The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

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.