HOMELY WEIGHTS AND MEASURES
(Where a scale is not available)
LIGHT INGREDIENTS
Flour, Cornflour, Custard Powder, Bread-Crumbs, Grated Coconut
1 Heaped tablespoon 1 oz.
1 " dessertspoon 1/2 "
1 " tablespoon 1/4 "
2 " tablespoon bread-crumbs 1 "
1 1/2 " tablespoon grated coconut 1 "

LIQUIDS
1 Beer Bottle 4 cups or approx. 1 1/4 pts.
2 Cups approx. 1/2 pt.


SOUPS
1. Use everything perfectly fresh and as little fat as possible.
2. Boil gently all the time.
3. Use sufficient seasoning but not in excess.
4. Cook ingredients well.
5 Season before serving.


FRIED FOODS
1. Dry Frying
No fat is placed in the pan, as the food contains sufficient for frying,
2. Shallow Frying
Sufficient fat is used to prevent the food from sticking to the bottom and burning. When the food is brown on one side it is turned over and browned on the other, e.g., fried plantain.
3. Deep Frying
Sufficient fat is used to entirely cover the food

STEWED FOODS
1. Use a saucepan or stew-pan with a well fitting lid.
2. Cut meat into neat pieces of moderate size.
3. Allow about 3/4 pt. liquid to each lb. meat.
4. For a Brown Stew, fry the meat on both sides before stewing; this helps to retain the juices in the meat and also gives it a nicer flavor.
5. Cook slowly and steadily; do not allow the stew to boil.
ROASTING
1. Have a good bright fire or hot oven at first.
2. Weigh meat before roasting.
3. Allow 15 minutes to the 1 lb. and 15 minutes over for beef.
4. Allow 20 minutes to the 1 lb. and 20 minutes over for mutton.
5. Allow 25 minutes to the 1 lb. and 25 minutes over for stuffed meats.
6. Use only the best joints for roasting.
7. Have a hot oven for the first ten minutes, to form a coating on the meat, and then cook gently.
8. Baste frequently.