without fading: Take 2 tablespoons of salt,
the same of turpentine. ]Tut in a ]>ail of cold water. Soak articles 2 hours then wash
in bot suds.
SUPERIOR COOK HOOK 1^1
Table of Equivalents.
One speck makes 14 ^=>'^ spuun.
Four salt spoons make 1 teaspoon.
Three teaspoons make 1 tablespoon.
Two gills make 1 cnp or y, pint.
One wine glass makes y^ a gill.
One cnp contains 8 ounccis of liquid.
Ten eggs, average size, make 1 pound.
One-half an ounce bottle of extract makes \-> i.-aspoons.
One tablespoon of butter makes 1 ounce.
One tablespoon of sugar makes 1 ounce.
One heapino- tablespoon of ])0wdered sugar makes 1 (nuice.
One tablespoon of Dousman's Best Patent flour makes V. ounce.
Two tablespoons of ground spice make 1 ounce.
Five nutmegs make 1 ounce.
One quart Dousman's Echo sifted pastiT Ibuir makes 1 pound.
One quart less 1 gill of sifted patent flour makes 1 p.)un<l.
One scant pint granulated sugar makes 1 puimd.
One pint butter makes 1 pound.
One pint chopped meat, packed, makes 1 ])()uiid.
One cup of rice makes Vo pound.
A cupful of butter, half a pound.
A cupful of flour, a quarter of a pound.
A cupful of granulated sugar, half a pound.
A cupful and a quarter of powdered sugai'. lialf a pound.
A pint of liquid, as a rule, one pound.
One cup of cornmeal nudces G ounces.
One cup of stemmed raisins or currants makes (i ounces.
One cup of stale bread crumbs nuikes 2 ounces.
Table of Proportions.
One scant measure of litprnl t') iliree full measures of flour, for bread.
One scant measure of li(iui<l lo two full measures of flour, for muffins.
One scant nu^asure of li(iuid to one full measure of floitr, for batters.
One-half cupfttl of veast or .j compressed yeast cake, to one pint of liquid.
One even teaspoon ful of s<Kla and two teaspoonfuls of cream of tartar to one
duavt of flour. i e n
Three heaping or four even teaspoonfuls of leaking powder to one quart ot tiour.
One teaspoonful of soda to one pint of sour milk.
One teas))oonful of soda to one cupful of molasses.
One saltsi)0()nful of salt to one quart of milk for custard.
One teasponful of extract to one quart of custard.
One saltspoonful of salt to one loaf of sponge cake.
One teas])oonful of extract to one loaf of plain cake.
One saltsponful of spice to one loaf of plain cake.
One teaspoonful of salt to one quart of soup stock, or two (piarts of Hour.
One salts])0(mful of white jjcpper to one quart of soup stock.
One teaspoonful of mixed herbs to one quart of soup stock.
Onr tablespoonful of each ehopi)ed vegetables to one quart of soupstock.
A .-peek of cavenne pepjier is what you can take up on the point of a penknife
or on a quarlei' inch s(piai'e sui-faee.
A. si)eck of eayenne pepper is what you can take up on the point ol a [)enknite
A i)inch of hops is one fourth a cupful.
Time Table for Cooking.
Water 1 quart, over gas, covered, 5 mmutes.
182 sitpp:kiok cook book
Water, 1 i)iiii, over gas, iiiu'overcd, 4 niiiiutes.
Coffee, 3-5 minutes.
Tea, steeped, without l)oiling, .") iiiimitcs.
Coruineal, 3 hours.
Houiin}', fine, 1 hour.
Oat meal, coarse, steamed, ;! hours.
Oatmeal, rolled, 30 minutes.
Eice, steamed, 45-60 minutes.
Page 133
Presented as published in 1905. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Always soak linen over night to take out coffee or cream stains and to take out
berry stains pour through boiling water before wetting.
To wash cambric or ginghams without fading: Take 2 tablespoons of salt,
the same of turpentine. ]Tut in a ]>ail of cold water. Soak articles 2 hours then wash
in bot suds.
SUPERIOR COOK HOOK 1^1
Table of Equivalents.
One speck makes 14 ^=>'^ spuun.
Four salt spoons make 1 teaspoon.
Three teaspoons make 1 tablespoon.
Two gills make 1 cnp or y, pint.
One wine glass makes y^ a gill.
One cnp contains 8 ounccis of liquid.
Ten eggs, average size, make 1 pound.
One-half an ounce bottle of extract makes \-> i.-aspoons.
One tablespoon of butter makes 1 ounce.
One tablespoon of sugar makes 1 ounce.
One heapino- tablespoon of ])0wdered sugar makes 1 (nuice.
One tablespoon of Dousman's Best Patent flour makes V. ounce.
Two tablespoons of ground spice make 1 ounce.
Five nutmegs make 1 ounce.
One quart Dousman's Echo sifted pastiT Ibuir makes 1 pound.
One quart less 1 gill of sifted patent flour makes 1 p.)un<l.
One scant pint granulated sugar makes 1 puimd.
One pint butter makes 1 pound.
One pint chopped meat, packed, makes 1 ])()uiid.
One cup of rice makes Vo pound.
A cupful of butter, half a pound.
A cupful of flour, a quarter of a pound.
A cupful of granulated sugar, half a pound.
A cupful and a quarter of powdered sugai'. lialf a pound.
A pint of liquid, as a rule, one pound.
One cup of cornmeal nudces G ounces.
One cup of stemmed raisins or currants makes (i ounces.
One cup of stale bread crumbs nuikes 2 ounces.
Table of Proportions.
One scant measure of litprnl t') iliree full measures of flour, for bread.
One scant measure of li(iui<l lo two full measures of flour, for muffins.
One scant nu^asure of li(iuid to one full measure of floitr, for batters.
One-half cupfttl of veast or .j compressed yeast cake, to one pint of liquid.
One even teaspoon ful of s<Kla and two teaspoonfuls of cream of tartar to one
duavt of flour. i e n
Three heaping or four even teaspoonfuls of leaking powder to one quart ot tiour.
One teaspoonful of soda to one pint of sour milk.
One teas))oonful of soda to one cupful of molasses.
One saltsi)0()nful of salt to one quart of milk for custard.
One teasponful of extract to one quart of custard.
One saltspoonful of salt to one loaf of sponge cake.
One teas])oonful of extract to one loaf of plain cake.
One saltsponful of spice to one loaf of plain cake.
One teaspoonful of salt to one quart of soup stock, or two (piarts of Hour.
One salts])0(mful of white jjcpper to one quart of soup stock.
One teaspoonful of mixed herbs to one quart of soup stock.
Onr tablespoonful of each ehopi)ed vegetables to one quart of soupstock.
A .-peek of cavenne pepjier is what you can take up on the point of a penknife
or on a quarlei' inch s(piai'e sui-faee.
A. si)eck of eayenne pepper is what you can take up on the point ol a [)enknite
A i)inch of hops is one fourth a cupful.
Time Table for Cooking.
Water 1 quart, over gas, covered, 5 mmutes.
182 sitpp:kiok cook book
Water, 1 i)iiii, over gas, iiiu'overcd, 4 niiiiutes.
Coffee, 3-5 minutes.
Tea, steeped, without l)oiling, .") iiiimitcs.
Coruineal, 3 hours.
Houiin}', fine, 1 hour.
Oat meal, coarse, steamed, ;! hours.
Oatmeal, rolled, 30 minutes.
Eice, steamed, 45-60 minutes.