ALL measurements given in this book are made in standard half-pint cups, tablespoons, teaspoons, quarts, pecks, etc. The dry materials are leveled even with the top of the cup, spoon, or other measure by filling it heaping full, then pushing off with a knife that which lies above the top. When held level with the eyes, nothing should be seen above the cup or spoon, and yet the receptacle should be completely filled. Where standard cups, with divisions in thirds and quarters, are not to be obtained, it will be better to use a straight-sided glass if one can be found which holds an exact half-pint. It will be easier to get an accurate half or third of a cupful in such a measure than in one which grows smaller at the bottom, as most cups do. A cupful or spoonful of liquid is all that they can be made to hold.

Such materials as flour, powdered sugar, mustard, meal, and others, that pack as they stand, should first be sifted or stirred up, and must have any lumps pressed out. Do not shake such materials to level them, or they will settle and the measure will be incorrect. Half cup-fuls or other fractions of a cupful of dry material, fat, etc., may be leveled with the back of a tablespoon.

To measure fractions of a spoonful, whether a teaspoon or a tablespoon, fill the spoon, level it, then with a knife divide halves lengthwise of the spoon; quarters crosswise of the halves; eighths by dividing these in halves; thirds crosswise; and sixths by dividing the spoon first in halves, then in thirds across the halves.

VI. Table Of Weights And Measures

VII. Table Of Proportions

Batters; I cupful liquid to I cupful flour.

Muffin or cake dough; I cupful liquid to 2 cupfuls flour.

Dough to knead; I cupful liquid to 3 cupfuls flour.

Dough to roll out; 1 cupful liquid to 4 cupfuls flour.

6 teaspoonfuls baking-powder to 1 quart flour, if no eggs are used; or 1 1/2 teaspoonfuls baking-powder to 1 cupful flour. 1/2 teaspoonful soda and 1 teaspoonful cream of tartar is about equivalent to 2 teaspoonfuls baking-powder. 1/2 cup liquid yeast equals 1/2 dry yeast cake, and 1/4 compressed yeast cake. 1 cupful liquid yeast, 1 dry yeast cake, or 1/2 compressed yeast cake to 1 pint liquid if bread is raised during the day. 1/2 cupful liquid yeast, 1/2 dry yeast cake, or 1/4 compressed yeast cake to 1 pint liquid if bread is raised over night. 1 1/2 teaspoonfuls soda to 1 pint thick, sour milk. 1 1/2 teaspoonfuls soda to 1 pint molasses. 1 teaspoonful soda to 1 1/2 cupfuls thick, sour cream. 1/2 cupful corn-starch to 1 quart milk for blanc-mange.

1 teaspoonful salt to 1 quart soup stock, sauces, etc. 1/8 teaspoonful pepper to each teaspoonful salt.

2 to 4 egg yolks to 1 pint milk for soft custards. 2 or 3 whole eggs to 1 pint milk for cup custards.

1 teaspoonful salt to 1 quart water for boiling vegetables, meats, etc.

2 tablespoonfuls flour to I cup liquid for white sauces and gravies.

3 tablespoonfuls flour to I cup liquid for brown sauces. Whites of 8 eggs make I cupful.

3 teaspoons equal I tablespoon. 16 tablespoons equal I cup. 2 cups equal I pint.