If you are ever in a situation where you find you don’t have a certain ingredient on hand, check the list below.  There might be something you are interested in. It doesn’t have everything on it but there substitutions and solutions you will find that come in handy in a pinch!!
                                                                                                                                                            1 square of unsweetened chocolate           3 T. cocoa plus ½ tsp. shortening (melted) 

1 cup honey                                            3/4 cup sugar plus ¼ cup liquid

1 T. cornstarch (for thickening)                  2 T. flour (approximately)

1 whole egg                                             2 egg yolks plus 1 T. water (in cookies, etc.)

1 whole egg                                             2 egg yolks in custards and such Mixtures

1 cup fresh sweet milk                             1/2 cup evaporated milk plus ½ cup water

1 cup fresh sweet milk                             powdered milk plus water (see pkg)

1 cup fresh sweet milk                             l cup sour milk or buttermilk plus ½ soda (decrease baking powder 2 tsp.)

1 cup sour milk or buttermilk                   1 T. lemon juice or vinegar plus enough fresh milk to make 1 cup

1 cup of canned tomatoes                       1 1/3 cups tomatoes, simmer 10 minutes
                                                                                            

5 regular marshmallows = ½ cup              l marshmallow = 10 miniature marshmallows

 

INCREASE RECIPES

To make a double recipe:

Use exactly twice the amount of each ingredient.  Add extra minute of beating for cakes.  If the increased recipe calls for uneven amounts of ingredients, it is a help to remember that:

2/3 cup = ½ cup plus 2 2/3 T.

5/8 cup = ½ cup plus 2 T.

7/8 cup = ¾ cup plus 2 T.

Use twice as many pans of the same size indicated for the original recipe or a pan double in area…so that the batter will be the same depth in the pan and same baking time and temperature may be maintained.

REDUCE RECIPES

To make a half of recipe:

Use exactly one-half the amount of each ingredient.  If the divided recipe calls for less than l egg, beat up a whole egg.  Measure with a tablespoon.  Divide.  Use egg that is leftover in scrambled eggs, sauces, etc.  Baking pans used for half recipes of cakes, pies, etc. should measure about half the area of those for the whole recipe.  Approximate baking time and oven temperature should be the same.

Hope this will come in handy!!

Gogi