quantity of an ingredient is too small for practical measurement, merely
the name of the ingredient is given and no definite quantity indicated.
When large quantities of materials are to be measured, a quart measure on
which the pint and half pint quantities are indicated usually proves more
convenient than a measuring cup. Many foods, especially fats, are more
conveniently weighed than measured. Kitchen scales are a useful equipment
for cooking (see Figure 9).

The amateur should, however, train her eye to approximate measurements.
She should learn to estimate the size of saucepans and other cooking
utensils, and also of serving dishes. Measure by cupfuls the capacity of
several utensils in constant use and thus establish a few standards of
measurement.

Also it is well to be on the alert to learn the proper quantity of food to
buy at market, and the proper quantity of food to cook for a stated number
of persons. She would make a sad failure who would prepare just enough
rice to serve four persons when six were to be seated at the table. She
might be able to cook the cereal well and to tell many interesting facts
concerning its growth, composition, and preparation, yet for the lack of a
little homely knowledge the meal would be disappointing. A thrifty
housekeeper would not buy enough lettuce or spinach for ten people when
there were only six to be served. In the school kitchen always note the
quantity of the materials used, and then observe the quantity of the
finished product.

EXPERIMENT 2: USE OF THE WOODEN SPOON.--Place a tin and a wooden spoon in
a saucepan of boiling water. After the water has boiled for at least 5
minutes grasp the handles of the spoons. Which is the hotter? Which would
be the more comfortable to use when stirring hot foods? What kind of