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.


Methods for Flour Mixtures.

STIRRING.

Stirring is simply blending two or more materials by moving the spoon
round and round until smooth and of the proper consistency.

BEATING.

Beating is bringing the spoon up through the mixture with a quick
movement so as to entangle as much air as possible.

CUTTING OR FOLDING.