HOUSEHOLD 



As much depends on baking as on 

 making. Biscuit and gingerbread re- 

 quire a quick oven. Flour bread a 

 slower one. 



Fruit cake requires more cooking 

 than a plain sugar cake, and should 

 be baked slowly. 



Cookies want a quick oven and 

 close attention or they will bum. 



Brown bread a hot oven at first, 

 and a slow, steady fire after the 

 bread is heated all through. 



Apple pies should be baked slowly, 

 so that the apples may be cooked 

 through. 



In frying doughnuts the lard 

 should be hot enough to cook them 

 quickly or they will soak fat. 



THINGS WORTH KNOWING. 



To beat the whites of eggs quickly, 

 put in a pinch of salt. The cooler 

 the eggs, the quicker they will froth. 



In boiling eggs hard, put them in 

 boiling water ten minutes and then 

 put them in cold water. This will 

 prevent the yolks turning black. 



Old potatoes may be freshened by 

 plunging into cold water before 

 cooking. 



Rub your griddle with fine salt 

 before you grease it, and your cakes 

 will not stick. 



Take out the little balls in the 

 head of cloves before using, as that 

 is what discolors your fruit. 



To cut hard butter into squares, 

 fold a piece of waxed paper in which 

 the butter was wrapped around the 

 knife. You can than make a perfect- 

 ly smooth cut. 



In preparing chicken or turkey for 

 roasting, try rubbing the inside with 

 a piece of lemon. It will whiten the 

 flesh and make it more tender. 



MEASURES OF CAPACITY. 



Four even teaspoonfuls liquid, equal 

 one even tablespoonful. 



Three even teaspoonfuls, dry ma- 

 terial, equal one even tablespoonful. 



Sixteen even tablespoonfuls, liquid, 

 equal one cupful. 



Twelve tablespoonfuls, dry materi- 

 al, equal one cupful. 



Two cupfuls, equal one pint. 



Four liquid cupfuls, equal one 

 quart. 



Four cupfuls flour equal one quart 

 or one pound. 



Two cupfuls solid butter, equal one 

 pound. 



Two cupfuls granulated sugar, 

 equal one pound. 



Two and a half cupfuls powdered 

 sugar, equal one pound. 



One pint of milk or water, equals 

 one pound. 



One pint chopped meat, packed, 

 makes a pound. 



One cup rice equals one-half 

 pound. 



One cup stemmed raisins, makes 6 

 ounces. 



TABLE OF PROPORTION. 



One quart of flour requires one 

 pint of butter, or butter and lard 

 mixed for pastry. 



One quart of flour requires one 

 heaping tablespoon of butter for bis- 

 cuit. 



One quart of flour requires one cup 

 of butter for cup cakes. 



One quart of flour requires one- 

 half level teaspoon of salt. 



One quart of flour requires four 

 teaspoons of baking powder. 



One quart of flour requires one 

 pint of milk for muffins, gems, etc. 



One quart of flour requires one 

 scant quart of milk for batters of all 

 kinds. 



One measure of liquid to three 

 measures of flour for bread. 



One teaspoon soda to one pint sour 

 milk. 



One teaspoon soda to one cup of 

 molasses. 



One teaspoon salt to one pound 

 of meat. 



A spoon means that the material 

 should lie as much above the edge of 

 the spoon as the bowl sinks below it. 

 A heaping spoon means that the ma- 

 terial should be twice as high above 

 the edge of the spoon as the bowl 

 sinks below it. A level teaspoon 

 should hold 60 drops of water. 



All dry materials should be meas- 

 ured after sifting. 



A spoon of salt, pepper, soda, and 



