In beating mixtures do not start too fast. A slow circular motion at first gradually increasing speed gives the best results.
When heating an oven half an hour or more should be allowed to elapse after proper temperature is reached before baking is started.
No baker can hope to make perfect goods who does not accurately weigh and measure all materials. Guess work keeps many bakers poor.
A simple test for molasses is to mix a small quantity of soda with it. If it foams and has a sweet odor it is good, otherwise it is not fit for baking purposes.
Copper utensils should be used with extreme care. When liquids, etc., are allowed to stand in them after cooking poisonous chemical action takes place that is dangerous.