Ingredients and Measurements
Ingredients that may be used in place of other ingredients are listed on the next page.
Recipes in this bulletin were tested with the ingredients listed. Sometimes a choice of ingredients is given in the recipe or under Variations of the recipe.
“Flour” refers toall-purpose flour, unsifted. In a few recipes, where “cake flour” is specified it is also unsifted. Recipes in this bulletin are not intended for use with either instantized or self-rising flour.
“Baking powder” refers todouble-acting baking powderthat leavens during mixing and again during baking. Quick-acting baking powder (containing cream of tartar) is single-acting; it can be used most satisfactorily in foods that are mixed and baked immediately. (See One Ingredient For Another, p.17, for amounts.)
“Fat or oil” refers to any type—butter, margarine, shortening, lard, or any kind of vegetable oil. In recipes specifying a particular type of fat—“butter or margarine,” for example—you’ll have best results with the fat suggested. Recipes in this bulletin are not intended for use with whipped fats.
All measurements given in this bulletin are level.
Frequently used food measurements are given below.
1 tablespoon = 3 teaspoons1 fluid ounce = 2 tablespoons¼ cup = 4 tablespoons⅓ cup = 5⅓ tablespoons½ cup = 8 tablespoons⅔ cup = 10⅔ tablespoons¾ cup = 12 tablespoons1 cup = 16 tablespoons or 8 fluid ounces1 pint = 2 cups1 quart = 2 pints or 4 cups
Part of cup.—Use tablespoons or small measures-½, ⅓, ¼ cup—for greater accuracy.
Brown sugar.—Pack firmly into cup or spoon and level off top with straight, thin edge of spatula or knife.
Solid fats.—Pack fat firmly into cup or smaller measure and level off top with straight, thin edge of spatula or knife.
To measure less than 1 cup, you can also use the water method: Partly fill a cup with cold water, leaving enough space for the amount of fat needed. (To measure ¼ cup of fat, for example, fill cup with water to ¾ mark.) Spoon fat into cup, push under water until water level reaches 1-cup mark. Drain thoroughly before using fat.
For solid fat in sticks or pounds, cut off amount needed. A 1-pound form measures about 2 cups; a ¼-pound stick of butter or margarine measures ½ cup.
Flour.—Spoon flour lightly into measuring cup until measure is overflowing. Do not shake or tap cup. Level off top with straight, thin edge of spatula or knife.
Fine meal, fine crumbs.—Stir lightly with fork or spoon. Measure like flour.
Baking powder, cornstarch, cream of tartar, spices.—Dip spoon into container and bring it up heaping full. Level off top with straight, thin edge of spatula or knife.
Dry milk.—Pour dry milk from spout or opening in package, or spoon lightly, into measuring cup until measure is overflowing. Do not shake. Level off top with straight, thin edge of spatula or knife.
ONE INGREDIENT FOR ANOTHER
Note: Seven-eighths cup equals 1 level cup minus 2 tablespoons.