Using the correct measuring equipment. Accurate measurements are essential if you want the same good results each time you make a recipe.
Use a 1-cup liquid measuring cup (usually a glass cup) which is also marked for smaller measurements. Two-cup and 4-cup liquid measuring cups are helpful for measuring larger amounts.
For dry ingredients:
Use a set of four graduated measuring cups, consisting of 1/4-, 1/3-, 1/2- and 1-cup measures.
A standard set of measuring spoons is used for both dry and liquid ingredients.
Always read the line on a measuring cup at eye level when checking the volume of liquid in a cup.
Lightly spoon sugar into a graduated measuring cup and level off with the straight edge of a knife or spatula.
Brown sugar: pack the sugar lightly into the cup with the back of a spoon, then level off; it will hold its shape when inverted from the cup.
Lightly spoon the flour into a graduated measuring cup; never pack flour down or shake or tap the side fo the measuring cup.
Then quickly level off the surplus flour in the measuring cup with the straight edge of a small kitchen knife.
Liquid shortenings such as salad oil and melted butter or margarine, can be measured in the same way as liquids.
Measure shortening such as lard, vegetable shortening, even peanut butter, in a graduated measuring cup. Pack the shortening firmly, right to the top of the measuring spoon or graduated cup. Level off the shortening with the straight edge, not the flat side, of a knife or spatula.
Measuring Butter or Margarine
Each 1/4-pound stick of butter or margarine measures 1/2 cup; the wrapping is usually marked off in tablespoons for measuring smaller amounts.
With a sharp knife just cut off the number of tablespoons needed, following the guidelines on the wrapper.
For butter or margrine not wrapped in this way, measure and level off as for solid shortening.