The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-04-13
Little BLOSSOMS
i'm Economy


100000
In order to be exact in your measure
ments and insure success by getting the
correct proportions OF liquids and solids.
while, at the same time. only just the nee
| essary amount of materials are used and
nothing wasted supply yourself with all
tho needful utensils for the ordinary prep
dration of foods. These are few in number
and their cost is not worth considering
compared TO the time and material saved
and satisfaction given by their accuracy
when the rules governing their use are
understood and observed.
The half pint is the standard cup meas
ure used in all modern cook books. Two
of these cups, one of glass and one of tin
or agate. will be all that are necessary.
The cups are proportioned in halves, quar-
tiers or thirds, and it is best to have one
measure of each kind in order to work
more rapidly and surely
Butter or any solid fat is packed down
and leveled off in measuring, but flour.
sugar. etc. are measured lightly without
shaking down and then leveled off with a
knife unless other directions are given in
the recipe. Plain pint and quart measures
may, of course, be used when such exact
venient or reliable for such proportions as
three-quarter cups, two-thirds. gill or
half-gill, and all such fractions as usually
bewilder the cook.
Beside the measuring cups, one must
have measuring spoons. which should be
exact and used for no other purpose. An
ordinary correct tablespoon. not dessert
spoon, although some recipes give dessert
spoonfuls, will hold half an ounce of but
ter, measured solid and level with the edge.
Teaspoons should measure three times
level full to a tablespoonful. A woman 5
ingenuity has given the housekeeper a set
of three teaspoon measures-the whole
spoonful, the half and the quarter. This
little convenience costs 10 cents.
Table OF Measures
Three teaspoonfuls should make one ia
blespoonful; twelve tablespoonfuls of liquid
should make one eupful-half a pint; six
teen tablespoonfuls of dry material should
make one cupful; half a cupful is one gill;
two cupfuls is one pint; four cupfuls, one
quart; four quarts, one gallon.
Comparing Weights and Measures
Two cupfuls OF butter or shortening,
packed solidy, one pound; two cupfuls OF
graduated sugar, one pound; two and two
thirds cupfuls powdered sugar, one pound;
two cupfuls of minced meat, packed solid
ly, one pound four cups of sifted flour.
usually one pound; nine large eggs, one
pound; two level tablespoonfuls, well
packed, of butter, one ounce; butter the
size of an egg, two ounces. or quarter of a
cup four tabespoonfuls of flour, one ounce.
General Proportions
Ono oil Of
liquid cupful of yeast; one level teaspoonful
of baking powder to a cup of -four; three
heapng teaspoonfuls of baking powder to
one quart of -four; one teaspoonful of soda
(usually) to one pint of sour milk; one tea
spoonful of soda to one cup of molasses;
one teaspoonful of baking powder equals
One-half teaspoonful of soda and one tea
spoonful of cream of tartar; five to eight
eggs allow to one quart of milk for Gus
tard; three to four eggs to a pint of milk
for custard; one tablespoonful of salt to one
quart of custard; one teaspoonful of vanilla
to one quart of custard four level table
spoonfuls of corn starch to one pint of milk
for custard; two ounces of gelatine will
stiffen one and three-quarter quarts of
liquid in ordinary weather; anything less
than an eight of a teaspoonful is called a
few grains.
SOME HINTS ABOUT MIXING.
Before beginning your work collect all
utensils and materials that will be needed.
Measure your flour and sift it into a bowl
then measure milk or water, if you have
but one cup. and next the butter or fats
In working in a systematic manner you
avoid using more utensils than is neces-
Sary.
Eggs, being usually one of the expensive
materials in the cooking. you should save
a little milk, to rinse out the dish in which