How to Measure Accurately
Measuring cupMEASURING CUP MARKED IN QUARTERS
MEASURING CUP MARKED IN QUARTERS
Measuring cupMEASURING CUP MARKED IN THIRDS
MEASURING CUP MARKED IN THIRDS
A system of accurate measurements is absolutely necessary to insure success. Scientific training has exploded the old idea, that “with good judgment and experience measuring ingredientsby sightwill do.” The exact quantity called for, measured each time in the same utensil whatever it be, cup, tablespoon or teaspoon are definite guides that must be followed if success would be attained. Enameled measuring cups marked plainly in quarters or thirds each holding a half-pint, a teaspoon holding sixty drops, a tablespoon of ordinary size (do not mistake a dessert spoon for this spoon) and a case-knife are the few essentials that must be used for measuring ingredients in the recipes incorporated in this book. These utensils may be purchased at any kitchen-furnishing shop for a nominal sum.
All flour, meal, confectioners’, powdered and granulated sugar, soda and other dry ingredients, that are put into cartons or cans, that are apt to settle and in some cases harden, should be sifted before measuring. This suggestion is not to be ignored if you would be successful as well as economical, for by sifting these ingredients they are lightened and made to go further.
A cupful means all the cup will hold; the cup is filled with a tablespoon heaping full, then leveled with a knife. Great care must be taken not to shake the cup. All dry ingredients are tossed lightly into the cup, then leveled with a knife.
Place the cup to be filled on a saucer, and fill it to the brim. A cupful of liquid could not be carried safely across the kitchen without spilling some of its contents.
Fats used for shortening are packed solidly in cups, table or teaspoon and leveled with a knife. A pair of measuring cups will be found very convenient when measuring ingredients. One for the dry and the other for the shortening and liquids. One cup may serve the purpose if dry ingredients are measured first, then liquids and fats when such ingredients are called for.
Tablespoons of regulation size are filled and leveled with a knife. A teaspoon is filled and leveled with a knife. To measure liquids, a table or teaspoon means all the spoon will hold. To measure dry ingredients in table or teaspoon, dip the spoon in the ingredient. When filled, lift, and level with knife, sharp edge of blade turned toward handle of spoon. Dividing with knife lengthwise of the bowl of spoon is a half-teaspoonful. Dividing the half crosswise is a fourth, and dividing the fourth crosswise is one-eighth. Divisions are made in the teaspoon the same. Less than an eighth of a teaspoon is a few grains.
Title or descriptionFULL TABLESPOON HALF TABLESPOON QUARTER TABLESPOON FULL TEASPOON HALF TEASPOON QUARTER TEASPOON
FULL TABLESPOON HALF TABLESPOON QUARTER TABLESPOON FULL TEASPOON HALF TEASPOON QUARTER TEASPOON
The next very important step toward success in all cookery, is in combining ingredients and mixtures; and one too often disregarded by the amateur. There are three movements considered in combining ingredients—stirring, beating, and cutting and folding.
Stirringis combining ingredients by circular motions, enlarging and repeating these motions until all ingredients are thoroughly blended. This motion is most commonly used in all cookery, either alone or alternating with beating.
Beatingis accomplished by cutting down through ingredient or ingredients with a mixing spoon, or a similar utensil, from top to bottom, turning ingredients over and over, cutting through them until all are thoroughly blended and lightened. By this motion ingredients are not only blended, but air, also, is incorporated which increases the lightness of the mixture.
Cutting and Foldingmeans to combine two mixtures, one made very light by thorough beating or whipping, as heavy cream or whites of eggs. This is a combination of the two former motions. It is best accomplished with a wooden spoon made for this purpose. These repeated vertical downward motions, made with this spoon, is called cutting, and turning the ingredients over and over, allowing the spoon with each turn to come in contact with the bottom of the bowl is called folding. Repeat these motions until the ingredients are thoroughly blended without destroying the air bubbles previously made by beating or whipping one part of the mixture. Briefly—
To stirmeans blending ingredients.
To beatmeans lightening the mixture by incorporating air.
To cut and foldis combining two mixtures (one of which has been made light by beating) in such a manner as to prevent the escape or loss of air previously introduced.