corn. Butter fingers, then press with hands into balls.

WEIGHTS AND MEASURES

Ten eggs equal one pound.

One quart of flour equals one pound.

Two cupfuls of butter equal one pound.

One generous pint of liquid equals one pound.

Two cupfuls of granulated sugar equal one pound.

Two heaping cupfuls of powdered sugar equal one pound.

One pint finely chopped meat, packed solidly, equals one pound.

Four saltspoonfuls equal one teaspoonful.

Three teaspoonfuls equal one tablespoonful.

Sixteen tablespoonfuls equal one cupful.

Four tablespoonfuls salt equal one ounce.

One and one-half tablespoonfuls granulated sugar equal one ounce.

Two tablespoonfuls of flour equal one ounce.

A piece of butter the size of an egg equals about one and one-half
ounces.

One pint of loaf sugar equals ten ounces.

One pint of brown sugar equals twelve ounces.

One pint of granulated sugar equals sixteen ounces.

One pint of wheat flour equals nine ounces.

One pint of corn meal equals eleven ounces.

Use two teaspoonfuls of soda to one pint of sour milk.

Use one teaspoonful of soda to one cupful of molasses.

One-half teaspoonful cream of tartar with one teaspoonful baking soda
equals two teaspoonfuls baking powder.

TIME REQUIRED

For Cooking the Following Meats and Vegetables.

Beef, sirloin, rare, per pound, eight to ten minutes.

Beef, sirloin, well done, per pound, twelve to fifteen minutes.

Chickens, three or four pounds weight, one to one and one-half hours.

Duck, tame, from forty to sixty minutes.

Lamb, well done, per pound, fifteen minutes.

Pork, well done, per pound, thirty minutes.

Turkey, ten pounds, three hours.

Veal, well done, per pound, twenty minutes.

Potatoes, boiled, thirty minutes.

Potatoes, baked, forty-five minutes.

Sweet potatoes, boiled, forty-five minutes.

Sweet potatoes, baked, one hour.

Squash, boiled, twenty-five minutes.

Squash, baked, forty-five minutes.

Green peas, boiled, twenty to forty minutes.

String beans, one to two hours.

Green corn, from twenty to thirty minutes.

Asparagus, fifteen to thirty minutes.

Spinach, one to two hours.

Tomatoes, one hour.

Cabbage, forty-five minutes to two hours.

Cauliflower, one to two hours.

Dandelions, two to three hours.

Beet greens, one hour.

Onions, one to two hours.

Beets, one to five hours.

Turnips, forty-five minutes to one hour.

Parsnips, from one-half t