On Fri, 23 May 2008 07:01:28 -0700 (PDT), weaver615
> wrote:

>On May 22, 10:12*am, weaver615 > wrote:
>> My Aunt taught me this trick many years ago. If you ever need to get
>> the right amount of Shortening for say...Your home made Pie Crust,
>> here is a simple yet easy way to do it.
>>
>> Most Pie Crust recipes call for 1/2 cup of shortening. If you don't
>> have a measuring cup, or you are just trying to save a little time,
>> you can take a 1 cup measuring cup and fill it to the 1/2 cup line
>> with COLD water, then you can spoon in your shortening, butter, or
>> margerine until the water level reaches the 1 cup line. This will give
>> you the 1/2 of shortening, butter or margerine that you need for your
>> recipe. Just remember to use COLD water as warm water will melt what
>> ever it is you are trying to measure.
>>
>> I use this method everytime I bake as it is faster and cuts down on
>> the dirty dishes I have when I am through baking. Try it and let me
>> know what YOU think.
>>
>> Check out my Blog at:http://oldfashioncooking.blogspot.com
>
>All Great responses. But I WAS talking about Solid shortening like
>CRISCO. I prefer to do things the way I was taught "1/2 cup of this, a
>pinch of that..." old fashion? Yes. BUt allot of fun too. Keep them
>coming.
>
>
>Check out my Blog at: http://oldfashioncooking.blogspot.com


I was taught the displacement method of measuring Crisco in an 8th
grade Home Ec class. That was in 1963.

Boron