1 scant measure of liquid to 3 full measures of flour, for bread. 1 scant measure of liquid to 2 full measures of flour, for muffins. 1 scant measure of liquid to 1 full measure of flour, for batters. ½ cup of yeast, or ¼ of compressed yeastcake, to one pint of liquid. 1 level teasp. of soda and 2 full teasp. of cream tartar to 1 quart of flour. 8 level, or 2 heaped teaspoons of baking-powder to 1 quart of flour. 1 teaspoonful of soda to 1 pint of sour milk. 1 teaspoonful of soda to 1 cup of molasses. 1 saltspoonful of salt to 1 quart of milk for custards. 1 teaspoonful of extract to 1 quart of custard. 1 saltspoonful of salt to 1 loaf of sponge cake. 1 teaspoonful of extract to 1 loaf of plain cake. 1 saltspoonful of spice to 1 loaf of plain cake. 1 teaspoonful of salt to 1 quart of soup stock or 2 quarts of flour. 1 saltspoonful of white pepper to 1 quart of soup stock. 1 teaspoonful of mixed herbs to 1 quart of soup stock. 1 tablespoonful of each chopped vegetable to 1 quart of soup stock. A speck of cayenne pepper is what you can take up on the point of a penknife or on a quarter-inch square surface. A pinch of salt or spice is about a saltspoonful. A pinch of hops is ¼ of a cup.
Salt, pepper, spice, soda, and baking-powder are measured by the level teaspoon.
The proportions of seasoning given in these receipts are not sufficient for those who like highly seasoned food. It is easier to add more, than to remove any if too highly seasoned.
½ teaspoonful each of cloves and. allspice.
1 teaspoonful each of mace and grated nutmeg.
3 teaspoonfuls of cinnamon.
4 ounces of salt.
2 ounces of celery salt.
1 ounce each of white pepper and ground thyme.
1 ounce each of marjoram and summer savory.
½ ounce of sage.
1 saltspoonful of cayenne pepper.
½ teaspoonful each of cloves, allspice, and mace.
Mix, sift, and keep closely covered.
1 bunch each of whole thyme and marjoram. 1 bunch each of summer savory and sage. ¼ pound of bay leaves.
Crush and break the leaves, blossoms, and stalks, and mix thoroughly.