Bring to the boil a cupful of water and a tablespoonful of butter.
In a skillet melt and heat ½ of a cupful of lard or bacon fat.
Season with salt, pepper and nutmeg and add a cupful of white sauce.
Take ½ a cupful of finely-chopped chicken and pound it fine.
He dips into the smoking pot of stew and raises a cupful, dripping and delicious; a plate is ready to receive it.
Drain, return to the saucepan and cover with a cupful of white sauce.
Put half a cupful of sugar and three tablespoonfuls of water in a small saucepan.
Mash a cupful of potato, make into a paste with a little butter and flour.
Make a sauce of half a cupful of melted butter, the juice of half a lemon, and a teaspoonful of minced parsley.
Add a cupful, or more, of fresh milk to the grease and thicken with flour.