32. The table of LIQUID MEASURE is used for measuring all liquids, and
is extremely useful to the housewife. This table, together with the
abbreviations of its terms, is as follows:
| LIQUID MEASURE |
| 4 gills (gi.) | = 1 pint | pt. |
| 2 pints | = 1 quart | qt. |
| 4 quarts | = 1 gallon | gal. |
| 31-1/2 gallons | = 1 barrel | bbl. |
| 2 barrels | = 1 hogshead | hhd. |
| 63 gallons |
33. The table of DRY MEASURE is used for measuring dry foods, such as
potatoes, dried peas and beans, etc. The table of dry measure, with its
abbreviations, follows:
| DRY MEASURE |
| 2 pints (pt.) | = 1 quart | qt. |
| 8 quarts | = 1 peck | pk. |
| 4 pecks | = 1 bushel | bu. |
34. Tables of RELATIVE WEIGHTS AND MEASURES are of value to the
housewife in that they will assist her greatly in coming to an
understanding of the relation that some of the different weights and
measures bear to one another. For example, as dry foods are sold by the
pound in some localities, it will be well for her to know the
approximate equivalent in pounds of a definite quantity of another
measure, say a quart or a bushel of a certain food. Likewise, she ought
to know that when a recipe calls for a cupful it means 1/2 pint, as has
been explained. Every one is familiar with the old saying, "A pint's a
pound the world around," which, like many old sayings, is not strictly
true, for while 1 pint is equal to 1 pound of some things, it is not of
others. The following tables give approximately the relative weights and
measures of most of the common foods:
| APPROXIMATE MEASURE OF 1 POUND OF FOOD |
| Beans, dried | 2 CUPFULS |
| Butter | 2 CUPFULS |
| Coffee, whole | 4 CUPFULS |
| Corn meal | 3 CUPFULS |
| Flour | 4 CUPFULS |
| Milk | 2 CUPFULS |
| Molasses | 1-1/2 CUPFULS |
| Meat, chopped, finely packed | 2 CUPFULS |
| Nuts, shelled | 3 CUPFULS |
| Oats, rolled | 4 CUPFULS |
| Olive oil | 2-1/2 CUPFULS |
| Peas, split | 2 CUPFULS |
| Raisins | 3 CUPFULS |
| Rice | 2 CUPFULS |
| Sugar, brown | 2-2/3 CUPFULS |
| Sugar, granulated | 2 CUPFULS |
| Sugar, powdered | 2-3/4 CUPFULS |
| APPROXIMATE WEIGHT OF 1 TABLESPOONFUL OF FOOD |
| Butter | 1/2 OUNCE |
| Corn starch | 3/8 OUNCE |
| Flour | 1/4 OUNCE |
| Milk | 1/2 OUNCE |
| Sugar | 1/2 OUNCE |
| APPROXIMATE WEIGHT OF 1 CUPFUL OF FOOD |
| Butter | 8 OUNCES |
| Corn meal | 5 OUNCES |
| Corn starch | 6 OUNCES |
| Flour | 4 OUNCES |
| Milk | 8 OUNCES |
| Molasses | 10 OUNCES |
| Nuts, shelled | 4 OUNCES |
| Raisins | 5 OUNCES |
| Sugar | 8 OUNCES |
In measuring, you will find the following relative proportions of
great assistance:
| 3 tsp. = 1 Tb. |
| 16 Tb. = 1 c. |
35. ABBREVIATIONS OF MEASURES.--In order to simplify directions and
recipes in books relating to cookery, it is customary to use the
abbreviations of some weights and measures. Those which occur most
frequently in cook books are the following:
| tsp. for teaspoonful |
| pt. for pint |
| Tb. for tablespoonful |
| qt. for quart |
| c. for cupful |
| oz. for ounce |
| lb. for pound |