The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-04-05
DOMESTIC SCIENCE NOTES.
Conducted by Mrs. Alice Gitchell
Kirk.0

Kirk.1
I'm any community, organized on
healthy lines, the average woman will
have quite enough to do in her own
home, whether she is rich or poor.
Nowhere else can she do work of such
value to the nation. '-Roosevelt.
Women are steadily advancing
along the line of better and more
wholesome living and cooking and
household efficiency. They are be-
guess cooking and attaining more
system and accuracy in all that per-
tains to this scientific art. AS a re-
suit the work is no longer drudgery,
the food is better cooked and failures
are rare
No matter what your judgment or
experience may be, in order to have
a recipe give perfect results always
with conditions and material equal
there are certain measures and weights
which must be followed. A half pint
measuring cup may be purchased at
any hardware or department store for
few cents and is standard for all
reliable receipts. 1t is marked off in
halves, quarters and thirds, which
makes the measuring easy and quick.
Level measurements only are recogniz-
ed in all the domestic science schools
and cooking authorities. Flour site
before measuring Rounding spoonful
is heaped up over the top to CORES
pond with the bowl of the spoon be-
low.
one cup-One-half pint or measur-
ing cup.
one cup of butter-One-half pound.
Two cups sifted hour-One-haf
pound.
One pint-One pound.
One gilI-One-fourth pint or one-half
cup.
Four teaspoonfuls- One-fourth cup.
n,,z limo faaG fY1I6
half ounce.
One rounding teaspoonful of sugar
One ounce.
One rounding teaspoonful butter
One ounce.
The above is a small guide in meas
uring materials for a recipe but after
that is done there must be some guioe
for the reduction of heat to the ar
ticle made. This has made the slow
est progress in all cooking science.
Thermometers are not recognized as
success by manufacturers. Oven
temperature is difficult to get and
have perfectly accurate, unless cook
ing by electricity. So the tempera-
lures I am giving are only approx
mate and can only be determined by
trying repeatedly, until you know your
own oven.
METHODS OF APPLYING HEAT.
Broiling-Cooking over Goals or I'M
der gas, bright heat at first to scar
the outside, for developing favors
and retaining juices; then lower tenn
perature for the heat to penetrate and
to avoid burning. Time determined by
thickness of meat.
Pan broiling-Cooking in a hot steel
spider, turning often so as not to fry.
Manufacturing in oven by heated
air and radiation.
Slow oven 270 to $50 degrees F.
Moderate oven $50 to 400 degrees F.
Quick oven 400 to 4S0 degrees F.
Temperature taken by oven thermome-
ter)
Boiling-Cooking in boiling water PIP
degrees F.
Stewing-Cooking in water at tenn
perature of 16O to $50 degrees F.
teaming-Cooking in steam in con-
tact with 212 degrees F.
Dry steaming-Cooking in a double
boiler 1872 degrees F.
F'rying-Cooking by immersion in
deep fat about $50 degrees F. for
cooked foods, $50 degrees F. for I'M
cooked foods. Fat used should be
vegetable fats or mixtures. Tempera-
lures vary with different fats.
Sauteing-Often called frying. not a
way of cooking food.
Braising-Comb ination of broiling
and stewing, baking or putting into a
6reless cooker.
Fricasseeing-C of saute-
ing and Stewing.