. The standard domestic science cook book. ch of salt A dash of pepper A grate of nutmeg . ... The juice of a lemon ...... The weight of a quart of flour . . an egg ten eggs A heaping cup of sugar or rice . . butter or lard . . tablespoonful of flour . cupful of flour .... quart of flour An even pint of granulated sugar . .Butter th^ size of an egg .... A good cook, as a rule, knows the exact proportion of the ingredientsrequired to accomplish the desired results, but the inexperienced shouldfollow closely the directipns given in the recipes, to avoid mistakes. ^I^t*- \j *^^ o. ^))jHEaSlffl^ ^
. The standard domestic science cook book. ch of salt A dash of pepper A grate of nutmeg . ... The juice of a lemon ...... The weight of a quart of flour . . an egg ten eggs A heaping cup of sugar or rice . . butter or lard . . tablespoonful of flour . cupful of flour .... quart of flour An even pint of granulated sugar . .Butter th^ size of an egg .... A good cook, as a rule, knows the exact proportion of the ingredientsrequired to accomplish the desired results, but the inexperienced shouldfollow closely the directipns given in the recipes, to avoid mistakes. ^I^t*- \j *^^ o. ^))jHEaSlffl^ ^Vfi ^Jis^--**—^ equals 4 pecks. 8 quarts. 4 2 pints. 4 gills. 1 pound. 1 cup. 4 large tabiespoonfuls 1 wineglassful. 2 tabiespoonfuls. 2 tabiespoonfuls. 2 dessertspoonfuls. 1 ounce. 1 ounce. 1 ounce. 1 ounce. 1 ounce. 4 saltspoonfuls. 25 drops. ^ saltspoonful. ^ teaspoonful. ^ saltspoonful. ^ saltspoonful. 1 tablespoonful. 1 pound. 1 ^ ounces. 1 pound. 7 ounces. 7 ounces. 1 ounce. 6 ounces. 1 pound. 12 ounces. 1 IMPORTANT FEATURES PAGE The Culinary Art, 1 Kitchen and Table Suggestions, . 3 Food Analysis, Kitchen Chemistry, 4 Average Cooking Time, ... 5 Time Required for Digestion, . 6 Kitchen Measures 7 Wedding Anniversaries, . ^ 458Golden Rules 500 DEPARTMENTS Dbpt. PAGE Dept. No . 1. Soups, Stocks, . . 9 No . 18. 2. Fish, Cheese Straws, . 39 II 19. 3. Shell Fish and Oysters, . 59 (( 20. 4. Meats, Fresh and Salt, . 71 5. Poultry, Stuffings, . 99 21. 6. Game—How to Serve, . 113 22. 7. Sauces, Gravies, . . 119 23. 8. Salads, Dressing:s, . 141 24. 9. Vegetables, Greens, . 155 2S. 10. Entrees, Side Dishes, . 179 26. 11. Desserts, Pudding Sauces 185 27. 12. Cereals, Breakfast Foods 225 13. Eggs, Omelets, . . 233 28. 14. Bread, Yeast, . . 243 29. 15. Cakes, FUHngs, . . 257 30. 16. Pastry and Pies, . 278 31. 17. Cookies, Fried Cakes,Fritters, 289 32. Pickles and Preserves, . 302Miscellaneous Dishes, . 318Artistic Cooking and Fancy Dishes, . . 329Sick Room Recipes,
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Keywords: ., bookcentury1900, bookdecade1900, bookpublisherchi, booksubjectcbk
