  Cleanliness IS godliness. Always knead butter and lard before using. Avoid flash heat in baking unless conditions require it. Ten whole eggs or 18 whites or 25 yolks equal one pint. Remember butter and sugar require a great deal of rubbing. When using some lard in place of butter entirely, use half lard and half butter. Fresh eggs placed in cold water will immediately sink, while bad ones will float on top. A few drops of lemon juice is a great help when beating egg whites, making them come up quickly. Cotton-seed oil may be substituted for lard in all cases. It is richer than lard, hence a less quantity must be used. In beating mixtures do not start too fast. A slow circular motion at first gradually increasing speed gives the best results. When heating an oven half an hour or more should be allowed to elapse after proper temperature is reached before baking is started. No baker can hope to make perfect goods who does not accurately weigh and measure all materials. Guess work keeps many bakers poor. A simple test for molasses is to mix a small quantity of soda with it. If it foams and has a sweet odor it is good, otherwise it is not fit for baking purposes. Copper utensils should be used with extreme care. When liquids, etc., are allowed to stand in them after cooking poisonous chemical action takes place that is dangerous. When beating it should be remembered that it is absolutely necessary to keep your tools free of grease or other substances. It is important to beat steadily, frequently changing hands to vary motion. To test the heat of an oven throw a little corn meal in the center, and if it begins to smoke in 30 or 40 seconds the oven is ready for baking, the proper heat being about 550 degrees Fahrenheit. The dampers should be closed when it reaches this point. In creaming always rub steadily, adding the eggs very gradually. Self-Raising Flour.
The above must be mixed thoroughly. It should be sifted 3 or 4 times. leaf |
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