well blended, but this result should be accomplished with as few strokes
as possible.

RUBBING is done by pressing materials against the side of a bowl with
the back of a spoon. This is the process that is applied when butter and
other fats are to be mixed with such dry ingredients as sugar and flour.

CREAMING consists in continuing the rubbing process until the texture
becomes soft and smooth and is of a creamy consistency.

CUTTING-IN is a method used to combine butter with flour when it is
desired to have the butter remain hard or in small pieces. It is done by
chopping the butter into the flour with a knife.

SIFTING is shaking or stirring material through a sifter having a fine
wire mesh. It is done to remove foreign or coarse material, to impart
lightness, or to mix dry ingredients together.

RICING is a process whereby certain cooked foods, such as fruits,
vegetables, meats, and fish, may be reduced to the form of a puree. This
result is accomplished by forcing the cooked material through a ricer.

23. APPLICATION OF MIXING PROCESSES.--In applying the various mixing
processes, it is well to bear in mind that good results depend
considerably on the order of mixing, as well as on the deftness and
thoroughness with which each process is performed. This fact is clearly
demonstrated in a cake in which the butter and sugar have not been
actually creamed, for such a cake will not have the same texture as one
in which the creaming has been done properly. It is also shown in angel
food or sunshine cake, for the success of such a cake depends largely on