Show COOKING TERMS MADE PI AIN even experienced housewife Houie wife ma find some explanation iii here of value to her different terms are properly used for different methods mut liode of comb combining ning lu in grod gred lenta lents in cooking as any ono one jhc has handled a cook book very muck must know but tive who ha has tried to cook does noi not know just what these various terms signify ie Is one thing beating Is another fold ing and cutting are yet others that wo c all know out but hat aro arc they stirring Is effected with ith a vir culat motion widening from the center that Is the technical description denting beating la Is the opt operation ration which in closes air in the ingredients beaten this can bo blo done in any way that sep ar areces altes the particles of the Ingred ingredient lente ono one from another and so lots in the air nir folding is to the term applied to the motion which prevents the air already from escaping and at the same sam timo time mixes tho the ingredients con berned it Is this motion which must bo be used when whipped cream beaten egg whites hites and other light and beaten are mixed together or va with jtb solid masses cutting is the lightest sort of mix ing hardly mixing at all shortening is sometimes cut into flour with ith a knife but the shortening and flout cannot bo be mixed completely by cutting keep the meaning of these terms in mind when you cook according to a remember that an ordinary cako cake aou ou stir and beat an omelet ou beat and fold and you do the same thing to a sponge cake |