MEASURING THE RIGHT WAY ALWAYS MEASURE ACCURATELY WITH STANDARD MEASURING EQUIPMENT

FLOUR

1. Always sift cake and all-purpose flour before measuring. Sift pre-sifted flour unless recipe specifically says otherwise. Do not sift rye, graham or whole wheat flour. Instantized flour cannot be sifted.

2. Sift onto waxed paper. Spoon lightly into dry measuring cup, being careful not to pack or shake it. Level with straight-edged spatula, without packing down.

LIQUIDS

1. Always set liquid measuring cup on level surface and fill to desired mark.

2. If thick like molasses or sirup, level off with spatula.

SHORTENING

Use graduated measuring cups. Have shortening at room temperature. Pack firmly into measuring cup. Level off with straight-edged spatula.

BROWN SUGAR

Use graduated measuring cup. Pack down in cup with back of spoon, just enough to hold together when turned out.

BUTTER AND MARGARINE

One stick (¼ lb.) equals ½ cup. To measure ¼ cup, cut stick in half. 1 Tbsp. equals ⅛ of a stick. Do not substitute whipped margarine or butter unless recipe specifically calls for it.

DRIED FRUITS

Pack raisins, dates, figs, etc. lightly into measuring cup. Press gently to level off top.

NUTS AND COCONUT

Pack lightly into cup and level off.

SOFT BREAD CRUMBS

Pack lightly into measuring cup. Do not press down hard. Level off.

FINE DRY BREAD CRUMBS

Spoon lightly into measuring cup and level off. Don’t shake cup.

SHREDDED OR GRATED CHEESE

Pack lightly into measuring cup and level off.

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