• Note weather the one - cup marks comes at the top of the cup or weather there is a rim to prevent spilling. Always hold the cup so that the mark to be reached is on a level with the eye. Measure fine flours after they have been sifted once. Stir coarse with a fork before measuring.

• Measuring dry ingredients in a cup, with cup mark at the top. Fill the cup by tablespoons pass the straight edge of a knife over the top of level.

• In measuring flour or white sugar, do not tap the cup or pack the material with the bowl of the spoon. Brown sugar should be packed into the cup.

• Measure teaspoons or tablespoons full of dry material by dipping out heaping spoonfuls and passing the straight edge of the knife across the top of the level. Pack fats into the spoons and level. Pour syrups and liquids into the spoons and do not try level.

• Solid fat may be weighed on a piece of waxes paper. Less then a quarter cup should be measured by tablespoons. Fat can also be measured by displacing water. If 1/3 cup of fat is needed, fill a cup 2/3 of water, then submerge the until water reaches the one - cup mark. Pour of the water and removed the fat.Fat measured in this way must be in a solid mass without any air holes.

• Butter, when packed in quarter pound strips is easily measured. Each quarter pound strips represents half of cup or 8 tablespoons.

• Fat does not change in volume during melting. It is sometimes simple to melt it first and then measure it.

• One cup will serve for measuring all ingredients if they dry ingredients are measured first. Measure dry ingredients before fats and fats before syrups.

Abbreviation and Symbols

t, tsp........................teaspoon
t, tbsp......................tablespoon
c.............................cup
pt............................pint
qt...........................quart
oz...........................ounce
Ib............................pound
g, gm.......................gram
kg...........................kilogram