This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
3 teaspoonfuls make............
16 tablespoonfuls of any dry ingredient make . . . . 12 tablespoonfuls of liquid make.........
4 cupfuls make...............
1 tablespoonful
1 cupful 2
1 cupful
1 quart
1 Pronounced sotaying.
2 A half-pint cup is the standard.
2 cupfuls of butter (packed solidly)........ =
2 cupfuls of finely chopped meat (packed solidly) . . . =
2 cupfuls of granulated sugar.......... =
2 2/3 cupfuls of powdered sugar.......... =
2 2/3 cupfuls of brown sugar........... =
2 2/3 cupfuls of oatmeal............ =
4 3/4 cupfuls of rolled oats............ =
4 cupfuls of flour (about)........... =
9 or 10 eggs................ =
1 pound
2 tablespoonfuls ol butter...........=
4 tablespoonfuls of flour ...........=
2 tablespoonfuls of cocoa...........=
1 ounce
 
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