27-1/3 grains 1 dram 16 drams 1 ounce 16 ounces 1 pound 1 teaspoonful 60 drops 3 teaspoonfuls 1 tablespoonful 4 tablespoonfuls 1 wineglass, 1/2 gill, or 1/4 cup 16 tablespoonfuls 1 cup 2 gills 1 cup 2 cups 1 pint 2 pints 1 quart 4 quarts 1 gallon 2 tablespoonfuls Crisco 1 ounce 2 tablespoonfuls salt 1 ounce 2 tablespoonfuls sugar 1 ounce 4 tablespoonfuls flour 1 ounce 1 tablespoonful liquid 1/2 ounce 1 square chocolate 1 ounce 1/3 cupful chopped nut meats (blanched) 1 ounce 1 cupful currants 1/4 pound 1 cupful crumbs 1/4 pound 4-1/3 cupfuls coffee 1 pound 3-1/2 cupfuls confectioners' sugar 1 pound 4-1/2 cupfuls graham flour 1 pound 2-2/3 cupfuls oatmeal 1 pound 5 cupfuls rolled oats 1 pound 4-1/3 cupfuls rye meal 1 pound 1-7/8 cupfuls rice 1 pound 2-1/3 cupfuls dry beans 1 pound 2 cupfuls granulated sugar 1 pound 2-2/3 cupfuls brown sugar 1 pound 2-2/3 cupfuls powdered sugar 1 pound 1 cupful (volume) 8 ounces 1 cupful water 8-1/3 ounces 1 pint butter 1 pound 1 quart-flour 1 pound 10 small or 9 medium eggs 1 pound All materials are measured level, i.e., by filling spoon or cup more than full and leveling with a case knife. To measure meal, flour, sugar and similar ingredients, sift lightly into the measure, then level. Standard measuring cups made of tin, aluminum or glass holding half a pint always should be used. Coffee and teacups vary so much that correct proportions can not be obtained by using them. To measure a spoonful of dry material, fill the spoon heaping, then level. To measure a half-spoonful, fill and level the spoon, then divide in half lengthways; for quarter-spoonfuls, divide the halves crossways. _Use level measurements in all recipes in this book._ _The Art of Carving_