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 holding one-half pint are divided on one side into quarters and on the other side into thirds, and they are usually found in all housefurnishing stores, and there is a choice of aluminum, glass or tin.

Sets of measuring spoons will save time and trouble.  The spoons graduate from one-quarter of a teaspoon to one tablespoon, thus making accurate measurements for seasoning and flavoring.

A spatula will repay its cost many times over the first month it is used.  It is possible with this knife to remove every particle of food from a mixing bowl.

How can you keep a house without a pair of reliable scales?  Do you know how much the chicken weighed that you bought on Saturday, and do you know how much waste there was; or the weight of the bone in the meat that you purchased on Wednesday?  Do you ever weigh your purchases?  Think this over and then buy a good pair of scales and keep them in a convenient place.

  List of equivalent measures:—­
    1 salt spoon 1/4 teaspoon
    3 teaspoons 1 tablespoon
    3 tablespoons 1 cooking spoon
    4 tablespoons 1/4 cup
    8 tablespoons 1/2 cup
    12 tablespoons 3/4 cup
    16 tablespoons 1 cup
    2 cups 1 pint
    2 pints 1 quart
    4 quarts 1 gallon

DRY MEASURE

8 quarts 1 peck 2 quarts 1/4 peck 4 quarts 1/2 peck 2 cups granulated sugar 1 pound 2-3/4 cups brown sugar 1 pound 3-1/2 cups ground coffee 1 pound 3 cups of cornstarch 1 pound 2 cups of butter 1 pound 2 cups of lard 1 pound 3 cups granulated cornmeal 1 pound 3-3/4 cups of rye flour 1 pound 3-3/4 cups of graham flour 1 pound 3-3/4 cups of unsifted wheat flour 1 pound 4 cups of sifted flour 1 pound 3-1/2 cups whole wheat flour 1 pound 9 cups of bran flour 1 pound 2 cups of rice flour 1 pound

ITALIAN DRESSING