Use standard measuring cups and spoons.
Sift flour once before measuring. Put sifted flour lightly into measuring cup by spoonfuls. Do not press flour into cup, or tap it down. Level off top of flour with edge of spatula.
Sift sugar if it is lumpy.
Pack brown sugar down tightly when measuring. Should hold its shape when turned out.
Spices, salt, and other dry ingredients should be heaped in measuring spoons and then leveled off with a straight edge.
Liquids should be measured in a glass measuring cup which has extra space at top to prevent spilling. Be sure cup is on level area and that you read the measurement at eye level.
Swift'ning may be packed solidly into unit measuring cups and spoons. Or, fill cup with fractional readings with water to point that will total 1 cup when the specified amount of Swift'ning is added. Then put in Swift'ning until water reaches the 1 cup marking.
3 teaspoons = 1 tablespoon.
4 tablespoons = 1/4 cup.
5 tablespoons plus 1 teaspoon = 1/3 cup.
16 tablespoons = 1 cup.
2 cups = 1 pint.
4 cups = 1 quart.
2 cups granulated sugar = 1 pound.
2 1/2 cups brown sugar = 1 pound.
3 1/2 cups confectioners sugar = 1 pound.
4 cups all-purpose flour = 1 pound.
5 cups cake flour = 1 pound 2 1/3 cups Swift'ning = 1 pound.