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ARTICLE - Measurements and Conversion LIQUID MEASUREMENTS 1 ounce = 2 tablespoons fat or liquid 1 cup = 8 fluid ounces 2 cups = 16 fluid ounces 4 cups = 32 fluid ounces 2 cups = 1 pint 2 pints = 1 quart 1 quart = 4 cups 4 quarts = 1 gallon ONE-POUND EQUIVALENTS 2 cups butter or 4 sticks of butter 4 cups all-purpose flour 2 cups granulated sugar 3-1/2 cup powdered sugar, packed 2-1/4 cups brown sugar, packed DRY MEASUREMENTS 3 teaspoons = 1 tablespoon 2 tablespoons = 1/8 cup 4 tablespoons = 1/4 cup 5 tablespoons + 1 teaspoon = 1/3 cup 8 tablespoons= 1/2 cup 12 tablespoons = 3/4 cup 16 tablespoons = 1 cup 2 tablespoons = 1 ounce 4 ounces = 1/4 pound 8 ounces = 1 cup 16 ounces - 1 pound 1 pound = 454 grams One Cup of Fine Crumbs Measurements 28 saltine crackers 4 slices of bread 14 square graham crackers 22 vanilla wafers Other Measurements Used in Recipes Pinch = as much as can be taken between tip of finger and thumb Speck = less than 1/8 teaspoon 1 lemon makes 2 tablespoons of juice 1 orange makes 1/3 cup of juice 8 to 10 egg whites = 1 cup 12 to 14 egg yolks = 1 cup 1 cup unwhipped cream = 2 cups whipped 4 ounces of uncooked macaroni = 2 1/4 cup cooked 7 ounces spaghetti = 4 cups cooked 4 ounces uncooked noodles = 2 cups cooked 1 pound unshelled almonds = 3/4 to 1 cup shelled almonds METRIC MEASUREMENTS 1 teaspoon = 5 milliliters 1 tablespoons = 15 milliliters 1 cup = 240 milliliters 1 ounce = 28 grams 1 pound = 454 grams

General Cooking Tip: Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a separate skillet or broiler and drain well before adding to cooker). Season with salt and pepper. Place meat in stoneware on top of vegetables.

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