Recipe - Measuring Procedures

WEIGHTS ARE MORE ACCURATE THAN MEASURES AND RECIPE INGREDIENTS SHOULD BE
WEIGHED WHENEVER POSSIBLE. IF SCALES FOR WEIGHING ARE NOT AVAILABLE,
FOLLOW THE RULES FOR MEASURING TO ENSURE ACCURATE MEASURES.
FLOUR, GENERAL PURPOSE
OR BREAD.................WHEN SPECIFIED, SIFT BEFORE MEASURING. PLACE
FLOUR
LIGHTLY IN MEASURING UTENSIL. LEVEL WITH STRAIGHT
EDGE OF KNIFE. DO NOT SHAKE UTENSIL; DO NOT PACK
FLOUR.
SUGAR, GRANULATED........FILL MEASURING UTENSIL. LEVEL WITH STRAIGHT EDGE
OF KNIFE. IF SUGAR IS LUMPY, SIFT BEFORE MEASURING.
SUGAR, BROWN.............PACK LIGHTLY INTO MEASURING UTENSIL. IF SUGAR IS
LUMPY, ROLL WITH A ROLLING PIN TO BREAK UP ANY LUMPS
BEFORE MEASURING.
SUGAR, BROWN, PACKED.....PRESS SUGAR FIRMLY INTO MEASURING UTENSIL.
MILK, NONFAT, DRY........STIR LIGHTLY WITH A FORK OR SPOON. PLACE LIGHTLY
IN
MEASURING UTENSIL. DO NOT SHAKE UTENSIL. LEVEL
WITH STRAIGHT EDGE OF KNIFE.
BAKING POWDER, HERBS,
AND SPICES...............STIR LIGHTLY WITH A FORK OR SPOON. DIP DRY
MEASURING SPOON INTO CONTAINER, BRINGING IT UP
HEAPING FULL. LEVEL WITH STRAIGHT EDGE OF KNIFE.
SOLID FATS...............PRESS FAT FIRMLY INTO MEASURING UTENSIL. LEVEL
WITH
STRAIGHT EDGE OF KNIFE.

Recipe Number: A00300

SERVING SIZE: 100

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.