Measurements
| 3 teaspoons | 1 tablespoon |
| 4 tablespoons | 1/4 cup |
| 8 tablespoons | 1/2 cup |
| 16 tablespoons | 1 cup |
| 2 cups | 1 pint |
| 4 cups | 1 quart |
| 4 quarts | 1 gallon |
| A dash | Less than 1/8 teaspoon |
Kitchen guide
Measurements, temperatures, and substitutions
Handy reference notes based on the cookbook’s front matter.
Oven temperatures
| Very slow | 250°–275° |
| Slow | 300°–325° |
| Moderate | 350°–375° |
| Hot | 400°–425° |
| Very hot | 450°–475° |
| Extremely hot | 500°–525° |
Useful substitutions
| 1 stick butter | 1/4 pound or 1/2 cup |
| 1 cup sour milk | 1 cup milk + 1 tbsp vinegar or lemon juice |
| 1 tbsp cornstarch | 2 tbsp flour for thickening |
| 1 clove garlic | 1/4 tsp garlic powder |
| 1 tbsp fresh herbs | 1/2 tsp dried herbs |
| 2 whole chicken breasts, cooked | About 2 cups diced cooked chicken |
Abbreviations
| tsp | teaspoon |
| tbsp | tablespoon |
| oz | ounce |
| pt | pint |
| qt | quart |
| pkg | package |
| min | minute |
| hr | hour |