Table of Proportions

Gelatin:
    1 Tablespoon thickens 2 Cups Liquid

Salt: 
    Soups and sauces:  1 Teaspoon Salt to 1 Quart Sauce
    Dough:  1 Teaspoon Salt to 4 Cups Flour
    Cereals:  1 Teaspoon Salt to 2 Cups Liquid
    Meat:  1 Teaspoon Salt to 1 Pound Meat
    Vegetables:  1/2 Teaspoon Salt using 1 Quart Water




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