Here is a little chart in my good old 50's cookbook.
Many of you may already know this and more but I live by this chart.
1 cup sifted all purpose flour = 1 cup plus 2 tbsp sifted cake flour
1 cup sifted cake flour= 1 cup minus 2 tbsp sifted all purpose flour
1 tbsp cornstarch (for thickening) = 2 tbsp flour
1 tsp baking powder = 1/4 tsp soda plus 1/2 tsp cream of tarter
1 whole egg = 2 egg yolks plus 1 tbsp water (for cookies etc)
1 whole egg = 2 egg yolks (in custards and such mixtures)
1 cup fresh sweet milk=1/2 cup evaporated milk plus 1/2 cup water
1 cup fresh sweet milk=1/2 cup condensed milk plus 1/2 cup water (reduce sugar slightly in recipe)
1 cup fresh sweet milk=4 tbsp powdered milk plus 1 cup water
1 cup fresh sweet milk=1 cup sour or buttermilk plus 1/2 tsp soda (decrease baking powder 2 tsp)
1 cup sour or buttermilk=1 cup fresh sweet milk plus 1 tbsp lemon juice or vinegar stirred in.
1 sq unsweetened chocolate (1 oz)=3 to 4 tbsp cocoa plus 1 tbsp shortening.
1 cup honey=3/4 cup sugar plus 1/4 cup liquid
1 cup sugar=1 cup honey or syrup and reduce liquid in recipe 1/4 cup (in cakes substitute honey for only 1/2 the sugar)
1 cup brown sugar(firmly backed)=1 cup granulated sugar
No problem. This list have gotten me out of a few jams when I have been out of something and no time to run out to the store.
I just thought that it might help someone else.
Patti
Quote by @%username% on %date%
%body%