Emergency Substitutions:
For Baking Powder:
1 tsp cream of tartar plus 1/2 tsp teaspoon baking soda equals 2 tsp baking powder
For Butter:
1 cup of shortening plus 1/2 tsp salt equals 1 cup of butter for cakes, etc
For Chocolate:
3 tbsp cocoa plus 1 tbsp butter equals 1 square(1 oz) of chocolate
For Cornstarch:
2 tbsp flour equals 1 tbsp cornstarch
For Eggs:
2 tbsp liquid plus 2 tbsp flour plus 1/2 tbsp fat plus 1 tbsp baking powder equals 1 egg
For Egg Whites:
1 egg plus 1/2 tsp baking powder minus 1/2 tbsp fat equals 2 egg whites
Sour Milk:
1 cup sweet milk plus 1 tbsp vinegar or lemon juice equals 1 cup sour milk
(when sour milk is substituted for sweet in a flour mixture, allow 1/2 tsp baking soda for each cup of sour milk, reducing baking powder to 1 tsp for each cup of flour. In miztures containing eggs, deduct and additional 1./2 tsp baking powder for each egg used in recipe)
For Baking Powder:
1 tsp cream of tartar plus 1/2 tsp teaspoon baking soda equals 2 tsp baking powder
For Butter:
1 cup of shortening plus 1/2 tsp salt equals 1 cup of butter for cakes, etc
For Chocolate:
3 tbsp cocoa plus 1 tbsp butter equals 1 square(1 oz) of chocolate
For Cornstarch:
2 tbsp flour equals 1 tbsp cornstarch
For Eggs:
2 tbsp liquid plus 2 tbsp flour plus 1/2 tbsp fat plus 1 tbsp baking powder equals 1 egg
For Egg Whites:
1 egg plus 1/2 tsp baking powder minus 1/2 tbsp fat equals 2 egg whites
Sour Milk:
1 cup sweet milk plus 1 tbsp vinegar or lemon juice equals 1 cup sour milk
(when sour milk is substituted for sweet in a flour mixture, allow 1/2 tsp baking soda for each cup of sour milk, reducing baking powder to 1 tsp for each cup of flour. In miztures containing eggs, deduct and additional 1./2 tsp baking powder for each egg used in recipe)