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    Substitutions

    BAKING POWDER: 1t. egauals 1/4 t. baking soda plus 3/ t. cream of tartar

    BUTTER: 1 c. equals 7/8 c. oil or 14 T. solid shortening plus 1/2 t. salt

    CATSUP: 1/2 c. equals 1/2 c. tomato sauce plus 2 T. sugar, 1 T. vinegar and 1/ t. ground cloves

    CHOCOLATE: 1 oz. unsweetened chocolate equals 3 T. cocoa plus 1 T. butter or margarine

    CREAM: 1 c. light cream equals 7/8 c. milk plus 3 T. butter

    or use 3/4 c. milk plus 1/3 c. butter (it won't whip)

    or use 2/3 c. well chilled evaporated milk, or 1 c. non-fat dry milk powder whipped with 1 c. ice water

    LEMON JUICE: 1 t. equals 1/2 t. vinegar

    MUSTARD: 1 T. prepared equals 1 t. powdered or dried

    SOUR MILK: 1 cup: Place 1 T. lemon juice or white vinegar in a measuring cup. Add enough milk to make 1 cup. Stir and let thicken about 5 minutes.

    SOY SAUCE: 1/2 c. equals 3 T. Worchestershire Sauce plus 1 T. water and pinch of sugar

    EGG FREE BAKING POWDER: 1 t. baking powder equals 1 1/2 t. cream of tartar plus 1/2 t. baking soda

    One egg in custard can be replaced by 1 T. cornstarch
    One egg equals 1 T. vegetable oil and 2 T. water in most recipes
    Also unflavored gelatin can be used in most recipes.
 

 

 

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