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Common Dishes

Ice-creams-2 to 4 tablespoons to 1 cup mixture.

Custards (not used for ice-creams)-I to 2 tablespoons to 1 cup milk.

Cakes-One-half as much sugar as flour. In chocolate cakes, three-quarters as much as flour.

Meringues-1 to 5 tablespoons to I egg-white.

Frostings-1 to 3 cups to 1 egg-white.

Breads—I tablespoon or less to I cup flour, if any is used. Muffins-2 tablespoons or less to 1 cup flour, if any is used.