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Table of Weights and Measures
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All measurements should be made level.
2 gills = 1 cup
2 cups = 1 pint
2 pints = 1 quart
4 quarts = 1 gallon
16 ounces = 1 pound
8 quarts = 1 peck
4 pecks = 1 bushel
60 drops = 1 teaspoon
4 saltspoons = 1 teaspoon
3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
4 tablespoons = 1 wine-glass
2 tablespoons of butter, sugar, salt = 1 ounce
4 tablespoons of flour = 1 ounce
16 tablespoons = 1 cup
4 cups of flour = 1 pound
2 cups of solid butter = 1 pound
2 cups of granulated sugar = 1 pound
3 cups of corn meal = 1 pound
2-2/3 cups of powdered sugar = 1 pound
2-2/3 cups of brown sugar = 1 pound
2 cups of solid meat = 1 pound
1 cup of shelled almonds = 1/4 pound
1 cup of raisins or currants = 6 ounces
1 cup of cornstarch = 1/4 pound
10 unbroken hen's eggs = 1 pound
Butter, size of an egg = 2 ounces
The success of a recipe is often due to exactness in measuring
ingredients, as well as to the care with which directions are followed.
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Helpful Tips
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Experienced cooks can measure by sight, but those less expert need
definite guides.
Dry ingredients, such as flour, sugar, spices, baking powder and baking soda, should be sifted
before measuring. Sift lightly into the bowl, dip the spoon into it,
lift it slightly heaped and then level it by sliding the edge of a
knife across the top of the spoon. Do not level by pressing it.
To measure one-half spoonful, fill and level the spoon, then divide in
halves, lengthwise; for quarter-spoonfuls, cut the halves crosswise.
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