In the careful cook's outfit scales are a necessity, but, as this item in so many households is considered non-essential, measures by cups and spoonfuls are as a rule indicated in the recipes. The cup referred to is invariably the "cooking-school" measuring cup upon the side of which divisions in thirds and fourths are indicated. The cup is of proper size when it holds exactly half a pint, two gills of liquid, or half a pound of granulated sugar, or butter. (See also Table of Weights and Measures) A tablespoon holding half an ounce of sugar or butter, level measure, and a teaspoon holding sixty drops of water are of proper size for the respective measurements.

In all recipes where flour is used, unless otherwise stated, the flour is measured after sifting once. When flour is measured by cups, the cup is filled with a spoon and a level cup is meant. A tablespoonful, or a teaspoonful, of any designated material is a level spoonful of such material.

Half a tablespoonful, or teaspoonful, is obtained by dividing a spoonful lengthwise of the spoon; divide the half-spoonful crosswise, for quarters. A cup of liquid cannot be safely carried, as it is all the cup will hold; the same is true of a spoonful of liquid.