27-1/3 grains 1 dram
16 drams 1 ounce
16 ounces 1 pound
1 teaspoonful 60 drops
3 teaspoonfuls 1 tablespoonful
4 tablespoonfuls 1 wineglass, 1/2 gill, or 1/4 cup
16 tablespoonfuls 1 cup
2 gills 1 cup
2 cups 1 pint
2 pints 1 quart
4 quarts 1 gallon
2 tablespoonfuls Crisco 1 ounce
2 tablespoonfuls salt 1 ounce
2 tablespoonfuls sugar 1 ounce
4 tablespoonfuls flour 1 ounce
1 tablespoonful liquid 1/2 ounce
1 square chocolate 1 ounce
1/3 cupful chopped nut meats (blanched) 1 ounce
1 cupful currants 1/4 pound
1 cupful crumbs 1/4 pound
4-1/3 cupfuls coffee 1 pound
3-1/2 cupfuls confectioners' sugar 1 pound
4-1/2 cupfuls graham flour 1 pound
2-2/3 cupfuls oatmeal 1 pound
5 cupfuls rolled oats 1 pound
4-1/3 cupfuls rye meal 1 pound
1-7/8 cupfuls rice 1 pound
2-1/3 cupfuls dry beans 1 pound
2 cupfuls granulated sugar 1 pound
2-2/3 cupfuls brown sugar 1 pound
2-2/3 cupfuls powdered sugar 1 pound
1 cupful (volume) 8 ounces
1 cupful water 8-1/3 ounces
1 pint butter 1 pound
1 quart-flour 1 pound
10 small or 9 medium eggs 1 pound
All materials are measured level, i.e., by filling spoon or cup more
than full and leveling with a case knife.
To measure meal, flour, sugar and similar ingredients, sift lightly
into the measure, then level.
Standard measuring cups made of tin, aluminum or glass holding half
a pint always should be used. Coffee and teacups vary so much that
correct proportions can not be obtained by using them.
To measure a spoonful of dry material, fill the spoon heaping, then
level. To measure a half-spoonful, fill and level the spoon, then
divide in half lengthways; for quarter-spoonfuls, divide the halves
crossways.
_Use level measurements in all recipes in this book._
_The Art of Carving_
Carving is an art, and one which anybody, with a knowledge of a few
general directions, can acquire easily.
A proper set of carving tools is almost indispensable, and should
comprise: a good thin, sharp-bladed knife, a solid two or three
pronged fork, and a pair of carving scissors. Anything that needs to
be carved at table should be placed on a dish sufficiently large
to allow the joint to be turned without moving the dish from its
position. The dish should be placed close in front of the carver.
Such joints as beef, veal and ham should be cut very thin; while lamb,
mutton, and pork should be cut a trifle thicker.
_To carve a fowl_, begin by sticking the fork into the pinion and draw
it towards the leg; and then, passing the knife underneath, take off
the wing at the joint. Next slip the knife between leg and body, to
cut through the joint; and with the fork turn leg back, and joint will
give way. Then take off other wing and leg. After legs are taken off,
enter knife into the top of breast, and cut under merrythought or
wishbone so as to loosen it, lifting it with the fork. Afterwards cut
slices from both sides of breast. Next, take off collarbones, which
lie on each side of wishbone and then separate side bones from the
back. The breast and wings are considered the most delicate parts; the
back as the least desirable, generally is left on platter.
_A turkey_ is carved in same manner, except that the legs and wings,
being larger, are separated at lower joint. Lower part of leg (or
drumstick) being hard, tough, and stringy, usually is allowed to
remain on platter. First cut off wing, leg, and breast from one side;
then turn turkey round and cut them off from the other.
_To carve a goose_, separate leg from body by putting fork into small
end of leg, pressing it close to body, and then passing knife under,
and turning leg back as you cut through joint. To take off wing, put
fork into the small end of wing, and press it closely to body, then
slip knife under and separate the joint. Next, cut under wishbone and
take it off, and cut slices from breast. Then turn and dismember the
other side. Take off upper side bones next to wings, then two lower
side bones. The breast and legs of a goose are considered the most
choice. If a goose is old, there is no fowl so tough.
_Quails_ merely are split down the back, as also are pigeons, giving a
half to each person.
_To carve loin of mutton,_ a portion is cut through, beginning at the
best end. If kidney be in it, a slice should be served as far as it
will go to each portion. Care must be taken that the bone is well
jointed. The butcher chops the loin between each vertebra. When big
mutton is carved it gives a large chop, oftentimes more than the
amount desired, but a chop cannot be divided without waste, or one
portion being all the inferior end. It is therefore a good plan to
joint a loin of mutton with a small meat saw, cutting any thickness
desired. In this case the actual bone will often have to be sawn
through. The result will be more economical, and the servings more
agreeable. The loin also can be boned entirely, stuffed or not, as
preferred, the flap end folded and fastened over the fillet portion.
Then the meat can be carved across any thickness.
_To carve leg of mutton,_ stand joint the inner part of the leg
uppermost and cut across center to bone, towards carver, then cut
rather thick slices on either side. To serve the meat equally, unless
any special part is desired, a portion of the knuckle is served with
a slice of the thick end. The prime fat is the kernel of fat at the
thick end.
_To carve forequarter of mutton or lamb._ The forequarter of mutton
usually is not served whole unless the mutton be very small. The
forequarter of lamb frequently is served whole. Before cooking it
must be jointed through the chine of bone at the back, to enable this
portion being served in chops, twice across the breastbones the entire
length, and at short intervals at the edge of the breast. Before
serving it is usual to separate the shoulder by pressing the fork
in by the knuckle, then passing knife round shoulder, crossing about
center of joint, raising shoulder without cutting too much meat off
breast. Leave shoulder in position on joint; a second dish is sent to
table on which to lay it while the other part is being carved.
_To carve rabbit or hare._ In either case first separate legs and
shoulders; then cut the back part across, into two parts. This is
accomplished best by inserting the knife into joint, and raising up
the back by means of the fork. The back or fillet part is considered
the best portion of a hare or rabbit.
_To carve sirloin of beef,_ a sirloin should be cut into thin slices
with a sharp, firm cut from end to end of the joint. At the upper
portion the cut should be clean and even; then use point of knife to
loosen slices from bones. In carving undercut, remove superfluous fat,
and cut slices from end to end in same manner as upper portion. Be
careful always to cut down straight to the bone of a sirloin or rib
of beef; by so doing you will not spoil appearance of joint, and what
remains will look tidy.
_To carve ham._ Ham should be cut through to the bone first from
center or near thin end. Slices must be cut thin. Always commence
cutting from upper side. The fairest way by far, so as to serve fat
and lean evenly, is to begin cutting from center of thickest part, and
to cut thin circular slices; by this means the flavor of the ham
is far better, and it will prove to be the more economical way of
serving.
_To carve ox-tongue._ Commence cutting from middle of tongue; cut
slices not too thin and take them from each side being careful not to
cut slices through to bottom part of tongue. Extreme end of the tip
and the lower part of tongue generally are used up for chopping in
salpicons, etc. A little of the fat should be put on each plate. When
rolled tongue is served it must be cut horizontally into rather thin
slices.
_To carve fish._ A silver sheer or trowel should be used for this
purpose; a steel knife applied to fish often spoils the delicacy of
its flavor. Great care must be taken to prevent breaking the flakes,
which ought to be kept as entire as possible. Short-grained fish, such
as salmon, etc., should be cut lengthwise, not crosswise.
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