WORTH KEEPING.

Taranaki Daily News, Volume LIV, Issue 109, 28 October 1911, Page 10

WORTH KEEPING.

One ounce of butt it equals two level tablespoon fuU. One ounce of Hour equals four level tablespoonfulx. Due oimee of hufter'aud one-half ounce of Hour is u-ed to tbieken one eup of liquid in making sauce. When makiuir cu|) custards allow four to each quart of milk. I m' lour to six cjrffs to each quart of milk when making a custard to lie t iirned from 1 lie mould. Ilice will absorb three times its men -lire of wnlcr or a larger quantity of stock or milk. Allow (wo level teaspoonfuls of baking powder to each cup of llour when cjjes are not used. One cup of sujrar will sweeten one quart of mixl ure' to be served chilled or frozen. One tcaspoonful of extract will flavor one quart of custard or pudding which is to be served unfrozen. One tablespoonful of extract will flavor one quart of mixture which is to be served frozen. One level toaspoonful of salt will season one quart of soup, saucg or vegetables.