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    Home Baking Made Easy - For Beginners and Experts
    Home Baking Made Easy - For Beginners and Experts
    Home Baking Made Easy - For Beginners and Experts
    Ebook116 pages36 minutes

    Home Baking Made Easy - For Beginners and Experts

    By Read Books Ltd.

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    About this ebook

    This vintage recipe booklet was first published in 1953. This cookbook includes recipes for: Pastry, Cakes, Frosting's, Cookies, Quick Breads as well as several helpful hints.
    Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing many of these classic works in affordable, high quality, modern editions, using the original text and artwork.
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateNov 10, 2011
    ISBN9781447492030
    Home Baking Made Easy - For Beginners and Experts

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      Book preview

      Home Baking Made Easy - For Beginners and Experts - Read Books Ltd.

      COOKBOOKS

      HANDY UTENSILS FOR MEASURING AND MIXING

      COMMONLY USED BAKING UTENSILS

      USE THE RIGHT TOOLS

      Baking is so much easier when you start with the right tools. Use a flour sifter for sifting dry ingredients. Use standard measuring cups and spoons. A nest of graduated measuring cups (1/4, 1/3, 1/2 and 1 cup) is handy for Spry, flour and sugar; a glass measuring cup for liquids; graduated measuring spoons (1/4, 1/2, 1 teaspoon, 1 tablespoon) for baking powder, salt, spices and extracts; a spatula for leveling off measurements.

      Have at least one medium-sized bowl for mixing, slotted wooden spoon for mixing, a rubber spatula for scraping out utensils. Choose baking pans in the sizes you use most. Use wire racks for cooling baked products.

      HOW TO USE A SPRY RECIPE

      Each recipe in this book has been carefully developed in the Lever Test Kitchens to give you successful results.

      1. Read the recipe all the way through before starting to make it.

      2. Check any unfamiliar terms, p. 4.

      3. Use the ingredients specified in the recipe.

      4. Assemble ingredients and utensils on your working space.

      5. Start heating oven so it will be at right temperature when needed.

      6. All measurements are level. Measure ingredients accurately. Do not alter amounts.

      7. Follow mixing and baking directions exactly.

      HOW TO MEASURE INGREDIENTS

      Flour: When recipe calls for sifted flour, always sift once before measuring. Flour packs as it stands and gives an overmeasurement unless it is first fluffed up. Sift onto a square of waxed paper. Lift flour lightly by spoonfuls into measuring cup and level off with spatula or back of knife. Do not shake cup or tap on the table.

      Sugar: Granulated sugar: Fill up and level off with spatula. If sugar is lumpy, sift it first. Brown sugar: Pack firmly into cup or spoon and level off with a spatula. If lumpy, sift before measuring. Confectioners’ sugar and Powdered sugar: Sift before measuring, then measure like flour.

      Baking Powder: Use standard measuring spoons. Dip spoon into can until full, then level off with spatula.

      SPRY: Pack firmly into cup of correct capacity, then level off. This is the most accurate way to measure shortening.

      Butter or Margarine: Bar equals 1/4 lb. (1/2 cup). Subdivide by scoring to get amount required.

      Liquids: Use glass measuring cup. With cup at eye level, fill to specified mark. Pour extracts into measuring spoon until brimming full.

      Dip rubber spatula into Spry. Pack firmly into measuring cup, level off with steel spatula. Run spatula around inside of cup to turn out Spry.

      Spices: Shake into measuring spoon over waxed paper, and level off.

      Note: 3 teaspoons equal 1 tablespoon, 4 tablespoons equal 1/4 cup, 5 1/3 tablespoons equal 1/3 cup, 16 tablespoons equal 1 cup.

      TIPS ON INGREDIENTS

      Eggs: Keep eggs in the refrigerator and take out only the number needed when baking. Remove eggs from the

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