Emergency Substitutions

1 cup cake flour = 1 cup minus 2 tablespoons all purpose flour

1 tablespoon cornstarch (for thickening) can be substituted with 2 tablespoons flour or 4 teaspoons quick-cooking tapioca

1 teaspoon baking powder can be substituted with 1/4 teaspoon baking soda plus 1/2 cup buttermilk or sour milk (to replace 1/2 cup of liquid called for in recipe)

1 cake compressed yeast = 1 pack age or 2 teaspoons active dry yeast

1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water or 1 cup reconstituted nonfat dry milk plus 2 1/2 teaspoons butter or margarine

1 cup sour milk or buttermilk = 1 tablespoon lemon juice or vinegar plus sweet milk to make 1 cup (let stand 5 min.)

1 whole egg = 2 egg yolk (in custards)

1 square (1 ounce) unsweetened chocolate = 3 tablespoons cocoa (regular type dry) plus 1 tablespoon butter or margarine

1 tablespoon fresh snipped FRESH herbs = 1 teaspoon dried herbs

1 small fresh onion = 1 tablespoon instant minced onion, rehydrated

1 teaspoon dry mustard = 1 tablespoon prepared mustard

1 clove garlic = 1/8 teaspoon garlic powder

1 cup tomato juice = 1/2 cup tomato sauce plus 1/2 cup water

1 cup catsup or chili sauce = 1 cup tomato sauce plus 1/2 cup sugar and 2 tablespoons vinegar (for use in cooked mixture)

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