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.
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