In measuring half a tea-spoon of dry material, fill it first, and then divide it with a knife the length of the spoon.
It is necessary to remember in measuring half or quarter cups that a cup is smaller at the bottom than the top. It is most satisfactory to have half-pint measures which are marked into quarters.
Table of Measures
4 cups flour = 1 quart or 1 lb.
2 cups of butter (solid) = 1 lb.
2¹⁄₂ cups powdered sugar = 1 lb.
1 cup = ¹⁄₂ pint
1 glass = ¹⁄₂ pint
1 pint milk or water = 1 lb.
9 large eggs = 1 lb.
1 table-spoon butter = 1 oz.
1 heaping table-spoon butter = 2 ozs.
Butter the size of an egg = 2 ozs.
To clean currants.—Sprinkle the currants with flour, put them on a coarse sieve, and rub them until the stems and grit are separated and go through the sieve. Then wash thoroughly in water, changing it until clear. Drain on a towel and pick over. Dry, if the weather permits, in the sun, not in an oven.
To stone raisins.—Pour boiling water over the raisins, and let them stand in it for ten minutes. Drain and rub each raisin between finger and thumb till the seeds come out. Cut open or chop.
Sultanas.—Pick over sultanas carefully, removing the little stems.
To chop suet.—Sprinkle the suet with flour. Chop in a cold place, removing all membrane carefully.
To boil puddings.—Pour the pudding mixture into a well-buttered basin, leaving room for it to swell or rise. Take a perfectly clean cloth, dip it in boiling water, and flour plentifully inside where it covers the pudding. Tie it up tightly round the basin. Stand in boiling water. Do not let the water stop boiling for an instant until the pudding is done. If it boils away, renew with fresh boiling water.
To steam puddings.—Cover the basin (which should be buttered) with buttered paper. Set in a covered steamer over boiling water. Keep the water boiling hard.