Measuring foods

All measurements given in this bulletin are level.

Frequently used food measurements are given below.

1 tablespoon = 3 teaspoons
1 fluid ounce = 2 tablespoons
¼ cup = 4 tablespoons
⅓ cup = 5⅓ tablespoons
½ cup = 8 tablespoons
⅔ cup = 10⅔ tablespoons
¾ cup = 12 tablespoons
1 cup = 16 tablespoons or 8 fluid ounces
1 pint = 2 cups
1 quart = 2 pints or 4 cups

Part of cup.—Use tablespoons or small measures-½, ⅓, ¼ cup—for greater accuracy.

Brown sugar.—Pack firmly into cup or spoon and level off top with straight, thin edge of spatula or knife.

Solid fats.—Pack fat firmly into cup or smaller measure and level off top with straight, thin edge of spatula or knife.

To measure less than 1 cup, you can also use the water method: Partly fill a cup with cold water, leaving enough space for the amount of fat needed. (To measure ¼ cup of fat, for example, fill cup with water to ¾ mark.) Spoon fat into cup, push under water until water level reaches 1-cup mark. Drain thoroughly before using fat.

For solid fat in sticks or pounds, cut off amount needed. A 1-pound form measures about 2 cups; a ¼-pound stick of butter or margarine measures ½ cup.

Flour.—Spoon flour lightly into measuring cup until measure is overflowing. Do not shake or tap cup. Level off top with straight, thin edge of spatula or knife.

Fine meal, fine crumbs.—Stir lightly with fork or spoon. Measure like flour.

Baking powder, cornstarch, cream of tartar, spices.—Dip spoon into container and bring it up heaping full. Level off top with straight, thin edge of spatula or knife.

Dry milk.—Pour dry milk from spout or opening in package, or spoon lightly, into measuring cup until measure is overflowing. Do not shake. Level off top with straight, thin edge of spatula or knife.

ONE INGREDIENT FOR ANOTHER

For these		You may use these
1 whole egg, for baking or thickening		• 2 egg yolks.
1 cup butter or margarine for baking		• ⅞ cup vegetable or animal shortening plus ½ teaspoon salt.
1 ounce unsweetened chocolate		• 3 tablespoons cocoa plus 1 tablespoon fat.
1 teaspoon double-acting baking powder		• 2 teaspoons quick-acting baking powder.
		• ¼ teaspoon baking soda plus ½ cup sour milk or buttermilk instead of ½ cup sweet milk.

1 cup buttermilk or sour milk, for baking		• 1 cup fluid whole milk plus 1 tablespoon vinegar or lemon juice.
		• 1 cup fluid whole milk plus 1¾ teaspoons cream of tartar.

1 cup fluid whole milk		• ½ cup evaporated milk plus ½ cup water.
		• 1 cup reconstituted nonfat dry milk plus
		• 2½ teaspoons butter or margarine.
1 cup fluid skim milk		• 1 cup reconstituted nonfat dry milk.
1 tablespoon flour, for thickening		• ½ tablespoon cornstarch.
		• 2 teaspoons quick-cooking tapioca.
1 cup cake flour, for baking		• ⅞ cup all-purpose flour.

Note: Seven-eighths cup equals 1 level cup minus 2 tablespoons.