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Show Here Are Some More Kitchen Measures "You know I told you that I was compiling a book of useful knowledge from my little friend, Betty Best. Here is my page on weights and measures. How is that for first aid to the ignorant?" ignor-ant?" Mrs. Happy Home-maker held JP a closely typed sheet. iu Bettys previous experience a nip had no connection except as a re-eptacle re-eptacle for tea, coffee, and such; but tow that she has adopted the profession profes-sion of home-maker and cook extraor-linnry extraor-linnry and plenipotentiary to her Tom he must have more expert informa-ton. informa-ton. Of course these things are a b c 0 the usual readers of cook books nd makers of recipes, but for a be-inner be-inner like Betty I know It will be lelpful to have this condensed list to i'hich she may turn. One-half kitchen cupful equals one One kitchen cupful equals one-half int, or two gills. Four kitchen cupfuls equal one uart. Two cupfuls of granulated sugar qual one pound. Two and one-half cupfuls of pow-ered pow-ered sugar equal one pound. One heaping tablespoonful of sugar luals one ounce. 1 ne h. aping tablespoonful of butter mals two ounces or one-quarter cun une cupful of butter equals one half pound. Four cupfuls of flour (one hcapinc quart) equal one pound. Eight round tablespoonfuls of dry material equals one cupful. Sixteen tablespoonfuls of liquid equal one cupful. Proportions to Remember. Four eggs to one quart of milk for custards. One teaspoonful of vanilla to one quart of milk for custard. Two ounces of gelatine to one and three-quarter quarts of liquid. Four heaping tablespoonfuls of cornstarch corn-starch to one quart of milk. One even tablespoonful of baking powder to one cupful of flour. One teaspoonful of soda to one pint of sour milk. One teaspoonful of soda to one pint of molasses. One teaspoonful of baking powder Is equal to one-half teaspoonful of soda and one teaspoonful of cream of tartar. tar-tar. In preparing for baking, mix dry materials ma-terials m one bowl and liquids in another; an-other; combine them quickJv and put at once into the oven. The oven for baking bread should be hot enough to brown a teaspoonful Of flour in five minutes. For biscuits it should brown in one minute Rubbing a pie crust with butter a few minutes before it is time to take it from the oven will make it crisp |
