About ingredients
Ingredients that may be used in place of other ingredients are listed on the next page.
Recipes in this bulletin were tested with the ingredients listed. Sometimes a choice of ingredients is given in the recipe or under Variations of the recipe.
“Flour” refers to all-purpose flour, unsifted. In a few recipes, where “cake flour” is specified it is also unsifted. Recipes in this bulletin are not intended for use with either instantized or self-rising flour.
“Baking powder” refers to double-acting baking powder that leavens during mixing and again during baking. Quick-acting baking powder (containing cream of tartar) is single-acting; it can be used most satisfactorily in foods that are mixed and baked immediately. (See One Ingredient For Another, p. [17], for amounts.)
“Fat or oil” refers to any type—butter, margarine, shortening, lard, or any kind of vegetable oil. In recipes specifying a particular type of fat—“butter or margarine,” for example—you’ll have best results with the fat suggested. Recipes in this bulletin are not intended for use with whipped fats.