A manual of home-making

In the kitchen more accurate weights and measures are grad- ually coming into common use, as the units used are becoming better defined* Domestic science department's of schools and colleges are krgely resporusible for this advance. I I I I HOUSEHOLD MEASUREMENTS AND THEIR USE 157 The basis of the kitchen system of weights and measures is the standard cup, a measure holding 8 fluid ounces — ^that is, one-half liquid pint — ^and used to measure either dry or liquid commodities. One of these cups, subdivided into thirds, fourths, or both, should be procured, since the ordinary china cups vary greatly in size. A special set of spoon measures (from one- fourth teaspoonful up) will be found convenient, since ordinary spoons also vary in size. Moreover, neither the ordinary cup or spoon is adapted to measuring of fractions of their capacity. The measures of capacity used in the kitchen are based on the standard cup, as follows: 3 tcaspoonfuls = 1 tablespoonful = 4 drams 4 tablespoonf uls = 14 cupful = 2 fluid ounces J^ cupful = 1 gill = 4 fluid ounces 2 gills = 1 cupful = 8 fluid ounces 1 cupful = 8 fluid ounces = H pint 2 cupfuls = 16 fluid ounces = 1 pint 16 fluid ounces = 1 pint 4 cupfuls = 1 quart In the above all measures are level full. The equivalents given will permit the use of the large glass graduate for measur- ing liquids in cooking. In Tables V to VIII are given equivalents of units commonly used in cooking and for other household purposes. 158 A MANUAL OF UOME-MAKING 'If ^•He-TJ-c^ S:5^ 3= &= ^ 6 , «^ ^ 4J ^ t ^ ^ _ HOUSEHOLD MEASUREMENTS AND THEIR USE 159 TABLE VI —Equivalent Weights and Measures op Certain Foods * Fooil Beverages: Chocolate Cocoa Coffee Tea Water.. Bread stuffs: Bread, whit^ Bread crumbs .... Crackers, graham . Crackers, oystpr . . Crackers, soda ... Saltines. Cereals: Barley, pearl Corn-meal, granu- lated Corn-starch Flour, graham. , , , Flour, entire wheat Flour, white Hominy, or samp . Hominy grits . . , . . Macaroni Oatmeal Oats, rolled Rice . , . . , Whole wheat Dairy products: Cheese ( Ameri can 1 A. P , Cream, 40% Milk Eggs (whole) A. P.*. Fats: Butter Lard Measure af t pouiid Measure of 1 ounce 5 1/3 cups^ grated 1 square or 1/3 cup, grated 4 cups H cup 5 1/3 cups 5 1/3 tablespoons 6M cups ' 6^^ tabJespoons | 2 cups 2 tablespoons ^ 16 slices, }4 inch thick , 1 slice, H inch thick 4 cups Kcup 57 crackers 3H crackers 9 2/3 cups 2/3 cup 49 crackers 3+ crackers 124 crackers 7 crackers 2 1/8 cups 2 tiiblespoons 2Kcupa 2^ tablespoons 3 cups 3 tablespoons 4 cups Kcup AM cups 1/3 cup 4 cups }<cup 2?Scupa 2H tablespoons 2^-f cups 2i4+ tablespoons 4^^i cups K+eup 3+ cups 3-h tablespoons 51^2 cups hM tablespoons 2 cups 2 tablespoons 2 1/3 cups 2 1/3 tablespoons 4 cups grated Ji oitp grated 1 2 cups 2 tableapoons 2 cupa 2 tabieapoona \ 9 Hegg 2 cups 2 tablespoons 2 cups and 2 table- spoons 2+ tablespoons * A. P, nic^ns as purchased; E. P, means edible portion. 160 A MANUAL OF HOME-MAKING TABLE VI.— CoiXtniied Pood Measure of 1 pound Measure of 1 ounce Crisco 2 cups and 2 table- spoons 0 2 tablespoons Oil, olive 2 cups 2 tablespoons Oil, Weason 2 cups