APPENDIX
A few tables of measures may be helpful here because accurate measurements are necessary to insure success in the preparation of any article of food.
All dry ingredients, such as flour, meal, powdered sugar, etc., should be sifted before measuring.
The standard measuring cup contains one-half pint and is divided into fourths and thirds.
To measure a cupful or spoonful of dry ingredients, fill the cup or spoon and then level off with the back of a case-knife.
In measures of weight the gram is the unit.
A “heaping cupful” is a level cup with two tablespoonsful added.
A “scant cupful” is a level cup with two tablespoonsful taken out.
A “salt spoon” is one-fourth of a level teaspoon.
To measure butter, lard and other solid foods, pack solidly in spoon or cup and measure level with a knife.
FOOTNOTES:[13]Practical Diatetics, Alida Frances Pattee, Publisher, Mt. Vernon, N. Y.
[13]Practical Diatetics, Alida Frances Pattee, Publisher, Mt. Vernon, N. Y.
[13]Practical Diatetics, Alida Frances Pattee, Publisher, Mt. Vernon, N. Y.