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.