An old English cookbook carries this recipe for cream of nettle soup: "Boil stock of the following amount: 1 break-fast cup plus 1 teacup plus 6 tablespoons plus 1 dessertspoon. Using gloves, separate nettle tops until you have 0.5 quart; add the tops to the boiling stock. Add 1 tablespoon of cooked rice and 1 salt spoon of salt. Simmer for 15 min." The following table gives some of the conversions among old (pre-metric) British measures and among common (still pre-metric) U.S. measures. (These measures scream for metrication.) For liquid measures, 1 British teaspoon = 1 U.S. teaspoon. For dry measures, 1 British teaspoon = 2 U.S. teaspoons and 1 British quart = 1 U.S. quart. In U.S. measures, how much

(a) Stock,

(b) Nettle tops,

(c) Rice, and

(d) Salt are required in therecipe?

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Old British Measures teaspoon 2 saltspoons dessertspoon tablespoon = 2 teaspoons 2 dessertspoons teacup = 8 tablespoons breakfastcup = 2 teacups U.S. Measures tablespoon = 3 teaspoons half cup 8 tablespoons cup = 2 half cups