. The Century cook book : with a new supplement of one hundred receipts of especial excellence. 1. riBCE OJ? MEAT LAUDED. 2. LARDING NEEDLES. 3. MEASURING CUP AND SPOONS. 1. Tin measuring cup holding one half-pint. 2. Spoonful of salt, pepper or spioes. 3. One half spoonfnl. i. Spoonful of flour, sugar, or hutter. 6, Heaping spoonful. (See page 77.) METHODS OF COOKING EXPLAINED 73 the time it is needed. It will then become graduallyhot, and at the right moment can be quickly raised tothe smoking heat needed for frying. It takes sometime for fat to reach this temperature; and if this
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. 1. riBCE OJ? MEAT LAUDED. 2. LARDING NEEDLES. 3. MEASURING CUP AND SPOONS. 1. Tin measuring cup holding one half-pint. 2. Spoonful of salt, pepper or spioes. 3. One half spoonfnl. i. Spoonful of flour, sugar, or hutter. 6, Heaping spoonful. (See page 77.) METHODS OF COOKING EXPLAINED 73 the time it is needed. It will then become graduallyhot, and at the right moment can be quickly raised tothe smoking heat needed for frying. It takes sometime for fat to reach this temperature; and if thispreparatory measure is not taken, a cook, when hur-ried, is likely to use it before the right heat is attained,or to place it on the open fire, which is attended withgreat danger. Many persons are seriously burnedfrom this imprudence. When fat boils over and takesfire, the best extinguisher is ashes. If the cooks loextm-clothes take fire, the best thing to do is to wrap the guish fliaskirts together and roU on the floor until assistance *°comes. With ordinary care there need be no acci- P**^*dents. Dropping grease on the range or clothes canbe avoi
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