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Fundamentals

Measuring, Mixing & Baking

Much good food is spoiled in cooking. In order to have good results in cooking, reliable recipes should be followed accurately. Correct measurements are absolutely necessary to insure successful results.

All measuring should be done with standard cups and standard spoons. Every household should have measuring cups, measuring tablespoons and teaspoons on hand. Aluminum and glass measuring cups, and sets of measuring spoons should be in every kitchen.

Use the aluminum cup for measuring dry ingredients. The glass cup is more convenient than the aluminum cup for measuring liquids.

Exact measuring is necessary to get the best results in cooking. All the recipes call for level measurements. Measure dry materials into a cup with a spoon, leveling the top with a knife.

Measuring Flour & Other Dry Ingredients

Flour should ALWAYS be sifted once before measuring. One cup of flour — scooped from container may contain from 1¼ to 1½ cups of sifted flour. Therefore SIFT FLOUR BEFORE MEASURING IT.

Bran, Whole Wheat and Graham Flour are not sifted. They are stirred lightly — then measured.

Sift flour, meal, powdered sugar, confectioners’ sugar and soda before measuring.

Mustard and baking-powder are apt to settle in the can, and therefore should be stirred to lighten before measuring.

Salt lumps easily, and the lumps should be broken before measuring.

Dry materials, such as flour, should be measured lightly with a scoop or spoon, and not packed hard into the measure.

To Measure a Spoonful

measuring spoonsTo measure a spoonful of any dry material, dip the spoon into it, fill it, lift it and level it with a knife.

Take up all the spoon will hold, then level with a knife. To measure ½ spoonful, level off a heaping spoonful with knife, then cut lengthwise through the center, discarding one-half.

For a half spoonful, divide lengthwise.

For a quarter of a spoonful, divide the half crosswise.

For an eighth of a spoonful, divide the quarter diagonally.

Less than one-eighth of a teaspoonful is considered a few grains.

A teaspoonful or tablespoonful is all the spoon will hold.

Note. — It will be found that a heaping teaspoonful of dry material, such as baking powder, is the same as 4 or 5 level teaspoonfuls. Housewives who are not in the habit of using level measurements are apt to think that recipes calling for level measurements require more material than those that they have been using.

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