Doomsday DefenseHistorical text (1909). Food left in a retained-heat cooker can cool into the bacterial danger zone (below 140°F / 60°C). Bring food to a full boil first, keep the cooker full, and reheat to boiling before serving if it has cooled.
The Fireless Cook Book · 1909
VII — Table of Proportions
Batters; 1 cupful liquid to 1 cupful flour.
Muffin or cake dough; 1 cupful liquid to 2 cupfuls flour.
Dough to knead; 1 cupful liquid to 3 cupfuls flour.
Dough to roll out; 1 cupful liquid to 4 cupfuls flour.
6 teaspoonfuls baking-powder to 1 quart flour, if no eggs are used; or
11⁄2 teaspoonfuls baking-powder to 1 cupful flour.
1⁄2 teaspoonful soda and 1 teaspoonful cream of tartar is about equivalent to 2 teaspoonfuls baking-powder.
1⁄2 cup liquid yeast equals 1⁄2 dry yeast cake, and 1⁄4 compressed yeast cake.
1 cupful liquid yeast, 1 dry yeast cake, or 1⁄2 compressed yeast cake to 1 pint liquid if bread is raised during the day.
1⁄2 cupful liquid yeast, 1⁄2 dry yeast cake, or 1⁄4 compressed yeast cake to 1 pint liquid if bread is raised over night.
11⁄2 teaspoonfuls soda to 1 pint thick, sour milk.
11⁄2 teaspoonfuls soda to 1 pint molasses.
1 teaspoonful soda to 11⁄2 cupfuls thick, sour cream.
1⁄2 cupful corn-starch to 1 quart milk for blanc-mange.
1 teaspoonful salt to 1 quart soup stock, sauces, etc.
1⁄8 teaspoonful pepper to each teaspoonful salt.
2 to 4 egg yolks to 1 pint milk for soft custards.
2 or 3 whole eggs to 1 pint milk for cup custards.
1 teaspoonful salt to 1 quart water for boiling vegetables, meats, etc.
2 tablespoonfuls flour to 1 cup liquid for white sauces and gravies.
3 tablespoonfuls flour to 1 cup liquid for brown sauces.
Whites of 8 eggs make 1 cupful.
3 teaspoons equal 1 tablespoon.
16 tablespoons equal 1 cup.
2 cups equal 1 pint.