THE KITCHEN CHART.

New Zealand Herald, Volume LXVII, Issue 20626, 26 July 1930, Page 7 (Supplement)

THE KITCHEN CHART.

The following kitchen chart will help housewives to determine the weight or measures of an ingredient when no other means are available. One breakfast-cup-ful of brown sugar weighs half a pound; the same receptacle heaped with enstor sugar weighs a quarter of a pound. Finelychopped suet (heaped) weighs just under halt a pound; currants, raisins, sultanas, butter, margarine, and lard (level) weigh just over half a pound. One level break-last-cupful of rice weighs exactly half a pound. 'I lie same receptable filled (just level) with sago, flour, tapioca, arrowroot, or cornflour weighs a quarter of a pound. Liquids can be measured by a. similar method. Tints, two teaspoonfuls are equal to ono dessertspoonful; two dessertspooniuls are equal to one tnblespoonful; seven tablespoonfuls are equal to ono teacupful; and one teacupful is equal to one gill. Other measures are as follows: Ono tablespoonful of water equals half an ounce; ono dessertspoonful equals a quarter of an ounce; and one teaspoonful equals an eighth of an ounce. Should you loso any of the weights belonging to the balance scales, tho following table will be found reliable: Three new pennies weigh one ounce; three halfpennies weigh half an ounce; one threepenny piece and one halfpenny weigh a quarter of an ounce.