One quart of flour requires one pint of butter, or butter and lard mixed for pastry.

One quart of flour requires one heaping tablespoon of butter for biscuit.

One quart of flour requires two tablespoons of butter for shortcakes.

One quart of flour requires one cup of butter for cup cakes.

One quart of flour requires one-half level teaspoon of salt.

One quart of flour requires four teaspoons of baking powder.

One quart of flour requires one pint of milk for muffins, gems, etc.

One quart of flour requires one scant quart of milk for batters of all kinds.

One measure of liquid to three measures of flour for bread.

One teaspoon of soda to one pint of sour milk.

One teaspoon of soda to one cup of molasses.

One teaspoon of salt to one pound of meat.

A spoon means that the material should lie as much above the edge of the spoon as the bowl sinks below it. A heaping teaspoon means that the material should be twice as high above the edge of the spoon as the bowl sinks below it. A level teaspoon should hold sixty drops of water. All dry materials are measured after sifting.

A spoon of salt, pepper, soda, spice is a level spoon.

One-half of a spoon is measured by dividing through the middle lengthwise.

A speck is what can be placed within a quarter inch square surface.