A Scant Cup

• Measure level, then remove two tablespoons of material.
• For liquids, stand the cup in a saucer and fill by pouring in from a pitcher or something with a lip, as much as it will hold without running over.
• To measure butter or lard, cut small portions and pack in closely, leaving no air spaces; other solid materials like diced vegetables, meat, fish, and bread should be filled in lightly.

Speck or Grains

• This is the amount which may be taken up on the point of a paring knife or other quarter-inch surface; or a slight shake from the pepper box.

Cup Measure

• Hold the cup over the pan and fill with a spoon or scoop, even with the groove.
• With the back of a table knife held perpendicularly scrape off till it is level. 
• Do not dip the cup into the material, shake it when filling, or press the material in when leveling.

Tablespoon and Teaspoon Measures

• Fill by dipping the spoon into dry material
• Scrape off all that is above the rim of the spoon with a table knife.
• For butter, cream, molasses or other sticky substance, do not dip. A portion will cling to the under side of the spoon and if removed and used, you will have more than the correct proportion. 
• For liquids like melted butter, and molasses, fill by pouring.
• For soft butter and lard, fill by packing it level with a knife.