These consist of a bowl _a_ of the proper
size for mixing; a smaller bowl _b_ for beating eggs, provided eggs are
to be used; two standard half-pint measuring cups _c_, one for dry
ingredients and the other for wet ingredients; a tablespoon _d_, a case
knife _e_, and a teaspoon _f_ for measuring and mixing; an egg beater
_g_ and a flour sifter. Of course, if an egg whip is preferred, it may
take the place of the egg beater, but for some hot-bread mixtures use
will be found for both of these utensils.
UTENSILS FOR BAKING THE MIXTURE
[Illustration: Fig. 2]
20. The kind of utensil required for the baking of hot-bread mixtures
depends entirely on the nature of the mixture and the recipe that is to
be prepared. For popovers, popover cups similar to those shown in Fig. 2
or gem irons are necessary. Muffins require muffin pans like those
illustrated at _h_, Fig. 1; Boston brown breads need cans that have
tight-fitting lids; soft ginger bread, nut loaf, and corn cake are baked
in loaf pans; baking-powder or beaten biscuits are placed in shallow
pans or on oiled sheets; griddle cakes must be baked on griddles; and
waffles require waffle irons. None of these utensils are likely to
present any difficulty in their use except griddles and waffle irons, so
in order that these may be thoroughly understood and good results
thereby obtained, explanations of them are here given.
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