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| Table of Sustititions | ||
ingredient |
quantity |
substitute |
| baking powder | 1 teaspoon double acting | 1½ teaspoon phosphate or tartar |
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| butter | 1 cup | 1 cup margarine |
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or 1 cup hydrogenated fat plus ½ tsp.salt |
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or 7/8 cup lard plus ½ tsp. salt |
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| chocolate | 1 square unsweetened | 3 tbs. cocoa plus 1 tbs. shortening |
| cream | 1 cup coffee cream | 3 tbs. butter plus ¼ cup milk |
| 1 cup heavy cream | 1/3 cup butter plus ¾ cup milk | |
| eggs | 1 whole egg | 2 egg yolks |
| flour, for thickening | 1 tablespoon | ½ tbs. cornstarch |
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| flour | 1 cup all purpose | 1 cup plus 2 tbs. cake flour |
| 1 cup cake flour | 7/8 cup all purpose flour | |
| 1 cup self rising | 1 cup flour, omit baking powder and salt | |
| herbs | 1 tablespoon fresh | 1 teaspoon dried |
| honey | 1 cup | 1 to 1¼ cups sugar plus ¼ cup liquid |
| milk | 1 cup fresh whole | 1 cup reconstituted nonfat dry milk |
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| 1 cup whole | ½ cup evaporated milk | |
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| 1 cup sour | 1 tbs.lemon juice or vinegar | |
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| yeast | 1 cake compressed | 1 pkg. or 2 tsp. active dry yeast |
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| (c) 1988-1998 McWain Family Favorites | ||