When recipes are found which deal with pounds and ounces, and scales are not at hand, the weights may be translated into level measurements. By level measurements are meant a spoon or cup filled full of dry material, then leveled off smooth. Flour is sifted before being lifted in to the cup or spoon. Use always a measuring cup divided into thirds and quarters.

2 cups lard make I pound.

2 cups butter make I pound.

4 cups pastry or bread flour make I pound.

3 7-8 cups entire wheat flour make 1 pound.

4 1-2 cups graham flour make 1 pound. 41-3 cups rye flour make 1 pound.

2 3-4 cups corn meal make 1 pound.

4 3-4 cups rolled oats make 1 pound.

2 3-4 cups oat meal make 1 pound.

4 1-3 cups coffee make 1 pound.

2 cups granulated sugar make 1 pound.

2 2-3 cups powdered sugar make 1 pound.

3 1-2 cups confectioner's sugar make 1 pound.

2 3-4 cups brown sugar make 1 pound.

2 cups chopped meat make I pound. 2 cups raisins (packed) make 1 pound. 2 1-4 cups currants make 1 pound. 2 cups stale bread crumbs make 1 pound. 9 large eggs make 1 pound.

2 tablespoons of butter make 1 ounce. 4 tablespoons of flour make 1 ounce.

6 tablespoons of baking powder make 1-2 ounce.

3 teaspoons make 1 tablespoon.

16 tablespoons dry ingredients make 1 cup.

Mrs. J. H. Ramsey.