The 1918 Fanny Farmer Cookbook

How to Combine Ingredients

Next to measuring comes care in combining,−a fact not always recognized by the

inexperienced. Three ways are considered,−stirring, beating, and cutting and folding.

To stir, mix by using circular motion, widening the circles until all is blended. Stirring is

motion ordinarily employed in all cookery, alone or in combination with beating.

the

To beat, turn ingredient or ingredients over and over, continually bringing the under part to

surface, thus allowing the utensil used for beating to be constantly brought in contact with

of the dish and throughout the mixture.

the

bottom

To cut and fold, introduce one ingredient into another ingredient or mixture by two

motions:

with a spoon, a repeated vertical downward motion, known as cutting; and a turning over and

over of mixture, allowing bowl of spoon each time to come in contact with bottom of dish, is

called folding. These repeated motions are alternated until thorough blending is

accomplished.

By stirring, ingredients are mixed; by beating, a large amount of air is inclosed; by cutting

and folding, air already introduced is prevented from escaping.

Ways of Preserving

. By Freezing. Foods which spoil readily are frozen for transportation, and must be kept

packed in ice until used. Examples: Fish and poultry.

accomplished by means of ice, or by a machine where compressed gas is cooled and then

permitted to expand. Examples: meat, milk, butter, eggs, etc.

. By Refrigeration. Foods so preserved are kept in cold storage. The cooling is

. By Canning. Which is preserving in air−tight glass jars, or tin cans hermetically sealed.

When fruit is canned, sugar is usually added.

. By Sugar. Examples: fruit−juices and condensed milk.

. By Exclusion of Air. Foods are preserved by exclusion of air in other ways than

canning.

Chapter II − COOKERY