New-York tribune., 1907-10-13
WEIGHTS AND MEASURES.
4 Reference Table Useful to the Cook Who
Would Be Exact.
There ss En- cid saying that

There ss cid saying that
pint Is pound
But unfortunately this IS not true M Il were the
busy housewife would be saved much time and
vexahon OF spirit. for even when she possesses a
good pair Of scales 1t takes time to weigh
article than to measure It in cupfuis- IF one Is
not the happy possessor of scales table Of weights
and measures, showing equivalents is a most con-
venient thing TO have in the kitchen However, It
Is not we'll to depend upon such table for pound
cake. rich fruit cake that depends only upon eggs
for tightening. chilli sauce which calls for ounces
and half ounces of peppery ingredients. for any
recipe that demands absolute accuracy in weight,
as such table cannot always be exact. For
ample one pound oc butter will often be larger
when measured by cupfuls than another pound
the difference probably being due 10 the amount OF
salt and water 1t contains Some granulated sugars
weigh more than others and some hours differ in
weight owing to the grinding. These tables in
cook books vary widely, but among most of them
agree that pint Of butter equals pound a quart
Of sifted -four equals pound large pint of sugar
a pound and nine large ten small eggs pound.
An efficient housewife has compared weights and
measures with the following table a result:
A scant quart OF bread -four after sitting; a
pound or three and two-thirds cupfuls cunsifted),
e. pound.
A pint Of graham. seven and three-tOurths
A pint Of cornmeal. ten and oue-fuurth ounces.
A pint of rice. fifteen ounces
A pint Of samp hominy, thirteer ounces
A pint OF tapiocs- twelve ounces.
A Pint of bread crumbs eight and three-quarter
ounces.
a pint OF butter. pound.
a pint of raisins, nine ounces dignity neasured).
A pint Of cur-ants, ten ounces.
A pint of granulated sugar pound sometimes
scant and sometimes lberaD.
pint of brown sugar, thirteen ounces.
pint of maple sugar broken into cruTnbiy
pieces equals pound and four ounces.
An Of butter, two level tablespoonfuls.
An ounce of -four. four level tablespoonfuls.
An ounce Of cornstarch. three tablespoonfuls
QeveD.
An ounce Of granulated sugar, two level table
spoonfus.
An ounce Of ground coffee. five level tablespoon
fuls.
An ounce OF grated chocolate. three level table
spoonfuls.
An ounce OF pepper, four level tabespoonfuls.
An ounce of salt, two level tablespoonfuls.
An of cinnamon four and a half level
tablespoonfuls.
An of cloves. four level tablespoonfus.
An ounce of mace four level tabespoonfuls
An ounce Of curry four level tablespoonfus.
An ounce OF mustard. four level tabiespoonfus.
An ounce Of thyme eight level tablespoonfuls.
(Thyme is very light)
An of olive oil, two tablespoOnfuls.
An ounce of chopped sUet, fourth OF a cupful.
To find half pounds and quarter pounds merely
multiply by four or eight, remembering that eight
level tablespOonfuls make half Cupful- The arti-
cles in the table for ounces with the exception Of
in ordinary household recipes To find how much
equals a pound II is only necessary TO multiply by
sixteen. For butter IL is a pint, for sugar about
one pint. for -four about quart
a level tablespoonful IS that IS fattened over
the top with a knife. a rounded tablespoonful is
that curves much the top the spoon
itself does beneath y heaping Tablespoonful is
one piled high and contains just much the
spoon possibly hold "good-sized' is larger
than rounded" but not piled high.