HOT-BREAD UTENSILS AND THEIR USE-PURPOSE OF UTENSILS

18. The utensils required for the making of hot breads consist of two kinds: those in which the ingredients are prepared and combined to form the mixture and those in which the mixture is to be baked. As soon as it is known just what ones are needed to carry out the recipe for the hot bread that is to be made, they, together with the necessary ingredients, such as milk, fat, flour, baking powder, salt, eggs, etc., should be collected and arranged in the manner shown in Fig. 1, so that they will be convenient. Usually, much of the success of hot breads depends on the quickness and dexterity with which the ingredients are put together, and if the person making them has to interrupt her work every now and then to get out a utensil, she will find that her results will not be so satisfactory and that she will use up more energy than the work really demands. The pans in which the mixture is to be baked need particular attention, for they should be greased and ready to fill before the mixing is begun. If they are to be heated, they should be greased and put into the oven a few minutes before the mixture is ready



to be put into them, so that they may be taken from the oven and filled at once.

UTENSILS FOR PREPARING THE MIXTURE

19. Fig. 1 serves very well to illustrate the utensils required for preparing hot-bread mixtures. 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

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. 21. GRIDDLES. --A style of griddle in common use is illustrated in Fig. 3, and while it is circular and has a projecting handle, griddles of different shapes and fitted with different handles are to be had. Such utensils are made of numerous materials, but the most satisfactory ones are constructed of steel, iron, soapstone, and aluminum. Steel and iron griddles must be greased before cakes are baked on them so as to prevent the cakes from sticking; for this reason they are less convenient than soapstone and aluminum griddles, which do not require any grease. The size of griddle to use is governed by the number of persons that are to be served. One that is unusually large, however, should be avoided if a gas stove is used for cooking, as it is difficult to heat a large griddle evenly on such a stove, and even a small one must be shifted frequently so that some spots will not be hotter than others. In this respect, a griddle made of aluminum has the advantage over the other kinds, for this material conducts the heat evenly over its entire surface.





Before a new steel or iron griddle is used, it must be tempered so as to prevent the food that is to be baked on it from sticking. If it is not tempered, much time will be consumed before its surface will be in the right condition to permit baking to proceed without difficulty, and this, of course, will result in wasting considerable food material. Tempering may be done by covering the griddle with a quantity of fat, placing it over a flame or in a very hot oven, and then allowing it to heat thoroughly to such a temperature that the fat will burn onto the surface. This same precaution should be observed with new waffle irons and frying pans made of steel or iron if the best results from such utensils are desired. 22. WAFFLE IRONS. --A waffle iron, as shown in Figs. 4 and 5, consists of two corrugated griddles fastened together with a hinge in such a way that the surfaces nearly touch when the handles are brought together as in Fig. 4 ( a ). These griddles are so suspended in a frame that they may be turned completely over in order to allow each side to be exposed to the heat. The waffle iron illustrated in Fig. 4, shown closed in view ( a ) and open in ( b ), is intended for a coal range. In order to use it, a stove lid is removed from one of the openings and the waffle iron is set in the opening, which allows the griddle part to be turned. The waffle iron shown in Fig. 5 is intended for a gas range. As will be noticed, the griddle part rests on a base that is deep enough to permit it to be turned. In using a waffle iron of either kind, it should be heated while the waffle mixture is being prepared; then it should be thoroughly greased on both sides. No excess fat, however, should be used, as it will run out when the griddle is turned over. THE MIXTURE