Page:Food and cookery for the sick and convalescent.djvu/70

42 The subjects of food and feeding now stand on a scientific basis, and more attention is being paid each year to the subject of cookery. While the fact is to be recognized that there are some born cooks, the large majority need teaching and training. Cookery should form a part of every woman's education, and is especially important for those who have the feeding of the present generation, both in health and in disease.

For the best results in cookery, good materials, accurate measurements, care in combining ingredients, and a knowledge of the object to be attained are essentials. In cooking, the effect of heat at different temperatures and the time of exposure of different foods to such temperatures must be thoroughly understood to reach the best nutritive and economic results.

Measuring cups of glass, granite, or tin ware, divided into thirds or quarters, should be used. Tea and tablespoons of regulation sizes, and also a case-knife, are indispensables. To insure uniformly good results, level measurements have been adopted by the leading teachers of cookery, which seem at the present time the best guide that can be given to the average cook. Perhaps the time may come when measurement by weight will be practical, and then accuracy will be assured beyond a doubt.

A few grains. . . . = less than ⅛ teaspoon.

3 teaspoons = 1 tablespoon.

14 tablespoons = 1 cup

2 tablespoons sugar = 1 ounce

2 tablespoons butter = 1 "

4 tablespoons flour = 1 "

To measure a cupful of any dry ingredient, fill cup, rounding slightly, using spoon or scoop, and level with a case-knife. Care must be taken not to shake the cup.

To measure a cupful of liquid, pour in all the cup will hold.