Page:Richards and Treat - Quantity Cookery.djvu/205

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Oils, cottonseed 1 lb. 2⅛ c.

Oleomargarine 1 lb. 2 c.

Oranges, diced 1 lb. 2⅓ c.

Oranges, whole, 126 size 8-9 oz. 1 orange

Onions, chopped 1 lb. 3 c.

Paprika 1 lb. 3¾ c.

Peaches, dried 1 lb. 3 c.

1 lb. peaches soaked and cooked equals 4¼ cups without juice.

1 lb. peaches soaked and cooked weighs 2½ lb. without juice.

Peas, canned, drained 1 lb. 2⅔ c.

Pepper, white 1 lb. 4¼ c.

Pickles, whole 1 lb. 16–3 in. length

22–2 in. length

Pickles, chopped 1 lb. 3 c.

Pineapple, canned broken pieces 1 lb. 2 c.

Potatoes, unpeeled 1 lb. 3 medium sized

Potatoes, peeled ¾ lb. after peeling 1 lb. before peeling

Potatoes, diced for creaming 1 lb. before peeling 2⅓ c. diced

Prunes, A. P. 1 lb. 2½ c.

1 lb. prunes soaked and cooked equals 3 cups without juice.

1 lb. prunes soaked and cooked weighs 1⅝ lbs. without juice.

Pumpkin, canned 1 lb. 1¾ c.

Raisins, seeded 1 lb. 2½ c.

Raisins, seedless 1 lb. 3 c.

Rice, whole 1 lb. 2⅛ c.

1 lb. of rice when cooked equals 2 qt.

Salmon 1 lb. 2 c.

Salt 1 lb. 2⅜ c.

Soda 1 lb. 2 c.

Spaghetti 1 lb. 5 c.

1 lb. spaghetti when cooked equals 2¾ qt.