The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-05-29
BY SISTER MARY
NEA Service Writer

Undoubtedly, there always will
be young housewives who are born
cooks, for in some hidden, intuitive
way they not only sense, but master
the cookery problems which every
new homemaker is bound to meet.
However, the old adage which
tells us that good cooks are born,
not made" is an exploded theory.
Modern methods and equipment,
standard measurements and def
mite and precise information re-
garding recipes and menu-making
make it possible for the most in
experienced and unimaginative
housewife to serve we'll prepared
meals.
Accuracy in measuring and in
following tested and reliable re-
;ipes is the keynote Of good cook
ing.
Standard Utensils Needed
Every time a meal is prepared
or any bit of baking is done, there
are three factors which must be
measured.
Time, temperature and ingre-
dents measured exactly all deter
mine the goodness of the finished
product. A reliable recipe will tell
you how much of each ingredient
to use, how long and what tenn
perature to cook the connection.
You will need standard cups and
spoons to measure the ingredients.
An ordinary coffee cup or teacup
should never be used because there
is a difference in their volume and
that difference may be enough to
ruin the recipe.
A tablespoon level full, and while
the difference between that and any
other tablespoon may seem slight,
the best results are obtained by
using accurate and standard meas
urements.
Two Cups Are Handy
Two measuring cups are convent
ent to have, and mean saving of
time. It's a good idea to have one
of two-cup size and one of one-cup
size.
One cup can be used for dry in
gradients and the other for liquids
and when the recipe calls for one
and fraction you will have to
measure only once if you have a
tWo-cup measure.
Look at the measures marked on
the cup to know whether the cup
is full at stroke" measure or if the
full cup" mark is a fraction of an
inch below the rim of the cup.
Remember that flour is sifted
once before measuring 1t should
be piled lightly in the cup and
tapped lightly to fill the air holes,
but it should not be packed down.
Measuring Spoon Hints
All dry ingredients such as sugar,
salt and soda should be sifted to
free them from Jumps. Brown sugar
should be rolled before measuring.
To use a measuring spoon, fill it
full and level it with a spatula.
Cupfuls are leveled the same way.
The material is piled above the
top of the cup and then a spatula
or the blunt straight edge of a case
knife is drawn across the top. Never
dig a measuring cup into flour and
call it measured accurately.
To measure one-half spoonful,
divide the whole spoon after level
ing, lengthWise. The sets of spoons
which consist of tablespoon, tea
spoon, z teaspoon and a teaspoon
are very convenient and insure &C
curacy.
Oven Temperature Vital
If you are baking you must be
sure that the oven is heated to the
correct temperature. If your oven
is not equipped with thermostatic
heat-control, get a portable oven
thermometer to guide you.
The time is more difficult to set
tie arbitrarily because many things
such as atmosphere, condition of in
gradients and materials used in the
cooking utensils enter into this
phase of cookery.
However, most recipes give the
time within a few minutes and with
this the cook must use her own
judgment.
It's amazing how soon accuracy
becomes a habit. Once this habit
is established, it's very easy to have
perfect results every time.