THE VANCOUVER BRIDE 45

Accurate equipment is necessary for accurate measurements. Be sure
you have the following in your kitchen:

1. Two standard 8 ounce measuring cups (one glass and one metal) di-
vided by ridges into fourths and thirds.

2. One quart measure divided by ridges into fourths.

3. A standard tablespoon that holds one-sixteenth of a cup.

4. A standard teaspoon that holds one-third of a tablespoon.

(A group of four standard measuring spoons held together by a ring,
can be purchased at nearly any hardware store.)

5. A tested scale.

To measure dry material, fill the measure to overflowing, then pass a
spatula or straight edge of a knife over the top, leveling the material. To
measure a half spoonful fill the whole spoon and then divide the material in
halves lengthwise. All dry ingredients that may lump, as flour, confection-
ers’ sugar, or baking soda, should be sifted before measuring.

To measure liquids, fill the measure to the top or to the line indicating
the amount you wish to use.

Equivalent Measures That Will Help You

3 teaspoons 1 tablespoon; 4 tablespoons cup; 16 tablespoons=1 cup;
2 pints=1 quart; 4 quarts—1 gallon; 8 quart—1 peck; 4 pecks—1 bushel;
16: ounces=1 pound.

Equivalent Weights and Measures

Since some recipes call for ingredients by weight, this table will be found
very useful by both the experienced and inexperienced housewife.

lb. butter, lard, or lard substitute equals 2 cupfuls.

lb. ground coffee equals 4% cupfuls.

lb. granulated sugar equals 2 cupfuls.

lb. powdered or confectioners’ sugar equals 2%4 cupfuls.
lb. brown sugar equals 2% cupfuls.

lb. pastry or bread flour equals 4 cupfuls.

lb. meal equals approximately 3 cupfuls.

Ib. rice equals 2 cupfuls.

. finely chopped meat, packed down, equals 2 cupfuls.
Oz. raisins or currants equals 1 cupful.

oz. stale, ground bread crumbs equals 1 cupful.

oz. chocolate equals 1 square.

oz. ground chocolate equals !4 cup.

oz. chopped and blanched nuts equals % cupful.

-lb. eggs equals 9 or 10 eggs.

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Temperature and Lengths of Time for Amie SUNTETOS os... nc 180 to 200
Cooking Many Common Foods In top of double boiler... 192 to 201
Simmering 180 to 210
GENERAL PROCESSES Deg. F. Boiling ¢wated) ek 212
Blood heat 98.4 Slow oven for baking.......0..0......... 250 to 350
Raising bread (room temp.)........ 80 to 104 Moderate oven for baking.......... 350 to 400
Cheese-making 98 to 140 Quick or hot oven for baking....400 to 450
(depending on acidity) Very hot oven for baking............ 450 to 500

Coagulation of egg, begin 133, compl. 160 Fat for deep-fat frying.....000.0...... 300 to 400