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Standard Table Of Weights And Measures

(All measurements are made level) Liquids 60 drops.. 3 teaspoons. 1 tablespoon. 4 tablespoons. 1 teaspoon 2 gills.. - 1 cup 1 tablespoon 2 cups. = 1 pint = ½ ounce 2 cups milk or water.

If 1 pound = 1/4 cup or ½ gill Solids 2 tablespoons flour. 1 ounce 4 cups flour. -1 pound.or 2½ cups powdered sugar.. 2 solid cups chopped meat.... 1 pound = 1 pound 1 quart 2 solid level cups of butter or 2 tablespoons butter (solid and level) 1 ounce Cottolene. = 1 pound 4 tablespoons butter (solid and ½ solid level cup butter......... 14 pound 2 tablespoons granulated sugar. level). 1 ounce 4 tablespoons coffee. 2 cups granulated sugar ...... 1 pound 9 large eggs.. 1/4 cup 1 ounce 1 pound Time Tables for Cooking Baking Bread, Cakes and Puddings Boiling Coffee. 3 to 5 m.

Tea, steep without boiling... 5 m.

Loaf bread..

Rolls, Biscuit.

Graham gems..

Gingerbread.

Sponge-cake.

Plain cake.

Fruit cake.

Cookies.

Bread pudding.

Rice and Tapioca.

Indian pudding.

Plum pudding Custards.

Steamed brown-bread.

Steamed puddings.

Pie-crust.

Potatoes.

Baked beans. 40 to 60 m.

Cornmeal 3 hrs. 10 to 20 m.

Hominy, fine. 1 hr. 30 m.

Oatmeal, rolled 30 m. 20 to 30 m.

Oatmeal coarse, steamed. 3 hrs. 45 to 60 m.

Rice, steamed. 45 to 60 m. 30 to 40 m.

Rice, boiled. 15 to 20 m. 2 to 3 hrs.

Wheat Granules. 20 to 30 m. 10 to 15 m.

Eggs, soft boiled. 3 to 6 m. 1 hr.

Eggs, hard boiled... 15 to 20 m. 1 hr.

Fish, long, whole, per lb. 6 to 10 m. 2 to 3 hrs.

Fish, cubical, per lb. 15 m. 2 to 3 hrs.

Clams, Oysters. 3 to 5 m. 15 to 20 m.

Beef, corned and à la mode.. 3 to 5 hrs. 3 hrs.

Soup stock.. 3 to 6 hrs. 1 to 3 hrs.

Veal, Mutton. 2 to 3 hrs. about 30 m.

Tongue.. 3 to 4 hrs. 30 to 45 m.

Potted pigeons. 2 hrs. 6 to 8 hrs.

Ham.... 5 hrs.

Braised meat.

Scalloped dishes..

Baking Meats 3 to 4 hrs.

Sweetbreads. 20 to 30 m. 15 to 20 m.

Sweet corn.. 5 to 8 m.

Asparagus, Tomatoes, Peas.. 15 to 20 m.

Macaroni, Potatoes, Spinach, Squash, Celery, Cauliflower, Beef, sirloin, rare, per lb..... 8 to 10 m.

Greens... 20 to 30 m.

Beef, sirloin, well done, per lb. 12 to 15 m.

Cabbage, Beets, young.. 30 to 45 m.

Beef, rolled rib or rump, per Parsnips, Turnips........ 30 to 45 m. lb........... 12 to 15 m.

Carrots, Onions, Salsify ..30 to 60 m.

Beef, long or short fillet..... 20 to 30 m.

Beans, String and Shelled.... 1 to 2 hrs.

Mutton, rare, per lb. 10 m.

Puddings, 1 quart, steamed.. 3 hrs.

Mutton, well done, per lb.... 15 m.

Puddings, small. 1 hr.

Lamb, well done, per lb..... 15 m.

Veal, well done, per lb...... 20 m.

Pork, well done, per lb. 30 m.

Frying Turkey, 10 lbs. wt.. 3 hrs.

Chickens, 3 to 4 lbs. wt. 1 to 12 hrs.

Croquettes, Fish Balls... 1 m.

Goose, 8 lbs... 2 hrs.

Doughnuts, Fritters. 3 to 5 m.

Tame duck. 40 to 60 m.

Bacon, Small Fish, Potatoes. 2 to 5 m.

Game duck.

Grouse, Pigeons Small birds..

Venison, per lb..

Fish, 6 to 8 lbs.; long, thin fish Fish, 4 to 6 lbs.; thick Halibut Fish, small... ..20 to 30 m.

Freezing .30 to 40 m.

Breaded Chops and Fish.... 5 to 5 to 8 m. 30 m. 15 to 20 m.

Broiling 15 m. 1 hr.

Steak, one inch thick........ 4 m. 1 hr Steak, one and a half inch thick 6 m.

Small, thin fish. 5 to 8 m.

Thick fish.... 12 to 15 m.

Chops broiled in paper 8 to 10 m.

Chickens. 20 m.

Ice Cream 30 m.

Liver, Tripe, Bacon...... 3 to 8 m