Table Of Proportions

1 measure of liquid to 1 measure of flour for pour batters.

1 measure of liquid to 2 measures of flour for drop batters.

1 measure of liquid to 3 measures of flour for dough.

1/3 to 2 or more cakes of compressed yeast softened in 1/2 cup of water to 1 pint of liquid.

1/2 cup of liquid yeast to 1 pint of liquid.

1 level teaspoonful of soda and two slightly rounding teaspoonfuls of cream of tartar to one quart of flour.

2 teaspoonfuls of baking-powder to 1 cup of flour.

1 teaspoonful of soda to 1 pint of thick sour milk.

1 teaspoonful of soda to 1 cup of molasses.

1/4 teaspoonful of salt to 1 quart of milk for custards.

1/4 teaspoonful of salt to 1 cup, or 1 teaspoonful to 1 quart of sauce, or soup.

1/4 teaspoonful of salt to 1 pint of flour.

1 teaspoonful of flavoring extract for a plain cake.

1 teaspoonful of flavoring extract to 1 quart of custard, or cream.

1 tablespoonful of flavoring extract to 1 quart of mixture to be frozen.

2/3 cup, or less of sugar to a quart of milk for custards, etc.

1 cup of sugar to 1 quart of milk or cream for cream ice.

1 cup of sugar for each dozen of yolks used in cream ice.

4 eggs to 1 quart of milk for plain cup custard.

6 to 8 eggs to 1 quart of milk for moulded custards.

1/4 package, or half an ounce of gelatine to scant pint of liquid.

3 cups of water, more of milk, or stock, to 1 cup of rice.

1 ounce (2 tablespoonfuls) of butter, 1/2 ounce (2 tablespoonfuls of flour) to 1 cup of liquid for sauce.

1 ounce (2 tablespoonfuls) of butter, 1/2 ounce (2 tablespoonfuls) of flour to 1 pint of liquid for soups.

1 cup of cooked meat, or fish cut in cubes to 3/4, or 1 whole cup of sauce.

Meat from 3 1/2 pound chicken equals about 1 pint, or 1 pound.