The following are the proportions which are
advocated by almost all of the leading authorities on cooking and
which are exemplified in most standard recipes:
|
| Baking powder, for
biscuits and muffins |
|
2 teaspoons to 1 cup flour |
| Batters, pour |
|
1 cup liquid to 1 cup flour |
| Batters, drop |
|
1 cup liquid to 2 cups flour |
| Bread, yeast |
|
1 cup liquid to 3 cups flour |
| Cake, plain |
|
1 teaspoonful flavoring extract to
one loaf |
| Cream of Tartar |
|
2-1/8 teaspoons to 1 teaspoon soda |
| Custard |
|
4 eggs to 1 quart mild (cup custard
baked) |
| Custard, baked, molded |
|
6 to 8 eggs to 1 quart milk |
| Custard, baked |
|
1/2 cup sugar to 1 quart milk |
| Custard, boiled |
|
3 egg yolks to 1 quart milk |
| Farina |
|
1 cup farina to four cups water |
| Flavoring extract |
|
1 teaspoon to 1 quart of custard, or
cream |
| Flavoring extract |
|
1 tablespoonful to 1 quart of
mixture to be frozen |
| Meat, for soup stock |
|
1 pound meat, fat and bone to 1 pint
water |
| Gelatine |
|
1 oz. to 1 quart of liquid |
| Rice (steamed) |
|
1 cup to 3 cups water |
| Salt |
|
1/4 teaspoonful to 1 pint flour |
| Salt |
|
1/4 teaspoonful to 1 quart milk for
custards |
| Soda |
|
1 teaspoonful to 1 pint thick, sour milk |
| Soda |
|
1 teaspoonful to 1 cup of molasses |
| Sauce |
|
3/4 or 1 cup sauce to 1 cup cooked
meat or fish, cut in cubes |
| Sauce |
|
2 tablespoonfuls of butter, and 2
tablespoonfuls of flour to one cup liquid. |
| |
|
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previous |
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[page 54 in book] |
