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Measuring Butter, Lard, etc.
When dry ingredients, liquids, and fats are called for in the same recipe, measure in the order given, thereby using but one cup.
How to Combine Ingredients
Next to measuring comes care in combining,—a fact not always recognized by the inexperienced. Three ways are considered,—stirring, beating, and cutting and folding.
To stir
To beat
To cut and fold
By stirring
Ways of Preserving
By Freezing.
By Refrigeration.
By Canning.
By Sugar.
By Exclusion of Air.
By Drying.
By Evaporation.
By Salting.
By Smoking.
By Pickling.
By Oil.
By Antiseptics.
TABLE OF MEASURES AND WEIGHTS
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2 cups butter (packed solidly) = 1 pound 4 cups flour (pastry) = 1 pound 2 cups granulated sugar = 1 pound 2⅔ cups powdered cups = 1 pound 3½ cups confectioners’ sugar = 1 pound 2⅔ cups brown sugar = 1 pound 2⅔ cups oatmeal = 1 pound 4¾ cups rolled oats = 1 pound 2⅔ cups granulated corn meal = 1 pound 4⅓ cups rye meal = 1 pound 1⅞ cups rice = 1 pound 4½ cups Graham flour = 1 pound 3⅞ cups entire wheat flour = 1 pound 4⅓ cups coffee = 1 pound 2 cups finely chopped meat = 1 pound 9 large eggs = 1 pound 1 square Baker’s chocolate = 1 ounce ⅓ cup almonds blanched and chopped = 1 ounce A few grains is less than one-eighth teaspoon. 3 teaspoons = 1 tablespoon 16 tablespoons = 1 cup 2 tablespoons butter = 1 ounce 4 tablespoons flour = 1 ounce