3. That to halve the contents of a spoon, the division should be made lengthwise.
4. That to quarter the contents of a spoon, the half should be divided crosswise.
5. That in measuring flour, it should not be shaken down to level it.
6. That in using one measure for both dry and liquid ingredients, the dry should be measured first.
7. That in measuring a cupful of dry ingredients, the cup should be filled by using a spoon or scoop.
(a) Dividing the contents of a spoon
(b) Dividing a spoonful in halves