>------------>  S U B S T I T U T E   G U I D E  <------------<

1 Cup CAKE FLOUR = 1 Cup minus 2 T. flour

1 T. CORNSTARCH = 2 T. flour 

1 whole EGG = 2 egg yolks in custard

1/2 BUTTER or OLEO = 1/2 Cup shortening plus 1/4 tsp. salt

1 Cup whole MILK = 1/2 Cup evaporated milk

1 Cup SOUR MILK or BUTTERMILK = 1 T. vinegar or lemon juice in 
    milk to make 1 Cup

1 SQUARE UNSWEETENED CHOCOLATE = 3 T. cocoa plus 1 T. oleo or 
    butter  

1 small fresh ONION = 1 T. instant minced onion or rehydrated

1 tsp. DRY MUSTARD = 1 T. prepared mustard

1 tsp. BAKING POWDER = 1/4 tsp. baking soda plus 1/2 Cup sour
    milk to replace 1/2 Cup liquid in the recipe

1 Cup TOMATO JUICE = 1/2 Cup tomato sauce plus 1/2 Cup water

1 Cup CATSUP or CHILI SAUCE = 1 Cup tomato sauce plus 1/2 Cup 
    sugar and 2 T. vinegar (for use in cooked mixtures)

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           HINTS FOR USING HERBS AND SPICES

* When first experimenting, easy does it! Use just enough to
heighten natural food flavors.
* Start with 1/4 tsp. dried herbs to four servings; to 1 pound 
of meat, poultry, fish; to 2 Cups sauce, vegetables, or soup.
* Measure dried herbs. Crush in palm of hand before adding -
helps hasten flavor release.
* Substituting fresh herbs for dried - use 3-4 times as much.
* Add herbs at same time as salt and pepper to meats, sauces,
vegetables, or soups.
* In long cooking foods, such as stews, add herbs during the
last half hour of cooking time.
* Add herbs in juices or cold sauces well ahead of time - let
stand overnight if possible.
* Balance the seasonings. One strongly-seasoned dish per meal
is generally a good rule.

    ~*~ Copyright © 1969 Meredith Corporation ~*~