spoonful.

Four tablespoonfuls equal a quarter cup.

One cup of butter or sugar equals one-half pound.

Two cups of flour equals one-half pound.

One rounded tablespoonful of butter, one ounce.

One quart sifted pastry flour equals one pound.

One pint of granulated sugar equals one pound.

One pint of butter equals one pound.

One pint of ordinary liquid, one pound.

PROPORTIONS.

One teaspoonful baking powder to one cup flour.

One teaspoonful cream of tartar and one-half teaspoonful soda to two
cups flour.

A little over an ounce of gelatine to a quart of liquid.

MILK.

Sour milk is used to raise doughs and batters, by adding to one pint
solidly sour milk one teaspoonful soda. Mixtures which contain molasses
require more soda.

BEVERAGES

"I drink to the general joy of the whole table."

CHOCOLATE.

Use one and one-half squares of bitter chocolate, one-fourth cup sugar,
three cups milk, one cup boiling water and a few grains of salt. Scald
the milk. Melt the chocolate in small saucepan, place over hot water,
add sugar, salt, and gradually the boiling water. When smooth, place on
the fire and boil for one minute; add to scalded milk, mill, and serve
in chocolate cups with whipped cream. One and one-half ounces of vanilla
chocolate may be substituted for the bitter; as it is sweetened, less
sugar is needed.

CHOCOLATE.

German chocolate, three sticks in a boiler; let melt. Add one pint hot
milk, let boil, then stir it for five minutes. Serve with whipped cream
on top. Melt in double boiler.

COCOA.

One and one-half tablespoonfuls prepared cocoa, two tablespoonfuls
sugar, two cups boiling water, two cups milk, and very little salt.
Scald milk. Mix cocoa, sugar and salt, dilute with one-half cup boiling
water to make smooth paste, add remaining water, and boil one minute;
turn into scalded milk and beat two minutes with Dover egg beater until
frothy.

COFFEE.

Use one tablespoonful of coffee to a cup, and one for the pot. Moisten
with cold water and mix well with the white of egg. Make with boiling
water and boil five minutes. Then let it stand in a hot place ten
minutes. Do not simmer--merely keep hot.

COFFEE.

One cup ground coffee, seven cups cold water, one-fourth an egg. Scald
granite-ware pot, dilute the egg with one-half cup of the cold water,
stir into the coffee and mix thoroughly. Add the rest of the water and
bring to a boil slowly. Remove to ba