PURPOSE OF UTENSILS
18. The utensils required for the making of hot breads consist of two kinds: those in which the ingredients are prepared and combined to form the mixture and those in which the mixture is to be baked. As soon as it is known just what ones are needed to carry out the recipe [...]
83. While the preceding recipes call for bread in the form of loaves, it should be understood that bread may be made up in other forms, such as rolls, buns, and biscuits. These forms of bread may be made from any of the bread recipes by adding to the mixture shortening, sugar, eggs, gfruit, nuts, [...]
INGREDIENTS REQUIRED
6. Possibly the first essential to a correct knowledge of bread making is familiarity with the ingredients required. These are few in number, being merely flour, liquid, which may be either milk or water, sugar, gsalt, and yeast; but the nature of these, particularly the flour and the gyeast, is such as to demand [...]
METHODS OF COOKING CEREALS
21. PURPOSE OF COOKING.–As the so-called ready-to-eat cereals require practically no further preparation, attention is here given to only those cereals which need additional treatment to prepare them properly for the table. Raw grains cannot be taken into the body, for they are neither appetizing nor digestible. The treatment to which they [...]
36. For successful results in COOKING, the work to be done should be planned beforehand and then carried on with systematic care. By following such a plan, a waste of time and material will be prevented and good results will be secured, for there will be little chance for mistakes to occur. The order of [...]
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