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.