This section is from the book "Betty Crocker's Cookbook For Boys and Girls", by Betty Crocker. Also available from Amazon: Betty Crocker's Cookbook for Boys and Girls.
You'll Want to Know These Cooking Terms
Cook in oven.
Mix vigorously, over and over with a spoon or fork or round and round with a beater.
Combine two or more ingredients well.
Cook in liquid so hot that it bubbles and keeps on bubbling.
Cook next to heat, under broiler in range or over coals.
Cut in pieces with knife or chopper.
Mix together.
Cut in 1/4 to 1/2-inch squares of six equal sides.
Combine shortening and flour with pastry blender.
Cut in very small 1/4 -inch squares.
Drop bits of butter or cheese here and there over food.
Pour off liquid.
Dust greased pans with flour until well coated on bottom and sides. Shake out extra flour.
Combine gently, bringing rubber scraper down through mixture, across bottom, up and over top until blended.
Spread bottom and sides of pan with shortening.
Work dough with your hands in a folding-back and pressing-forward motion.
Heat until liquid.
Chop in tiny pieces.
Place on board and spread thin with a rolling pin.
Cut in very thin strips.
Put through a flour sifter or fine sieve.
Cook over heat near boiling but not hot enough to bubble.
Butter, lard, or vegetable shortening at room temperature, so it can be measured easily.
Mix round and round with spoon
Mix lightly.
Add air by beating with beater or electric mixer.
 
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