A batter is a mixture of flour and some liquid.

A thin batter is made in the proportion of 1 scant measure of liquid to 1 full measure of flour.

A drop batter or muffin mixture is in proportion of 1 scant measure of liquid to 2 full measures of flour.

A dough is 1 measure of liquid to 3 scant measures of flour.

A sponge is a drop batter to which yeast is added.

Construction rule for baking powder mixtures:

2 c. flour or 1 c. white and 1 c. rye, graham, etc.

4 ts. baking powder; reduce 1/2 ts. for each egg added.

1/2 ts. salt.

1 to 4 tb. shortening.

1 scant c. milk.

1 or 2 eggs, if desired.

1 to 4 tb. sugar.

Baking Powder Biscuit

2 c. flour

4 ts. baking powder

2 tb. lard or butter 1 scant c. milk

1/2 ts. salt

Mix and sift dry ingredients. Work in lard with tips of fingers; add the milk gradually to form a soft dough, mixing with a knife. Toss on a floured board, roll lightly to 3/4 inch thickness. Cut in rounds. Bake in a very hot oven 12 to 15 minutes.

For shortcake use 4 tb. shortening.