There are three main functions of salt with
foods. (1). to bring out the natural flavor
of a single food or to strengthen the flavor
of the mixture of foods, (2). in yeast
breads, to control the rising of the dough
due to fermentation, (3). as a preservative
with some foods.
Here are the recommended amounts of salt to
use in cooking some foods:
Biscuits:
1 teaspoon salt to 2 cups flour.
Muffins:
1/2 teaspoon salt to 2 cups flour
Yeast Bread:
1 teaspoon salt to 3 cups flour ( 1 loaf
bread or 1½ dozen
rolls)
Pastry:
1 teaspoon salt to 2 cups flour
Rolled Oats:
1/2 teaspoon salt to 2 cups water to 1 cup
cereal.
Rice:
1 teaspoon salt to 2 cups flour.
Gravies
1/2 to 1 teaspoon salt to 2 cups water.
Ground Meat:
1 teaspoon salt to 1 pound (2 cups) ground
meat.
Stewed Chicken:
1/2 teaspoon salt to 1/2 cup water for each
1 pound-weight ready-to-cook poultry.
White Sauce:
1/4 teaspoon salt to 1 cup milk.
Macaroni (and other
pastas):
1½ tablespoons salt for
each 3 quarts water.
Seasoned Flour (for
chicken pieces and fish fillets):
