respect. Measures are generally more convenient than weights, and are
more commonly used. The common kitchen cup, which holds a half pint, is
the one usually taken as the standard; if any other size is used, the
ingredients for the entire recipe should be measured by the same. The
following points should be observed in measuring:--

1. The teaspoons and tablespoons to be used in measuring, are the silver
spoons in general use.

2. Any material like flour, sugar, salt, that has been packed, should
either be sifted or stirred up lightly before measuring.

3. A cupful of dry material is measured level with the top of the cup,
without being packed down.

4. A cupful of liquid is all the cup will contain without running over.
Hold the cup in a saucer while measuring, to prevent spilling the liquid
upon the floor or table.

COMPARATIVE TABLE OF WEIGHTS AND MEASURES.--The following
comparative table of weights and measurements will aid in estimating
different materials:--

One heaping tablespoonful of sugar weighs one ounce.

Two round tablespoonfuls of flour weigh one ounce.

Two cupfuls of granulated sugar weigh one pound.

Two cupfuls of meal weigh one pound.