[18] All lactose (milk-sugar).
[19] Mostly maltose (a hard, crystalline sugar formed by the action of malt on starch).
[20] Mostly lactose.
APPENDIX
MEASURES AND WEIGHTS
A few tables of measures may be helpful here because accurate measurements are necessary to insure success in the preparation of any article of food.
All dry ingredients, such as flour, meal, powdered sugar, etc., should be sifted before measuring.
The standard measuring cup contains one-half pint and is divided into fourths and thirds.
To measure a cupful or spoonful of dry ingredients, fill the cup or spoon and then level off with the back of a case-knife.
In measures of weight the gram is the unit.