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When learning to cook, it is necessary to measure all
ingredients with exactness. Experienced cooks can measure some
ingredients for certain purposes quite satisfactorily "by eye". The
result is satisfactory, however, only when the cook has established
her own standards of measurements by much practice. Even then many
housewives are not sure of success. For certain foods the
ingredients should always be measured accurately, no matter how
skilful the cook. As far as possible, the exact quantity of a recipe
is given in this text. When the quantity of an ingredient is too
small for practical measurement, merely the name of the ingredient
is given and no definite quantity indicated. When large quantities
of materials are to be measured, a quart measure on which the pint
and half pint quantities are indicated usually proves more
convenient than a measuring cup. Many foods, especially fats, are
more conveniently weighed than measured. Kitchen scales are a useful
equipment for cooking.
The amateur should, however, train her eye to approximate
measurements. She should learn to estimate the size of saucepans and
other cooking utensils, and also of serving dishes. Measure by
cupfuls the capacity of several utensils in constant use and thus
establish a few standards of measurement.
Also it is well to be on the alert to learn the proper quantity of
food to buy at market, and the proper quantity of food to cook for a
stated number of persons. She would make a sad failure who would
prepare just enough rice to serve four persons when six were to be
seated at the table. She might be able to cook the cereal well and
to tell many interesting facts concerning its growth, composition,
and preparation, yet for the lack of a little homely knowledge the
meal would be disappointing. A thrifty housekeeper would not buy
enough lettuce or spinach for ten people when there were only six to
be served. In the school kitchen always note the quantity of the
materials used, and then observe the quantity of the finished
product. |
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