1. What part of a tsp. is a ssp. ?

2. How many tsp. in a tbsp. ?

3. If you had no cup, how could you measure 1/2 c. of flour with a tbsp. ?

4. What part of a c. is a gill ?

5. How many cups in a qt. ?

6. How do you measure 1/2 tbsp. ?

7. How many cups of gran, sugar in a lb. ?

8. If you wanted a lb. of flour, and had no scales, how could you measure just one lb. ?

9. How much will 1/4 lb. of butter measure ?

10. How many hp. tbsp. of butter in a cup ?

11. How many in 1/2 lb. ?

12. How much would 1 tbsp. of sugar weigh ?

13. What is there in the wood we burn which is in the food we eat ?

14. What is the purpose of carbonaceous foods ?

15. What do we mean by fleshforming foods ?

16. Are flesh-forming, albuminous, and nitrogenous foods the same ?

17. Where do we obtain the oxygen to keep the fire within us burning ?

18. Where do we obtain the fuel for this fire ?

19. What is the bellows with which we blow this fire ?

20. What vegetable that we have learned to cook contains carbon ?

21. What is this substance called ?

22. What foods that we have used contain water; sugar; mineral matter; muscle-making food?

23. In what form have we used fat in these lessons ?

24. Why are we hungry after vigorous exercise ?

Note. - The quart in beer measure is larger than that of liquid measure by which milk is now sold. A quart of milk will not contain 4 cups, measured by the cooking-cup measure. The standard cooking cup should be of a size that will hold just half a pound of water, or granulated sugar, or butter packed in solidly. Two tin cups divided by grooves, one into quarters and the other into thirds, and holding just half a pint, beer measure, should be in every kitchen.

Note to the Teacher.

On account of the variation in different pupils' ideas of a rounded spoonful, many teachers prefer to use the level measurement for everything; but experience shows that it is better to teach pupils to measure in a variety of ways. Weighing is best for many things, but the eye may be trained to exactness, and judgment may be acquired. After memorizing the table of weights and measures, let the pupil have frequent comparison of weights and measures and practise in measuring by the eye.

Liquids are always measured level, but if you dip a tablespoon into melted butter, molasses, cream, etc. you take up what adheres to the under side of the spoon and have more than when you pour the liquid into the spoon. Salt, pepper, spices, soda, and baking powder are measured level, for a level teaspoonful is the proportion needed in most combinations, and exactness is essential to keep the proportions correct.

Flour, cornstarch, and sugar are commonly measured in a tablespoon, and for the sake of accuracy it is better (until the eye has been well trained) to use the level measurement. With the left hand dip the spoon into the sifted material and with a knife in the right hand scrape off all that is above the rim of the spoon. But remember to use two level tablespoonfuls where one is specified in these recipes.

As many recipes call for an ounce of butter and scales are not always at hand, butter has been commonly measured by the rounded tablespoonful, an ounce filling the spoon and rounding over or up as much above the edge as the spoon hollows below. Time and butter are wasted by packing butter into a tablespoon and scraping off to a level measure ; unless the butter is soft it is difiicult to pack; and if soft and you dip the spoon into the butter, you cannot allow accurately for that which is on the under side.

Surely there can be no better opportunity to teach accuracy of measurement, and economy of time, labor, and material, than to train a pupil to cut off at once the amount of butter desired. Any one can learn and remember that a rounded tablespoon is equal to two of level measure, and make one motion answer for two. A rounded tablespoon also equals one-eighth of a cup or one-fourth of a quarter lb. print of butter. Divide this quarter lb. once each way and you have four cubes about one inch in size. These cubes will be slightly larger in butter that is soft and watery than in that which is close-grained and has been thoroughly worked over. If you have not a pound print or ball of butter, weigh a pound of tub butter and pack it into rectangular shape ; divide it into halves when a cupful is desired, or into quarters if you wish a half cup; and divide the quarter into four cubes and lay aside until needed; and thus save the waste and uncertainty which comes from packing butter into a cup or spoon.

Should the teacher prefer the level measurement, it will be well to remember that in the following recipes a level measure is intended where all teaspoons and saltspoons, or tablespoons of liquid are called for; and that a rounded measure is intended for all tablespoons of solid material, unless a heaped measure is indicated; a heaped is equal to two rounded or four of level measurement.