1 quart
4 quarts 1 gallon
2 tablespoonfuls Crisco 1 ounce
2 tablespoonfuls salt 1 ounce
2 tablespoonfuls sugar 1 ounce
4 tablespoonfuls flour 1 ounce
1 tablespoonful liquid 1/2 ounce
1 square chocolate 1 ounce
1/3 cupful chopped nut meats (blanched) 1 ounce
1 cupful currants 1/4 pound
1 cupful crumbs 1/4 pound
4-1/3 cupfuls coffee 1 pound
3-1/2 cupfuls confectioners' sugar 1 pound
4-1/2 cupfuls graham flour 1 pound
2-2/3 cupfuls oatmeal 1 pound
5 cupfuls rolled oats 1 pound
4-1/3 cupfuls rye meal 1 pound
1-7/8 cupfuls rice 1 pound
2-1/3 cupfuls dry beans 1 pound
2 cupfuls granulated sugar 1 pound
2-2/3 cupfuls brown sugar 1 pound
2-2/3 cupfuls powdered sugar 1 pound
1 cupful (volume) 8 ounces
1 cupful water 8-1/3 ounces
1 pint butter 1 pound
1 quart-flour 1 pound
10 small or 9 medium eggs 1 pound

All materials are measured level, i.e., by filling spoon or cup more
than full and leveling with a case knife.

To measure meal, flour, sugar and similar ingredients, sift lightly
into the measure, then level.

Standard measuring cups made of tin, aluminum or glass holding half
a pint always should be used. Coffee and teacups vary so much that
correct proportions can not be obtained by using them.

To measure a spoonful of dry material, fill the spoon heaping, then
level. To measure a half-spoonful, fill and level the spoon, then
divide in half lengthways; for quarter-spoonfuls, divide the halves
crossways.

_Use level measurements in all recipes in this book._

_The Art of Carving_

Carving is an art, and one which anybody, with a knowledge of a few
general directions, can acquire easily.