ROUGH KITCHEN MEASURES

Auckland Star, Volume LXX, Issue 193, 17 August 1939, Page 14

ROUGH KITCHEN MEASURES

If you are in a hurry, when cooking, or your scales are out of order, you can manage quite well in most cases by remembering that two tablespoonfuls of fluid equal one ounce, that five fluid onces equal one gill, or one teacupful, and that half a pint can easily be measured in a tumblerful. One heaped tablespoonful of butter, flour, sugar, salt, jam, raisins, etc., is equal to an ounce. A breakfastcupful of butter, rice, sugar, beans or peas is half a pound. The average large breakfast cup holds half a pint. A piece of butter the size of a walnut weighs one ounce; the size of an egg, two ounces. About eight sheets of gelatine equal one ounce of powdered gelatine. Six ordinary-sized lumps of sugar equal one ounce. A claret glass holds seven tablespoonfuls. A bushel equals 561b. A peck of potatoes weighs 161b.; a peck of apples weighs 161b., and of peas, 81b. A quartern of flour weighs 3Jlb. Three pennies weigh one ounce. One penny and one halfpenny weigh half an ounce. One threepenny bit and one halfpenny weigh a quarter of an ounce.