Batters; 1 cupful liquid to 1 cupful flour.

Muffin or cake dough; 1 cupful liquid to 2 cupfuls flour.

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.

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.

3 teaspoons equal 1 tablespoon.

16 tablespoons equal 1 cup.

2 cups equal 1 pint.