evenly to the mark indicated on the cup itself.

27. Many times it will be found more convenient to measure dry materials
with a spoon. This can be done with accuracy if it is remembered that 16
tablespoonfuls make 1 cup, or 1/2 pint; 12 tablespoonfuls, 3/4 cup; 8
tablespoonfuls, 1/2 cup; and 4 tablespoonfuls, 1/4 cup. If no measuring
cup like the one just described is at hand, one that will hold 16 level
tablespoonfuls of dry material may be selected from the kitchen supply
of dishes. Such a cup, however, cannot be used successfully in measuring
a half, thirds, or fourths; for such measurements it will be better to
use a spoon.

[Illustration: Fig. 9]

As a rule, it will be found very convenient to have two measuring cups
of standard size, one for measuring dry ingredients and the other for
measuring moist or wet ones. If it is impossible to have more than one,
the dry materials should be measured first in working out a recipe, and
the fats and liquids afterwards. Whatever plan of measuring is followed,
however, it should always be remembered that recipes are written for the
definite quantities indicated and mean _standard_, not approximate,
cupfuls, tablespoonfuls, and teaspoonfuls.

28. MEASURING SPOONS.--In addition to a measuring cup or two, a set of
measuring spoons will be found extremely convenient in a kitchen.
However, if it is impossible to obtain such a set, a teaspoon and a
tablespoon of standard size will answer for measuring purposes. Three
level teaspoonfuls are equal to 1 tablespoonful. When a spoon is used,
it is heaped with the dry material and then leveled with a knife, in the
manner shown in Fig. 10 (_a_). If 1/2 spoonful is desired, it is leveled