TABLE OF FOOD SUBSTITUTIONS ae aes ene are ‘saa wes ee sat sted, square chocolate (1 0z.) 3 tbsp. cocoa, (If sub- stituting in cake or cook- ies, add one tbsp. of fat for every 3 tbsp. cocoa). tbsp. Corn Starch (to thicken) 2 tablespoons flour. cup pastry flour (sifted) 1 cup all- ag pe flour (sifted), less 2 tbsps. cup all-purpose (sifted) 1 cup pastry flour (sifted) plus 2 tablespoons. flour teaspoon baking powder 4 teaspoon baking soda plus 1% teaspoon cream of tartar. standard 8-oz. cup fluid whole 4 cup canned evapor- ated milk plus 4 cup water. standard 8-oz. cup fluid whole milk 4 tbsps. powdered milk plus 1 cup water. cup sour milk 1 cup sweet milk with 1 tbsp. lemon juice or vin- egar stirred in; or 1 cup buttermilk. cup butter 34 to 4/5 cup fresh or smoked pork or bacon fat, clarified (increase liquid i in recipe by 14 cup or more). 1 cup butter I 1 2/3 cup. chicken fat, clarified (increase liquid in recipe by 14 cup or more and double the quantity of salt). cup butter 7/8 cup lard, plus double the quantity of salt. cup butter ¥% cup suet, plus double the quantity of salt, in- crease liquid in recipe by 4 cup or more. 1 cup butter 7/8 cup beef fat, clarified. EQUIVALENTS IN WEIGHTS AND MEASUREMENTS Apples, fresh....... Baking powder..... Beans, dried........ Beans, fresh........ BOO, TOW ooo cs a Bread 1} 4-lb. loaf.. 2 1b. ‘* Sandwich loaf Bread crumbs, soft. . Cheese cottage..... I 2 ocx: ‘* Can. cheddar. Chocolate, whole. . . as grated... Coen . i. ss bea is. Coffee, ground...... Corn Starch........ Cranberries, fresh. le Cream, heavy..... : Cae BD i cs Currants, dried..... Egg whites ......... eS Eggs, whole........ Patt GRR, vicncss: Sana s ‘* all-purpose .. “« Crane... ... ‘¢ whole wheat. Lemon juice........ Lemon rind........ Oats, rolled......... Oatmeal (fine)...... Oils (as MAZOLA).. Orange juice....... Orange rind........ Peas (in pod)....... Potatoes, white..... Potatoes, sweet..... Rhubarb, fresh..... es hie 0h ks Soda, baking....... Spices, ground...... Spinach, fresh...... Sugar, brown oe “so dark . ‘¢ - powdered.. ‘“* confectioner’s. Sugar, granulated. . lump or loaf. Tomatoes, fresh. .. WORE oe ves es as CO 2.6 @ WS @ re 1 oz. grated 2 eee 8-11 whites 10-14 yolks 4-6 eggs... 1 MEASURE 3 medium (3 cups sliced). 3 tablespoons 2 cups Sufficient to serve 6 2 1/8 cups Serves 3 to 4, cooked 15 slices 4” thick 24 slices 4” thick 36-40 slices 14” thick 614 cups (lightly packed) 2 cups 2 cups 8 ee (1% cup) 2 cups, grated 1 sq. (16 sq. to 1 Ib.) 5 tablespoons 416 cups 5 c., ground. (makes 40 stand. measur- ing cups of coffee beverage; or be- tween 50 and 55 cups, coffee- cup size). 3 cups About 4 cups 32-40 Ibs. 1 c. (2 c. whipped) 1 cup 1-2 3 cups 2-2/3 cups l cup 1 cup lcup 5 cups, sifted 4-4/5 cups, sifted 4 cups, sifted 4% cups, sifted 314-4 c., unsifted 3 tablespoons juice grated rind About 5% cups 3 cups 2 cups 4 cup juice 2% T. grated rind 2 to 3 servings (ck’d) 3 med. (2-1/3 cups, sliced) 3 med. (3 c., sliced) 4 cups, diced 2c. raw (7% c. ck’d) 1-34 tablespoons 21% tablespoons 4 tablespoons 3 to 4 servings, ck’d 3c. , firmly packed 24 c. 2- 1/3 cups 3-1/3 cups (unsifted) 4 ““ (sifted) 2 to 2-1/3 cups 50 to 70 lumps 3 medium 2 tablespoons ABBREVIATIONS: Teaspoon—tsp. ort. Tablespoon—tbsp. or T. Cup—c. Cooked—ck’d. Dash of (salt)—1/16 teaspoon. on, oe