Boil sugar, water, and cream of tartar to 310° F. Follow directions for dipping Marrons Glacés (see No. 700). Cherries, strawberries, orange sections, grapes, or mint and rose leaves may be dipped in the same way.
| 1 teaspoon | = 60 drops |
| 3 teaspoons | = 1 tablespoon |
| 16 tablespoons | = 1 cup |
| 1 cup | = ½ pint |
| 2 pints | = 1 quart |
| Butter, 2 tablespoons solidly packed | = 1 ounce |
| Butter, 2 cups solidly packed | = 1 pound |
| Chocolate, 1 square | = 1 ounce |
| Coffee, 4-1/3 cups | = 1 pound |
| Eggs, 9 in shells | = 1 pound |
| English Walnuts, chopped, 5 cups | = 1 pound |
| Flour, 4 tablespoons | = 1 ounce |
| Flour, Pastry, 4 cups | = 1 pound |
| Flour, Bread, 4 cups | = 1 pound |
| Flour, Entire Wheat, 3-7/8 cups | = 1 pound |
| Flour, Graham, 4½ cups | = 1 pound |
| Meat, 2 cups finely chopped | = 1 pound |
| Oatmeal, 2-2/3 cups | = 1 pound |
| Oats, Rolled, 5 cups | = 1 pound |
| Rice, 1-7/8 cups | = 1 pound |
| Rye Meal, 4-1/3 cups | = 1 pound |
| Sugar, Brown, 2-2/3 cups | = 1 pound |
| Sugar, Confectioners', 3½ cups | = 1 pound |
| Sugar, Granulated, 2 cups | = 1 pound |
| Sugar, Powdered, 2-2/3 cups | = 1 pound |
| Sugar or Salt, 2 tablespoons | = 1 ounce |