2 cups milk 2 5/6 cups granulated cornmeal

2 cups butter 2 2/3 cups oatmeal

2 cups chopped meat 6 cups rolled oats

2 cups granulated sugar 4 1/3 cups rye meal

2 2/3 cups brown sugar 1 7/8 cups rice

2 2/3 cups powdered sugar 2 1/3 cups dry beans

3 1/2 cups confectioners' sugar 4 1/3 cups coffee

4 cups patent flour 8 large eggs

4 cups entire wheat flour 9 medium eggs

4 1/2 cups Graham flour 10 small eggs

Note. - Read "tablespoons" in place of cups in the above and the weight is about 1 ounce.

Copyright 1910, by American School of Home Economics.

3 teaspoons = l tablespoon 16 tablespoons = l cup 2 cups=l pint

2 pints = l quart

4 quarts = l gallon

1 cup = 8 ounces (volume)

A gallon of water weighs 8 1/3 pounds - a cup of water, 8 1/3 ounces (avoirdupois). A gallon contains 231 cubic inches.

All materials are measured level, i. e., by filling cup or spoon more than full and leveling with a case knife. This applies to liquids which "round up" in spoons. Flour, meal, and fine sugar are measured after sifting. Measuring cups are not always accurate and ordinary tea and tablespoons vary considerably.

Test spoons with each other and with the cup before using.

Approximate Measure Of One Pound

One pound is:

2 cups milk

2 cups butter

2 cups chopped meat

2 cups granulated sugar

2 2/3 cups brown sugar

2 2/3 cups powdered sugar

3 1/2 cups confectioners' sugar

4 cups patent flour

4 cups entire wheat flour

4 l/2 cups Graham flour

2 5/6 cups granulated cornmeal

2 2/3 cups oatmeal

6 cups rolled oats

4 1/3 cups rye meal

1 7/8 cups rice

2 1/3 cups dry beans

4 1/3 cups coffee

8 large eggs

9 medium eggs 10 small eggs

Note. - Read "tablespoons" in place of cups in the above and the weight is about 1 ounce.

Copyright 1910, by American School of Home Economics.

No table of weights to measure can be more than approximate, as different samples vary in weight for bulk. In truly scientific cookery quantities should be measured by weight. The table is useful for comparison, i. e., powdered sugar is more bulky than granulated and less so than confectioners', hence the greater sweetening power of granulated; ordinary white flour (sifted) is less bulky than Graham flour, and so on.

Experiments have shown that there may be a difference of 25 per cent in the weight of a "cup of flour" measured by different persons in different ways. One method is to sift the flour onto a square of glazed paper (or oil cloth) and pour it into the cup placed on another piece of paper - tap the side of the cup once with a knife and level.