XV Weights and Measures and Utensils
If possible sieve all flour before measuring, as maggots are sometimes to be found therein; also because tightly-compressed flour naturally measures less than flour which has been well shaken up.
1 lb. = 16 ozs. = 3 teacupsful or 2 breakfastcupsful, closely filled, but not heaped.
1/2 lb. = 8 ozs. = 1 breakfastcupful, closely filled, but not heaped.
1/4 lb. = 4 ozs. = 1 teacupful, loosely filled.
1 oz. = 2 tablespoonsful, filled level.
1/2 oz. = 1 tablespoonful, filled level.
1/4 oz. = 1 dessertspoonful, filled level.
4 gills = 1 pint = 3-1/2 teacupsful, or nearly 2 breakfastcupsful.
1 gill = 1 small teacupful.
10 unbroken eggs weigh about 1 lb.
1 oz. butter = 1 tablespoon heaped as much above the spoon as the spoon rounds underneath.
Useful Utensils
BAKING DISHES.—Earthenware are the best.
BREAD GRATER.—The simple tin grater, price 1d., grates bread, vegetables, lemon rind, etc.
BASINS.—Large for mixing, small for puddings, etc.
EGG SLICE.—For dishing up rissoles, etc.
EGG WHISK.—The coiled wire whisk, price 1d. or 2d., is the best.
FOOD CHOPPER.—See that it has the nut-butter attachment.
FRYING BASKET and stew-pan to fit.
FRYING AND OMELET PANS.—Cast aluminium are the best.
Gem Pans
JARS.—Earthenware jars for stewing.
JUGS.—Wide-mouthed jugs are easiest to clean.
Jelly and Blanc Mange Moulds
LEMON SQUEEZER.—The glass squeezer is the best.
Marmalade Cutter
Nut Mill
Nutmeg Grater
PALETTE KNIFE.—For beating white of egg, scraping basins, etc.
Paste board and ROLLING PIN.
PESTLE and MORTAR.
PRESERVING PAN.—Copper or enamelled.
Raisin Seeder
SAUCEPANS.—Cast aluminium are the best.
Scales and Weights
SIEVES.—Hair and wire.
STILL.—For distilling water.
Strainers
TINS.—Cake tin, qr. qtn. tin, vegetable and pastry cutters.