Substitutes

• 1 cup cake flour = 1 cup minus 2 tablespoons all purpose flour
• 1 tablespoon cornstarch(for thickening) = 2 tablespoons flour or 4 teaspoons quick-cooking tapioca
• ½ cup butter or margarine = ½ cup shortening plus ½ teaspoon salt
• 1 cup sour milk or buttermilk = 1 tablespoon lemon juice or vinegar plus sweet milk to make 1 cup (let stand 5 minutes)
• 1 square unsweetened chocolate = 3 tablespoons cocoa plus 1 tablespoon butter or margarine
• 1 teaspoon dry mustard = 1 tablespoon prepared mustard
• 1 teaspoon baking powder = ¼ teaspoon soda plus ½ cup sour milk (to replace ½ cup liquid)
• 1 cup tomato juice = ½ cup tomato sauce plus ½ cup water
• 1 cup catsup = 1 cup tomato sauce plus ½ cup sugar plus 2 tablespoons vinegar (use in cooked mixture)
• 1 whole egg = 2 egg yolks(in custard)
• 1 cup whole milk = ½ cup evaporated milk plus ½ cup water
• 1 cup honey = 1 ¼ cup sugar plus ½ cup liquid
• 1 cup canned tomatoes = about 1 cup cut-up fresh tomatoes simmered 10 minutes
• 1 cup coffee cream = 3 tablespoons butter plus 2/3 cup milk
• 1 cup heavy cream = ½ cup butter plus ¾ cup milk
• 1 tablespoon fresh herbs = 1 teaspoon dried herbs
• 1 cake compressed yeast = 1 package or 2 teaspoons active dry yeast
  
• 1 clove garlic = 2/3 teaspoon garlic powder

Click on the Hints & Tips graphic below to see more substitutions.

If you want more you should consider purchasing our Un-Cookbook which includes recipes as outlined in each section. Our entire database of Hints and Tips (over 600) is also available on CD-Rom. Check out our Products page for more information