The 1918 Fanny Farmer Cookbook

laying it back and drawing off as a glove may be drawn from the hand. Withdraw carcass and

put flesh back in its original shape. In large birds where wings are boned, scrape flesh to

middle

joint, where bone should be broken, leaving bone at tip end to assist in preserving shape.

How to Measure

Correct measurements are absolutely necessary to insure the best results. Good judgment,

with

experience, has taught some to measure by sight; but the majority need definite guides.

Tin, granite−ware, and glass measuring−cups, divided in quarters or thirds, holding one

half−pint,

and tea and table spoons of regulation sizes,−which may be bought at any store where kitchen

furnishings are sold,−and a ease knife, are essentials for correct measurement.

Mixing−spoons,

which are little larger than tablespoons, should not be con−founded with the latter.

Measuring Ingredients. Flour, meal, powdered and confectioners’ sugar, and soda should

be sifted before measuring. Mustard and baking powder, from standing in boxes, settle,

therefore should be stirred to lighten; salt frequently lumps, and these lumps should be

broken. A

cupful is measured level. To measure a cupful, put in the ingredient by spoonfuls or from a

scoop, round slightly, and level with a case knife, care being taken not to shake the cup. A

tablespoonful is measured level. A teaspoonful is measured level.

To measure tea or table spoonfuls, dip the spoon in the ingredient, fill, lift, and level with a

knife, the sharp edge of knife being toward tip of spoon. Divide with knife lengthwise of

spoon,

for a half−spoonful; divide halves crosswise for quarters, and quarters crosswise for eighths.

Less than one−eighth of a teaspoonful is considered a few grains.

Measuring Liquids. A cupful of liquid is all the cup will hold.

A tea or table spoonful is all the spoon will hold.

Measuring Butter, Lard, etc. To measure butter, lard, and other solid fats, pack solidly into

cup or spoon, and level with a knife.

When dry ingredients, liquids, and fats are called for in the same recipe, measure in the

given, thereby using but one cup.

order

Chapter II − COOKERY