INTRODUCTORY HINTS.

WEIGHTS AND MEASURES.

We recommend to all families that they should keep in the house: a
pair of scales, (one of the scales deep enough to hold flour,
sugar, &c., conveniently,) and a set of tin measures: as accuracy
in proportioning the ingredients is indispensable to success in
cookery. It is best to have the scales permanently fixed to a
small beam projecting (for instance) from one of the shelves of
the store-room. This will preclude the frequent inconvenience of
their getting twisted, unlinked, and otherwise out of order; a
common consequence of putting them in and out of their box, and
carrying them from place to place. The weights (of which there
should be a set from two pounds to a quarter of an ounce) ought
carefully to be kept in the box, that none of them may be lost or
mislaid.

A set of tin measures (with small spouts or lips) from a gallon
down to half a jill, will be found very convenient in every
kitchen; though common pitchers, bowls, glasses, &c. may be
substituted. It is also well to have a set of wooden measures from
a bushel to a quarter of a peck.


Let it be remembered, that of liquid measure--

Two jills are half a pint.
Two pints--one quart.
Four quarts--one gallon.

Of dry measure--

Half a gallon is a quarter of a peck.

One gallon--half a peck.
Two gallons--one peck.
Four gallons--half a bushel.
Eight gallons--one bushel.

About twenty-five drops of any thin liquid will fill a common
sized tea-spoon.

Four table-spoonfuls or half a jill, will fill a common wine
glass.

Four wine glasses will fill a half-pint or common tumbler, or a
large coffee-cup.

A quart black bottle holds in reality about a pint and a half.

Of flour, butter, sugar, and most articles used in cakes and
pastry, a quart is generally about equal in quantity to a pound
avoirdupois, (sixteen ounces.) Avoirdupois is the weight
designated throughout this book.

Ten eggs generally weigh one pound before they are broken.

A table-spoonful of salt is generally about one ounce.