  | 4 gills | = | 1 pint. | | 2 pints | = | 1 quart. | | 4 quarts | = | 1 gallon. | | 16 ounce | = | 1 pound. | | ½ kitchen cupful | = | 1 gill. | | 1 kitchen cupful | = | ½ pint or 2 gills. | | 4 kitchen cupfuls | = | 1 quart. | }2 cupfuls of granulated sugar
2½ cupfuls of powdered sugar | = | 1 pound. | | 1 heaping tablespoonful of sugar | = | 1 ounce. | }1 heaping tablespoonful of butter
Butter size of an egg | = | 2 oz. or ¼ cupful. | | 1 cupful of butter | = | ½ pound. | }4 cupfuls of flour
1 heaping quart | = | 1 pound. | | 8 round tablespoonfuls of dry material | = | 1 cupful. | | 16 tablespoonfuls of liquid | = | 1 cupful. | | PROPORTIONS | - 5 to 8 eggs to 1 quart of milk for custards.
- 3 to 4 eggs to 1 pint of milk for custards.
- 1 saltspoonful of salt to 1 quart of milk for custards.
- 1 teaspoonful of vanilla to 1 quart of milk for custards.
- 2 ounces of gelatine to 1¾ quarts of liquid.
- 4 heaping tablespoonfuls of cornstarch to 1 quart of milk.
- 3 heaping teaspoonfuls of baking-powder to 1 quart of flour.
- 1 even teaspoonful of baking-powder to 1 cupful of flour.
- 1 teaspoonful of soda to 1 pint of sour milk.
- 1 teaspoonful of soda to ½ pint of molasses.
- 1 teaspoonful of baking-powder is the equivalent of ½ teaspoonful
of soda and 1 teaspoonful of cream of tartar. | For other proportions, see page 340.
For measuring, see page 77.
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