For some purposes, you will want flour by the tablespoonful. In such cases,

stir up surface flour in your container to loosen it—then lift up a lightly-mounded .

spoonful, and level it off with a straight edge.

FINE DRY INGREDIENTS—Such things as baking powder, baking soda, cocoa,
etc., because they are so fine, have a tendency to pack down as they stand in their
containers. To measure a modest amount, stir the top part of the product and
loosen it up—then lift a light spoonful and level it off..

BROWN SUGAR—This ingredient receives exceptional treatment. My recipes call
for a measure “‘lightly packed.’”’ Spoon brown sugar into cup, then press it down
lightly with the finger-tips, so that there can be no hollows beneath the surface of
this somewhat moist type of sugar.

LIQUID FAT—Cooking or salad oil, melted fat of any kind, is measured by the
cup or spoonful, like any other liquid.

SOLID FAT FOR CAKES—You will observe that all of the recipes in these lessons
call for butter or shortening in tablespoon measures—not by the cup or part-of-cup.
This is for great accuracy—and whilst it may sound unduly fussy if new to you,
you will find yourself measuring your cake-fats speedily, soon as you accustom
yourself to doing it.

Use your standard measuring tablespoon; pack it generously with the soft fat
(which should be soft, at average room temperature); level the fat off even with
the rim of the spoon, using a straight-edged spatula or knife. Dig out the true
spoonful of fat—a rubber scraper is fine for this, but a narrow limber spatula or
knife will do. Deposit each spoonful of fat in bowl—but don’t mix them till measuring
is done—so you'll know where you stand if there’s an interruption.

SOLID FAT FOR DOUGHS, PASTES—For these mixtures, there is a short and
accurate method of measuring a fair amount of firm, chilled fat.

Use your measuring cup—the one with the extra above-the-line edge, for liquids.
The idea is to partially fill it with water—leaving just the space for the required
amount of fat to make the total cupful. For instance—you want 14 cup fat... so
put cold water into cup, up to the 24 mark; when you have dropped in enough
fat—pushing each piece completely under pie iF bring the water up to the
cupful level, you must have put in exactly 14 cup fat. When measuring more than
V6 cup fat, it is easiest to split the job—to pe, a total 24 cup fat, measure 14 cupful—
then put water into cup again and measure another 14 cupful fat.

When you have the measure of fat you want, under water in your cup, pour
off water and drain fat a moment or two on crumpled absorbent paper. It is then
ready to be cut into your waiting flour-mixture, to make either a dough or a paste,
as you may desire (or any dish for which the method of cutting-in firm fat is used).

TO MEASURE LIQUIDS—Place measuring-cup on table. Pour in liquid until,
when you stoop to see the marks at eye-level, the liquid is at the required line. To
measure a spoonful, lift what spoon holds naturally—it is more than “‘level.”” (That
is why there are 12 tablespoons liquid to the cup and 16 tablespoons dry measure)

TO MEASURE VARIOUS FOODS—Many foods that are not exactly dry or wet,
are measured by the cupful—e.g., minced meat, diced vegetables, sliced or crushed
fruits, etc. These present no great problem because:a wee bit more or less will not
be so likely to affect the entire final result. But in mixtures using flour, corn starch,
gelatine, fat—any “‘control ingredient’—exact measurement is most important.

3 LESSON 1

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