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.