KITCHEN MEASURES

Auckland Star, Volume LXXIII, Issue 127, 1 June 1942, Page 2

KITCHEN MEASURES

If you are in a hurry when cooking, or your scales are out of order you can manage quite well in most cases by remembering that two tablespoonfuls of fluid equal one ounce, that five fluid ounces equal one gill, or one teacupful, and that half a pint can easily be measured in a tumblerful. One heaped tablespoonful of margarine, flour, sugar, salt, jam, currants, is equal to an ounce. A breakfastcupful of butter rice, sugar, beans or peas is half a pound. The average large breakfastcup holds half a pint. A piece of butter the size of an egg, 2oz. About eight sheets of gelatine equal loz of powdered gelatine. Six ordinarysized lumps of sugar equal loz. A claret glass holds seven tablespoonfuls. A quartern of flour weighs 3Jlb Three; pennies weigh loz. One penny and one half-penny weigh loz. One threepenny bit and one half-penhy weight loz.