Get Back to Basics
No matter what you’re preparing, beautiful food starts with good cooking and baking basics. Here are some guidelines to keep in mind when you’re ready to get started.
- Before beginning, read the entire recipe to make sure you have all the necessary ingredients, utensils and supplies.
- For best results, use the ingredients called for in the recipe. For example butter, margarine and shortening are not always interchangeable.
- Measure all the ingredients accurately and assemble them in the order they are called for in the recipe.
- Follow the recipe directions and cooking or baking times exactly. Check for doneness using the test given in the recipe.
- Always use the pan or dish size specified in each recipe. Using a different size pan or dish may cause under or overcooking, or sticking and burnt edges.
- Before baking, adjust the oven racks and preheat the oven. Check the oven temperature for accuracy with an oven thermometer.
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Orange Nut Bread
2 ¼ cups all-purpose flour
¾ cup sugar
*2 ¼ teaspoons baking powder
1 egg, beaten
¼ teaspoons soda
¾ cup orange juice
¾ teaspoon salt
½ cup nuts, chopped
2 tablespoons shortening
*Sulfate-phosphate (double –action) type. Use 3 teaspoons tar rate or phosphate type.
Sift flour, measure and resift 3 times with the baking powder, soda and salt. Cream the shortening and sugar until fluffy, add egg and beat until smooth and light. Add the orange juice and sifted dry ingredients alternately, beating until smooth after each addition. Fold in nuts.
Turn into a greased loaf pan (8 ¼“X 4 ½“X 2 3/4”).
Bake in a moderate oven (325 deg. F.) for 70 minutes. Makes 1 loaf.
Note: To prevent a crack from forming on the top of the loaf, cover with a second pan of the same size for the first 20 minutes of baking. Cool on a wire rack before slicing.
* This is the first in a series of articles. Look for article #2 in about
* * Look for the second article “The Perfect Package” in about 2- 4 days.