[Illustration: Fig. 1]
18. The utensils required for the making of hot breads consist of two
kinds: those in which the ingredients are prepared and combined to form
the mixture and those in which the mixture is to be baked. As soon as it
is known just what ones are needed to carry out the recipe for the hot
bread that is to be made, they, together with the necessary ingredients,
such as milk, fat, flour, baking powder, salt, eggs, etc., should be
collected and arranged in the manner shown in Fig. 1, so that they will
be convenient. Usually, much of the success of hot breads depends on the
quickness and dexterity with which the ingredients are put together, and
if the person making them has to interrupt her work every now and then
to get out a utensil, she will find that her results will not be so
satisfactory and that she will use up more energy than the work really
demands. The pans in which the mixture is to be baked need particular
attention, for they should be greased and ready to fill before the
mixing is begun. If they are to be heated, they should be greased and
put into the oven a few minutes before the mixture is ready to be put
into them, so that they may be taken from the oven and filled at once.