(tbsp.)
16 tbsp. 1 cup
2 cups 1 pint (pt.)
2 pt. 1 quart (qt.)
4 qt. 1 gallon (gal.)

In connection with this table the following points should be brought
out:

1. That all measurements are made level.

2. That in measuring liquids, the measure should be set on a level
surface.

3. That to halve the contents of a spoon, the division should be made
lengthwise.

4. That to quarter the contents of a spoon, the half should be divided
crosswise.

5. That in measuring flour, it should not be shaken down to level it.

6. That in using one measure for both dry and liquid ingredients, the
dry should be measured first.

7. That in measuring a cupful of dry ingredients, the cup should be
filled by using a spoon or scoop.

[Illustration: (_a_) Dividing the contents of a spoon]

[Illustration: (_b_) Dividing a spoonful in halves]

[Illustration: (_c_) Filling a cup]

[Illustration: (_d_) Levelling a cupful]

TABLE OF EQUIVALENT MEASURES AND WEIGHTS

A table of equivalent measures and weights of some staple foods will
also be useful and may be given to the class:

2 cups butter (packed solidly) 1 pound
2 c. granulated sugar 1 "
2 c. rice (about) 1 "
2 c. finely chopped meat 1 "
2 2/3 c. brown sugar 1 "
2 2/3 c. powdered sugar 1 "
2 2/3 c. oatmeal 1 "
2 2/3 c. cornmeal 1 "
4 c. white flour 1 "

PLAN OF LESSON ON MEASURING

TIME LIMIT

One and one-half hours to be divided approximately as follows--one-half
hour for teaching the theory, one-half hour for the practical
application of the theory, and one-half hour for housekeeping (washing
of dishes, tables, sinks, etc., and putting the kitchen in order).

PREPARATION

1. Place a set of measures at hand.

2. Place a large bowl of flour on the teacher's table.

3. Place flour and sugar in the boxes of the supply drawers.

4. Place cans of cocoa and jugs of milk on the centre table.

DEVELOPMENT

1. Introduction.--What do we take for a guide when cooking? How can we
be sure that we use the exact quantities the recipes require? Name some
measures that you have learned in arithmetic. In this lesson we are
going to learn the measures we require in cooking, also the proper ways
of using