Correct measurements are absolutely necessary to insure the best results. Good judgment, with experience, has taught some to measure by sight; but the majority need definite guides. Tin measuring-cups, divided in quarters or thirds, holding one half-pint, and tea and table spoons of regulation sizes,—which may be bought at any store where kitchen furnishings are sold,—and a case knife, are essentials for correct measurement. Mixing-spoons, which are little larger than tablespoons, should not be confounded with the latter.
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. A cupful is measured level. 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. A tablespoonful is measured level. A teaspoonful is measured level. To measure tea or table spoonfuls, 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.
A cupful of liquid is all the cup will hold. A tea or table spoonful is all the spoon will hold.
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.