eas = ; - ——— =
L ‘|
| Handy Weights'and Measures
| Use level measurements. 4 thblespoons equals 1 wine glass or

| (Butter size of an egg equals 1 ounce. > Af gill.
4 cups flour equals 1 pound or 1 quart 2 Wine glasses equals 1 gill or 1-2
2 tablespoons flour equals 1 ounce,,e" CUP:

1 tablespoon butter equals 1 ounce. 2 gills equal> 1 cup or 1-2 pint.

& “ae. s

1 cup butter equals 1-2 pound. 4 cups equals 1 pint.

1 pint butter equals 1 pound. 2 pints equals 1 quart.

10 eggs equals 1 pound. 4 quarts equals 1 gallon.

2 cups granulated sugar equals i ! Pint liquid equals 1 pound.
pound. 1 cup cornmeal equals 5 ounces.

2 23 cups powdered sugar equals 1 1 cup equals 16 tablespoons of dry
pound. material, or 12. tablespoons liquid.

to

2-3. cups brown sugar equals 1 3 teaspoons dry material equals L
pound. tablespon.

2 teaspoons liquid equals 1 table- 2 teaspoons liquid equals 1 table-
spoon. spoon.

NOTE—It is generally understood where no special brand of flavoring is
mentioned the quantities given are for liquid extracts. Not more than one
sixth of these quantities should be used of the NU-ERA NoniAlcholic Flavors.

Soups

Vegetables are not so easily digested as meat because they contain so much
cellulose or vegetable fibre. They come under the class of heat and force pro-
. sucerrs as starch is the main food constituent found in them. Mineral matter,
ne aig a a ‘nall amount of proteid and some sugar are also found in most of them.

s*3 a bod they are valuable for the starch, flavors and variety they afford.
Such -egetables as peas, beans, corn, carrots and celery should only be
_ served to the -ick and convalescent after being. thoroughly cooked to make the
starch digestible and then served to remove all fibre. After being prepared in
this way and made in cream soups they are very nutritious, palatable, easly
| digested and proper food for the sick.
Be / A cream of vegetable soup is practically white sauce with the addition of
vegetable pulp. A general rule for all Cream of Vegetable Soups is twice as
much white sauce as vegetable pulp. The thickness of the white sauce depends
upon the thickness of pulp used. Celery and tomatoes make thin pulp. Potatoes
and peas yield a thick pulp. One teaspoon of salt is. sufficient for 1 quart of soup.
To make the soup richer and more nutritious part or all cream may be used
instéad of milk. ‘White soup stock, in stead of milk, or a smoothly beaten egg or
a few spoonfuls of whipped cream may be put in the tureen before the soup is
Lurued in.

CREAM OF POTATO SOUP. Boil 1 cup potatoes cut in dice, adding for
flavor either 2 slices of onion or a stalk of celery. When done drain and rub
through a sieve. Add this while hot to a white sauce made of 2 cups milk, 2
tablespoons butter, 2 tablespoons flour, 1-2 teaspoon salt. If too thick thin with

t milk. Serve with croutons.

SAUCE FOR THIN PULP. 2 teaspoons flour, 2 teaspoons butter, 1-8 teaspoon
salt, 1-2 teaspoon milk, 1-4 teaspoon pulp.