INTRODUCTORY
your time and movements, and to work intelligently toward a final result that is always clearly in view.
If the recipe to be used requires boiling water, place the teakettle over the fire before starting the other operations.
In the intervals between the different stages, if there is time, clear up your table and wash such utensils already used as will not be required again. Where several things are being cooked simultaneously, or nearly so, this may not be possible; but it is always desirable in the interests of cleanliness and economy.
Do not forget that, with very few exceptions, the recipes in this book are planned to serve two persons only. If more than two persons must be served, the amounts of the various materials and usually the cooking time should be increased proportionately beyond the amounts and the time stated in the recipes.
DIRECTIONS FOR MEASURING
Successful results in cookery are in large part dependent upon the exact measurement of materials. Do not attempt to cook without the aid of a standard measuring-cup, clearly marked for the half, third, and quarter cups; and a set of standard measuring-spoons, consisting of a tablespoon, half-tablespoon, teaspoon, half-teaspoon, and quarter-teaspoon. Measure everything in these utensils, and in these only.
Level measurements are called for in all the recipes in this book. Every reference to a "cup" of material means a level cupful; every reference to a "spoon" means a level spoonful. Fill the cup or spoon with the material to be measured, then with a palette or other straight-edged knife scrape off all the material that is not actually con-
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