Measurements
To measure a cupful, a tablespoonful or a teaspoonful of any dry ingredient, fill the utensil full and level off the top with a knife, taking care not to pack the ingredient.
To measure a part cupful of any dry ingredient, follow the numbers on the measuring cup. One-fourth means a fourthcupful. One-third means a third-cupful. One-half means a half-cupful, and three-fourths means three-quarters of a cupful.
All dry ingredients liable to lump, as flour, confectioners' sugar, or baking soda, should be sifted before measuring. Grains, like whole wheat flour, or Graham meal, however, should not be sifted as this removes valuable nutriment, but rather stirred lightly with a spoon before measuring. Snowdrift must be packed down and leveled off before measuring. If the word "melted" follows the name of the fat, it means that the fat is first measured and then melted. If it precedes the name of the fat, it means that it is measured after melting.
A half-tablespoonful or half-teaspoonful of any dry ingredient, or solid fat, is always measured as follows: Fill the spoon full. If it is a dry ingredient, level it off, then measure it lengthwise of the spoon into halves, scraping off the unused half. If a solid fat is being measured, first pack it down into the spoon then level it off, and proceed as directed. For a fourth-teaspoonful or tablespoonful, first measure a half then divide it in quarters.
In measuring liquids, whether the liquid be milk, water, soup-stock, or anything of that nature, or whether it be a liquid cooking fat, fill the utensil with as much of the ingredient as it will hold without running over. All Recipes in this Book are Proportioned for Six People