Proportions
Proportions
| Pour batter | 1 cup liquid to 1 cup flour |
| Drop batter or sponge | 1 cup liquid to 2 cups flour |
| Soft dough | 1 cup liquid to 3 cups flour |
| Stiff dough | 1 cup liquid to 4 cups flour |
Salt Proportions
| Soups and sauces | 1 tsp. salt to 1 qt. of sauce |
| Dough | 1 tsp. salt to 4 c. flour |
| Cereals | 1 tsp. salt to 2 c. liquid |
| Meat | 1 tsp. salt to 1 lb. meat |
| Vegetables | 1/2 tsp. salt to 1 lb., using 1/4 c. water |
| Vegetables | 1/2 tsp. sa;t, using 1 qt. water |
Egg Equivalents
| 8 to 10 egg whites | 1 cup |
| 10 to 14 egg yolks | 1 cup |
| 4 to 6 whole eggs | 1 cup |
| 10 average eggs (without shells) | 1 pound |
| 7 to 8 large eggs with shell | 1 pound |
| 9 to 10 medium eggs with shell | 1 pound |
| 11 to 12 small eggs with shell | 1 pound |