All measurements given in this bulletin are level.
Frequently used food measurements are given below.
1 tablespoon = 3 teaspoons
1 fluid ounce = 2 tablespoons
¼ cup = 4 tablespoons
⅓ cup = 5⅓ tablespoons
½ cup = 8 tablespoons
⅔ cup = 10⅔ tablespoons
¾ cup = 12 tablespoons
1 cup = 16 tablespoons or 8 fluid ounces
1 pint = 2 cups
1 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.