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SUBSTITUTIONS

1 tsp. baking powder equals 1/4 tsp. soda plus 1 tsp.
Cream of Tartar

1 tbsp. Corn Starch " 2 tbsp. flour (in thicken-
| ing sauce or gravy)
1 square bitter » 3 tbsp. cocoa plus
chocolate 1/2 tbsp. butter
1 cup sour mlk " 1 cup sweet milk plus
1 tbsp. vinegar
L tbsp. flour " 1 ounce
3 teaspoons . 1 tablespoon
1 tbsp. butter " 1/2 ounce

GENERAL INFORMATION

Meringue will stand up better if a pinch of baking soda
is added to whites while beating.

Lemon juice or vinegar and salt will clean copper.

1 tsp. vinegar added to water in which eggs are poached
will keep the whites from spreading.

Placing a lump of sugar in a teapot that isn't being used
often will keep it from being musty.

To keep grease from spattering when frying, sprinkle a bit
of flour in the pan.

When making sponge or chiffon cake, always fold egg yolk
mixture into beaten whites, just enough to mix.

Take 1/2 cup flour from amount called for in recipe and
gradually add to butter, sugar and eggs before adding
liquids, etc. This will prevent liquid from causing a
curdling of shortening, etc.

If you soak English walnuts a few minutes in lemon juice,
they will not turn dark in salads or nut bread.

When cutting dried fruits, use scissors dipped in hot
water and they will not stick.

Handle baking powder dough as little as possible.

When making rolled cookies, roll out on board and cut in
squares. The corners cén be pressed in making a nearly
round cookie with less work--or leave in square shape.

Cook custard sauces over hot water, stirring constantly.
If custard separates, remove from heat and beat with egg
beater to "bring it back" again smooth and continue cook-

ing until done.