It is absolutely necessary to measure all ingredients correctly to insure success in cooking.

Satisfactory results have been attained, occasionally, by those of long experience and good judgment in measuring by sight; but when failures are made, discouragement follows and, too, habits of wastefulness are acquired by this "hit or miss" method. The majority of people need a definite system of measurements which, when carefully followed, must yield satisfactory results. Granite measuring cups, divided in thirds and quarters, holding one-half pint, table and teaspoons of regulation size, a common case knife, all of which may be purchased at any kitchen furnishing store, are among the essential articles for measuring correctly. Flour, meal, powdered sugar, soda, mustard, ginger, baking powder, and all ingredients which stand in boxes, settle and sometimes harden in lumps, should be crushed and sifted before measuring. A cupful is a half-pint cup filled, and leveled with a knife.

To fill a measuring cup, a table or teaspoon

Toss the dry ingredients lightly into a measuring cup, heap it slightly, and level it with a knife. Shortening, such as butter, lard and other fats, are packed solidly into both cup and spoon, and leveled with a knife. A tablespoon is measured level. A teaspoon is measured level.

In measuring with either tea or tablespoon, dip the spoon into the material, fill it, lift, and level with a case knife, turning sharp edge of blade toward handle of spoon. Divide with the knife, lengthwise of bowl of spoon for a half, divide the half crosswise for a quarter and the quarter crosswise for an eighth. When less than an eighth is called for use a few grains. A tablespoon of correct size should hold three level teaspoons. A teaspoon should hold sixty drops of liquid.

Measuring Liquids

A cup of liquid is an even cupful or all the cup will hold. Tablespoon and teaspoonful is all the spoon will hold. When the following ingredients are called for in a recipe, measure the dry, fats and liquids in the order given, thereby making one cup serve the purpose of all.

To Combine Mixtures

Use an earthen mixing bowl of ample size for mixing batters and doughs. Mix with a wooden spoon. Measure all ingredients correctly; mix and sift the flour, baking powder, spices, etc., before measuring.

Count out the desired number of eggs, selecting those of uniform size, especially if a cake is to be made. Break each egg separately over a cup; that there may be no loss should a stale one chance to be one of the number.

Separate the whites from the yolks when so specified. Eggs are beaten three degrees of lightness. They are "slightly beaten" when whites and yolks, beaten together, will run from the tines of a fork. They are "lightly beaten," when beaten thick, very light and a lemon tint.

Whites are beaten alone stiff and dry.

Measure butter and liquid as suggested in the foregoing. Having everything in readiness, the mixing and baking of these mixtures may be quickly done.