The knowledge of general porportions

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, the cook 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 cook to judge a recipe, a knowledge of the correct proportions for things of this kind makes it possible for them 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.
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