PILGRIM COOK BOOK 147
A common sized tumbler holds about one-half pint. Four cups liquid equals one quart.
Table of Measures.
| 16 | saltspoons—1 teaspoon. |
| 3 | teaspoons—1 tablespoon. |
| 16 | tablespoons—1 cup. |
| 2 | cups—1 pint. |
| 2 | pints—1 quart. |
| 4 | quarts—1 gallon. |
Cake Hints.
A good pinch of salt improves any cake.
Half water instead of all milk makes a lighter cake.
If your cake rises in a mountain in the middle the reason is your dough was too thick.
If it goes down in the middle your dough was too rich, too much sugar.
The cause of large holes in cake is too much baking powder.
A pan of water in the bottom of the oven keeps the bottom of cake from burning.
Uses of Vinegar.
One-half teaspoonful of vinegar added to the cold water used to mix the dough of pie crust or (lemon juice if preferred) makes flaky pies.
A teaspoonful of vinegar added to the water in which beef is either boiled or roasted means more tender meat.
A teaspoon vinegar added to the water when cooking string beans makes them tender more rapidly.
Stains Removed.
Iron rust, remove by applying salt and lemon juice to the dampened spots, place in the sun or near the fire ten minutes. Rinse thoroughly.
