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Ingredients
- Allspice
- 1 tsp equals 1/2 tsp. cinnamon and 1/8 tsp. ground cloves.
- Butter or margarine
- 1 cup equals 1 cup solid shortening plus 1/2 tsp salt
- Buttermilk or sour milk
- 1 cup equals 1 tbsp. lemon juice or vinegar plus enough fresh whole milk to make 1 cup (stir and let stand 5 minutes)
- Cake Flour
- 1 cup equals 1 cup minus 2 tbsp. flour.
- Chocolate, semisweet
- 1 2/3 oz. equals one oz. unsweetened chocolate plus 4 tsp. sugar.
- Chocolate, unsweetened
- 1 square (1 oz.) equals 3 tbsp. cocoa (regular type, dry plus 1 tbsp. butter, margarine or solid shortening.
- Cornstarch
- 1 tbsp (for thickening) equals 2 tbsp. flour or 4 tsp. quick-cooking tapioca.
- Corn Syrup, light
- 1 cup equals 1 cup sugar plus 1/4 cup liquid.
- Cracker Crumbs
- 3/4 cup equals 1 cup bread crumbs.
- Cream, heavy
- 1 cup equals 3/4 cup milk plus 1/3 cup melted butter or margarine (for cooking only, not whipping)
- Cream, light
- 1 cup equals 7/8 cup milk plus 3 tbsp. melted butter or margarine(for cooking only).
- Cream, sour
- 1 cup equals 3 tbsp. butter plus 7/8 cup buttermilk or yogurt, or for dips, 1 cup equals 1 cup cottage cheese pureed with 1/4 cup yogurt or buttermilk, or 6 oz. cream cheese plus enough milk to make 1 cup.
- Flour, all purpose
- 1 cup equals 1 1/8 cups cake flour
- Flour, self rising
- 1 cup equals 1 cup flour plus 1 1/4 to 2 tsp baking powder and 1/4 tsp. salt.
- Garlic
- 1 clove equals 1/8 tsp. garlic powder
- Gelatin
- 1/4 oz. envelope equals a little less than 1 tbsp.
- Herbs, Fresh
- 1 tbsp. equals 1 tsp. dried herbs.
- Ketchup or chili sauce
- 1 cup equals 1 cup tomato sauce plus 1/2 cup sugar and 2 tbsp vinegar (for use in cooked mixture.
- Lemon Juice
- 1 tsp. equals 1/2 tsp. vinegar
- Milk, whole
- 1 cup equals 1/2 cup evaporated milk plus 1/2 cup water or 1 cup reconstituted nonfat dry milk plus 2 1/2 tsp. melted butter or margarine.
- Mustard, dry
- 1 tsp. equals 1 tbsp. prepared mustard.
- Soy Sauce
- 1/4 cup equals 3 tbsp. worcestershire plus 1 tbsp. water
- Sugar
- 1 cup equals 1 cup corn syrup, reducing other liquids in recipe by 1/4 cup for each 1 cup corn syrup used ( for cooking and baking only)
Preparation
Step 1
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