Four heaping tablespoonfuls make one gill. Eight heaping tablespoonfuls make one cupful. Tour cupfuls of flour make one quart or pound. Two cupfuls of solid butter make one pound. Two cupfuls of granulated sugar make one pound. Two and one-half cupfuls of powdered sugar make one pound. One pint of milk or water equals a pound. One teaspoonful of extract to one-quart of custard. Two rounding or four even teaspoonfuls of baking powder to one quart of flour.

One teaspoonful of soda to one cup of molasses. One scant measure of liquid to three full of flour for bread. One scant measure of liquid to two full for muffins. One scant measre of liqid to one full of flour for batter. One salt spoonful of salt to one quart of milk for custard. One salt spoonful of white pepper to one quart of soup stock. One tablespoonful of salt to one-quart of soup stock. One tablespoonful of each chopped vegetable to one quart of soup stock. One teaspoonful of extract to one loaf of plain cake. The metric system of weights and measures is used in the Philippines. Our kilogram equals two and one fifth pounds.

One liter, dry measure, is a little less than a quart; liquid measure a little more.

One ganta (rice etc.) equals three liters. 25 gantas equal one cavan.

Never pierce meats while cooking if you would have the best flavor.

Where the word milk is used in the recipes, remember that it means the evaporated cream diluted to the consistency of milk - one part of cream to two parts of water.

Lemons may be kept for a long time, indefinitely, in fact, by keeping them under glass. If laid on a flat surface and covered with a goblet they will neither mold nor dry up. It is said that they can be preserved in this way even for six months.

Cocoanut milk may be obtained by grating the cocoanut and squeezing the pulp. After thoroguhly squeezing add water, and squeeze again. After all the juice seems to have been extracted, strain and use as milk. This is very good for custards and all forms of dessert, for which milk is desired. Must be used immediately after being prepared as it sours very quickly.

To remove mildew rub common yellow soap on the damaged spot and stiff starch on that. Rub it in well and lay out in the sun.

Ink and iron mold may be taken out by wetting the spots in milk, then covering them with common salt. It should be done before the garment is washed. Another way to take out ink is to dip the spot in melted tallow.

Scorch from a hot iron can be taken out by laying the garment in the sun.

A little lump of camphor kept in the plate chest or silver drawer will prevent the contents from tarnishing. Lump camphor, placed in closed book cases, will prevent molding of books: placed under cover of sewing machine or typewriter will prevent rusting.

Many people in the Philippines consider it unsafe to eat lettuce and cabbage raw. Some always scald all vegetables and fruit bought in open market before using.

One of the things to be avoided with canned beans, peas and corn is the development of what is known as "flat sour" The canned goods may show no signs of spoiling and yet be found on opening to be in this condition. It may be avoided by making use of vegetables that have not been gathered more than five or six hours. Blanch, cold-dip, and pack one jar at a time, placing each jar in the sterilizer as it is packed. Do not overlook this precaution in canning vegetables.

Time table for Blanching and Sterilizing.

For The Library Of Efficient Housekeepers

Ladies who take honest pride in managing their establishments efficiently should provide some of the following works for home libraries. These books contain practically ail the inforn a tion they will ever need - in concise shape, ready for immediate reference.