a rule, it will be found very convenient to have 2 measuring cups of
standard size in your kitchen, one for measuring dry ingredients and
the other for measuring moist or wet ones. If it is impossible to have
more than one, the dry materials should be measured first in working
out a recipe, and the fats and liquids afterwards. Whatever plan of
measuring is followed, however, it should always be remembered that
recipes are written for the definite quantities indicated and mean
standard, not approximate, cups, tablespoons, and teaspoons.