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 [...]
VARIETIES AND STRUCTURE
52. RICE, next to wheat, is used more extensively as a food than any other cereal. It is a plant much like wheat in appearance, but it grows only in warm climates and requires very moist soil. In fact, the best land for rice is that which may be flooded with about 6 [...]
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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