Measuring Recipe

Be careful about measuring. Do not think you can guess just

right every time; you cannot do it. One day the dinner will be a great

deal better than another, and you will wonder why; it will be because it

is carefully seasoned and properly cooked. A good rule for seasoning

soups and stews, is half an ounce, or a level tablespoonful of salt, and

half a level teaspoonful of pepper to each quart of water; try it, if it

is right you will know how much to use; if it is not right, alter it to

suit your taste; but settle the point for once, and then you will know

what to depend upon. The following table will give you some good hints

about measuring; there are four teaspoonfuls in one tablespoon; two

tablespoonfuls in one ounce; two ounces in one wineglassful; two

wineglassfuls in one gill; two gills in one good sized cupful; two

cupfuls in one pint; two pints in one quart. One quart of sifted flour,

thrown into the measure, and shaken down, but not pressed, weighs one

pound; one quart of Indian corn meal, shaken down in the measure weighs

one pound and three ounces; one quart of fine sugar weighs one pound and

a half.

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