The Providence news. (Providence [R.I.]) 1891-1906, 1897-06-22
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5 COOKERY. :
AN~N~NC
permanent original copyrighted feature Please send
oeons or receipts special EDITOR addressed Good Cookery
Water Street. Boston.
-"
My Dear Sallle:--

SO you would like first principles.
would you? Well, il is a good idea TO
understa, ghow to use instruments be-
fore per.~ ming operations, and IL Is
equally important to know the mean
ing Of terms and other like things before
compoundins prescriptions. SO many
young housekeepeTs try elaborate dishes
before they know the first rudiments OF
a cooks education. Now for your bene-
1T, and the benefit OF other girl wives,
who are treating heart disease through
their husbands stomach. ] am going to
sive you some first principles"
Now what do you know about meas
uiements? oh, not much you say.
Well. can assure you that the only way
TO become a successful cook is 10 have
correct measurements. Old cooks may
tell you 10 take a pinch OF this and a
little Of that" but wait until you have
learned proportion by experience, as
they have. OF course you realize that
sixteen ounces make a pound. that foui
gills make pint, and two pints quart,
but you may not realize that
Two rounding teaspoonfuls equal
one rounding tablespoonful.
One rounding Tablespoonful OF gran
ulated or brown sugar equals an ounce
Two rounding teaspoonfuls OF pow
dered sugar equals one ounce.
Two even teacupfuls OF granulated
sugar make a pound.
Two and three-quarters teacupfuls OF
powdered sugar equals a pound.
Two heaping tablespoonfuls Of fioui
equals an ounce.
Five heaping tablespoonfuls OF fouf
make a cupful.
Five teacupfus OF sifted nour, or one
quart. equals one pound.
The old saying that pint Is a pound"
is rarely correct.
An ordinary tumbler holds half pint
One tablespoonful OF soft butter is
equal TO an ounce.
THE size OF an egg" means two ounces
or two tablespoonfuls.
Two cupfuls of well-packed butter
equals one pound.
Ten medium sized eggs weigh pound,
and IL would be well TO remember this
az 1t is predicted that before very Ions
we shall buy eggs by weight, instead OF
by number.
Two level saltspoonfuls equal level
teaspoonful.
Two level teaspoonfuls a tablespoon
full, and you should remember always tG
measure even spoonfuls or cupfuls un
less the recipe specially says something
else
Coffee A. and brown sugar measure !"
about the same proportion as powdered
or as IL is sometimes called. confection-
ers' sugar
Now, If you keep these simple proper.
tions in mind. orGwhere you can look al
them I'm sure you will have no bad
ts,s
will nearly always bring II TO you.
Now l am going TO give you a few
recipes which came from New York. and
! want you to be careful In your spoon.
fuls and cupfuls.
Here is a simple cake which you will
find delicious for luncheon or tea. 1t is
called
DELICATE CAKE.
Two-thirds of a cup Of cream stirred
into two well-beaten eggs. one cup OF
sugar. one cup OF -four and one tea.
spoonful of baking powder. Beat this
until very light, as the secret of light
cake-making is to include a good deai
OF air into the mixture, and this can be
done only by beating the cake with
high stroke. Flavor this with lemon
and bake in a moderate oven.
Now. perhaps you have gotten over
your childish lilSing for gingerbread. but
II will do no harm for you TO have the
rule.
GINGERBREAD.
One egg one cup Of sugar one cup
molasses one cup of shortening: one
cup of sour milk: four teaspoonfuls of
soda: two tablcspoonfuls OF ground gin
ger: -four enough to roll soft
Now. for the shortening you will find
lard fully as good as butte and much less
expensive. You viii observe that sod
only is used An old cook would know al
once that this was so because the wet
ting" is sour milk. This gingerbread
should be uaked In shallow pans. and
this recipe will he sufficient for three
loaves. 1t is excellent eating while warm
with a bit OF butter. The children will
like it.
Just now the pie" question is a per.
picking one. and so | SEND you a recir
for one where the material is always tt
be had. IL is called
RAIsIN PIE.
Boil one pound Of stoned raisns. one
cup OF molasses and one quart of water
together for an hour. Remove from the
fire ana add cne tablespoonful Of -four,
a Tablespoonful of butter and spice C.
taste. Make tho pie with two crusts, eX.
actly as you would a mincc pie and II is
question IL you will be able 10 tell the
difference.
In my next letter I shall tell you some
thing OF how Ions 10 boil or bake vege.
tables and meats. lesson which
learned after many bitter failures.
Remember NE kindly to Tom and the
children. and follow my directions close
ly IL you wish TO succeed IN cooking.
Cordially yours.
COMFORT JONES.
Doctor of Cookery.