Page:The Boston cooking-school cook book.djvu/52

28 {|
 * |22/3 cups oatmeal
 * |=1 pound
 * |43/4 cups rolled oats
 * |=1 pound
 * |22/3 cups granulated corn meal
 * |=1 pound
 * |41/3</SUB> cups rye meal
 * |=1 pound
 * |1<SUP>7</SUP>/<SUB>8</SUB> cups rice
 * |=1 pound
 * |4<SUP>1</SUP>/<SUB>2</SUB> cups Graham flour
 * |=1 pound
 * |3<SUP>7</SUP>/<SUB>8</SUB> cups entire wheat flour
 * |=1 pound
 * |4<SUP>1</SUP>/<SUB>3</SUB> cups coffee
 * |=1 pound
 * |2 cups finely chopped meat
 * |=1 pound
 * |9 large eggs
 * |=1 pound
 * |1 square Baker&#146;s chocolate
 * |=1 ounce
 * |<SUP>1</SUP>/<SUB>3</SUB> cup almonds blanched and chopped
 * |=1 ounce
 * |A few grains is less than one-eighth teaspoon.
 * |3 teaspoons
 * |=1 tablespoon
 * |16 tablespoons
 * |=1 cup
 * |2 tablespoons butter
 * |=1 ounce
 * |4 tablespoons flour
 * |=1 ounce
 * }
 * |<SUP>1</SUP>/<SUB>3</SUB> cup almonds blanched and chopped
 * |=1 ounce
 * |A few grains is less than one-eighth teaspoon.
 * |3 teaspoons
 * |=1 tablespoon
 * |16 tablespoons
 * |=1 cup
 * |2 tablespoons butter
 * |=1 ounce
 * |4 tablespoons flour
 * |=1 ounce
 * }
 * |2 tablespoons butter
 * |=1 ounce
 * |4 tablespoons flour
 * |=1 ounce
 * }
 * }