Correct measurements are absolutely essential to obtain good results. Good judgment, with experience, has taught some to measure by sight; but the majority of people need definite guides.

Tin, granite-ware, and glass measuring-cups, divided in quarters or thirds, holding one half-pint, and tea- and tablespoons of regulation sizes, - and a case knife, are necessary for correct measurements.

Measuring Dry Ingredients

A tablespoonful is measured level. A teaspoonful is measured level. A cupful is measured level. To measure tea- or tablespoonful, dip the spoon in the ingredient, fill, lift, and level with a knife, the sharp edge of knife being toward tip of spoon. Divide with knife lengthwise of spoon, for a half-spoonful; divide halves crosswise for quarters, and quarters crosswise for eighths. Less than one-eighth of a teaspoonful is considered a few grains. To measure a cupful put in the ingredient by spoonfuls or from a scoop, round slightly, and level with a case knife, care being taken not to shake the cup.

Flour, meal, powdered and confectioners' sugar, and soda should be sifted before measuring. Mustard and baking powder, from standing in boxes, settle, therefore should be stirred to lighten; salt frequently lumps, and these lumps should be broken.

Measuring Liquids

A cupful of liquid is all the cup will hold.

A tea or tablespoonful is all that a teaspoon or tablespoon will hold.

Measuring Butter, Lard, Etc

To measure butter, lard, and other solid fats, pack solidly into cup or spoon, and level with a knife.

When dry ingredients, liquids, and fats are called for in the same recipe, measure in the order given, thereby using but one cup.

3 teaspoonfuls equal............................................................

1 tablespoonful

16 tablespoonfuls of any dry ingredient equals................

1 cupful

12 tablespoonfuls of any liquid equals................................

1 cupful

2 cupfuls of any liquid equals ..........................................

1 pint

4 cupfuls of any liquid equals ..........................................

1 quart

Bride's Cook Book Table Of Measures And Weights

2 cupfuls butter (packed solidly)...........................................

equals 1 pound

4 cupfuls flour (pastry)..........................................................

" 1 "

2 cupfuls granulated sugar.....................................................

" 1 "

2 2/3 cupfuls powdered sugar......................................................

" 1 "

3 1/2 cupfuls confectioner's sugar................................................

" 1 "

2 2/3 cupfuls brown sugar............................................................

" 1 "

2 2/3 cupfuls oatmeal...................................................................

" 1 "

4 3/4 cupfuls rolled oats...............................................................

" 1 "

4 1/3 cupfuls rye meal.................................................................

" 1 "

1 7/8 cupfuls rice.........................................................................

" 1 "

4 1/2 cupfuls graham flour...........................................................

" 1 "

3 7/8 cupfuls entire wheat flour...................................................

" 1 "

4 1/3 cupfuls coffee.....................................................................

" 1 "

2 cupfuls finely chopped meat..............................................

" 1 "

9 large eggs...........................................................................

" 1 "

1 square Baker's chocolate...................................................

" 1 ounce

1/2 cupful almonds blanched and chopped............................

" 1 "

A few grains is less than 1/8 teaspoonful......................

3 teaspoonfuls......................................................................

" 1 tablespoonful

16 tablespoonfuls...................................................................

" 1 cupful

2 tablespoonfuls butter.........................................................

" 1 ounce

4 tablespoonfuls flour..........................................................

" 1 "

Abbreviations Used In This Book

c. equals 1 cupful tbsp. equals 1 tablespoonful tsp. equals 1 teaspoonful f. g. few grains qt.