Eliza Leslie - Directions for Cookery: Being a System of the Art, in Its Various Branches

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This edition of Directions for Cookery by Eliza Leslie was reproduced by permission from the volume in the collection of the American Antiquarian Society (AAS), Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. AAS aims to collect, preserve, and make available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.

Directions for Cookery copyright 2013 by American Antiquarian Society. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews.

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INTRODUCTORY HINTS.

WEIGHTS AND MEASURES.

W E recommend to all families that they should keep in the house a pair of scales, (one of the scales deep enough to hold flour, sugar, &c., conveniently,) and a set of tin measures; as accuracy in proportioning the ingredients is indispensable to success in cookery. It is best to have the scales permanently fixed to small beam projecting (for instance) from one of the shelves of the store-room. This will preclude the frequent inconvenience of their getting twisted, unlinked, and otherwise out of order; a common consequence of putting them in and out of their box, and carrying them from place to place. The weights (of which there should be a set from two pounds to a quarter of an ounce) ought carefully to be kept in the box, that none of them may be lost or mislaid.

A set of tin measures (with small spouts or lips) from a gallon down to half a jill, will be found very convenient in every kitchen; though common pitchers, bowls, glasses, &c. may be substituted. It is also well to have a set of wooden measures from a bushel to a quarter of a peck.

Let it be remembered, that of liquid measure

Two gills are half a pint.

Two pints one quart.

Four quarts one gallon.

Of dry measure

Half a gallon is a quarter of a peck.

One gallon half a peck.

Two gallons one peck.

Four gallons half a bushel.

Eight gallons one bushel.

About twenty-five drops of any thin liquid will fill a common sized tea-spoon.

Four table-spoonfuls or half a jill, will fill a common wine glass.

Four wine glasses will fill a half-pint or common tumbler, or a large coffee-cup.

A quart black bottle holds in reality about a pint and a half

Of flour, butter, sugar, and most articles used in cakes and pastry, a quart is generally about equal in quantity to a pound avoirdupois, (sixteen ounces.) Avoirdupois is the weight designated throughout this book.