Whatever plan of measuring is followed,
however, it should always be remembered that recipes are written for the
definite quantities indicated and mean _standard_, not approximate,
cupfuls, tablespoonfuls, and teaspoonfuls.
28. MEASURING SPOONS.--In addition to a measuring cup or two, a set of
measuring spoons will be found extremely convenient in a kitchen.
However, if it is impossible to obtain such a set, a teaspoon and a
tablespoon of standard size will answer for measuring purposes. Three
level teaspoonfuls are equal to 1 tablespoonful. When a spoon is used,
it is heaped with the dry material and then leveled with a knife, in the
manner shown in Fig. 10 (_a_). If 1/2 spoonful is desired, it is leveled
first, as indicated in (_a_), and then marked through the center with a
knife and half of its contents pushed off, as shown in (_b_). Fourths
and eighths are measured in the same way, as is indicated in Fig. 11
(_a_), but thirds are measured across the bowl of the spoon, as
in (_b_).
[Illustration: Fig. 10]
29. Precautions to Observe in Measuring.--In measuring some of the
materials used in the preparation of foods, certain points concerning
them should receive attention. For instance, all powdered materials,
such as flour, must first be sifted, as the amount increases upon
sifting, it being definitely known that a cupful of unsifted flour will
measure about 1-1/4 cupfuls after it is sifted.
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