1/4 plus 1/8 - just measure them individually.
if you don't have the 1/8 measurement just use the 1/4 plus 2 TBS in place of the 1/8
don't feel bad, I know I don't have a 3/8 measurement on any of my measuring cups!
Thanks, my head hurts now! 
What I usually do if I am completely confused and unsure is I break it down manageably. Like 3/4 has a 1/2 cup in it and a 1/4 cup in it. I know half of 1/2 is 1/4, and then I just fill a 1/4 cup halfway. Does that make sense? If you get it and are impaired at math like I am, this will save you a lot of headache. Literally.
Reducing Recipes
To make half a recipe... use exactly one-half the amount of each ingredient. See equivalents and how to measure for help in dividing or multiplying ingredients. If the divided recipe calls for less than 1 egg, beat up a whole egg. Measure with a tablespoon. Divide. (use egg that is left in scrambled eggs, sauces, etc.) Baking pans used for half recipes of cakes, pies, etc. should measure about half the area of those for the whole recipe. Approximate baking time and oven temperature are the same.
Increasing Recipes: To double a recipe... Use exactly twice the amount of each ingredient. Add extra minute of beating for cakes. If the increased recipe calls for uneven amounts of ingredients, it is a help to remember that:
2/3 cup - 1/2 cup plus 2-2/3 tbs
5/8 cup = 1/2 cup plus 2 tbs
7/8 cup=3/4 cup plus 2 tbs
Use twice as many pans of the same size indicated for the original recipe or a pan double in area... so that the batter will be the same depth in the pan and the same baking time and temperature may be used.
I always get confused by dividing fractions but I always remember that 1 cup = 16 Tbsp.
So when I have to divide 3/4 into half, I think there are 3 parts of 1/4 cup in there. So I'll take one 1/4 cup and divide the other 1/4 into 2 = 1/8. I then use 16 (# of Tbsp in a cup) and divide this using the denominator, which is 8 (16 div 8 = 2 Tbsp). And this gives me a total of 1/4 cup and 2 Tbsp!
HTH
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