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It's always better to use the right ingredients, but when in a bind, try these substitutions!

1 cup cake flour

1 cup minus 2 Tablespoons all-purpose flour

1 tablespoon cornstarch (for thickening)

2 tablespoons all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda plus 1/2 cup buttermilk or sour milk(to replace 1/2 cup of liquid called for

1 package active dry yeast

1 cake compressed yeast

1 cup granulated sugar

1 cup packed brown sugar or 2 cups sifted powder sugar

1 cup honey

1 1/4 cups granulated sugar 1/4 cup liquid

1 cup corn syrup

1 cup granulated sugar plus 1 cup liquid

1 square (1 oz.) unsweetened chocolate

3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter or margarine

1 cup whipping cream, whipped

2 cups whipped dessert topping

1 cup buttermilk

1 tablespoon lemon juice or vinegar plus enough whole milk to make 1 cup(let stand 5 minutes before using) or 1 cup whole milk plus 1 3/4 teaspoons cream of tarter or 1 cup plain yogurt

1 cup whole milk

1/2 cup evaporated milk plus 1/2 cup water or 1 cup reconstituted nonfat dry milk(plus 2 teaspoons butter or margarine, if desired)

1 cup light cream

2 tablespoons butter plus 1 cup minus 2 tablespoons milk

2 cups tomato sauce

3/4 cup tomato paste, plus 1 cup water

1 cup tomato juice

1/2 cup tomato sauce plus 1/2 cup water

1 clove garlic

1/8 teaspoon garlic powder or minced dried garlic

1 small onion

1 teaspoon onion powder or 1 tablespoon minced dried onion

1 teaspoon dry mustard

1 tablespoon prepared mustard

1 teaspoon finely shredded lemon peel

1/2 teaspoon lemon extract

These substitutions were found in "The Better Homes and Gardens, New Cookbook"