Chapter VII: Table of Proportions

Batters; 1 cupful liquid to 1 cupful flour.

Muffin or cake dough; 1 cupful liquid to 2 cupfuls flour.

Dough to knead; 1 cupful liquid to 3 cupfuls flour.

Dough to roll out; 1 cupful liquid to 4 cupfuls flour.

6 teaspoonfuls baking-powder to 1 quart flour, if no eggs are used; or

1¹⁄₂ teaspoonfuls baking-powder to 1 cupful flour.

¹⁄₂ teaspoonful soda and 1 teaspoonful cream of tartar is about
equivalent to 2 teaspoonfuls baking-powder.

¹⁄₂ cup liquid yeast equals ¹⁄₂ dry yeast cake, and ¹⁄₄ compressed
yeast cake.

1 cupful liquid yeast, 1 dry yeast cake, or ¹⁄₂ compressed yeast cake
to 1 pint liquid if bread is raised during the day.

¹⁄₂ cupful liquid yeast, ¹⁄₂ dry yeast cake, or ¹⁄₄ compressed yeast
cake to 1 pint liquid if bread is raised over night.

1¹⁄₂ teaspoonfuls soda to 1 pint thick, sour milk.

1¹⁄₂ teaspoonfuls soda to 1 pint molasses.

1 teaspoonful soda to 1¹⁄₂ cupfuls thick, sour cream.

¹⁄₂ cupful corn-starch to 1 quart milk for blanc-mange.

1 teaspoonful salt to 1 quart soup stock, sauces, etc.

¹⁄₈ teaspoonful pepper to each teaspoonful salt.

2 to 4 egg yolks to 1 pint milk for soft custards.

2 or 3 whole eggs to 1 pint milk for cup custards.

1 teaspoonful salt to 1 quart water for boiling vegetables, meats,
etc.

2 tablespoonfuls flour to 1 cup liquid for white sauces and gravies.

3 tablespoonfuls flour to 1 cup liquid for brown sauces.

Whites of 8 eggs make 1 cupful.

3 teaspoons equal 1 tablespoon.

16 tablespoons equal 1 cup.

2 cups equal 1 pint.