WEIGHT AND MEASURE.
| Wheat flour | one pound | is one quart. |
| Indian meal | one pound two ounces, | is one quart. |
| Butter, when soft | one pound one ounce, | is one quart. |
| Loaf-sugar, broken, | one pound | is one quart. |
| White sugar, powdered, | one pound one ounce, | is one quart. |
| Best brown sugar | one pound two ounces, | is one quart. |
| Eggs | ten eggs | are one pound. |
LIQUID MEASURE.
| Sixteen large tablespoonfuls | are | half a pint |
| Eight large tablespoonfuls | are | one gill. |
| Four large tablespoonfuls | are | half a gill. |
| A common sized tumber holds | half a pint. | |
| A common sized wine glass holds | half a gill. |
Allowing for accidental differences in the quality, freshness, dryness, and moisture of the articles, we believe this comparison between weight and measure to be as nearly correct as possible.
COOKING VEGETABLES.
While we believe meat to be necessary to laboring men, we are equally sure that it is used to excess; for persons of a sedentary habit, vegetable diet is supposed to be much more wholesome, because much less stimulating than meat. Whatever shall make vegetables more relishful will extend their popular use, and therefore any simple recipe for cooking them is a public good. The following are taken fresh from the kitchen, and we will vouch for their being good, although there may be other ways still better.
1. Greens.—The articles employed for greens are numerous; we merely mention the following:—sprouts of turnip