Measuring Procedures

INGREDIENTS

INSTRUCTIONS

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.

A Message from our Provider:

“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”