scant cup
in my old method is fluff the flour with air
you might call it sifting

and level with a knife

"kodi" > wrote in message
oups.com...
> Well, I'm not much of a cook, and I've just bought a new cook book.
> There are a couple of terms I'm not at all familiar with.
>
> Many of the recipes call for 'scant' 1/2 cup . What does this mean? I'm
> thinking it must mean just under 1/2 cup. Is this right?
>
> Also, when talking about potatoes, it says to use 'mealy' potatoes. How
> on earth do I know which potatoes are mealy? And does it really matter?
>
>
> Thanks for any help.
>