SUBSTITUTING INGREDIENTS
| Ingredients | Quantity | Substitute(s) |
|---|---|---|
| BAKING POWDER | 1 teaspoon double-acting | 1½ teaspoons phosphate or tartrate baking powder |
| ¼ teaspoon baking soda plus ½ cup buttermilk or sour milk | ||
| ¼ teaspoon baking soda plus ⅝ teaspoon cream of tartar | ||
| BUTTER | 1 cup | 1 cup margarine |
| ⅞ to 1 cup hydrogenated fat plus ½ teaspoon salt | ||
| ⅞ cup lard plus ½ teaspoon salt | ||
| CHOCOLATE | 1 square unsweetened | 3 tablespoons cocoa plus 1 tablespoon shortening |
| CORNSTARCH (for thickening) | 1 tablespoon | 2 tablespoons flour (approx.) or 4 teaspoons quick-cooking tapioca |
| CORN SIRUP | 1 cup | 1 cup sugar plus ¼ cup liquid (as replacement for ½ of sugar in recipe) |
| CREAM | 1 cup coffee cream (20% milk fat) | 3 tablespoons butter plus ⅞ cup milk |
| 1 cup heavy cream (40% milk fat) | ⅓ cup butter plus ¾ cup milk | |
| EGGS | 1 whole egg | 2 egg yolks |
| FLOUR (for thickening) | 1 tablespoon | ½ tablespoon cornstarch 2 teaspoons quick-cooking tapioca |
| FLOUR (sifted) | 1 cup all-purpose | 1 cup plus 2 tablespoons cake flour |
| 1 cup cake flour | ⅞ cup all-purpose flour | |
| HERBS | 1 tablespoon fresh | 1 teaspoon dried |
| HONEY | 1 cup | 1 to 1¼ cups sugar plus ¼ cup liquid |
| MILK | 1 cup fresh milk | 1 cup reconstituted non-fat dry milk plus 2 teaspoons butter |
| 1 cup whole milk | ½ cup evaporated milk plus ½ cup water | |
| 1 cup sour milk | 1 tablespoon lemon juice or vinegar plus sweet milk to make 1 cup | |
| 1¾ teaspoons cream of tartar plus 1 cup sweet milk | ||
| YEAST | 1 cake compressed | 1 package or 2 teaspoons active dry yeast |
COLUMBIA GAS SYSTEM
HSR-67