Page:Browne - The Plain Sailing Cook Book.djvu/15




 * Flour
 * Granulated sugar
 * Pulverized sugar
 * Brown sugar
 * Tea
 * Coffee
 * Cocoa
 * Rice
 * Tapioca
 * Oatmeal
 * Corn-meal
 * Dried beans
 * Salt
 * Pepper
 * Baking-powder
 * Soda
 * Corn-starch
 * Vinegar


 * Molasses
 * Chocolate
 * Vanilla
 * Cinnamon
 * Clove
 * Nutmeg
 * Mustard
 * Paprika
 * Gelatine (granulated)
 * Raisins
 * Potatoes
 * Onions

In preparing to cook, start with a clean and clear kitchen-table. Then set out the various utensils called for in the recipe to be followed, and see that you have conveniently at hand all the materials that will be required. In turning to the shelves or cupboard for small amounts of staple materials—sugar, flour, salt, etc.—place the receptacles back immediately where they came from after the material needed for the recipe has been taken out. Do not confuse and hinder your operations by having the work-table strewn with cans and jars and dishes that properly belong upon the shelves. Have a place for everything, and keep everything in its place.

With the utensils placed on the table, and the materials either set out or ready at hand, glance through the recipe and make a mental note of the different processes and stages involved. This will enable you to economize