The Story of Crisco

Weights and Measures

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

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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.