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- Frontmatter
- Preface
- Introduction
- Equipment and Supplies
- General Kitchen Necessities
- Preparing and Mixing Utensils
- Cooking Utensils
- Staple Supplies
- Handling the Recipe
- Directions for Measuring
- Regulating the Heat
- A Few Definitions
- Some Useful Suggestions
- Recipes
- Soups
- Fish
- Meats
- Poultry
- Vegetables
- Salads and Salad Dressings
- Pastry
- Puddings
- Cakes, Cookies, Etc.
- Ice Cream and Ices
- Hot Beverages
- Cereals
- Eggs
- Hot Breads and Griddle-Cakes
- Fruits
- White Sauces
- Index
- About This Digital Edition
Successful results in cookery are in large part dependent upon the exact measurement of materials. Do not attempt to cook without the aid of a standard measuring-cup, clearly marked for the half, third, and quarter cups; and a set of standard measuring-spoons, consisting of a tablespoon, half-tablespoon, teaspoon, half-teaspoon, and quarter-teaspoon. Measure everything in these utensils, and in these only.
Level measurements are called for in all the recipes in this book. Every reference to a “cup” of material means a level cupful; every reference to a “spoon” means a level spoonful. Fill the cup or spoon with the material to be measured, then with a palette or other straight-edged knife scrape off all the material that is not actually contained in the cup or in the bowl of the spoon. These remarks apply of course only to dry materials, as liquids are bound to level themselves.
Butter, to be measured accurately, must be soft enough to be pressed down into the cup or spoon; if too hard to be managed in this way, it should be heated slightly before measuring. In measuring flour for the cake recipes, the flour should be sifted directly into the measuring-cup; in other words, it should be measured after sifting, rather than before.
Keep the measuring utensils—the measuring-cup, measuring-spoons, and palette-knife—always conveniently at hand in cooking. They will be required in the case of most of the recipes contained in this book, and to economize space they are not included in the list of utensils given at the head of the various recipes.
