233 FEUITS AND HOW TO USE THEM. 



WEIGHTS AND MEASUKES. 



la all the recipes in " Fi'uits and How to Use Them,'' 

 salt is omitted tdmply because any housekeeper knows 

 how much or how little she wishes to use, better than any 

 one can direct. Some fruits, like the apple, have aa accent- 

 uated flavor by the addition of a trifle of salt, others are 

 injured. 



It must be distiactly understood that in the use of sugar, 

 one pint is equivalent to one pound, that one cupful means, 

 more than one teacupful, viz : one-half pint. It takes one 

 heaping pint of powdered sugar, however, to make one 

 pound. By a tablespoonful of any ingredient is meant 

 one slightly rounded. For the rest, see the following : 



4 saltspoonf uls equal 1 teaspoonf ul. 



3 teaspoonfuls " 1 tablespoonful. 



4 tablespoonfuls " >!fcup. 



2gills •' 1 cup. 



2cups " 1 pint. 



Spirits " 1 Quart. 



4 quarts " 1 gallon. 



4cupsflour " 1 pound. 



2cupaeugar " 1 " 



1 cup f olid butter " 1 " 



1 heaping tablespoonful butter " Bounces. 



1 " " sugar " 1 ounce. 



1 tablespoonfulliquid '• M " 



