HERE’S HOW WE MEASURE
1 Sift flour through large open sifter (to aerate it) onto square of paper before measuring. | 2 Then spoon sifted flour lightly into a “dry” measuring cup ... heaping it up. |
3 Level off cup with straight-edged knife. Don’t shake cup. This is important! |
1 White Granulated Sugar needs sifting only if lumpy. Spoon lightly into “dry” measuring cup. Level it off with a straight-edged knife. Don’t knock or tap cup. |
2 Brown Sugar. If it’s lumpy, press through coarse sieve; or heat in slow oven; or crush lumps with rolling pin. Pack into “dry” measuring cup just enough to hold its shape. Level off. |
3Confectioners’ Sugar. Press through sieve to remove lumps. Spoon lightly into “dry” measuring cup. Level off with straight-edged knife. Don’t shake cup. |
Baking Powder, Soda, Salt, Cornstarch, Cream of Tartar, Spices, Etc.
Fill measuring spoon. Level off with straight-edged knife.
Use Graduated Measuring Cups. Have shortening at room temperature. Pack shortening firmly into measuring cup. Level off with straight-edged knife. In measuring less than ¼ cup, use a tablespoon.
EGGS
2 Medium
|
= | ⅓ cup
|
2 Large
|
= | ½ cup
|
3 Medium
|
= | ½ cup
|
3 Large
|
= | ⅔ cup
|
Eggs vary in size ... so be sure to measure them. Never use less than the minimum amount specified in recipe.