Conversion Tables
When you are missing an ingredient, here are
some substitutes that will not alter the flavor or texture of your
recipe.
| SUBSTITUTION
CHART |
| IN
PLACE OF |
SUBSTITUTE |
| 1 cup cake flour |
1 cup minus 2
tablespoons all-purpose flour |
| 1 tablespoon
cornstarch (for thickening) |
2 tablespoons
all-purpose flour or 4 teaspoons quick-cooking tapioca |
| 1 teaspoon baking
powder |
¼ teaspoon baking
soda plus ½ cup sour milk (to replace ½cup reconstituted nonfat
dry milk plus 2½ teaspoons butter or margarine |
| 1 cup whole milk |
½ cup evaporated
milk plus ½ cup water or 1 cup reconstituted nonfat dry milk
plus 2½ teaspoons butter or margarine |
| 1 cup sour milk
or buttermilk |
1 tablespoon
lemon juice or vinegar plus whole milk to make 1 cup (let stand
for 5 minutes) |
| 1 whole egg (in
custards) |
2 egg yolks |
| 1 1-ounce square
unsweetened chocolate |
3 tablespoons
unsweetened cocoa powder plus 1 tablespoon butter or margarine |
| 1 teaspoon dry
mustard |
1 tablespoon
prepared mustard |
| 1 cup tomato
juice |
½ cup tomato
sauce plus ½ cup water |
| 1 cup catsup
or chili sauce (for cooked mixtures) |
1 cup tomato
sauce plus ½ cup sugar and 2 tablespoons vinegar |
| Dash bottled
hot pepper sauce |
Dash cayenne
or red pepper |
With thanks to Better Homes and Gardens for this
information.
Spoon Measurements
All
of the measurements given are for leveled spoonfuls (British Imperial
Standard)
1 teaspoons = 5 milliliters (ml.)
1 tablespoon = 15 ml.
Use the spoon measurements below to obtain approximately
1 oz. (25g.) of the following everyday foods:
Tablespoons needed for approx. 1 oz. or 25 g.
Breadcrumbs, dried ……………………………………..........…3
Breadcrumbs, fresh …………………………………................7
Butter, lard, margarine ……………………………………........2
Cheese, grated (Cheddar type) ………………………..…......3
Cheese, grated (Parmesan) ……………………………..........4
Cocoa …………………………………………………................…4
Coffee, ground ………………………………………...........…4½
Coffee, instant ………………………………………............…6½
Cornflour, custard powder ………………………....……....2¾
Flour, unsifted …………………………………………..........…..3
Gelatin, powdered …………………………………..........…….
3
Milk powder, dried skimmed ………………………….....……5
Parsley, freshly chopped ………………………………......….10
Rice, uncooked ………………………………………….............
2
Suet, shredded ………………………………………..........…….3
Sugar (caster, demerara, granulated) ……………………….2
Sugar, icing ……………………………………………….............3
Syrup and honey ………………………………….........………..1
Yeast, dried ………………………………………………............ 2
Oven Temperatures
The
thermostatic dials on some electric cookers are marked in Centigrade.
These correspond to Fahrenheit and gas markings as follows:
°F °C
Gas Mark Temperature
250 …130 ….. ½ ….. Very Cool
275 …140 ….. 1
…… Very Cool
300 …150 ….. 2
…… Cool
325 …160 ….. 3
…… Warm
170
350 …180 ….. 4
…… Moderate
375 …190 ….. 5
…… Fairly Hot
400 …200 ….. 6
…… Fairly Hot
425 …210 ….. 7
…… Hot
220
450 …230 ….. 8
…… Very Hot
475 …240 ….. 9
…… Very Hot
