No excess fat, however, should be used, as it
will run out when the griddle is turned over.
* * * * *
THE MIXTURE
VARIETIES OF MIXTURES AND GENERAL PROPORTIONS
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.
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