VARIETIES OF MIXTURES AND GENERAL PROPORTIONS

23. BATTERS AND DOUGHS.

--The mixtures from which hot breads are produced are of different

consistencies, and familiarity with them is necessary if good results in the making of such breads are

desired. This difference in the consistencies is due to the proportion of flour and liquid used, a small

proportion of flour producing a

batter

and a large proportion, a

dough

. It will be well to note, however,

that some kinds of flour thicken a mixture much more readily than do others. Experience in the handling

of flour teaches how to vary the other ingredients of a recipe in order to make them correspond to the

difference in flour, but the person who lacks a knowledge of cookery, or has had very little experience in

the handling of foods, must know the general proportions that are correct under most circumstances. The

names of the mixtures that the ingredients produce are

thin batter

,

thick batter

,

soft dough

, and

stiff

dough

.

24. A THIN BATTER

is one in which the general proportion of liquid and flour is

1 measure of flour

to

1 measure of liquid

. Such a batter, when poured, immediately seeks its own level and has the

consistency of thin cream. The most common examples of thin batters are popovers and griddle cakes.

A THICK BATTER,

which is known as a

drop

, or

muffin

,

batter

, is one that is made of

2 measures

of flour

and

1 measure of liquid

. A batter of this kind may be poured, but it will not immediately seek its

own level. Muffins, gems, puddings, and cakes are made of thick batters.

A SOFT DOUGH

is one whose proportions are

3 measures of flour

and

1 measure of liquid

. A

dough of this kind will stand up alone--that is, without support at the sides--and has more of the

properties of a solid than of a liquid. Baking-powder biscuits, tea rolls, and certain kinds of cake are

made of this form of dough.

A STIFF DOUGH

is made of

4 measures of flour

and

1 measure of liquid

. Such a dough will not

cling to the mixing bowl, can be handled with the hands, and will not stick when rolled out on a board.

Pie crust, hard cookies, and beaten biscuit are made of such dough.

25. APPLYING KNOWLEDGE OF GENERAL PROPORTIONS.

While the general proportions

just mentioned remain the same in the majority of cases, they vary somewhat when ingredients other

than liquid and flour are added. Shortening and eggs in particular change the quantity of liquid required,

less liquid being necessary when these ingredients are used. To get the best results from a new recipe, it

is always advisable upon reading the recipe to notice the proportions that are given and then to try to

judge whether they bear a close enough resemblance to the general proportions to make a successful

dish. For instance, if a griddle-cake recipe calls for 3 cupfuls of flour and 1 cupful of liquid, the cook

who understands what the general proportions for such a batter ought to be would know immediately

that the recipe calls for too much flour. Likewise, she would know that a recipe for baking-powder

biscuits that calls for 2 cupfuls of flour and 1 cupful of liquid would make a dough that would be too

soft to handle. Besides enabling a woman to judge a recipe, a knowledge of the correct proportions for

things of this kind makes it possible for her to combine the ingredients for a certain recipe without

resorting to a cook book, or, in other words, to originate a recipe. Because of the importance of such an

understanding, attention should always be given to details that will assist in obtaining a thorough

knowledge of this matter.