>----->  M E A S U R E M E N T   G U I D E  <-----<

3 Teaspoons = 1 Tablespoon   
16 Tablespoons = 1 Cup
1/4 Cup = 4 Tablespoons      
1/3 Cup = 5 1/3 Tablespoons

2 Cups = 1 Pint   
4 Cups = 1 Quart    
16 Cups = 1 Gallon
2 Pints = 1 Quart
8 Pints = 1 Gallon
4 Quarts = 1 gallon

1 Pound Brown Sugar = 3 1/2 Cups
1 Pound Granulated Sugar = 2 1/4 Cups
1 Pound Powdered Sugar = 3 3/4 Cups
1 Pound Butter or Oleo = 2 Cups
1 Pound Shortening = 2 Cups
1 Pound Cheese = 4 1/2 Cups, Grated
1 Pound Flour = 3 3/4 Cups
1 Pound Graham or Whole Wheat Flour = 3 1/3 Cups
1 Pound Corn Meal = 3 1/4 Cups
1 Pound Seeded Raisens = 3 Cups
1 Pound Pitted Dates = 2 2/3 Cups
1 Pound Unpitted Dates = 3 1/2 Cups
1 Square Chocolate = 2 Tablespoons Cocoa

1 Cup broken Uncooked Macaroni = 2 2/3 Cups Cooked
1 Cup broken Uncooked Spaghetti = 2 Cups Cooked
1 Cup Uncooked Rice = 4 Cups Cooked

No.1 Can = 1 1/2 Cups
No.2 Can = 2 1/2 Cups
No.2 1/2 Can = 3 1/2 Cups
No.3 Can = 4 Cups
No.10 Can = 13 Cups
 


>----->  T E M P E R A T U R E   G U I D E  <-----<

  FOOD:               TEMPERATURE:    IN COLD WATER:

Fudge, Fondant        234F - 238F      Soft Ball
Divinity, Caramels    245F - 248F      Firm Ball
Taffy                 265F - 270F      Hard Ball  
Butter-Scotch         275F - 280F      Soft Crack
Brittle Candy         285F - 290F      Hard Crack
Caramelized Sugar     310F - 320F      Caramel Stage