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.
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