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.