first, as indicated in (_a_), and then marked through the center with a
knife and half of its contents pushed off, as shown in (_b_). Fourths
and eighths are measured in the same way, as is indicated in Fig. 11
(_a_), but thirds are measured across the bowl of the spoon, as
in (_b_).

[Illustration: Fig. 10]

29. Precautions to Observe in Measuring.--In measuring some of the
materials used in the preparation of foods, certain points concerning
them should receive attention. For instance, all powdered materials,
such as flour, must first be sifted, as the amount increases upon
sifting, it being definitely known that a cupful of unsifted flour will
measure about 1-1/4 cupfuls after it is sifted. Lumps, such as those
which form in salt and sugar, should be thoroughly crushed before
measuring; if this is not done, accurate measurements cannot be secured,
because lumps of such ingredients are more compact than the loose
material. Butter and other fats should be tightly packed into the
measure, and if the fat is to be melted in order to carry out a recipe,
it should be melted before it is measured. Anything measured in a cup
should be poured into the cup; that is, the cup should not be filled by
dipping it into the material nor by drawing it through the material.

[Illustration: Fig. 11]

30. TABLES OF WEIGHTS AND MEASURES.--As foods are sold by weight and by
measure, and as recipes always call for certain weights and measures, it
is absolutely necessary that every person engaged in the purchase and
preparation of foods should be familiar with the tables of weights and
measures in common use for such purposes in the United States and