The common thickening agents are flour, corn starch, eggs, gelatin, sea moss, junket for milk, and pectin of unripe fruits for jellies and freezing.

One level tablespoon of flour will thicken one cup of liquid for soups.

Two level tablespoons of flour will thicken one cup of drippings or other liquid for gravies and sauces.

Five level tablespoons of browned flour will thicken one cup of liquid for gravy.

The thickening power of corn starch is about twice that of flour.

Four level tablespoons of corn starch will stiffen about one pint of liquid, as in corn starch pudding.

One level tablespoon of granulated gelatin will stiffen about one pint of liquid, if cooled on ice.

Two good sized eggs to one pint of milk make a custard - one Egg to a cup for soft custard or baked cup custard: three eggs to a pint of milk for a large mould custard.