Page:Ronald - The Century Cookbook.djvu/783



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.

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.