All measurements given in this book are made in standard half-pint cups, tablespoons, teaspoons, quarts, pecks, etc. The dry materials are leveled even with the top of the cup, spoon, or other measure by filling it heaping full, then pushing off with a knife that which lies above the top. When held level with the eyes, nothing should be seen above the cup or spoon, and yet the receptacle should be completely filled. Where standard cups, with divisions in thirds and quarters, are not to be obtained, it will be better to use a straight-sided glass if one can be found which holds an exact half-pint. It will be easier to get an accurate half or third of a cupful in such a measure than in one which grows smaller at the bottom, as most cups do. A cupful or spoonful of liquid is all that they can be made to hold.

Such materials as flour, powdered sugar, mustard, meal, and others, that pack as they stand, should first be sifted or stirred up, and must have any lumps pressed out. Do not shake such materials to level them, or they will settle and the measure will be incorrect. Half cupfuls or other fractions of a cupful of dry material, fat, etc., may be leveled with the back of a tablespoon.

To measure fractions of a spoonful, whether a teaspoon or a tablespoon, fill the spoon, level it, then with a knife divide halves lengthwise of the spoon; quarters crosswise of the halves; eighths by dividing these in halves; thirds crosswise; and sixths by dividing the spoon first in halves, then in thirds across the halves.