If a liquid
is to be measured with such a cup, it should be filled to the brim, but
if dry material is to be measured with it, the material should be heaped
up in the cup with a spoon and then scraped level with a knife, in the
manner shown in Fig. 9. In case fractions or parts of a cup are to be
measured, the cup should be placed level and stationary and then filled
evenly to the mark indicated on the cup itself.
27. Many times it will be found more convenient to measure dry materials
with a spoon. This can be done with accuracy if it is remembered that 16
tablespoonfuls make 1 cup, or 1/2 pint; 12 tablespoonfuls, 3/4 cup; 8
tablespoonfuls, 1/2 cup; and 4 tablespoonfuls, 1/4 cup. If no measuring
cup like the one just described is at hand, one that will hold 16 level
tablespoonfuls of dry material may be selected from the kitchen supply
of dishes. Such a cup, however, cannot be used successfully in measuring
a half, thirds, or fourths; for such measurements it will be better to
use a spoon.
[Illustration: Fig. 9]
As a rule, it will be found very convenient to have two measuring cups
of standard size, one for measuring dry ingredients and the other for
measuring moist or wet ones. If it is impossible to have more than one,
the dry materials should be measured first in working out a recipe, and
the fats and liquids afterwards.
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