Too much care and attention cannot be given to this food; even though it does not sour as quickly in winter as it does in hot weather, it should have just the same care. Never allow either cream or milk to stand uncovered. There is nothing gained by paying a fancy price for milk which has been pasteurized and kept clean, under the most sanitary conditions in the dairy, before delivery to the consumer, if the latter does not know how to take care of it and leaves it uncovered, in a hot kitchen or in a refrigerator, with other uncovered food. There need be no surprise if it sours quickly and develops an unpleasant flavor; for both milk and butter will absorb odors and flavors when thus exposed, which will render them unfit for use. Make it an invariable rule, never to allow these foods to remain uncovered.
Eggs
Wash the eggs, when they come from the market, in cold water. The shells are then clean and ready for use. They are used for clearing soup stock, coffee, etc. Eggs, too, should be kept in the coldest part of the refrigerator along with milk, cream and butter.
How to Measure Accurately
MEASURING CUP MARKED IN QUARTERS
MEASURING CUP MARKED IN THIRDS
A system of accurate measurements is absolutely necessary to insure success. Scientific training has exploded the old idea, that “with good judgment and experience measuring ingredients by sight will do.” The exact quantity called for, measured each time in the same utensil whatever it be, cup, tablespoon or teaspoon are definite guides that must be followed if success would be attained. Enameled measuring cups marked plainly in quarters or thirds each holding a half-pint, a teaspoon holding sixty drops, a tablespoon of ordinary size (do not mistake a dessert spoon for this spoon) and a case-knife are the few essentials that must be used for measuring ingredients in the recipes incorporated in this book. These utensils may be purchased at any kitchen-furnishing shop for a nominal sum.