THE first essentials for uniform results in cookery are knowledge of the proper methods to use and accuracy of measurements. All cook books and tested recipes call for measuring cups and level measurements, and flour is sifted once before measuring. This will insure uniform results, providing the oven heat and the methods used are correct. Most failures in cooking can be traced to careless measuring, not following the recipe accurately, or lack of proper heat regulation.

Experience in teaching housewives the fundamentals of cookery have brought out the information that comparatively few women provide themselves with standard half pint measuring cups. All tested recipes call for a cup of this type. For flour mixtures the ordinary household cup is not satisfactory, as it seldom holds a half pint. The baking powder, salt, etc., will be out of proportion to the other ingredients if a standard measuring cup is not used. It may not mean failure, but it will mean indifferent results. Careless measuring of salt will render a dish most unpleasant, if not entirely useless. Too much baking powder will cause a cake to be dry and coarse in texture. My own experience as a teacher has shown me that the average housewife does not measure ingredients carefully, and to be accurate in measurements is one of the first steps to success. Divided recipes often fail because not carefully divided.

A standard measuring cup holds just one-half pint of liquid or half a pound of butter or sugar, or one-fourth pound of flour. A level cup of any material is all the cup will hold. Fats should be packed solid or weighed. The cups are marked to indicate halves, fourths, and thirds. Kitchen equipment should include at least two of these cups.

Measuring spoons come in sets containing tablespoons, half tablespoon, teaspoon, half and quarter teaspoons. The standard tablespoon or teaspoon may be used, but be sure measurements are level.