3 tsp = 1 Tbs
16 Tbs = 1 c. (4 Tbs = ¼ cup; 8 Tbs = ½ cup)
2 Tbs = 1 ounce
4 ounces = 1/4 pound
1 cup = 8 fluid ounces (16 ounces =1 pound)
2 cups = 16 fluid ounces
2 cup = 1 pint
2 pint = 1 quart
1 quart = 4 cups
4 quart = 1 gallon
•Use dry/plastic measuring cups for measuring flour, sugar, shortening and various chopped or minced foods.
•Use a glass measuring cup to measure any kind of liquid.
2 cups butter
4 cups all-purpose flour
2 cups granulated sugar
3 1/2 cups sifted powdered sugar
2 cups milk
9 medium eggs
2 2/3 cups oatmeal
2 ¼ brown sugar
1 1/8 cups rice
2 1/3 cups dry beans
2 cups ground packed meat
Powdered sugar - combine 1 cup of granulated sugar and 2 to 3 tablespoons of cornstarch and put in blender for 45 seconds.
Brown sugar - combine 1 cup granulated sugar and 1 to 2 tablespoons of molasses and mix well.
•Rice and Beans Uncooked 1/2 pound about 1 cup, makes 3 cups when cooked.
•Spaghetti and macaroni doubles in size during cooking. Cooking 1/2 pound of either measures about 2 cups before cooking, about 4 cups after.
•Noodles 1/2 pound equals about 3 cups before cooking, between 4 to 5 cups after cooking.
•A pinch of baking soda added to any boiled syrup will keep it from crystallizing.
•A teaspoonful of vinegar beaten into a boiled frosting when flavoring is added will keep it from being brittle or breaking when cut.
•To hasten cooking of vegetable, add a small pinch of baking soda to the water.
•Sprinkle a little flour in the pan before frying eggs. Prevents popping.
•Before heating milk in a saucepan, rinse the pan with water and it will not scorch so quickly.
•1/4 tsp. cinnamon added to chocolate cake batter enhances the flavor.
•When making meat loaf, try adding 1/2 teaspoon baking powder and it will be fluffier
•Pies will brown more evenly if brushed with milk before baking.
•Add a little milk to the water in which you boil potatoes. This prevents them from turning black and improves the flavor.
•To remove grease from soup, place a lettuce leaf on top of hot soup. Remove before serving
•If you place an orange in a hot oven before you peel it, no white fibers will be left on the orange
•Tenderize meat with a few drops of vinegar. This will not change the flavor. It will hasten the cooking process