Directions: Convert the following ingredients from the given volume measures to equivalent weight measures.

[tex]
\[
\begin{array}{|l|c|c|c|}
\hline
\text{Ingredients} & \text{Weight/Volume Information} & \text{Volume} & \text{Weight} \\
\hline
\text{Brown sugar, packed} & 1 \text{ lb. } = 2 \text{ cups} & 1 \text{ pt.} & \\
\hline
\text{Shortening} & 1 \text{ lb. } = 2 \text{ cups} & \frac{1}{2} \text{ cup} & \\
\hline
\text{Salt} & 1 \text{ oz. } = 2 \text{ Tbsp.} & 3 \text{ Tbsp.} & \\
\hline
\text{Baking soda} & 1 \text{ oz. } = 2 \text{ Tbsp.} & 3 \text{ Tbsp.} & \\
\hline
\text{Pastry flour} & 1 \text{ lb. } = 4 \text{ cups} & 2 \text{ qts.} & \\
\hline
\text{Whole eggs} & 1 \text{ lb. } = 8 \text{ eggs} & 6 \text{ eggs} & \\
\hline
\text{Vanilla} & 1 \text{ oz. } = 2 \text{ Tbsp.} & \frac{11}{2} \text{ tsp.} & \\
\hline
\end{array}
\]
[/tex]