SHREDDED OR GRATED CHEESE

Pack lightly into measuring cup and level off.

COMMON CAN AND JAR SIZES

CAN SIZES
Size of Cans Weight Cups Per Can
8 oz. can 8 oz. 1 C.
Picnic can (No. 1) 10½ oz. 1¼ C.
12 oz. can 12 oz. 1½ C.
No. 300 can 14 to 16 oz. 1¾ C.
No. 303 can 16 to 17 oz. 2 C.
No. 2 can 1 lb., 4 oz. or
1 pt., 2 fl. oz. 		2½ C.
No. 2½ can 1 lb., 13 oz. 3½ C.
No. 3 can 3 lb., 3 oz. or
1 qt., 14 fl. oz. 		5¾ C.
No. 10 can 6½ to 7 lb., 5 oz. 12 to 13 C. or 3¼ qt.

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