Broiling.—Remember that it is better to broil before a fire than over it, as by the former process the juices of the meat can be caught and used as a dressing, while in the latter manner they are lost in the fire and tend to give a smoky flavor by their ignition. In broiling, the article should be turned frequently.
Frying.—The lard or fat used for frying should always be very hot before the article to be cooked is put in. If little jets of smoke issue from the top of the fat it is hot enough. If the fat is insufficiently hot, anything cooked in it will taste of the grease, while the moment a substance is dropped into fat at a great heat the exterior pores are closed, and no grease penetrates it.
Mixing Ingredients.—Preciseness in the preparation of ingredients is an important element of success in cooking. Guessing at proportions is the practice of the lazy or indifferent cook.
New Iron Pots.—Boil a handful of grass in a new iron pot, then scrub it inside with soap and sand, fill it with clean water and let this boil half an hour. It is then ready to use for cooking.
Table of Approximate Weights and Measures.—The following table may be of use. It is near enough to accuracy for cooking purposes:—
Three teaspoonfuls = One tablespoonful.
Four tablespoonfuls = One wine glass.
Two wine glasses = One gill.
Two gills = One tumbler or cup.
Two cupfuls = One pint.
One quart sifted flour = One pound.
One quart powdered sugar = One pound, seven ounces.
One quart granulated sugar = One pound, nine ounces.
One pint closely packed butter = One pound.
Three cupfuls sugar = One pound.
Five cupfuls sifted flour = One pound.
One tablespoonful salt = One ounce.
Seven tablespoonfuls granulated sugar = One half pint.
Twelve tablespoonfuls flour = One pint.
Three coffee cupfuls = One quart.
Ten eggs = One pound.
Yeast.—A serviceable yeast for leavening bread may be made by mixing flour and cold water into a thin batter. Set it away in a bottle until it sours, when it is ready for use.