4 gills = 1 pint. 2 pints =1 quart 4 quarts = 1 gallon. 16 ounces = 1 pound.

½ kitchen cupful = 1 gill.

1 kitchen cupful = ½ pint or 2 gills.

4 kitchen cupfuls = 1 quart.

2 cupfuls of granulated sugar 2½ cupfuls of powdered sugar = 1 pound.

1 heaping tablespoonful of sugar = 1 ounce.

1 heaping tablespoonful of butter Butter size of an egg =2 oz. or ¼ cupful.

1 cupful of butter =½pound.

4 cupfuls of flour 1 heaping quart = 1 pound.

8 round tablespoonfuls of dry material = 1 cupful. 16 tablespoonfuls of liquid = 1 cupful.

Proportions

5 to 8 eggs to 1 quart of milk for custards.

8 to 4 eggs to 1 pint of milk for custards.

1 saltspoonful of salt to 1 quart of milk for custards.

1 teaspoonful of vanilla to 1 quart of milk for custards.

2 ounces of gelatine to 1¾ quarts of liquid.

4 heaping tablespoonfuls of cornstarch to 1 quart of milk.

3 heaping teaspoonfuls of baking-powder to 1 quart of flour 1 even teaspoonful of baking-powder to 1 cupful of flour.

1 teaspoonful of soda to 1 pint of sour milk. 1 teaspoonful of soda to J pint of molasses. 1 teaspoonful of baking-powder is the equivalent of ½ teaspoonful of soda and 1 teaspoonful of cream of tartar.

For other proportions, see page 340. For measuring, see page 77.

Time Tables. Boiling