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Correct measuring of ingredients is essential if you wish to follow recipes with consistent success. All measurements should be level.
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FOR DRY INGREDIENTS:
Buy a set of 4 graduated measuring cups consisting of a 1/4-cup, 1/2-cup, 1/2-cup, and 1-cup measure.
FOR LIQUID INGREDIENTS:
Buy a 1-cup measuring cup whose rim is above the 1-cup line to avoid spilling. The c-cup and 1-quart measuring cups are also very handy.
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Choosing Measuring Spoons
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When buying measuring spoons, choose one or more of the sets that come attached to a ring or hand on a special holder, including 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, and 1 tablespoon. In a good set, 16 tablespoons or 48 teaspoons should equal 1 cup.
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Measuring Liquids
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VANILLA, ETC.:
Pour extract into measuring spoon until full. If thick, like molasses or syrup, level off with edge, not the flat surface, of spatula or knife, taking care that none coats outside of spoon.
MILK, SYRUPS, ETC:
Use a measuring cup with the rim above the 1-cup line. Set it on a level surface. Lower head, so measuring line will be at eye level, and fill cup to desired mark.
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Measuring Dry Ingredients
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Use a set of 4 graduated measuring cups. Use a set of measuring spoons. Measure as below.
BAKING POWDER, SALT, ETC.:
Dip measuring spoon of correct size into dry ingredients until full; then lift out and level off with edge, not flat surface, of knife or spatula.
If it is necessary to measure half spoonfuls, first measure a level spoonful. Then divide contents lengthwise with knife and push off half.
BROWN SUGAR:
If brown sugar is lumpy, roll out lumps with a rolling pin; then sift. Then spoon the brown sugar into measuring cup, packing it down with back of spoon just enough so it holds when turned out.
GRANULATED OR CONFECTIONERS' SUGAR:
If sugar is at all lumpy, sift first. Then spoon lightly into graduated measuring cup, leveling off with edge, not flat surface, of spatula or knife.
FLOUR:
Just before measuring flour, sift it once through sifter onto a square of wax paper or into a bowl. Do not sift directly into measuring cup.
Spoon sifter flour lightly into graduated measuring cup until cup is full.
Level off flour, with edge, not flat surface, of spatula or knife, without packing it down
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Measuring Shortenings
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SHORTENING:
Scoop shortening from can or package, and pack it firmly into a graduated measuring cup up to the top. Then level off with edge, not flat surface, of knife or spatula; remove from cup. This method is preferred to the old-fashioned water displacement method (add enough shortening to 1/2 cup water to push water level up to 1-cup line; pour off water; 1/2 cup shortening remains).
BUTTER OR MARGARINE:
Measure as for shortening, above. Or if you're using a 1-lb. package of stick butter or margarine, remember that each 1/4-lb. stick equals 1/2 cup, or 8 tablespoons. Half a 1/4-lb. stick equals 1/4 cup, or 4 tablespoons. To measure 2 tablespoons, cut off one fourth of a 1/4-lb. stick.
MELTED FAT:
If a recipe calls for melted fat, it doesn't matter whether you measure it before or after melting--the amount will be the same. However, if the fat is hard, it's easier to measure it after it is melted.
Salad oil, often used as melted fat, is easily measured in a measuring cup or spoon.
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