FRYING (DEEP).

Smelts, croquettes, fish balls                   1 to  2 m. 
Muffins, fritters, doughnuts                     4 to  6 m. 
Fish, breaded chops                              5 to  7 m.

BROILING.

Steak, 1 inch thick                              6 to  8 m. 
Steak, 1-1/2 inch thick                          8 to 10 m. 
Fish, small                                      6 to  8 m. 
Fish, thick                                     12 to 15 m. 
Chops                                            8 to 10 m. 
Chicken                                         20 m.

Table of Proportions.

1 qt. of liquid to 3 qts. of flour for bread. 1 qt. of liquid to 2 qts. of flour for muffins. 1 qt. of liquid to 1 qt. of flour for batters. 1 cup of yeast (1 yeast cake) to 1 qt. of liquid. 1 tsp. of soda (level), 3 of cream tartar to 1 qt. of flour. 1 tsp. of soda to 1 pt. of sour milk. 1 tsp. of soda to 1 cup of molasses. 4 tsps. of baking powder to 1 qt. of flour. 1 tsp. of salt to 1 qt. of soup stock. 1 ssp. of salt to 1 loaf of cake. 1 tbsp. of each vegetable, chopped, to 1 qt. of stock. 1-1/2 tbsp. of flour to 1 qt. of stock for thickening soup. 1 tbsp. of flour to 1 pt. of stock for sauces. 1 tsp. of salt to 1 pt. of stock for sauces. 4 tbsps. (level) cornstarch to 1 pt. of milk (to mould). 1 tsp. of salt to 2 qts. of flour for biscuits, etc.

Methods for Flour Mixtures.

STIRRING.

Stirring is simply blending two or more materials by moving the spoon round and round until smooth and of the proper consistency.

BEATING.

Beating is bringing the spoon up through the mixture with a quick movement so as to entangle as much air as possible.

CUTTING OR FOLDING.

Cutting or folding is adding the beaten white of egg to a mixture without breaking the air bubbles, by lifting and turning the mixture over and over as in folding.  Do not stir or beat.

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RECIPES.

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BATTERS, BISCUITS AND BREAD.

POPOVERS.

2 cups of flour. 3 eggs. 2 cups of milk. 1/2 tsp. salt.

Beat the eggs (without separating) until very light, then add the milk and salt; pour this mixture on the flour (slowly), beating all the while.  Beat until smooth and light, about five minutes.  Grease gem pans or small cups, and bake in a moderately hot oven about thirty-five minutes.  They should increase to four times their original size. (This recipe may be divided for class work.)

PANCAKES.

1 pint of flour. 1 tbsp. of melted butter. 1 pint of milk. 2 eggs. 2 tsps. baking powder. 1/2 tsp. salt.

Beat the whites and yolks of the eggs separately; add the yolks to the milk, then the melted butter; salt.  Sift the baking powder and flour together, add slowly to the liquid, stir until smooth.  Lastly, add the whites of the eggs.  These may be cooked in waffle irons or on a griddle.