n overlooked in the cooking of
food, and many a sauce or gravy is spoiled because the liquid, heated in
a shallow pan, from which evaporation is rapid, loses so much in bulk
that the amount of thickening requisite for the given quantity of fluid,
and which, had less evaporation occurred, would have made it of the
proper consistency, makes the sauce thick and unpalatable. Evaporation
is much less, in slow boiling, than in more rapid cooking.

MEASURING.--One of the most important principles to be observed in
the preparation of food for cooking, is accuracy in measuring. Many an
excellent recipe proves a failure simply from lack of care in this
respect. Measures are generally more convenient than weights, and are
more commonly used. The common kitchen cup, which holds a half pint, is
the one usually taken as the standard; if any other size is used, the
ingredients for the entire recipe should be measured by the same. The
following points should be observed in measuring:--

1. The teaspoons and tablespoons to be used in measuring, are the silver
spoons in general use.

2. Any material like flour, sugar, salt, that has been packed, should
either be sifted or stirred up lightly before measuring.

3. A cupful of dry material is measured level with the top of the cup,
without being packed down.

4. A cupful of liquid is all the cup will contain without running over.
Hold the cup in a saucer while measuring, to prevent spilling the liquid
upon the floor or table.

COMPARATIVE TABLE OF WEIGHTS AND MEASURES.--The following
comparative table of weights and measurements will aid in estimating
different materials:--

One heaping tablespoonful of sugar weighs one ounce.

Two round tablespoonfuls of flour weigh one ounce.

Two cupfuls of granulated sugar weigh one pound.

Two cupfuls of meal weigh one pound.

Four cupfuls of sifted flour weigh one pound.

One pint of oatmeal, cracked wheat, or other coarse grains, weighs about
one pound.

One pint of liquid weighs one pound.

One pint of meat chopped and packed solid weighs one pound.

Seven heaping tablespoonfuls of sugar = one cupful.

Five heaping tablespoonfuls of flour = one cupful.

Two cupfuls of liquid or dry material = one pint

Four cupfuls of liquid or dry material = one quart.

MIXING MATERIALS.--In the compounding of recipes, various modes are
employed for mingling together the different ingredients, chief of which
are _stirring_, _beating_, and _k