c
= cup
t
= teaspoon
T = Tablespoon
lb. = pound
oz. = ounce
g = gram
kg = kilogram
To
make the recipes as consistent as possible, certain steps should be
taken in the handling of ingredients:
Dry ingredients are measured in a measuring
cup and leveled off with a straight edge; liquid is measured in a liquid measuring
cup.
Brown sugar is packed then leveled off.
Eggs are large.
If butter is preferred over margarine recipe will state "butter only"
but is otherwise interchangeable depending
on cook's tastes and desired effect.
Sugar is granulated sugar.
Cream is heavy or whipping cream.
Milk is whole, but low-fat milk can usually be
used without harm to recipe.
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