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Betty Crocker picture cooky book cover

Betty Crocker picture cooky book

Chapter 4: MEASURE THAT PAN!
By Betty Crocker
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About This Book

The collection compiles tested cookie recipes and illustrated step-by-step techniques, combining numerous preparations with how-to tips, success pointers, and practical illustrations. It begins with clear guidance on ingredient measurements, pan sizes, and essential utensils, then presents categorized recipes alongside troubleshooting notes and shortcuts. Emphasis on repeated kitchen testing and standardized methods aims to produce consistent results, while photographs and concise directions help bakers of varied experience prepare a broad variety of cookies reliably.

MEASURE THAT PAN!

Do keep a ruler handy,
To measure pans it’s dandy.
Place the rule across the top,
Right size pan prevents a flop!

Square Pan ... 2″ to 2½″ deep.

Round Layer Pan ... at least 1¼″ deep for 8″ pan; 1½″ deep for 9″ pan.

Oblong Pan ... 1½″ to 2½″ deep.

Tube-Center Pan 4″ deep.

Pie Pan ... measured from inside rim to outside rim.

Bread Loaf Pan 3½″ deep.

Cooky Sheet or Baking Sheet ... without sides.

Jelly Roll Pan or Baking Sheet ... with low sides (½″).

Choose the size pan that the recipe states

When baking bar cookies, bread, pies, or fine cakes.

Measure with care to get just the right size,

It makes quite a diff’rence ... you’ll soon realize!

Muffin Pan ... deep or shallow cups.

Casserole or Baking Dish ... with cover.

Individual Custard Cups ... set in shallow pan to bake.

Fluted Pudding Mold ... for steamed puddings, etc.

Roasting Pan ... with rack.

Round Pudding Mold ... for brown bread, plum puddings, and other steamed puddings.