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Show 1 ' . . '' -: . ? . . ; . Weights, Measures Etc. fk Recipes often call for weights, or ' mesures, in fractions of a pounds, or a cup. . If the cook is not accurate in her measurments, says a w;er in the .Housekeeper, more or less of failure results. I have erified the J following weights, measures; etc. Girls who are learning to cook will ; find them helpful fastened oVer the table for reference'. . . . ! A' teaspoonful, tablespoonful or r teacupful is one filled, then slightly . shaken till it is a little rounded over the top. A heaped teaspoonful, etc., jr is all that will lie on, and a level one t is a heaped one leveled-with a knifer: ; Nine - heaped teaspoonfuls of granulated sugar' make' a teacupful, and tworteacupfuls weiglra. poumh-'a Two and three-quarter .teacupfuls pf powdered, two arid one-half1 of good brown sugar weigh a pound.. , Four , heaped tablespoonfuls of butter make a teacupfulf and two teacupful weigh a pound. 4 j Four teacupfuls of sifted flour fill a quart measure, and a quart of flour weighs apound. Two tecupfuls of raisins" weigh a pound, and two two-thirds teacup- fuls. of currants weigh a pound. -i.t ,' A'teacupfuTof rice-weighs half a i pound, and a quart of oatmeal v: i weighs one wound. ' ; ' ; br u One teacupful makes a half pint; Sixteen tablespoonful'- of liquid makes a teacupful, and ten and two-thirds two-thirds tablespoonful makes a tea- i cupful: Four ' 'tablespoonfuls . of v.f x. liquid are1 equal to a wineglasful.;: A 1 tablespoon v holds half a fluid M ounce. "Two rounded tablespoonful? 'M pf flour weigh an ounce. . I Amateur cooks are perplexed by t the directions so often given, "Salt A and spices to -taste." The propof- s tion of salt to; a' quart of soup or i'j gravy 'is one teaspoonful. A tea spoonful 1 of flavoring extract, or a teaspoonful of spice is sufficient foe j one cake. ' . . j j A tablespoonful - of broken cin:v namon, a tablespoonful each of pep-;ii per corns celery seed, whole cloves i and mustard seed, will spice strongly t a, quarter of vinegar for sour pickles. ' A tablespoonful of commercial, j mixed spices will spice a quart of; vinegar. i One level teasponful of soda will sweeten a pint of buttermtlk or souc .'j milk. j , .Three teaspoonfuls of baking . powder are used for a quart of flour' j j A quick oven to sear roast meats j should turn a white paper brown in) rt live minutes. - j To test for cake, white papery f, should turn yellow in five minutes,- if the oven is the right temperature, i - ..... mm , i v |