HERE’S HOW WE MEASURE

1 Sift flour through large open sifter (to aerate it) onto square of paper before measuring. 2 Then spoon sifted flour lightly into a “dry” measuring cup ... heaping it up. 3 Level off cup with straight-edged knife. Don’t shake cup. This is important!

1 White Granulated Sugar needs sifting only if lumpy. Spoon lightly into “dry” measuring cup. Level it off with a straight-edged knife. Don’t knock or tap cup. 2 Brown Sugar. If it’s lumpy, press through coarse sieve; or heat in slow oven; or crush lumps with rolling pin. Pack into “dry” measuring cup just enough to hold its shape. Level off. 3Confectioners’ Sugar. Press through sieve to remove lumps. Spoon lightly into “dry” measuring cup. Level off with straight-edged knife. Don’t shake cup.

Baking Powder, Soda, Salt, Cornstarch, Cream of Tartar, Spices, Etc.

Fill measuring spoon. Level off with straight-edged knife.

Use Graduated Measuring Cups. Have shortening at room temperature. Pack shortening firmly into measuring cup. Level off with straight-edged knife. In measuring less than ¼ cup, use a tablespoon.

Use “liquid” measuring cup to prevent spilling. Pour liquid into cup on table. Have measuring line on eye level.

EGGS

2 Medium = ⅓ cup

2 Large = ½ cup

3 Medium = ½ cup

3 Large = ⅔ cup

Eggs vary in size ... so be sure to measure them. Never use less than the minimum amount specified in recipe.