As many families have no scales for weighing, a table of measures is given
which can be used instead. Weighing is always best, but not always
convenient. The cup used is the ordinary coffee or kitchen cup, holding
half a pint. A set of tin measures, from a gill up to a quart, is very
useful in all cooking operations.

One quart of sifted flour is one pound.

One pint of granulated sugar is one pound.

Two cups of butter packed are one pound.

Ten eggs are one pound.

Five cupfuls of sifted flour are one pound.

A wine-glassful is half a gill.

Eight even tablespoonfuls are a gill.

Four even saltspoonfuls make a teaspoonful.

A saltspoonful is a good measure of salt for all custards, puddings,
blancmanges, &c.

One teaspoonful of soda to a quart of flour.

Two teaspoonfuls of soda to one of cream of tartar.

The teaspoonful given in all these receipts is just rounded full, not
heaped.

Two heaping teaspoonfuls of baking powder to one quart of flour.

One cup of sweet or sour milk as wetting for one quart of flour.