Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-03-12
MRS. WILSON TALKS ON
EXACT MEASUREMENTS
Shows Just Ho,U Many Good Recipes Turn Out Poorl,
Because Women Refuse to Be accurate in
Their. Leuel Spoonfuls
Nv MRS. NJ. A. WILSON
Copyright, 1919, by Mrs. ". A. Wtlso
An Rights Reserved

An Rights Reserved
MANY women are familiar with
Avl the Importance of accurate
measurements in preparing foods.
Others frequently complain Of the
trouble they have with their recipes;
but what they actually need to know
is that we no longer live in the days
of twenty-five cents per dozen fresh
eggs and that the day Of thirty cents
per pound for creamery butter of
excellent quality is past.
Gone are the days of plenty, when
the extravagant cook was the best
cook. Danish all recipes that call
for cupfuls Of butter.
From motives of real practical
economy, we now use level measure
ments; that means that you first
sift your -four into bowl and then
fill the measure, using a spoon to
fill with and then level the top of
the measure with a knife. Level
measurement means all that which
lies below the edge of cup or
spoon.
The experienced cook with an eye
for measurements can gauge the
amounts, very frequently, to a
nicely. While she may sometimes
have a failure, she will never at
tribute it to her measure or the
method of compounding the in
gradients; oftentimes she will blame
the -four, the baking powder or even
the oven.
One woman wrote me that she
wished to know what the trouble
was with her cakes. l asked her to
give me the recipe and she answered
that she generally used bowl for
measuring and that then she used
sugar, eggs, butter, flour and enough
milk or water to make batter
there were no real, definite amounts.
When I replied, I told her that it
was the measurements and methods
that she used that frequently caused
a failure. But she was sure that
was not the case, for her cake was
usually good, and it was only once
in while that she had a failure.
So ] had quite time convincing her
that accurate measurements will
always give the same results and
assured success, and that she could
bake the same cake 800 days in the
year and not once have a failure.
Today this woman would not re-
turn to the old way of doing her
cooking, and recently had a little
note from her telling me to let the
other middle-aged and young house
keepers, too, know how necessary it
is to be accurate.
You know it only takes a few min
utes longer to measure accurately,
and then you are able to make that
delicious cake without failure. No
failures, no waste. Truly, the words
of trusting to luck" should be taboo
IN the efficient woman's kitchen.
The temptation to add just little
more sugar, flour or shortening to a
recipe with the idea of improving it
must be eliminated if you wish to
cook successfully. When using
vegetable oil in place Of butter in
making cakes cut down the quantity
Of fat fully one-third. Many cake
recipes contain too much fat.
When the amounts are less than
one cupful, frequently it is easier to
measure with spoon. Remember
all measures are level:
\ Sixteen tablespoonfuls. go. l cup
Eight tablespoonfuls.. ...... u cup
Four tablespoonfuls. ..... 4 cup
Five tablespoonful plus
one teaspoonful.. ........ 1-3 cup
Sift the -four once before measur-
ing. Standard measuring cups hold
ing one-half pint are divided on one
side into quarters and on the other
side into thirds, and they are usu-
ally found in all housefurnishing
stores, and there is a choice of
aluminium, glass or tin.
Sets OF measuring spoons will
save time and trouble. The spoons
graduate from one-quarter of tea.
spoonful to one tablespoonful, thus
making accurate measurements 70,
seasonings and fiayorings.
A spatula will repay its cost many
times over the first month it is used
1t is possible with this knife to re
move every particle of food from 8
mixing bowl.
How can you keep house without {
pair of reliable scales? Do yo,
know how much the chicken weighed
that you bought on Saturday, anc