To measure butter, pack solidly into cup and level with case-knife.
To measure a tea or table spoon of dry ingredients, dip spoon in same, fill, lift, and level with a case-knife, the sharp edge of knife being towards tip of spoon. Divide with knife lengthwise of spoon for half spoonful; divide halves crosswise for quarters, and quarters crosswise for eighths. Less than an eighth of a teaspoon is considered a few grains.
To measure tea or table spoons of liquid, dip spoon in liquid and take up all the spoon will hold.
To measure tea or table spoons of butter, pack butter solidly into spoon and level with a knife. Divide same as for dry ingredients.
Measure and have at hand all ingredients necessary for the preparation of a dish before attempting to combine.
Ways of combining Ingredients.
1. Stirring.
- Employed to mix ingredients.
- A circular motion, widening the circles until all is blended.
2. Beating.
- Employed to enclose air.
- A turning of ingredient or ingredients over and over, continually bringing the under part to the surface, thus allowing the utensil used to be brought constantly in contact with the bottom of the dish and throughout the mixture.
3. Cutting and Folding.
- Employed to so mix ingredients that air already introduced may not escape.
- A repeated vertical downward motion with a spoon and a turning over and over of mixture, allowing bowl of spoon each time to come in contact with bottom of dish. These motions are alternated until thorough blending is accomplished.
The application of heat for boiling or steaming is not difficult to understand. Broiling and roasting need more
