Boston Cooking-School cook book

Measuring Equipment Set of measuring spoons Tablespoons (2) Teaspoons (2) 1-cup measure 2-cup measure Mixing Tools Wire whisk Rotary egg beater Wooden spoons Cutlery 2 paring knives 2-tined forks (2 sizes) Long, sharp knife Bread knife with saw edge Spatulas (3 sizes) Chopping knife Apple corer Kitchen shears (bottle opener, nutcracker as well) Miscellaneous —- Thermometer (1 or.more, for fats, sirups, and _ roasting meats) Grater Strainer Fruit reamer Food chopper Scoop Wooden potato masher (to use as pestle also) Rolling pin Cooky and doughnut cutter (1 or more) Pastry brush Cake tester Rubber scraper (to clear bowls) Brush for vegetables Corkscrew _Can opener a Good Cook Needs a Carefully Chosen but not Necessarily Large Group of Kitchen Tools To Select Equipment. Measuring spoons and cups should be of standard size. Round bowls, narrow at the base, can be used for large or small quantities of material. Cutlery should have durable handles, well-shaped for grasping. Stainless steel is easy to care for but does not provide a cutting edge which is permanently satisfactory. Saucepans, etc. should be straightsided and fit the cooking unit closely for economy and efficiency. Wire utensils should have smooth edges, neat joinings, and firm handles. All pieces should be simple in design for ease in washing. If storage space is limited, consider carefully before buying a gadget which will not be used more than once a week. Level Measurements Are Accurate Measurements MEASURING Use standard measuring cups and measuring spoons. When dry ingredients, liquids, and fats are called for, measure in the order given, thereby using only one cup. Dry Ingredients. (Before measuring, sift flour, powdered and confectioners’ sugar, and soda, stir mustard and baking powder, and break up lumps in salt.) To measure a cupful or part of a cupful, put in ingredient by spoonfuls or from scoop, up to level indicated. Do not shake cup or pack down tightly. (Exception: pack brown sugar firmly into cup.) To measure spoonfuls, dip spoon in ingredient, fill, lift, and level with edge of knife. To measure half spoonfuls, divide lengthwise of spoon with knife. To measure quarters, divide halves crosswise; crosswise again for eighths. Less than one eighth is considered a few grains. Liquids. Fillcuptolevelindicated. A spoonful is all the spoon will hold. Fats. Pack solidly into cup or spoon and level with knife. If part of a cupful is required, fill cup with enough water to complete a cupful, put in fat by spoonfuls until cup is full and then pour off water. (Example: to measure 14 cup lard, fill cup 2 full of water, add lard, by spoonfuls until ‘cup is full, then pour off water.) Print butter is easily measured without packing into a cup, since 1 pound equals 2 cups and the required amount may be marked off. Butter wrapped in quarter-pound sticks is convenient for measuring even by tablespoons, since 144 pound equals 14 cup or 8 tablespoons. MIXING To Stir is to mix by using circular motion, widening the circles until all is well blended. To Beat is to enclose air by turning ingredients over and over, continually bringing under part to surface. To Cut and Fold is to combine in such a way as to prevent air already beaten in from escaping. This is accomplished by two motions with a mixing spoon; a repeated downward motion (cutting) and careful turning over and over of mixture, the bowl of © spoon touching the bottom of the dish each time (folding). COOKING METHODS