(cups) 1-1/2 100 C.
A.h. depends on butter added.
Rice, boiled 4 oz. 100 C.
1/2 cup 100 C.
Shredded Wheat Biscuit 1 100 C.
Triscuits (_2_) 100 C.
Waffles scant 1/2 w. 100 C.
1 waffle 225 C.

CANDY, PASTRIES AND SWEETS

Chocolate creams, medium. 1 100 C.
Chocolate, 1 lb 2880 C.
Cherries, candied 10 100 C.
Cup Custard, 1/3 cup 100 C.
Chocolate Nut Caramels
1 x 1 x 4/5 in. 100 C.
Other candies, reckon sugar, nuts, etc.
Cookies, plain, diam. 3 in. 2 100 C.
1 cookie 50 C.
If raisins or nuts in them, count extra.
Doughnut scant 2/3 100 C.
1 average size 160 C.
Ginger-snap 5 100 C.
1 gingersnap 20 C.
Honey h. tbsp. 1 100 C.
Thick syrups approximately the same.
Ladyfingers scant 1 oz. 100 C.
1 ladyfinger 35-50 C.
Macaroons 2 100 C.
1 macaroon 50 C.
Pie with top crust, about 1/4
ordinary slice, or 1-1/4 in. 100 C.
A.h., 1/6 pie 350 C.
Pie without top crust, 2 in. 100 C.
Custard, lemon, squash, etc.
A.h., 1/6 pie. 250-300 C.
Puddings, average cup 1/4 100 C.
A.h. 200-350 C.
Depends upon richness.
Ice Cream h. tbsp. 1 100 C.
A.h. 200-350 C.
Depends upon richness.
Cakes 1 oz. 100 C.
A.h. 200-350 C.
Depends upon size, icing, fruit, nuts, etc.;
compute approximately.
Sugar cubes 3 100 C.
Granulated h. tsp. 2 100 C.

Saccharine, a coal tar product 300 to 500 times sweeter than sugar, but
of no food value. Not advisable to use habitually. Better learn to like
things unsweetened--it can be done.

CONDIMENTS AND SAUCES

Mayonnaise m. tbsp. 1 10