TABLE OF MEASUREMENTS.
| 4 teaspoonfuls of liquid | 1 tablespoonful |
| 4 tablespoonfuls of liquid | ½ gill or ¼ cupful |
| 1 tablespoonful of liquid | ½ ounce |
| 1 pint of liquid | 1 pound |
| 2 gills of liquid | 1 cupful or ½ pint |
| 1 kitchen cupful | ½ pint |
| 1 quart sifted pastry flour | 1 pound |
| 4 cupfuls sifted pastry flour | 1 quart or 1 pound |
| 2 rounded tablespoonfuls of flour | 1 ounce |
| 1 rounded tablespoonful granulated sugar | 1 ounce |
| 2 rounded tablespoonfuls of ground spice | 1 ounce |
| 1 heaping tablespoonful powdered sugar | 1 ounce |
| 3 cupfuls cornmeal | 1 pound |
| 1 cupful butter | ½ pound |
| 1 pint butter | 1 pound |
| 1 tablespoonful butter | 1 ounce |
| Butter size of an egg | 2 ounces |
| 10 eggs | 1 pound |
| 1 solid pint chopped meat | 1 pound |
| 2 cupfuls granulated sugar | 1 pound |
| 1 pint brown sugar | 7 ounces |
| 2½ cups powdered sugar | 1 pound |
| 1 cupful stemmed raisins | 6 ounces |
| 1 cupful rice | ½ pound |
| 1 cupful stemmed raisins | 6 ounces |
| 1 cupful cleaned and dried currants | 6 ounces |
| 1 cupful grated bread crumbs | 2 ounces |
| 8 rounded tablespoonfuls of flour | 1 cupful |
| 8 rounded tablespoonfuls of sugar | 1 cupful |
| 8 rounded tablespoonfuls of butter | 1 cupful |
| 1 common tumbler | 1 cupful |
| 3 tablespoonfuls grated chocolate | 1 ounce |
| 4 gills | 1 pint |
| 2 pints | 1 quart |
| 4 quarts | 1 gallon |
CHAPTER IV.
APPETIZERS AND RELISHES.
Appetizers play a very important part now-a-days in all up-to-date establishments and even in modest homes where they are not only employed as introductory to the course dinner, but as a pleasing accessory to the afternoon tea service. They are supposed to whet the appetite for the heavier dishes that follow. In Europe one always finds them. They are considered very "smart" and as they are but little trouble to prepare in Paper bag cookery, when one has learned the trick, there is no reason why the hostess who aims to keep abreast of the times should not make frequent use of them. At very formal affairs, they are placed on the service plates after the guests are seated, but usually they are at each place when the meal is announced. Canapés (which means "toast cushions" or bouchees, small patties or "bites") with their accompanying spread of appetizing fish, cheese or potted meats, are newer than the cocktails of oyster, clam or grape-fruit that used to lead the feast.
Bouchee Cases.—These are usually made from pastry by covering tiny but deep patty pans with rich pastry, cutting narrow strips to make the rim for the cup. Put on a tin in a buttered bag and bake. When cool they will slip from the pan. They may be made the day before using if preferred.
Another way of preparing them is to cut good sized circles of bread; then with a smaller cutter, scrape out a hollow, spread with butter, put in the bag and bake ten minutes until browned. When ready to serve, fill with any mixture desired and serve hot or cold as appetizers or with the salad course.