Those which occur most
frequently in cook books are the following:
tsp. for teaspoonful
pt. for pint
Tb. for tablespoonful
qt. for quart
c. for cupful
oz. for ounce
lb. for pound
ORDER OF WORK
36. For successful results in cookery, the work to be done should be
planned beforehand and then carried on with systematic care. By
following such a plan, a waste of time and material will be prevented
and good results will be secured, for there will be little chance for
mistakes to occur. The order of work here outlined will serve to make
clear the way in which cooking processes can be carried out
satisfactorily.
First, read the quantity and kind of ingredients listed in the recipe,
and study carefully the method by which they are to be prepared and
combined. In so doing, determine whether the dish is too expensive and
whether the amounts called for will make a dish sufficient in size for
the number of persons to be served. If they are too large, carefully
divide them to make the right quantity; if they are too small, multiply
them to make them enough.
The heat itself, which plays such an important part in cooking, should
receive attention at the proper time. If the fuel to be used is coal or
wood and baking is to be done, build the fire long enough before it is
needed, so that it will be burning evenly and steadily.
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