Preparation of Ingredients

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. To obtain the proper amount, heap the cup and then level it with the edge of a knife. Measure with a spoon whatever dry leavening agent is called for, and be sure that it does not contain any lumps. If salt, sugar, and spices are to be used, measure them carefully. Mix the leavening agent, the salt, the sugar, and the other dry ingredients with the flour by sifting them together once or twice.

Measure the butter or other fat by packing it in the spoon and then leveling it with a knife. Be particular in measuring the liquid, using neither more nor less than is called for. Regarding this ingredient, it should always be remembered that when a cupful is required, a half-pint cup full to the brim is meant and that any fraction of a cupful should be measured with the same exactness.
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