Emery County Progress | 1916-12-23 | Page 7 | Arithmetic of Mixing Bowl

Arithmetic of Mixing Bowl. There are a number of fixed proportions propor-tions used in all recipes, and the following fol-lowing are standard: One-half as much liquid "as flour for muriiu and batter cakes; one-third as much liquid as flour for soft doughs as for biscuit. One-fourth as much liquid as flour for stiff doughs as for bread. One-third to one-half as much butter but-ter as sugar for all butter cakes. One to one and a half teaspoonfuls of baking powder to a cupful of flour for batter doughs. One-third as much shortening as flour for pastry. One teaspoonful of soda to one pint of sour milk.