meats. One heaping tablespoonful of sugar or salt weighs one ounce. Two round tablespoonfuls of flour weigh one ounce. Four cupfuls of sifted flour weigh one pound. Two cupfuls of meal weigh one pound. One pint or two coffee-cupfuls of oatmeal, cracked wheat, or coarse grains weigh one pound. Two coffee-cups of meat (or a pint measure) packed solid weigh one pound. One pint of liquid weighs one pound. Five heaping tablespoonfuls of flour equal one cupful. Seven heaping tablespoonfuls of sugar or salt equal one cupful. One coffee-cupful of butter packed solid is one-half pound. The Complete Cook Book. 15 Four saltspoonfuls of liquid equal one teaspoonful. Four teaspoonfuls, of liquid equal one tablespoonful. Three teaspoonfuls of dry material equal one table- spoonful. Four tablespoonfuls of liquid equal one wineglass, or one-half gill, or one-fourth cup. Two gills equal one cup, or one-half pint. Sixteen tablespoonfuls of liquid equal one cup. Twelve tablespoonfuls of dry material equal one cup. Eight heaping tablespoonfuls of dry material equal one cup. Four cups of liquid equal one quart. Four cups of flour equal one pound or one quart. Two cups of solid butter equal one pound. One-half cup of butter equals one-fourth pound. Two cups of granulated sugar equal one pound. Two and one-half cups of powdered sugar equal one pound. Three cups of meal equal one pound. One pint of milk or water equals one pound. One pint of chopped meat packed solidly equals one pound. Nine large eggs, ten medium eggs, equal one pound. One round tablespoonful of butter equals one ounce. One heaping tablespoonful of butter equals two ounces or one-fourth cup. Butter the size of an egg equals two ounces or one- fourth cup. Two round tablespoonfuls of coffee equal one ounce. Two round tablespoonfuls of powdered sugar equal one ounce. One tablespoonful of liquid equal one-half ounce. One bottle S. M. wine equals three cups, or forty-eight tablespoonfuls. One bottle brandy equals one and one-half cups, or twenty-four tablespoonfuls. One small bottle Foss' extract equals one-fourth cup scant, or three tablespoonfuls. One small bottle Foss' extract equals twelve teaspoon- fuls. One flask of olive oil equals one and one-third cups, or twenty tablespoonfuls. i6 The Complete Cook Book. A speck of cayenne pepper is what you can take up on the point of a penknife or on a quarter-inch square surface. A pinch of salt or spice is about a saltspoonful. A pinch of hops is one-fourth of a cup. N. B. — I find that one tablespoonful of salt is equal to one heaping tablespoonful of sugar, TABLE OF PROPORTIONS. One scant measure of liquid to three full measures of flour, for bread. One sca"nt measure of liquid to two full measures of flour, for muflSns. One scant measure of liquid to one full measure of flour, for batters. One-half cup of yeast, or one-fourth of compressed yeastcake, to one pint of liquid. One even teaspoonful of soda and two full teaspoonfuls of cream tartar to one quart of flour. Three heaping or four even teaspoonfuls of baking powder to one quart of flour. One teaspoonful of soda to one pint of sour milk. One teaspoonful of soda to one cup of molasses. One saltspoonful of salt to one quart; of milk for cus- tards. One teaspoonful of extract to one quart of custard. One saltspoonful of salt to one loaf of sponge cake. One teaspoonful of extract to one loaf of plain cake. One saltspoonful of spice to one loaf of plain cake. One teaspoonful of salt to one quart of soup stock or two quarts of flour. One saltspoonful of white pepper to one quart of soup stock. One teaspoonful of mixed b^rbs to one quart of soup stock. One tablespoonful of each chopped vegetable to one quart of soup stock. The Complete Cook Book. 17 SOUPS. GENERAL REMARKS.

AI-modernized reading of the original text

meats. One heaping tablespoonful of sugar or salt weighs one ounce. Two round tablespoonfuls of flour weigh one ounce. Four cupfuls of sifted flour weigh one pound. Two cupfuls of meal weigh one pound. One pint or two coffee-cupfuls of oatmeal, cracked wheat, or coarse grains weigh one pound. Two coffee-cups of meat (or a pint measure) packed solid weigh one pound. One pint of liquid weighs one pound. Five heaping tablespoonfuls of flour equal one cupful. Seven heaping tablespoonfuls of sugar or salt equal one cupful. One coffee-cupful of butter packed solid is one-half pound. The Complete Cook Book. 15 Four saltspoonfuls of liquid equal one teaspoonful. Four teaspoonfuls, of liquid equal one tablespoonful. Three teaspoonfuls of dry material equal one tablespoonful. Four tablespoonfuls of liquid equal one wineglass, or one-half gill, or one-fourth cup. Two gills equal one cup, or one-half pint. Sixteen tablespoonfuls of liquid equal one cup. Twelve tablespoonfuls of dry material equal one cup. Eight heaping tablespoonfuls of dry material equal one cup. Four cups of liquid equal one quart. Four cups of flour equal one pound or one quart. Two cups of solid butter equal one pound. One-half cup of butter equals one-fourth pound. Two cups of granulated sugar equal one pound. Two and one-half cups of powdered sugar equal one pound. Three cups of meal equal one pound. One pint of milk or water equals one pound. One pint of chopped meat packed solidly equals one pound. Nine large eggs, ten medium eggs, equal one pound. One round tablespoonful of butter equals one ounce. One heaping tablespoonful of butter equals two ounces or one-fourth cup. Butter the size of an egg equals two ounces or onefourth cup. Two round tablespoonfuls of coffee equal one ounce. Two round tablespoonfuls of powdered sugar equal one ounce. One tablespoonful of liquid equal one-half ounce. One bottle S. M. wine equals three cups, or forty-eight tablespoonfuls. One bottle brandy equals one and one-half cups, or twenty-four tablespoonfuls. One small bottle Foss' extract equals one-fourth cup scant, or three tablespoonfuls. One small bottle Foss' extract equals twelve teaspoonfuls. One flask of olive oil equals one and one-third cups, or twenty tablespoonfuls. i6 The Complete Cook Book. A speck of cayenne pepper is what you can take up on the point of a penknife or on a quarter-inch square surface. A pinch of salt or spice is about a saltspoonful. A pinch of hops is one-fourth of a cup. N. B. — I find that one tablespoonful of salt is equal to one heaping tablespoonful of sugar, TABLE OF PROPORTIONS. One scant measure of liquid to three full measures of flour, for bread. One sca"nt measure of liquid to two full measures of flour, for muflSns. One scant measure of liquid to one full measure of flour, for batters. One-half cup of yeast, or one-fourth of compressed yeastcake, to one pint of liquid. One even teaspoonful of soda and two full teaspoonfuls of cream tartar to one quart of flour. Three heaping or four even teaspoonfuls of baking powder to one quart of flour. One teaspoonful of soda to one pint of sour milk. One teaspoonful of soda to one cup of molasses. One saltspoonful of salt to one quart; of milk for custards. One teaspoonful of extract to one quart of custard. One saltspoonful of salt to one loaf of sponge cake. One teaspoonful of extract to one loaf of plain cake. One saltspoonful of spice to one loaf of plain cake. One teaspoonful of salt to one quart of soup stock or two quarts of flour. One saltspoonful of white pepper to one quart of soup stock. One teaspoonful of mixed b^rbs to one quart of soup stock. One tablespoonful of each chopped vegetable to one quart of soup stock. The Complete Cook Book. 17 SOUPS. GENERAL REMARKS.

The complete cook book