EXPERIMENT 1: [Footnote 2: The pupil should record each experiment in a notebook in a methodical way, giving (a) the aim of the experiment, (b) the process, (c) the result, and (d) the conclusion or practical application.] MEASUREMENT EQUIVALENTS.—In measuring solid materials with teaspoon, tablespoon, or standard measuring cup (see Figure 9), fill the measuring utensil with the material and then "level" it with a knife.

Use both water and flour or sugar for the following measurements:

(a) Find the number of teaspoonfuls in one tablespoonful

(b) Find the number of tablespoonfuls in one cup

(c) Find the number of cupfuls in one pint

Half a spoonful is obtained by dividing through the middle lengthwise

A quarter of a spoonful is obtained by dividing a half crosswise

[Illustration: FIGURE 9—UTENSILS FOR MEASURING AND WEIGHING FOODS]

An eighth of a spoonful is obtained by dividing a quarter diagonally

A third of a spoonful is obtained by dividing twice crosswise

A set of measuring spoons (see Figure 9) is most convenient for measuring fractional teaspoonfuls

NEED OF ACCURACY—When learning to cook, it is necessary to measure all ingredients with exactness. Experienced cooks can measure some ingredients for certain purposes quite satisfactorily "by eye". The result is satisfactory, however, only when the cook has established her own standards of measurements by much practice. Even then many housewives are not sure of success. For certain foods the ingredients should always be measured accurately, no matter how skilful the cook. As far as possible, the exact quantity of a recipe is given in this text. When the quantity of an ingredient is too small for practical measurement, merely the name of the ingredient is given and no definite quantity indicated. When large quantities of materials are to be measured, a quart measure on which the pint and half pint quantities are indicated usually proves more convenient than a measuring cup. Many foods, especially fats, are more conveniently weighed than measured. Kitchen scales are a useful equipment for cooking (see Figure 9).

The amateur should, however, train her eye to approximate measurements. She should learn to estimate the size of saucepans and other cooking utensils, and also of serving dishes. Measure by cupfuls the capacity of several utensils in constant use and thus establish a few standards of measurement.

Also it is well to be on the alert to learn the proper quantity of food to buy at market, and the proper quantity of food to cook for a stated number of persons. She would make a sad failure who would prepare just enough rice to serve four persons when six were to be seated at the table. She might be able to cook the cereal well and to tell many interesting facts concerning its growth, composition, and preparation, yet for the lack of a little homely knowledge the meal would be disappointing. A thrifty housekeeper would not buy enough lettuce or spinach for ten people when there were only six to be served. In the school kitchen always note the quantity of the materials used, and then observe the quantity of the finished product.

EXPERIMENT 2: USE OF THE WOODEN SPOON.—Place a tin and a wooden spoon in a saucepan of boiling water. After the water has boiled for at least 5 minutes grasp the handles of the spoons. Which is the hotter? Which would be the more comfortable to use when stirring hot foods? What kind of spoon—tin or wood—should be used for acid foods? Why? (See Suggestions for Cooking Fruits.)

Explain why it is that the handles of teakettles, knobs on covers for saucepans, etc., are of wood.

STUFFED TOMATOES

6 ripe tomatoes 2 cupfuls soft bread crumbs 1 1/2 teaspoonfuls salt Dash pepper 3/4 teaspoonful mixed herbs 2 tablespoonfuls butter or substitute

Wash the tomatoes, remove a slice from the tops, and take out most of the seed portion. Add the seasoning to the bread crumbs, melt the fat, then add the seasoned bread crumbs to the fat. Fill the tomatoes with the prepared crumbs, place them in an oiled baking-pan, and bake slowly (about 20 minutes) until the tomatoes are soft but not broken, and the crumbs brown. Test the tomatoes with a knitting needle or skewer (see Figure 1) rather than with a fork.

For mixed herbs use equal parts of marjoram, savory, and thyme.

Soft bread crumbs are prepared from stale bread, i.e. bread that has been out of the oven for at least twenty-four hours.

Vegetables, such as corn and canned peas, may be used instead of bread crumbs to stuff tomatoes. Use salt, pepper, and butter with these vegetables.

Use a granite, glass, or earthenware utensil for cooking tomatoes. (See Suggestions for Cooking Fruits.)

SCALLOPED TOMATOES [Footnote 3: NOTE TO THE TEACHER.—Recipes for both fresh and canned vegetables are given so that a selection depending upon the season can be made.]

1 can or 1 quart tomatoes 1 tablespoonful salt Dash pepper 3 cupfuls bread crumbs 3 tablespoonfuls butter or substitute

If fresh tomatoes are used, plunge them into boiling water, then drain and peel and cut into pieces.

Mix the salt and pepper with the tomatoes and pour into a buttered baking- dish. Cover with buttered crumbs (see Stuffed Tomatoes) and bake at 400 degrees F., 30 to 40 minutes. Cover during first part of baking to prevent the crumbs from browning too rapidly. Serve hot. A scalloped dish should be served from the dish in which it is baked.

Green tomatoes may be scalloped in the same manner as ripe tomatoes.

Soft or dried bread crumbs may be used in scalloping tomatoes. Use only 1 cupful of the dried crumbs.

TO GREASE OR OIL A PAN OR BAKING-DISH.—Heat slightly the pan or dish to be oiled. Put a bit of fat on a small piece of clean paper. Then rub the heated pan or dish with the paper. This is a most satisfactory method because little fat is required and the utensils used for oiling do not have to be cleaned. Often a spoon or cup that has contained fat may be wiped with a piece of paper and the latter used for greasing a pan. It is well for a housekeeper to have a boxful of pieces of paper in the kitchen for this purpose. Some authorities consider a pastry brush a satisfactory means of applying melted butter for oiling. Much fat, however, clings to the bristles of the brush and the brush needs frequent and careful cleaning.

Butter, oleomargarine, lard, vegetable fats, or oils may be used for oiling pans or baking-dishes.

QUESTIONS

In stuffed tomatoes, note that the seasonings are added to the crumbs before they are buttered. Why?

Why test the tomatoes with a knitting needle or skewer rather than with a fork?

What kind of baking-pan—tin, granite, or earthenware—is best to use for
Stuffed or Scalloped Tomatoes? Why? (See Suggestions for Cooking
Fruits, p.65)

Are tomatoes sold by weight or by measure, i.e. by the pound or peck?

What is the price of tomatoes per pound or peck?

How many slices of bread are required to make 2 cupfuls of crumbs?

How many slices in one loaf of bread?