Table of Equivalents

Ingredients

• three teaspoonfuls make 1 tablespoonfvtl
• two gills make 1 cupful
• one cup contains 8 ounces of liquid
• 8 ounces of liquid
• one tablespoonful butter makes 1 ounce
• one tablespoonful granulated sugar makes 1 ounce
• one tablespoonful flour makes v2 ounce
• two tablespoonfuls ground spice make 1 ounce
• one quart sifted pastry flour makes 1 pound
• one pint butter makes 1 pound
• one pint rice makes 1 pound
• one cupful corn meal makes 6 ounces
• one cupful stemmed raisins makes 6 ounces
• one cupful cleaned currants makes 6 ounces
• four salt-spoonfuls make 1 teaspoonful
• 1 teaspoonful
• 1 tablespoonfvtl
• 1 cupful
• 1 ounce
• one heaped tablespoonful powdered sugar makes 1 ounce
• five nutmegs make 1 ounce
• 1 pound
• one scant pint granulated sugar makes 1 pound
• 6 ounces
• one called duty is apt to be weak
• 88 mialst st
• pepper
• vinegar

Directions

1. A speck makes Vi salt-spoonful.

2. cA ^Jfeceipt for Cooking Husbands

3. So as to make them tender and good. A good many husbands are spoiled by misman- agement. Some w^omen go about as if their husbands were bladders and blow them up. Others keep them constantly in hot water, others let them freeze by their carelessness and indifference. Some keep them in a stew by irritating waysand words; others roast them. Some keep them in a pickle all their lives. It cannot be supposed that an\^ husband will be tender and good managed in this way, but they are really delicious when properly treated. In selecting your husband, you should not be guided by the silvery appearance as in buying mackerel, nor by the golden tint as if you wanted salmon. Be sure to sel^c^ for yourself, as tastes differ. Do not go to market for him, as the best are ahvays brought to your door. It is far better to have none, unless you will patiently learn how to cook for him. A preserving kettle of the finest porcelain is best, but if you have nothing but an earthenware nappy, it will do with care. See that the linen in which you wrap him is nicely washed and mended with the required number of buttons and strings nicely sewed on. Tie him in the kettle by a strong silk cord called comfort, as the one called duty is apt to be weak. They are apt to fly out of the kettle, and be burned and crusty on the edges, since like crabs and lobsters, you have to cook them alive. Make a steady fire out of love, neatness and cheerful- ness. Keep him as near this as seems to agree with him. If he sputters and fizzes do not be anxious, some husbands do this until they are quite done. Add a little sugar in the form of what confectioners call kisses, but no pepper or vinegar on any account. A little spice improve

4. THE McFARLAND CO,,

5. Headqaarters for the Latest Novelties and Staple Dry Goods and Notions, Fresh Groceries, Boots, Shoes, Rub- ber Goods, and Gents' Clothing: ,^ ^ ,^ ^ ^

6. W. H. STEARNS.

7. DEALER IN ELOUR, GRAIN AND EEED

8. The best cooks use our PILLSBURY'S BEST, BEN HUR, TOWN TALK, ADRIAN, FLOUR, which take the lead.

9. JOHNSON ~ . ~ VT.

10. H c P.PK.B. ^mi^ & STEARNS,

11. MANUFACTURERS OF AND DEALERS IN LUMBER Red Birch and Rock IMaple Kiln Dried Flooring a Specialty.

12. Saw Mills at No. Hyde Park, Greenfield, Eden and Johnson, Vt. Hard Wood Dressing Mill at Hyde Park, Vt., formerly the J. S,

13. Scofleld Mill. Telephone Connection. Office, JOHNSON, VT.

14. ARTHUR B. SOULE, I). D. S.

15. COLLINS BLOCK, 88 MiALST ST.

16. Special attention given to Crown and Brigde Work, and Artificial Teeth. Oflice closed Saturday Afternoons.

17. OFFICE HOURS: 8 to 12, a.m., i to 5, p. m.

18. Buy your bread at the

Nutrition, whole recipe (rough)

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.