There’s a trick to measuring syrup, honey or molasses to make sure you get all of it out of the cup or spoon.
- Grease the measuring cup thoroughly with butter, using a pastry brush. Pour off excess butter and measure sweetening required.
- Empty contents of cup into mixing bowl. You needn’t use a scraper to get it out for hardly a drop of syrup stays in the cup.
- No molasses or syrup clings to the measuring spoon if you brush the bowl of the spoon with butter before you begin to measure.
If your recipe calls for 1/2 cup butter fill cup measure 1/2 full of cold water. Put butter in until water is at the one cup mark on the measuring cup. Pour off water and you will have an accurate measure of 1/2 cup butter. Follow the same procedure in measuring 1/4 cup, fill cup 3/4 full of water. If you want 1/3 or 2/3 cup, fill the cup 2/3 or 1/3 full of water respectively.
|Pile sifted flour lightly in measuring cup, swoop off the “heap” level with edge.|
|Level measurements, new cooks! Make sure lid’s on snug before you put the baking powder away.|
|Set upon table so you won’t get a tipsy measure. Squint at it from eye level.|
Source: Vintage cookery chart