4 teaspoonfuls of liquid 1 tablespoonful 4 tablespoonfuls of liquid ½ gill or ¼ cupful 1 tablespoonful of liquid ½ ounce 1 pint of liquid 1 pound 2 gills of liquid 1 cupful or ½ pint 1 kitchen cupful ½ pint 1 quart sifted pastry flour 1 pound 4 cupfuls sifted pastry flour 1 quart or 1 pound 2 rounded tablespoonfuls of flour 1 ounce 1 rounded tablespoonful granulated sugar 1 ounce 2 rounded tablespoonfuls of ground spice 1 ounce 1 heaping tablespoonful powdered sugar 1 ounce 3 cupfuls cornmeal 1 pound 1 cupful butter ½ pound 1 pint butter 1 pound 1 tablespoonful butter 1 ounce Butter size of an egg 2 ounces 10 eggs 1 pound 1 solid pint chopped meat 1 pound 2 cupfuls granulated sugar 1 pound 1 pint brown sugar 7 ounces 2½ cups powdered sugar 1 pound 1 cupful stemmed raisins 6 ounces 1 cupful rice ½ pound 1 cupful stemmed raisins 6 ounces 1 cupful cleaned and dried currants 6 ounces 1 cupful grated bread crumbs 2 ounces 8 rounded tablespoonfuls of flour 1 cupful 8 rounded tablespoonfuls of sugar 1 cupful 8 rounded tablespoonfuls of butter 1 cupful 1 common tumbler 1 cupful 3 tablespoonfuls grated chocolate 1 ounce 4 gills 1 pint 2 pints 1 quart 4 quarts 1 gallon CHAPTER IV. APPETIZERS AND RELISHES.