A cup means the common size of white cup generally used in hotels and restaurants that holds 1/2 pint of liquid.

Water. - A pint is a pound, a cup is 1/2 pint, therefore a cup of water is 8 oz.

Milk. - A cup of milk is 1/2 pint, or 8 oz.

Eggs by Measure. - A cup of yolks or whites or of both mixed is 1/2 pound, equal in weight to five large eggs. It takes 9 whites to fill a cup. It takes 13 yolks to fill a cup. When you have yolks left over, it is near enough to count 2 yolks equal to one egg, or a cup of yolks as good as 7 eggs because richer than whole ones. Water should be added to them to increase the bulk and make them capable of being beaten light.

Eggs by Count. - 10 eggs average a pound: 5 eggs fill a cup. When there are duck, goose, turkey, bantam or guinea-fowl eggs to be used, instead of counting they can be measured after breaking for cooking purposes by the above rule - i e, a cup of eggs is equal to 5 ordinary hen's eggs.

Butter. - A cup of cold butter is 7 1/2 ounces, if pressed in quite solid. A cup of melted butter is 1/2 oz lighter. It is usually near enough for cooking to call a cup 1/2 pound. Butter size of an egg is 1/2 ounces.

Lard. - Same as butter.

Sugar. - A level cup of granulated sugar is 7 ounces - 2 cups is 2 ounces less than a pound. Although sugar by the grain is heavier than water, and will sink instantly the air spaces between the grains make a cupful weigh less than so much liquid. 1/2 pound of granulated sugar is a cup rounded up. The powdered sugar that is known as fine granulated weighs the same, icing sugar or flour of sugar is lighter, a cup is but 6 ounces. All that can be scooped up in a cup out of a barrel of any grade weighs 9 ounces. Brown sugar a level cup is

6 ounces. Up in the mountains the cake receipts people have been used to, fail. It is all because of the sugar. So much sugar cannot be used at great elevations as at sea-level, hence the reason for being particular about the weights.

Molasses. - A cup of thick molasses weighs 12 ounces - that is three-quarters of a pound - half as much as water and 5 ounces more than so much sugar. Thin syrups, however, do not weigh quite so much.

Flour. - A level cup of flour is 4 ounces. A cup heaped up with all that can be dipped with it out of a barrel is 7 ounces, nearly twice as much as the level. A quart of flour just rounded over is a pound.

Bbead-crumbs. - A cup of bread is 4 ounces pressed in rather solid. A pound of bread is a pressed-in quart.

Corn-meal. - A cup of corn-meal is 5 ounces, 3 rounded cups are a pound, or a pound of corn-meal is a little less than a level quart.

Oatmeal. - A level cup of oatmeal is 6 ounces. All that can be dipped up with a cup weighs 7 ounces - nearly 1/2 pound.

Corn Starch. - A level cup of starch flour or cooking starch is 6 ounces, the same as corn-meal. All that can be heaped in a cup weighs 7 ounces.

Farina. - The same as starch.

Rice. - A level cup weighs 7 ounces All that can be heaped in a cup weighs 9 ounces.

Light Bread Dough. - A rounded cup is 1/2 pound.

A Basting-spoon means the pressed iron spoon about half as long as one's arm. The bowl of most of them of different lengths of handle holds the same. Six basting-spoons of liquid are 1/2 pint or a cup. It is the most useful measure for molasses. A full spoon of molasses is 2 ounces. A basting spoon of melted butter or lard not quite full is 1 ounce, 6 spoons brim-full will be 1/2 pound of butter.

A Table-spoon 14 times full is a cup or 1/2 pint of water 1/2 tablespoons of melted butter is 1 ounce. It is near enough to count a tablespoonful 1/2 ounce of any fluid except molasses of which a tablespoon may be made to take, up an ounce. A heaping tablespoon of sugar is 1 ounce, 6 or 7 will fill a cup. A heaping tablespoon of starch is 1 ounce, 4 will fill a cup - starch can be heaped so much higher than sugar. A moderately heaped tablespoon of flour is 1 ounce, three fully heaped will fill a cup - 4 ounces.

Of eggs broken in a cup, 3 tablespoons are equal to 1 egg.

A teaspoon is 1/2 a table spoon. When baking powder, cream tartar, sugar, starch and the like is to be measured a rounded teaspoon is meant. It is near enough in most cases to count a tea-spoonful 1/2 ounce.

In the absence of such a table as the foregoing ready prepared we have found such questions the most perplexing of any that have been given us to answer. It looks now as if any of those who are opposed to scales and weights, might so well acquaint themselves with the capacities of one cup as to become accurate cooks, and safe from the discouraging effects of culinary failures.