|
|
TABLE
OF EQUIVALENT WEIGHTS AND MEASURES
|
1 saltspoon = ¼
teaspoon
3 teaspoons = 1 tablespoon
16 tablespoons = 1 cup
2 cups = 1 pint
2 pints = 1 quart
4 cups = 1 quart
2 cups granulated sugar
= 1 pound
4 cups flour = 1 pound
2 cups butter = 1 pound
2 tablespoons butter
= 1 ounce
2 tablespoons liquid
= 1 ounce
4 tablespoons flour =
1 ounce
1 square unsweetened
chocolate = 1 ounce
3½ tablespoons
cocoa = 1 ounce |
|
|
APPROXIMATE
WEIGHT OF 1 CUP OF FOOD
|
|
Butter
|
8 OUNCES
|
|
Corn
meal
|
5 OUNCES
|
|
Corn
starch
|
6 OUNCES
|
|
Flour
|
4 OUNCES
|
|
Milk
|
8 OUNCES
|
|
Molasses
|
10 OUNCES
|
|
Nuts,
shelled
|
4 OUNCES
|
|
Raisins
|
5 OUNCES
|
|
Sugar
|
8 OUNCES
|
|
|
MEASUREMENTS
|
-
All measurements for all materials
called for in the recipes in this book are level.
-
The standard measuring cup holds
one-half pint and is divided into fourths and thirds.
-
To make level measurements fill
cup or spoon and scrape off excess with back of knife.
-
One-half spoon is measured lengthwise
of spoon.
-
Sift flour before measuring.
|
| NOTE: Where shortening
is mentioned in the recipes it is understood that butter or lard, or an
equivalent quantity of butter substitute or vegetable oil may be used. |
|
ABBREVIATIONS OF MEASURES
In order to simplify directions
and recipes in books relating to cookery, it is customary to use the abbreviations
of some weights and measures. Those which occur most frequently in cook
books are the following:
|
tsp.
for teaspoonful
|
|
pt.
for pint
|
|
Tb.
for tablespoonful
|
|
qt.
for quart
|
|
c.
for cup
|
|
oz.
for ounce
|
|
lb.
for pound
|
|
|
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