19. Fig. 1 serves very well to illustrate the utensils required for
preparing hot-bread mixtures. These consist of a bowl _a_ of the proper
size for mixing; a smaller bowl _b_ for beating eggs, provided eggs are
to be used; two standard half-pint measuring cups _c_, one for dry
ingredients and the other for wet ingredients; a tablespoon _d_, a case
knife _e_, and a teaspoon _f_ for measuring and mixing; an egg beater
_g_ and a flour sifter. Of course, if an egg whip is preferred, it may
take the place of the egg beater, but for some hot-bread mixtures use
will be found for both of these utensils.