Measurements.
Accurate measurement is necessary to insure success in cooking. As there is such a diversity of opinion as to what constitutes a heaping spoonful, all the measurements given in this book will be by level spoonfuls. A cupful is all the cup will hold without running over, and the cup is one holding 1/2 pint.
The following table may be used where scales are not convenient:—
| 4 cups of flour | = | 1 | pound | or 1 quart. |
| 2 cups of solid butter | = | 1 | " | |
| 1/2 cup butter | = | 1/4 | " | |
| 2 cups granulated sugar | = | 1 | " | |
| 21/2 cups powdered sugar | = | 1 | " | |
| 3 cups meal | = | 1 | " | |
| 1 pint of milk or water | = | 1 | " | |
| 1 pint chopped meat, packed solidly | = | 1 | " | |
| 9 large eggs, 10 medium eggs | = | 1 | " | |
| 2 level tablespoonfuls butter | = | 1 | ounce. | |
| 4 " " " | = | 2 | ounces | or 1/4 cup. |
| Butter the size of an egg | = | 2 | " | |
| 2 level tablespoonfuls sugar | = | 1 | " | |
| 4 " " flour | = | 1 | " | |
| 4 " " coffee | = | 1 | " | |
| 4 " " powdered sugar | = | 1 | " |