[Illustration: =2= Then spoon sifted flour lightly into a “dry” measuring cup ... heaping it up.] [Illustration: =3= Level off cup with straight-edged knife. Don’t shake cup. This is important!] [Illustration: SUGAR =1= =White Granulated Sugar= needs sifting only if lumpy. Spoon lightly into “dry” measuring cup. Level it off with a straight-edged knife. Don’t knock or tap cup.] [Illustration: =2= =Brown Sugar.= If it’s lumpy, press through coarse sieve; or heat in slow oven; or crush lumps with rolling pin. Pack into “dry” measuring cup just enough to hold its shape. Level off.] [Illustration: =3= =Confectioners’ Sugar.= Press through sieve to remove lumps. Spoon lightly into “dry” measuring cup. Level off with straight-edged knife. Don’t shake cup.] =Baking Powder=, =Soda=, =Salt=, =Cornstarch=, =Cream of Tartar=, =Spices=, =Etc.= [Illustration: Fill measuring spoon. Level off with straight-edged knife.] [Illustration: SHORTENING Use Graduated Measuring Cups. Have shortening at room temperature. Pack shortening firmly into measuring cup. Level off with straight-edged knife. In measuring less than ¼ cup, use a tablespoon.] [Illustration: LIQUIDS Use “liquid” measuring cup to prevent spilling. Pour liquid into cup on table. Have measuring line on eye level.] [Illustration: EGGS 2 Medium = ⅓ cup 2 Large = ½ cup 3 Medium = ½ cup 3 Large = ⅔ cup =Eggs= vary in size ... so be sure to measure them. Never use less than the minimum amount specified in recipe.] MEASURE THAT PAN! [Illustration: _Do keep a ruler handy, To measure pans it’s dandy. Place the rule across the top, Right size pan prevents a flop!_] [Illustration: =Square Pan= ... 2″ to 2½″ deep.] [Illustration: =Round Layer Pan= ... at least 1¼″ deep for 8″ pan; 1½″ deep for 9″ pan.] [Illustration: =Oblong Pan= ... 1½″ to 2½″ deep.] [Illustration: =Tube-Center Pan= 4″ deep.] [Illustration: =Pie Pan= ... measured from _in_side rim to _out_side rim.] [Illustration: =Bread Loaf Pan= 3½″ deep.] [Illustration: =Cooky Sheet or Baking Sheet= ... without sides.] _Choose the size pan that the recipe states When baking bar cookies, bread, pies, or fine cakes. Measure with care to get just the right size, It makes quite a diff’rence ... you’ll soon realize!_ [Illustration: =Jelly Roll Pan or Baking Sheet= ... with low sides (½″).] [Illustration: =Muffin Pan= ... deep or shallow cups.] [Illustration: =Casserole or Baking Dish= ... with cover.] [Illustration: =Individual Custard Cups= ... set in shallow pan to bake.] [Illustration: =Fluted Pudding Mold= ... for steamed puddings, etc.] [Illustration: =Roasting Pan= ... with rack.] [Illustration: =Round Pudding Mold= ... for brown bread, plum puddings, and other steamed puddings.] _This page gives the meaning of terms in this book! It’s here just to help you to be a Prize Cook!_