With What Measure Do You Mete?

New Zealand Journal of Agriculture, Volume 101, Issue 2, 15 August 1960, Page 203

With What Measure Do You Mete?

By

ELEANOR COUSTON,

Home Science Instructor,

Department of Agriculture, Christchurch

A rounded tablespoon A knob of buffer A generous teacup One scant pound of flour Two cakes of chocolate

THESE are a few examples of the many anomalies found in published ■ recipes which must cause confusion to all but the authors. The more venturesome cooks may take a chance with doubtful recipes, delight in success when their luck is in, and philosophically accept the failures which result from the wrong interpretation. Though a skilled cook might produce better results than her less experienced neighbour, it is certain that explicit recipes would reduce the hazards for both.

SKILL is acquired through practice, but accurate measurements and correct temperatures and timing are essential for uniform results in cookery. The cook of long standing may be sufficiently well acquainted with her own household utensils to manage without the aid of scales or standard measures, but this does not apply to the beginner. Her breakfast cup may be an ounce or two larger and her tablespoon considerably smaller than that of the kind friend who gave her the recipe for the magnificent cake. She may also feel slightly exasperated by the fact that the same kind friend casually mentioned that she usually adds a little extra butter or some unlisted ingredient. Her chances of success are reduced before she begins. The Need for Standardisation In New Zealand there is a growing awareness that there is a need for

some standardisation for the measurement of ingredients and for the type of pattern which recipes should follow. To accomplish this successfully would require the cooperation of teachers, publishers, broadcasters, and women’s organisations. It has been accomplished in other countries, notably the United States where standards have been set and adopted universally. The main differences between British and American standards arise from the fact that the capacity of the pint measure varies between the two countries. The British Imperial pint is 20 fl. oz. and the American pint is 16 fl. oz., and so a British standard measuring cup is 10 fl. oz. and the American cup is 8 fl. oz. Sets of measuring spoons vary also, the British spoons being slightly larger than the American and including a dessertspoon which is not used in American cookery. Another basic difference is that

British recipes are usually given in weights and American recipes give measures except for large quantities or for such foods as meat or solid fats which do not pack readily. The use of accurate scales is a reliable means of determining quantity, but household scales are expensive and because most American recipes are stated in measures, as also are small quantities in any type of recipe, for example spoonfuls, the need for standard cups and standard spoons is obvious.

Methods of Measuring Different results may also be obtained when different measuring techniques are used so as well as standard-sized measuring utensils, there is a need for standard instructions on how to measure. For instance, the method of measuring flour in the United States is: “Sift flour once, place lightly into measuring cup with spoon or scoop until the measure is overflowing. Do not shake the cup. Level the flour with the straight edge of a spatula or knife.” The weight of one cup of flour measured in this way compared with the weight of the same cup dipped into a bag of unsifted flour, shaken down, and levelled may give a difference of at least an ounce.

Temperatures and Times A further means of reducing cookery hazards is by stating temperatures and times of cooking. There is an optimum temperature at which all foods should be cooked and it should be given with the recipe. Times may vary slightly depending on the insulating properties of the oven, but an indication of the approximate time required should be given. In some cases a method of testing for “doneness” should also be given. Sizes of Tins The sizes of tins used for baked products vary considerably and it is extremely helpful to less experienced cooks if the correct size of tin to use with a particular recipe is specified. Yields It is also desirable to state the yield, that is, the number of servings which may be expected from a recipe. Opinions may differ as to what makes up a serving, but a statement such as “makes 4 1-cup servings” added to a recipe for soup, for example, is a good guide for quantity. Toward Standardisation Until further research is done and standards set for adoption in New Zealand, possibly the best course is to ensure that all recipes published should be stated in weights or should specify the size of measure to use.

