Four cups of flour weigh one pound and four cups of flour equal one quart.

One even cup of flour is four ounces.

Two cups (good measure) of granulated sugar weigh one pound and measure one pint.

Two cups butter equal one pound.

A pint of liquid equals one pound.

A cup of milk or water is 8 ounces.

Two tablespoonfuls liquid equal one ounce.

One salt spoonful is 1/4 teaspoonful.

Four tablespoonfuls equal one wine glass.

Piece of butter size of an egg equals two ounces, or two tablespoons.

A tablespoonful of butter melted means the butter should be first measured then melted.

One even tablespoonful of unmelted butter equals one ounce.

One tablespoonful sugar, good measure, equals one ounce.

Ordinary silver tablespoon was used for measuring, not a large mixing spoon.

COOKING SCHEDULE TO USE WITH THE OVEN THERMOMETER OF A GAS STOVE

To Cook—­ Cook for—­

Bread, white 280 deg. 40 minutes
Biscuit, small 300 deg. 30 minutes
Biscuit, large 300 deg. 30 minutes
Beef, roast rare 300 deg. 15 minutes per pound
Beef, roast well done 320 deg. 15 minutes per pound
      { Fruit 260 deg. 2 hours
      { Sponge 300 deg. 30 minutes
Cake { Loaf 300 deg. 40 minutes
      { Layer 300 deg. 15 minutes
      { Cookies 300 deg. 5 minutes
Chickens 340 deg. 2 hours
Custards 260 deg. to 300 deg. 20 minutes
Duck 340 deg. 3 hours
Fish 260 deg. to 300 deg. 1 hour
Ginger Bread 260 deg. to 300 deg. 20 minutes
Halibut 260 deg. to 300 deg. 45 minutes
Lamb 300 deg. 3 hours
Mutton, rare 260 deg. to 300 deg. 10 minutes per pound
Mutton, well done 300 deg. 15 minutes per pound
Pie crust 300 deg. 30 minutes
Pork 260 deg. to 300 deg. 2-1/2 hours
Potatoes 300 deg. 1 hour
         { Bread 260 deg. to 300 deg. 1 hour
         { Plum 260 deg. to 300 deg. 1 hour
Puddings { Rice 260 deg. to 300 deg. 30 minutes
         { Tapioca 260 deg. to 300 deg. 30 minutes
Rolls 260 deg. to 300 deg. 20 minutes
Turkeys 280 deg. 3 hours
Veal 280 deg. 2-1/2 hours

When a teacher of “Domestic Science,” the Professor’s wife was accustomed to using a pyrometer, or oven thermometer, to determine the proper temperature for baking.  She explained its advantages over the old-fashioned way of testing the oven to Mary and gave her a copy of the “Cooking Schedule,” to put in her recipe book, which Mary found of great assistance, and said she would certainly have a range with an oven thermometer should she have a home of her own, and persuaded Aunt Sarah to have one placed in the oven door of her range.