BROILING.
| Time. | ||
| Steak, 1 inch thick | 8 to 10 min. | |
| “ 1½ “ | 10 to 15 “ | |
| Mutton Chops, French | 8 minutes. | |
| “ “ English | 10 “ | |
| Spring Chicken | 20 “ | |
| Quail | 8 to 10 min. | |
| Grouse | 15 minutes. | |
| Squabs | 10 to 15 min. | |
| Shad, Bluefish, Trout | 15 to 25 “ | |
| Small Fish | 5 to 10 “ |
WEIGHTS AND MEASURES
| 4 gills | = | 1 pint. |
| 2 pints | = | 1 quart. |
| 4 quarts | = | 1 gallon. |
| 16 ounce | = | 1 pound. |
| ½ kitchen cupful | = | 1 gill. |
| 1 kitchen cupful | = | ½ pint or 2 gills. |
| 4 kitchen cupfuls | = | 1 quart. |
| }2 cupfuls of granulated sugar 2½ cupfuls of powdered sugar | = | 1 pound. |
| 1 heaping tablespoonful of sugar | = | 1 ounce. |
| }1 heaping tablespoonful of butter Butter size of an egg | = | 2 oz. or ¼ cupful. |
| 1 cupful of butter | = | ½ pound. |
| }4 cupfuls of flour 1 heaping quart | = | 1 pound. |
| 8 round tablespoonfuls of dry material | = | 1 cupful. |
| 16 tablespoonfuls of liquid | = | 1 cupful. |
| PROPORTIONS | ||
| ||
- 5 to 8 eggs to 1 quart of milk for custards.
- 3 to 4 eggs to 1 pint of milk for custards.
- 1 saltspoonful of salt to 1 quart of milk for custards.
- 1 teaspoonful of vanilla to 1 quart of milk for custards.
- 2 ounces of gelatine to 1¾ quarts of liquid.
- 4 heaping tablespoonfuls of cornstarch to 1 quart of milk.
- 3 heaping teaspoonfuls of baking-powder to 1 quart of flour.
- 1 even teaspoonful of baking-powder to 1 cupful of flour.
- 1 teaspoonful of soda to 1 pint of sour milk.
- 1 teaspoonful of soda to ½ pint of molasses.
- 1 teaspoonful of baking-powder is the equivalent of ½ teaspoonful
of soda and 1 teaspoonful of cream of tartar.
For other proportions, see page [340].
For measuring, see page [77].