Substitutions

When you’re missing an ingredient, this handy guide will help:

• 1 tablespoon fresh herbs = 1 teaspoon dried herbs
• 1 teaspoon baking powder = 1/2 teaspoon baking soda and 1/2 cup buttermilk (The buttermilk will replace 1/2 cup of the liquid indicated in the recipe.)
• 1 cup buttermilk = 1 cup yogurt ( a little more liquid may also be needed)
• 1 square unsweetened chocolate = 3 tablespoons dry cocoa plus 1 tablespoon butter (or margarine)
• 1 cup whole milk = 1/2 cup evaporated milk mixed with 1/2 cup water
• 1 cup whole milk = 1 cup reconstituted nonfat dry milk with 1 tablespoon butter
• 1 cake compressed yeast = 1 package (2 teaspoons) active dry yeast
• 1 small fresh onion = 1 tablespoon instant minced onion rehydrated
• 1 teaspoon dry mustard = 1 tablespoon prepared mustard
• 1 small pressed clove of garlic = 1/8 teaspoon garlic powder
• 1 tablespoon cornstarch = 2 tablespoons of flour (as a thickening agent)
• 1 cup tomato juice = 1/2 cup tomato sauce with 1/2 cup water
• 1 cup molasses = 1 cup honey
• 3/4 cup cracker crumbs = 1 cup bread crumbs
• 1 cup canned tomatoes = approx 1 1/3 cups cut up fresh tomatoes simmered for 10 minutes
• 1 cup sifted all purpose flour = 1 cup plus 2 tablespoons sifted cake flour
• 1 cup sifted cake flour = 1 cup minus 2 tablespoons sifted all purpose flour
• 1 cup fresh milk = 1/2 evaporated milk plus 1/2 cup water
• 1 cup fresh milk = 1 cup sour milk or buttermilk plus 1/2 teaspoon baking soda
• 1 cup heavy sour cream = 1/3 cup butter and 2/3 cup milk
• 1 cup thin sour cream = 3 tablespoons butter and 3/4 cup milk
• Make 1 cup sour milk by letting stand for 5 minutes 1 tablespoon lemon juice or vinegar plus sweet milk to make 1 cup
• Make custard with 1 whole egg rather than 2 egg yolks