Elements of the theory and practice of cookery : a text-book of household science for use in schools . alldry materials (flour, baking-powder, etc.) before meas-uring them. Always sift mustard. 2. All measures are to be taken level unless other-wise directed.^ 3. To measure a cupful of dry material, fill the cupwith a spoon or scoop, and level off Avith a measure a teaspoonful or tablespoonful of dry ma-terial, fill the spoon by dipping it into the material, liftit, and level off with a case-knife. To measure a half-spoonful, divide a spoon lengthwise with the a half
Elements of the theory and practice of cookery : a text-book of household science for use in schools . alldry materials (flour, baking-powder, etc.) before meas-uring them. Always sift mustard. 2. All measures are to be taken level unless other-wise directed.^ 3. To measure a cupful of dry material, fill the cupwith a spoon or scoop, and level off Avith a measure a teaspoonful or tablespoonful of dry ma-terial, fill the spoon by dipping it into the material, liftit, and level off with a case-knife. To measure a half-spoonful, divide a spoon lengthwise with the a half-spoonful crosswise to measure a quarter,and a quarter-spoonful crosswise to measure an than an eighth of a teaspoonful is called a fewgrains. (Plate IV.) 4. A cupful of liquid is all the cup will hold ; aspoonful of liquid is all the spoon will hold. A heaping 1 In most cookbooks, including all published before 1896, it is in-tended that spoonfuls of flour, baking-powder, sugar, butter, and lardshould be measured rounded. One rounded spoonful is equal to twolevel spoonfuls. PLATE ^tealllel• Colander Stniinors FLsh-boiler Double boiler Melon-mold Flour-sifter Funnel Vegetable press (for puddings, ice-cream, etc.) Lemon-squeezerPotato-masher Biscuit-cutter Cooking Utensils.
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectcookery, bookyear1901
