On Wed, 7 Feb 2018 09:08:36 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, February 7, 2018 at 11:00:58 AM UTC-5, U.S. Janet B. wrote:
>> On Wed, 7 Feb 2018 14:36:49 -0000, "Ophelia" >
>> wrote:
>>
>> >
>> >
>> >"Cindy Hamilton" wrote in message
>> ...
>> >
>> snip My home economics teacher taught us to measure
>> >shortening using water displacement: If you want half a cup
>> >of shortening (for example), put half a cup of water in a
>> >graduated glass measuring cup (or jug, as you might say),
>> >and spoon in shortening until the water reaches the 1 cup
>> >mark. Pour off the water and 1/2 cup of shortening
>> >remains. Obviously, a fair amount of water clings to
>> >the shortening. A pre-measured and wrapped 1/4 pound stick
>> >of shortening is 1/2 cup, so it's much more convenient to
>> >use.
>> >
>> snip
>> >Cindy Hamilton
>> >==
>> >
>> >heck that all sounds complicated. I just pop it onto my scale!
>> >
>> >So, a stick of butter is 1/4lb Thanks. I've never been able to work that
>> >out)
>> >
>> >
>> Instead, you take a 1/4 cup measure (the kind for dry ingredients,
>> not the pitcher for wet ingredients), scoop the Crisco into the 1/4
>> cup measure, level it off and scoop it off into your recipe.
>> Janet US
>
>A lot of Crisco sticks to the cup. I've always preferred
>water displacement. Then again, I'm not a precision baker.
>
>Cindy Hamilton

I was replying to Ophelia so that she didn't think that the task was
as complicated as you made out. The only reason that I quoted you was
so there would be context to my comment.
I didn't comment on your baking skills at all.
Janet US