Stir up all packed materials, like mustard in its box, and sift flour before measuring. Fill cup without shaking down, and dip spoon in material, taking up a heaped measure, then with a knife scrape off toward the tip till you have level measure. Pack butter or Cottolene in cup so there will be no air spaces. A scant cup means one-eighth less and a heaped cup about one-eighth more than a level cup. Divide a level spoon lengthwise for a half measure, and a half spoon crosswise for quarters or eighths. A pinch means about one-eighth, so does a saltspoon; less means a dash or a few grains. A rounded tablespoon means filled above the rim as much as the spoon hollow below, and equals two of level measure. It also equals one ounce in weight, and two rounded tablespoons if put together would heap a tablespoon about as high as would an egg, giving us the old-time measure of "butter size of an Ggg^"* or two ounces, or one-fourth the cup. Except in delicate cake, or where it is creamed with sugar, and in pastry — where it should be chilled to make a flaky crust, Cot- tolene or butter may be most quickly and economically measured after it is melted. Keep a small supply in a granite cup, and when needed, stand the cup in hot water, and when melted, pour the amount desired into the spoon or cup. For all kinds of breakfast cakes, it is especially helpful to measure it in this way. Soda, baking powder, spices, etc., are generally measured with a teaspoon, level measure, for this gives the proportional amount needed for the cup measure of other materials. STANDARD TABLE OF WEIGHTS AND MEASURES (All measurements are made level) Liquids 60 drops =1 teaspoon 2 gills =1 cup 3 teaspoons =1 tablespoon 2 cups =1 pint 1 tablespoon = J^ ounce 2 cups milk or water. . . = 1 pound 4 tablespoons = M cup or J^ gill Solids 2 tablespoons flour =1 ounce 2J^ cups powdered sugar =1 pound 4 cups flour = 1 pound or 2 solid cups chopped meat. ... =1 pound 1 quart 2 tablespoons butter (solid and 2 solid level cups of butter or level) = 1 ounce Cottolene =1 pound 4 tablespoons butter (solid and H solid level cup btitter = M pound level) = M cup 2 tablespoons granulated sugar = 1 ounce 4 tablespoons coffee = 1 ounce 2 cups granulated sugar =1 pound 9 large eggs = 1 pound 52 Sunday Dinners 11 Time Tables for Cooking Baking Bread, Cakes and Puddings Loaf bread 40 to 60 m. Rolls, Biscuit 10 to 20 m. Graham gems 30 m. Gingerbread 20 to 30 m. Sponge-cake 45 to 60 m. Plain cake 30 to 40 m. Fruit cake 2 to 3 hrs. Cookies 10 to 15 m. Bread pudding 1 hr. Rice and Tapioca 1 hr. Indian pudding 2 to 3 hrs. Plum pudding 2 to 3 hrs. Custards 15 to 20 m. Steamed brown-bread 3 hrs. Steamed puddings 1 to 3 hrs. Pie-crust about 30 m. Potatoes 30 to 45 m. Raked beans 6 to 8 hrs. Braised meat 3 to 4 hrs. Scalloped dishes 15 to 20 m. Baking Meats Beef, sirloin, rare, per lb 8 to 10 m. Beef, sirloin, well done, per lb . 12 to 15 m. Beef, rolled rib or rump, per lb 12 to 15 m. Beef, long or short fillet 20 to 30 m. Mutton, rare, per lb 10 m. Mutton, well done, per lb. . . . 15 m. Lamb, well done, per lb 15 m. Veal, well done, per lb • 20 m. Pork, well done, per lb 30 m. Turkey, 10 lbs. wt 3 hrs. Chickens, 3 to 4 lbs. wt 1 to 1^ hrs. Goose, 8 lbs 2 hrs. Tame duck 40 to 60 m. Game duck 30 to 40 m.

AI-modernized reading of the original text

Stir up all packed materials, like mustard in its box, and sift flour before measuring. Fill cup without shaking down, and dip spoon in material, taking up a heaped measure, then with a knife scrape off toward the tip till you have level measure. Pack butter or Cottolene in cup so there will be no air spaces. A scant cup means one-eighth less and a heaped cup about one-eighth more than a level cup. Divide a level spoon lengthwise for a half measure, and a half spoon crosswise for quarters or eighths. A pinch means about one-eighth, so does a saltspoon; less means a dash or a few grains. A rounded tablespoon means filled above the rim as much as the spoon hollow below, and equals two of level measure. It also equals one ounce in weight, and two rounded tablespoons if put together would heap a tablespoon about as high as would an egg, giving us the old-time measure of "butter size of an egg"* or two ounces, or one-fourth the cup. Except in delicate cake, or where it is creamed with sugar, and in pastry — where it should be chilled to make a flaky crust, Cottolene or butter may be most quickly and economically measured after it is melted. Keep a small supply in a granite cup, and when needed, stand the cup in hot water, and when melted, pour the amount desired into the spoon or cup. For all kinds of breakfast cakes, it is especially helpful to measure it in this way. Soda, baking powder, spices, etc., are generally measured with a teaspoon, level measure, for this gives the proportional amount needed for the cup measure of other materials. STANDARD TABLE OF WEIGHTS AND MEASURES (All measurements are made level) Liquids 60 drops =1 teaspoon 2 gills =1 cup 3 teaspoons =1 tablespoon 2 cups =1 pint 1 tablespoon = J^ ounce 2 cups milk or water. . . = 1 pound 4 tablespoons = M cup or J^ gill Solids 2 tablespoons flour =1 ounce 2J^ cups powdered sugar =1 pound 4 cups flour = 1 pound or 2 solid cups chopped meat. ... =1 pound 1 quart 2 tablespoons butter (solid and 2 solid level cups of butter or level) = 1 ounce Cottolene =1 pound 4 tablespoons butter (solid and H solid level cup btitter = M pound level) = M cup 2 tablespoons granulated sugar = 1 ounce 4 tablespoons coffee = 1 ounce 2 cups granulated sugar =1 pound 9 large eggs = 1 pound 52 Sunday Dinners Time Tables for Cooking Baking Bread, Cakes and Puddings Loaf bread 40 to 60 m. Rolls, Biscuit 10 to 20 m. Graham gems 30 m. Gingerbread 20 to 30 m. Sponge-cake 45 to 60 m. Plain cake 30 to 40 m. Fruit cake 2 to 3 hrs. Cookies 10 to 15 m. Bread pudding 1 hr. Rice and Tapioca 1 hr. Indian pudding 2 to 3 hrs. Plum pudding 2 to 3 hrs. Custards 15 to 20 m. Steamed brown-bread 3 hrs. Steamed puddings 1 to 3 hrs. Pie-crust about 30 m. Potatoes 30 to 45 m. Raked beans 6 to 8 hrs. Braised meat 3 to 4 hrs. Scalloped dishes 15 to 20 m. Baking Meats Beef, sirloin, rare, per lb 8 to 10 m. Beef, sirloin, well done, per lb . 12 to 15 m. Beef, rolled rib or rump, per lb 12 to 15 m. Beef, long or short fillet 20 to 30 m. Mutton, rare, per lb 10 m. Mutton, well done, per lb. . . . 15 m. Lamb, well done, per lb 15 m. Veal, well done, per lb • 20 m. Pork, well done, per lb 30 m. Turkey, 10 lbs. wt 3 hrs. Chickens, 3 to 4 lbs. wt 1 to 1^ hrs. Goose, 8 lbs 2 hrs. Tame duck 40 to 60 m. Game duck 30 to 40 m.

Fifty-two Sunday dinners