“Flour” refers to all-purpose flour, unsifted. In a few recipes, where “cake flour” is specified it is also unsifted. Recipes in this bulletin are not intended for use with either instantized or self-rising flour.
“Baking powder” refers to double-acting baking powder that leavens during mixing and again during baking. Quick-acting baking powder (containing cream of tartar) is single-acting; it can be used most satisfactorily in foods that are mixed and baked immediately. (See One Ingredient For Another, p. [17], for amounts.)
“Fat or oil” refers to any type—butter, margarine, shortening, lard, or any kind of vegetable oil. In recipes specifying a particular type of fat—“butter or margarine,” for example—you’ll have best results with the fat suggested. Recipes in this bulletin are not intended for use with whipped fats.
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.