The Waterbury Democrat. [volume] (Waterbury, Conn.) 1917-1946, 1936-12-04

lecture notes and classes, not DASH
ing back and forth to a far of
school-but actually COOKING
delicious new things at your
leisure.
Keep a scrap book Of our various
talks for handy reference, and If
by chance you miss lesson, write
to me and I'll send a copy Of 1t.
Lesson No. / is a dry-as-dust-
one, but highly important. After 1t,
I promise you lots of fun, for our
very next lesson will start of on
spree Of baking. Did you know,
by the way, that In Home Eco
nomics circles baking Is considered
one Of the easiest steps in cook
ing? No .. I'm sure you've thought
Of 1t as the most difficult.
1t is impossible to be sure Of
good results in cooking especially
in baking-unless all measurements
are exact. Some cooks have good
Judgment and with experience can
measure by sight; but most OF us
need definite guides.
Utensils
Always have good measure
ing cup, preferably one which holds
one-half pint and Is divided into
quarters and thirds. Also a set Of
measuring spoons (you can get
these things at the dime store). A
spoon set contains a standard
quarter and half teaspoon size, q
whole teaspoon, dessert and table,
spoon. A standard teaspoon is one
third of tablespoon, and a
standard tablespoon Is one-six-
tenth Of a cup, There are two
gills in a standard cup, or one
half a pint.
How to Measure Ingredients
Flour should always be sifted be-
fore measuring. II there are Jumps
in sugar, salt, or other ingredients,
they should be broken. To meas
ure a cupful or a spoonful Of any
dry ingredient, fill 1t rounding, and
then level it off with case-knife
or a spatula.
If a set Of measuring spoons is
not available, to divide spoonful,
draw line lengthwise; to quarter
1t, divide crosswise; quarter thiss
crosswise for Fights. Less than
one-eighth Is hard to measure and
may be considered few grains.
A cup or spoonful Of liquid Is
all the utensil will contain. When
measuring fats, be sure to pack
solidly in the cup or spoon and
level off with knife. Where
recipe calls for dry ingredients,
liquids and fats, measure in the
order given; then only one cup will
be needed for all operations.
Combining Ingredients
Next to careful measuring comes
care in combining ingredients.
There are three ways to combine
%. that is, to stir-by mixing with
q circular motion widening the
circles until mixture is thoroughly
blended. To beat-by turning in
gradients over quickly, each time
bringing the under part to the
surface. To fold with the spoon by
turning the mixture over and over
carefully and allowing the spoon
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tom of the dish. When folding two
ingredients together 1t is easier to
cut while folding, doing this by
vertical downward motion.
Temperatures
For best results exact tempera-
lures in cooking should be followed.
This requires the use Of thermom-
eters. More and more modern ovens
are being equipped with tempera-
ture controls which are automatic.
When the indicator Is placed at a
certain temperature. these controls
hold the heat of the oven at the
temperature indicated. Where a
control Is not available an oven
may be used. There are also special
thermometers for sugar cookery,
deep fat frying, ETC., which are
made to attack to the side Of a
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