For instance, if a griddle-cake
recipe calls for 3 cupfuls of flour and 1 cupful of liquid, the cook who
understands what the general proportions for such a batter ought to be
would know immediately that the recipe calls for too much flour.
Likewise, she would know that a recipe for baking-powder biscuits that
calls for 2 cupfuls of flour and 1 cupful of liquid would make a dough
that would be too soft to handle. Besides enabling a woman to judge a
recipe, a knowledge of the correct proportions for things of this kind
makes it possible for her to combine the ingredients for a certain
recipe without resorting to a cook book, or, in other words, to
originate a recipe. Because of the importance of such an understanding,
attention should always be given to details that will assist in
obtaining a thorough knowledge of this matter.
PREPARING THE MIXTURE
26. PRELIMINARY PREPARATION OF INGREDIENTS.--Before the mixing of the
ingredients that are to be used in the batters and doughs of hot breads
is begun, all that are needed for the recipe selected should be
collected and properly measured. Always sift the flour that is to be
used for this purpose. This is a rule that never varies with regard to
flour to be used for any dough mixture or as a thickening agent. Then,
to prevent the flour from packing too solidly, measure it by dipping it
into the cup with a spoon.
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