GENERAL DIRECTION
Reading edition
Making Accurate Measurements
In order to insure perfect results measurements should be accurately made and directions carefully followed. Use standard measuring cups and spoons and make all measurements absolutely level. In order to do this fill the cup or spoon and then level with a knife. Half, quarter, and third cupfuls are indicated by marks on the cup. To measure a half spoonful, fill the spoon, level, and then divide lengthwise. To measure a quarter spoonful divide the halves crosswise.
Flour should always be sifted once before measuring.
In measuring butter and other solid fats, pack solidly. When the recipe calls for a certain amount of butter melted, measure before melting. When it calls for melted butter, measure after melting.
Standard Measurements
tsp. teaspoon
tbsp. tablespoon
3 tsp 1 tbsp.
16 tbsp 1 cup
2 cups 1 pint
2 pints 1 quart
2 cups solid fat 1 pound
2 cups gran. sugar 1 pound
2⅔ cups powdered sugar 1 pound
2⅔ cups brown sugar 1 pound
4 cups flour 1 pound
1 sq. bitter chocolate 1 ounce
Precautions to be Observed in Heating Milk
Since milk scorches very easily it is advisable to heat it in a double boiler. If heated directly over the fire the heat should be low or an asbestos mat should be placed under the pan. If a double boiler is not used the milk requires careful watching and stirring to prevent scorching.
The Use of Carnation as Cream or Milk
If you wish to use Carnation in place of cream, use it undiluted. Used as milk, dilute it with an equal amount of water. Use half Carnation and half water in any recipe calling for milk.
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