8 lo 10 eggs
PROPORTIONS
4 level teaspoonfuls of baking-powder; or 2 teaspoonfuls of soda and
xxmfuls of cream of tartar; or 2 cupfuls of sour milk and I teaspoonful
1 — to 1 quart of flour.
cake of compressed yeast = 1 cupful of liquid yeast,
ustards use 2 or 3 eggs ; Yz teaspoonful of salt ; Yz teaspoonful of vanilla
; pint of milk.
1 ounces of gelatine to 3^4 pints of liquid,
e teaspoonful of baking-powder to I cupful of flour.
Use 4 table-spoonfuls of corn-starch to 1 quart of milk.
To 54 pint of molasses use 1 teaspoonful of soda.
Where molasses or sour milk is used in baking, cream of tartar or baking-
vder is to be omitted, and soda only is to be used.
Dry materials are to be mixed and sifted together. Liquids to be mixed
- )gether. In baking, the dry and liquid materials are combined just before
mtting into the oven.
= 1 pint
= I quart
= 1 gallon
= I giU
= I quart
= 1 cupful
= I cupful
= x/z pint
= 1 teaspoonful
= 1 wineglassful
= 1 cupful
= i heaping table-spoonful
= 1 pound
== 1 pound
= I pound
= 14 ounces
= 2 ounces
= 1 pound
= 1 pound
Page 498
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
8 lo 10 eggs
PROPORTIONS
4 level teaspoonfuls of baking-powder; or 2 teaspoonfuls of soda and 1 teaspoonful of cream of tartar; or 2 cupfuls of sour milk and I teaspoonful 1 — to 1 quart of flour.
cake of compressed yeast = 1 cupful of liquid yeast, ustards use 2 or 3 eggs ; Yz teaspoonful of salt ; Yz teaspoonful of vanilla ; pint of milk.
1 ounces of gelatine to 3^4 pints of liquid, 1 teaspoonful of baking-powder to I cupful of flour.
Use 4 table-spoonfuls of corn-starch to 1 quart of milk.
To 54 pint of molasses use 1 teaspoonful of soda.
Where molasses or sour milk is used in baking, cream of tartar or bakingvder is to be omitted, and soda only is to be used.
Dry materials are to be mixed and sifted together. Liquids to be mixed - )gether. In baking, the dry and liquid materials are combined just before putting into the oven.
= 1 pint = I quart = 1 gallon = I giU = I quart = 1 cupful = I cupful = x/z pint = 1 teaspoonful = 1 wineglassful = 1 cupful
= i heaping table-spoonful = 1 pound == 1 pound = I pound = 14 ounces = 2 ounces = 1 pound = 1 pound