Measuring Hints
A cupful of liquid means all the cup will hold.
A spoonful of liquid is all the spoon will hold.
Salt, flour, seasoning spices, butter and all salads are measured level.
To measure a level spoonful, dip the spoon into the dry material, taking up a heaping spoonful, then level it off even with the edge of the spoon with a knife.
To measure a part of a spoonful, cut lengthwise of the spoon for the half and crosswise for the quarter.
A tablespoonful of butter should be measured before melting.
A tablespoonful of melted butter should be measured after being melted.
Measure a cupful of cream before it is whipped.
Measure a cupful of whipped cream after it is whipped.
Always sift flour, salt, baking powder, spices, powdered sugar and soda before measuring. If measured in a solid state before sifting much more than the quantity called for will be used.
When ice is not to be had, half fill a large flat bottomed bowl with cold water. Set in this the vessels containing milk, butter, sauces, etc. Cover with napkins which dip down into the water and set the whole thing in a draft. Evaporation will keep everything sweet and cool.
Fruit cake recipes usually call for dried currants. These are hard and lack flavor. Try using an equal measure of chopped prunes. They hold moisture and impart a delicious flavor to the cake.
Use a large sponge for general house cleaning instead of a brush. It gets a good grip on the dirt and is not so sloppy.
Silver may be cleaned by laying in a pan of sour milk for several hours then washed and wiped dry.
Keep lemons in cold water. Change every few days.
Notes
A little sugar added to cream before whipping will prevent it from turning to butter.
Use scant measure of sugar in custard pie and do not cook after the custard is set sufficiently to cut with a silver knife, if you want a smooth and palatable baked custard.
A small dish of water placed in the oven will prevent scorched or burned food when the oven is hotter than it should be.
Save bread crusts and dry them in the warming closet of the kitchen range, to roll fine for a coating for fried oysters, croquettes and cutlets. Dried crumbs are better for dressing and puddings also.
Drop a few slices of raw potatoes in the hot lard used for frying doughnuts to clarify the grease before putting it away for future use.