Science in the Kitchen: A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

cling to it. It is not necessary that the stirring should be all in one direction, as many cooks suppose. The object of the stirring is to thoroughly blend the ingredients, and this may be accomplished as well by stirring--in one direction as in another. _Beating_ is for the purpose of incorporating as much air in the mixture as possible. It should be done by dipping the spoon in and out, cutting clear through and lifting from the bottom with each stroke. The process must be continuous, and must never be interspersed with any stirring if it is desired to retain the air within the mixture. _Kneading_ is the mode by which materials already in the form of dough are more thoroughly blended together; it also serves to incorporate air. The process is more fully described in the chapter on "Bread," TEMPERATURE.--Many a cook fails and knows not why, because she does not understand the influence of temperature upon materials and food. Flour and liquids for unfermented breads cannot be too cold, while for bread prepared with yeast, success is largely dependent upon a warm and equable temperature throughout the entire process. COOKING UTENSILS.--The earliest cookery was probably accomplished without the aid of any utensils, the food being roasted by burying it in hot ashes or cooked by the aid of heated stones; but modern cookery necessitates the use of a greater or less variety of cooking utensils to facilitate the preparation of food, most of which are so familiar to the reader as to need no description. (A list of those needed for use will be found on page 66.) Most of these utensils are manufactured from some kind of metal, as iron, tin, copper, brass, etc. All metals are dissolvable in certain substances, and some of those employed for making household utensils are capable of forming most poisonous compounds when used for cooking certain foods. This fact should lead to great care on the part of the housewife, both in purchasing and in using utensils for cooking purposes. Iron utensils, although they are, when new, apt to discolor