 
 
|
Recipe Substitutions
- 1 cup sifted all-purpose flour
- 1 cup unsifted all-purpose flour minus 2 tbsp.
- 1-1/4 cups sifted cake and pastry flour.
- 1 cup sifted self-rising flour
- 1 cup sifted all-purpose flour plus 1-1/2 tsp. baking powder and 1/2 tsp. salt.
- 1 cup granulated sugar
- 1 cup brown sugar, firmly packed
- 1 tbsp cornstarch (for thickening)
- 2 tbsp flour
- 2 tbsp quick-cooking tapioca
- 1 tsp baking powder
- 1/4 tsp baking soda plus 3/4 tsp cream of tartar
- 1 tsp double-acting baking powder
- 1-1/2 tsp phosphate baking powder
- 2 tsp tartrate baking powder
- 1 cup butter
- 1 cup margarine (hard or brick-type)
- 1 cup shortening
- 1 cup liquid honey
- 1-1/4 cups sugar plus 3/4 cup liquid
- 1 cup corn syrup
- 1 cup sugar plus 1/4 cup liquid
- 1 cup buttermilk or sour milk
- 1 tbsp lemon juice or vinegar plus enough milk to make 1 cup (let stand 5 min.)
- 1 cup buttermilk
- 1 cup sour cream
- 1 cup milk
- 1/2 cup evaporated milk plus 1/2 cup water
- 1 cup skim milk
- 3 tbsp skim milk powder plus 1 cup water
- 1 cup cream
- 3/4 cup milk plus 1/4 cup butter
- 1 oz chocolate (1 square)
- 3 tbsp cocoa plus 1 tbsp butter or shortening or vegetable oil
- 1 package active dry yeast
- 1 whole egg
- 1 cup meat stock
- 1 cup beef consomme or 1 bouillon cube dissolved in 1 cup hot water
- 1 cup tomato juice
- 1/2 cup tomato sauce plus 1/2 cup water
- 1 cup tomato sauce
- 1/2 cup tomato paste plus 1/2 cup water
- 1 cup tomato ketchup
- 1 cup tomato sauce plus 1/2 cup sugar plus 2 tbsp vinegar
- 1 clove garlic
- 1 tsp dry mustard
- 1 small onion
- 1 tbsp dehydrated, minced onion
- 1 tbsp fresh herbs (eg. parsley, oregano)
- juice of 1 lemon
- 2 to 4 tbsp bottled lemon juice
|
|
|
