Public School Domestic Science

by Adelaide Hoodless

Table of Proportions.

• 1 qt. of liquid to 3 qts. of flour for bread.
• 1 qt. of liquid to 2 qts. of flour for muffins.
• 1 qt. of liquid to 1 qt. of flour for batters.
• 1 cup of yeast (1 yeast cake) to 1 qt. of liquid.
• 1 tsp. of soda (level), 3 of cream tartar to 1 qt. of flour.
• 1 tsp. of soda to 1 pt. of sour milk.
• 1 tsp. of soda to 1 cup of molasses.
• 4 tsps. of baking powder to 1 qt. of flour.
• 1 tsp. of salt to 1 qt. of soup stock.
• 1 ssp. of salt to 1 loaf of cake.
• 1 tbsp. of each vegetable, chopped, to 1 qt. of stock.
• 1-1/2 tbsp. of flour to 1 qt. of stock for thickening soup.
• 1 tbsp. of flour to 1 pt. of stock for sauces.
• 1 tsp. of salt to 1 pt. of stock for sauces.
• 4 tbsps. (level) cornstarch to 1 pt. of milk (to mould).
• 1 tsp. of salt to 2 qts. of flour for biscuits, etc.