WEIGHTS AND MEASURES
4 gills =1 pint
2 pints =1 quart
4 quarts =1 gallon.
16 ounces =1 pound.
½ kitchen cupful =1 gill.
1 kitchen cupful =½ pint or 2 gills.
4 kitchen cupfuls =1 quart
2 cupfuls of granulated sugar =1 pound
2½ cupfuls of powdered sugar
1 heaping tablespoonful of sugar =1 ounce.
1 heaping tablespoonful of butter =2 oz. or ¼ cupful.
Butter size of an egg
1 cupful of butter = ½ pound.
4 cupfuls of flour =1 pound.
1 heaping quart
8 round tablespoonfuls of dry material=1 cupful.
16 tablespoonfuls of liquid =1 cupful.
PROPORTIONS
5 to 8 eggs to 1 quart of milk for custards.
3 to 4 eggs to 1 pint of milk for custards.
1 saltspoonful of salt to 1 quart of milk for custards.
1 teaspoonful of vanilla to 1 quart of milk for custards.
2 ounces of gelatine to 1¾ quarts of liquid.
4 heaping tablespoonfuls of cornstarch to 1 quart of milk.
3 heaping teaspoonfuls of baking-powder to 1 quart of flour.
1 even teaspoonfiil of baking-powder to 1 cupful of flour.
1 teaspoonfol of soda to 1 pint of sour milk.
1 teaspoonful of soda to ½ pint of molasses.
1 teaspoonful of baking-powder is the equivalent of ½ teaspoonful of soda and 1 teaspoonful of cream of tartar.
For other proportions, see page 340.
For measuring, see page 77.
