quick bread batters, food recipes, pour batters, drop batters, home economics department
Agricultural Extension Service, South Dakota State College of Agriculture and Mechanic Arts
All breads may be divided into two classes: quick breads and yeast breads. The quick breads are so called because it takes a much shorter time to prepare them. Quick breads are divided into two main classes, batters and doughs, depending upon the proportion of flour and moisture used.
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Dolve, M., "Quick Breads: Batters" (1922). SDSU Extension Circulars. 52.