equal measures

1 gallon = 4 quarts

1 pint = 2 cups

8 quarts = 1 peck

4 pecks = 1 bushel

1 cup = 16 tablespoons

7/8 cup = 14 tablespoons

3/4 cup = 12 tablespoons

2/3 cup = 10.66 tablespoons

5/8 cup = 10 tablespoons

1/2 cup = 8 tablespoons

3/8 cup = 6 tablespoons

1/3 cup = 5.33 tablespoons

1/4 cup = 4 tablespoons

1/8 cup = 2 tablespoons

1/16 cup = 1 tablespoons

1 tablespoon = 3 teaspoons

7/8 tablespoon = 2 1/2 teaspoons

3/4 tablespoon = 2 1/4 teaspoons

2/3 tablespoon = 2 teaspoons

5/8 tablespoon = 1.875 teaspoons

1/2 tablespoon = 1 1/8 teaspoons

3/8 tablespoon = 1 1/8 teaspoons

1/3 tablespoon = 1 teaspoon

1/4 tablespoon = 3/4 teaspoon

oven description temperatures in degrees

very slow oven
250° to 275° F

slow oven
300° to 325° F

moderate oven
350° to 375° F

hot oven
400° to 425° F

very hot oven
450° to 475° F

extremely hot oven
500° to 525° F

………………………………………..

pan size and batter amounts

rectangular cake pans

• 8 x 8 x 2 inch deep = 6 cups batter
• 9 x 9 x 1 1/2 inch deep = 8 cups batter
• 9 x 9 x 2 inch deep = 10 cups batter
• 13 x 9 x 2 inch deep = 14 cups batter

round cake pans

• 8 x 1 1/2 inch deep 4 cups batter
• 9 x 1 1/2 inch deep 6 cups batter

pie plates

• 8 x 1 1/4 inch deep = 3 cups filling, level to top,
  4 to 4 1/2 cups filling, mounded
• 9 x 1/2 inch deep = 4 cups filling, level to top,
  5 to 6 cups filling, mounded

loaf pans

• 8 1/2 x 4 1/2  x  2 1/2 inch deep = 6 cups batter
• 9 x 5 x 3 inch deep = 8 cups batter