Steamed Fig or Date Pudding, 24

Strawberry Cake, 21

Strawberry Icing, 18

Strawberry Mousse, 29

Strawberry Pie, 27

Strawberry Shortcake, 21

Sunshine Cake, 11

Sweetbreads, Creamed, 33

Sweet Potatoes, Candied, 41

Tapioca Pudding, 22

Tartare Sauce, 36

Tea, 43

Three-Egg Angel Cake, 11

Time Table, Canning, 47

Time Table, Vegetables, 39

Tomato Pickles, 49

Tomato Sauce, 37

Veal Cutlet, 33

Vegetables, 39-46

Vegetable Salad, 42

Waffles, 8

Wedding Cake, 12

Whole Wheat Hot Cakes, 8

Whole Wheat Raisin Biscuits, 5

GENERAL DIRECTIONS

Where shortening is mentioned in the recipes it is understood that
butter or lard, or an equivalent quantity of butter substitute or
vegetable oil may be used.

MEASUREMENTS

All measurements for all materials called for in the recipes in this
book are level.

The standard measuring cup holds one-half pint and is divided into
fourths and thirds.

To make level measurements fill cup or spoon and scrape off excess
with back of knife.

One-half spoon is measured lengthwise of spoon.

Sift flour before measuring.

BAKING

Much depends upon the baking. Many a cake otherwise perfectly prepared
is spoiled because the oven is too hot or not hot enough. Regulate the
oven carefully before mixing the ingredients.

When a cake is thoroughly baked it shrinks from the sides of the pan.
A light touch with the finger which leaves no mark is another
indication that the cake is baked.

TABLE OF EQUIVALENT WEIGHTS AND MEASURES

1 saltspoon = 1/4 teaspoon
3 teaspoons = 1 tablespoon
16 tablespoons = 1 cup
2 cups = 1 pint
2 pints = 1 quart
4 cups = 1 quart
2 cups granulated sugar = 1 pound
4 cups flour = 1 pound
2 cups butter = 1 pound
2 tablespoons butter = 1 ounce
2 tablespoons liquid = 1 ounce
4 tablespoons flour = 1 ounce
1 square unsweetened chocolate = 1 ounce
3-1/2 tablespoons cocoa = 1 ounce

BREADS, BISCUITS AND ROLLS

Dr. Price's Baking Powder may be used instead of yeast to leaven
bread. It does precisely the same work; that is, raises the dough,
making it porous and spongy. The great advantage of bread made by this
method is in time saved, as it can be mixed and baked in less than two
hours. Milk bread needs little or no shortening, and less flour is
required than w