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. 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]](recipe-images\s02fig10.jpg)
![[Illustration: Fig. 11]](recipe-images\s02fig11.jpg)
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. Lumps, such as those
which form in salt and sugar, should be thoroughly crushed before
measuring; if this is not done, accurate measurements cannot be secured,
because lumps of such ingredients are more compact than the loose
material. Butter and other fats should be tightly packed into the
measure, and if the fat is to be melted in order to carry out a recipe,
it should be melted before it is measured. Anything measured in a cup
should be poured into the cup; that is, the cup should not be filled by
dipping it into the material nor by drawing it through the material.
30. TABLES OF WEIGHTS AND MEASURES.--As foods are sold by weight and by measure, and as recipes always call for certain weights and measures, it is absolutely necessary that every person engaged in the purchase and preparation of foods should be familiar with the tables of weights and measures in common use for such purposes in the United States and practically all other English-speaking countries. In addition, it will be well to have a knowledge of relative weights and measures, so as to be in a position to use these tables to the best advantage.
31. The table used ordinarily for weighing foods is the table of AVOIRDUPOIS WEIGHT. Another table of weights, called the table of Troy weight, is used by goldsmiths and jewelers for weighing precious metals. It should not be confused with avoirdupois weight, however, because its pound contains only 12 ounces, whereas the avoirdupois pound contains 16 ounces. The table of avoirdupois weight, together with the abbreviations of the terms used in it, is as follows:
| AVOIRDUPOIS WEIGHT | ||
| 437-1/2 grains (gr.) | = 1 ounce | oz. |
| 16 ounces | = 1 pound | lb. |
| 100 pounds | = 1 hundredweight | cwt. |
| 20 hundredweight | = 1 ton | T. |
| 2,000 pounds | ||
Although 2,000 pounds make 1 ton, it is well to note that 2,240 pounds make 1 long ton (L.T.). The long ton is used by coal dealers in some localities, but the ton, sometimes called the short ton, is in more general use and is the one meant unless long ton is specified.