Science in the Kitchen: A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

cooking, is accuracy in measuring. Many an excellent recipe proves a failure simply from lack of care in this respect. Measures are generally more convenient than weights, and are more commonly used. The common kitchen cup, which holds a half pint, is the one usually taken as the standard; if any other size is used, the ingredients for the entire recipe should be measured by the same. The following points should be observed in measuring:-- 1. The teaspoons and tablespoons to be used in measuring, are the silver spoons in general use. 2. Any material like flour, sugar, salt, that has been packed, should either be sifted or stirred up lightly before measuring. 3. A cupful of dry material is measured level with the top of the cup, without being packed down. 4. A cupful of liquid is all the cup will contain without running over. Hold the cup in a saucer while measuring, to prevent spilling the liquid upon the floor or table. COMPARATIVE TABLE OF WEIGHTS AND MEASURES.--The following comparative table of weights and measurements will aid in estimating different materials:-- One heaping tablespoonful of sugar weighs one ounce. Two round tablespoonfuls of flour weigh one ounce. Two cupfuls of granulated sugar weigh one pound. Two cupfuls of meal weigh one pound. Four cupfuls of sifted flour weigh one pound. One pint of oatmeal, cracked wheat, or other coarse grains, weighs about one pound. One pint of liquid weighs one pound. One pint of meat chopped and packed solid weighs one pound. Seven heaping tablespoonfuls of sugar = one cupful. Five heaping tablespoonfuls of flour = one cupful. Two cupfuls of liquid or dry material = one pint Four cupfuls of liquid or dry material = one quart. MIXING MATERIALS.--In the compounding of recipes, various modes are employed for mingling together the different ingredients, chief of which are _stirring_, _beating_, and _kneading_. By _stirring_ is meant a continuous motion round and round with a spoon, without lifting it from the mixture, except to scrape occasionally from the sides of the dish any portion of the material that may