the skill employed in folding in the whites of eggs or in beating the
yolks. On the other hand, the lightness of pastry and the tenderness of
cookies depend on how each is rolled out, and the kneading of bread is a
process that demonstrates that many things can be learned by actually
doing them.

As progress is made with these cookery lessons, therefore, the
application of the mixing processes should not be overlooked. Beginners
in cookery, owing possibly to the fact that at first they cannot handle
soft material skilfully, are liable to make the mistake of getting the
ingredients too stiff. Yet no beginner need feel the least bit
discouraged, for ability in this direction comes with experience;
indeed, just as skill in sewing, embroidering, and other processes comes
about by practice and persistent effort, so will come skill in cooking.


MEASURING

24. Uniform results in cookery depend on accurate measurement. Of
course, there are some cooks--and good ones, too--who claim that they do
not measure, but as a matter of fact they have, through long experience,
developed a judgment, or "sense," of measurement, which amounts to the
same thing as if they actually did measure. Still, even these cooks
cannot be absolutely sure of securing as satisfactory results time after
time as are likely to follow the employment of a more accurate method.
Therefore, to secure the best results, every kitchen should be supplied
with the proper measuring utensils, which are scales, a measuring cup,
and a set of measuring spoons, or a standard tablespoon and a
standard teaspoon.