ents;
that means that you first sift your flour into a bowl and then fill
the measure, using a spoon to fill with and then level the top of the
measure with a knife. Level measurement means all that lies below the
edge of the cup or spoon.

The experienced cook with an eye for measurements can gauge the
amounts, very frequently, to a nicety. While she may sometimes have a
failure, she will never attribute it to her measure or the method of
compounding the ingredients; oftentimes she will blame the flour, the
baking powder or even the oven.

One woman wrote me that she wished to know what the trouble was with
her cakes. I asked her to give the recipe and she answered that she
generally used a bowl for measuring and that then she used sugar,
eggs, butter, flour and enough milk or water to make a batter--there
was no real definite amounts. When I replied I told her that it was
the measurements and methods that she used that frequently caused
a failure. But she was sure that was not the case, for her cake was
usually good, and it was only once in a while that she had a failure.
So I had quite a time convincing her that accurate measurements will
always give the same results and assured success and that she could
bake the same cake 365 days in the year and not once have a failure.

To-day this woman would not return to the old way of doing her
cooking, and recently I had a little note from her telling me to let
the other middle-aged and young housewives, too, know how necessary it
is to be accurate.

You know it only takes a few minutes longer to measure accurately, and
then you are able to make that delicious cake without a failure. No
failures, no waste. Truly, the words of "trusting to luck" should be
taboo in the efficient woman's kitchen.

The temptation to add just a little more sugar, flour or shortening to
a recipe with the idea of improving it must be eliminated if you wish
to cook successfully. When using vegetable oil in place of butter in
making cakes cut down the quantity of fat fully one-third. Many cake
recipes contain too much fat.

When the amounts are less than one cup, frequently it is easier to
measure with a spoon. Remember all measures are level:

Sixteen tablespoons 1 cup
Eight tablespoons 1/2 cup
Four tablespoons 1/4 cup
Five tablespoons plus one teaspoon 1/3 cup

Sift the flour once before measuring. Standard measuring cups