ven to the
desired temperature. Learn which is the hotter or cooler side of the
oven, and move the article which is being baked as required, being
very careful to move it gently.

Measurements.

Accurate measurement is necessary to insure success in cooking. As
there is such a diversity of opinion as to what constitutes a heaping
spoonful, all the measurements given in this book will be by level
spoonfuls. A cupful is all the cup will hold without running over, and
the cup is one holding 1/2 pint.

The following table may be used where scales are not convenient:--

4 cups of flour = 1 pound or 1 quart.
2 cups of solid butter = 1 "
1/2 cup butter = 1/4 "
2 cups granulated sugar = 1 "
2-1/2 cups powdered sugar = 1 "
3 cups meal = 1 "
1 pint of milk or water = 1 "
1 pint chopped meat, packed solidly = 1 "
9 large eggs, 10 medium eggs = 1 "
2 level tablespoonfuls butter = 1 ounce.
4 " " " = 2 ounces or 1/4 cup.
Butter the size of an egg = 2 " " "
2 level tablespoonfuls sugar = 1 "
4 " " flour = 1 "
4 " " coffee = 1 "
4 " " powdered sugar = 1 "

Table of Abbreviations.

Saltspoon ssp.
Tablespoon tbsp.
Pint pt.
Gallon gal.
Teaspoon tsp.
Cupful cf.
Quart qt.
Peck pk.

A speck (spk.) is what you can put on a quarter inch square surface.

Time-table for Cooking.

BAKING BREAD, CAKES AND PUDDINGS.

Loaf bread 40 to 60 m.
Graham gems 25 to 30 m.
Sponge cake 45 to 60 m.
Cookies 10 to 15 m.
Rice and tapioca 1 hr.
Custards 15 to 20 m.
Pastry (thin puff) 10 to 15 m.
Pie crust 25 to 30 m.
Baked beans 6 to 8 hrs.
Scalloped dishes 15 to 20 m.
Rolls, biscuit 10 to 20 m.
Gingerbread 25 to 30 m.
Fruit cake 2 to 3 hrs.
Bread pudding 1 hr.
Indian pudding 2 to 3 hrs.