The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

saltspn. 1 saltspn „ ¼ teaspn. 2 teaspns „ 1 dessert spn. 1½ dessert spn „ 1 tablespn. 3 teaspns „ 1 tablespn. 1 tablespn. sugar or corn starch „ 1½ level tablespn. 3 level tablespns. cracker crumbs „ ¼ cup. 9½ tablespns. granulated sugar „ 1 cup. 15¼ level tablespns. „ „ „ 1 cup. 3 tablespns. liquid „ ¼ cup. 4 tablespns. liquid „ ⅓ cup. 4½ level tablespns. butter „ ⅓ cup. 3 rounded tablespns. butter „ ⅓ cup. 12 tablespns. liquid „ 1 cup. 1 wine glass „ ¼ cup. 1 gill „ ½ cup. 1 cup „ ½ pint. 1 tumbler „ ½ pint. 4 gills--2 cups „ 1 pint. 2 pints „ 1 quart. 4 quarts „ 1 gallon. 2 cups (1 pint) granulated sugar „ 1 pound. 2½ cups powdered sugar „ 1 pound. 3⅔ cups light or medium brown sugar „ 1 pound 2 cups butter „ 1 pound 4 cups good pastry flour „ 1 pound 3½-3⅞ cups good bread flour „ 1 pound 3½ plus, cups rice „ 1 pound 3 cups seeded raisins „ 1 pound 3¼ cups currants „ 1 pound 4 cups desiccated cocoanut „ 1 pound 1 pint milk or water „ 1 pound 1 rounded tablespn. butter „ 1 ounce Butter size of a walnut „ 1 ounce Butter size of an egg „ 2 ounces 2 tablespns. oil „ 1⅛ ounce 1 cup of oil „ 6¾ ounces 2 rounded tablespns. flour „ 1 ounce 1 rounded tablespn. sugar „ 1 ounce 1½ level tablespn. table salt „ 1 ounce 8 eggs in shell „ 1 pound 10 eggs out of shell „ 1 pound 12 ears of corn „ 3 cups grated corn 1 ear of corn „ ¼ cup grated corn 18 roots of oyster plant „ 1¼ qt. sliced 1 bunch of oyster plant „ ⅔ qt. sliced 1 bunch of oyster plant „ 1 pt. after cooking FLAVORINGS If we heed the injunction of the wise man to eat for strength and not for drunkenness, we will exclude the burning,