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Measuring Dry Ingredients

A tablespoonful is measured level. A teaspoonful is measured level. A cupful is measured level. To measure tea- or tablespoonful, 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. 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.

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.