The following extract from the “Second ‘Journal of Agriculture’ Cookery Book” will serve as a guide until definite steps are taken toward standardisation: Accurate weighing or measuring of ingredients is important for uniform results in cookery. Because ordinary household cups and spoons vary considerably in capacity, the recipes . . . are stated either in ■ weights or standard measures. EQUIPMENT DESIRABLE FOR MEASURING VOLUME Cups One or more 8 oz measuring cups graduated in thirds and quarters. In fluid measures an 8 oz cup equals half an American pint, not half an Imperial pint. An American pint equals 16 oz of fluid or 2 cups. An Imperial pint (the size of a New Zealand pint milk bottle) is 20 oz or 2g cups. Spoons A set of measuring spoons ranging in size from | teaspoon to 1 tablespoon. HOW TO MEASURE Liquids All liquids should be measured in an 8 oz graduated measuring cup. The 1-cup mark is slightly lower than the rim of the cup. The cup should be on a level surface and then read at eye level to obtain an accurate liquid measure. Dry Ingredients As sets of nested measuring cups for quarter, half, and whole 8 oz cups are difficult to obtain in New Zealand, the same type of 8 oz cup which is used for liquids is recommended for measuring dry ingredients when scales are not available. A check should be made to avoid confusion with sets of 10 oz 1 measures. Flour Flour should be lifted lightly with a scoop or spoon into the measuring cup and levelled to the required mark with as little shaking down as possible. If the recipe calls for “sifted” flour, the flour should be sifted before being measured. Sugar Granulated sugar is measured in the same way as flour by lifting it with a scoop or spoon and levelling, it with as little shaking down as possible. Icing sugar should be sifted before measuring. Brown sugar is packed firmly into the ; cup and levelled off.

Butter and Solid Fats Butter and other solid fats are measured either by packing firmly into a measuring spoon or cup and levelling off or by the water displacement method. To measure fat by the displacement method, pour cold water into a cup up to the measure which will equal one cup when the desired amount of fat is added. For example, if 4 oz (or s cup) of fat is required, fill the cup with water up to the 4 oz mark, then add fat until the level rises to 8 oz. The fat should be entirely covered with water. Drain off the water and there will be 4 oz of fat in the cup. Baking Powder, etc. Baking powder, salt, cream of tartar, cornflour, gelatine, etc., are measured by dipping a measuring spoon into the container and levelling off with a spatula or straightedged knife. (Baking soda must be crushed to remove all lumps before being measured.) COMMON MEASUREMENTS IN COOKERY

3 teaspoons = 1 tablespoon 4 tablespoons = | cup 8 tablespoons = J cup 16 tablespoons - 1 cup 1 gill = J pint

WEIGHT AND VOLUME MEASUREMENTS OF INGREDIENTS COMMONLY USED

1 cup 8 oz measuring cup All measurements are level Weight of Cups I cup per lb (approx.) (approx.)

Bran . . . . .. 2 oz 8 Breadcrumbs, fresh .. 2oz 8 Butter .. .... 8 oz 2 Cheese, grated ... .. .4 oz 4 Cocoa . . .. .. 4 oz 4 Coconut .. .. 2J oz 61 Cornflour . . .. 4J oz 31 Currants .... 5 oz 31 Dates, pitted and cut . . 6 oz 2 j Flour, sifted .. . . 4 oz 4 Flour, unsifted . . 5 oz 31 Golden syrup . . . . 12 oz 11 Honey ■ .. .. .. 12 oz 1-J-Oatmeal • . . . .. : 54 oz ‘ 3 Raisins .. .. .. soz 31 Rice .... . . 74 oz 2 Rolled oats .. .. 3 oz 54 Sugar, brown, tightly . packed ... .. 7oz 21 Sugar, granulated . .. 7oz 21 Sugar, icing, sifted . . 4| oz 3J Suitanas . .... soz 31 Walnuts, chopped .. 4J oz 3J

Weight of 1 level (measuring) Tablespoon

Butter . . . . . . ■ .. .. ioz Cocoa . . . . . . . . ... i oz Flour .. .. .. .. ... J oz Gelatine .. . .' . . .. i oz Sugar . . . . .. . . .. J oz

ULTIMATE OBJECTIVE

The ultimate objective should be to establish a means of ensuring that recipes are infallible so leading to improvement in results however inexperienced the cook. Many who have managed successfully over the years with their household measures may not wish to adopt new methods, but standardisation would open a wider field to the younger generation and remove the trial and error element from cookery. To achieve this the following points might be considered by some of New Zealand’s influential women’s organisations: 1. What standards should be adopted? 2. Sets of measuring cups and spoons of standard size should be readily available. 3. The information must be disseminated. 4. Only those recipes which conform to the standards established should be accepted for publication.