Waggin' Tails Miniature Dachshunds

Food Substitutes

• For 1 tsp Allspice, substitute 1/2 tsp cinnamon and 1/2 tsp ground cloves.
• For 1 tsp Allspice, substitute 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp ground cloves.
• For 1 tsp ground allspice, use 1/4 tsp ground cinnamon, 1/2 tsp ground cloves, and 1/4 tsp ground nutmeg.
• You may substitute cinnamon, cassia, dash of nutmeg or mace, or dash of cloves.
• For 1 tsp ground allspice, use 1/2 tsp cinnamon, 1/4 tsp ginger and 1/4 tsp cloves

• You can substitute very finely ground almonds. 2 tbsp of finely ground almond powder will give you the almond flavoring of approximately 1/4 tsp of the extract.

• Fennel seed or a few drops anise extract

• For 1 tsp Apple Pie Spice, substitute 1 tsp cinnamon, 1/4 tsp nutmeg and 1/8 tsp cardamom.
• For 1 tbsp Apple Pie spice, use 2 tsp ground cinnamon, 1 tsp ground nutmeg and a pinch of ground allspice.

• For 1 tbsp Arrowroot - use 2 tbsp all purpose flour or 1 tbsp cornstarch.
• For 1 tsp Arrowroot - use 1 tbsp flour or 1 tsp cornstarch

• For 1 cup of baking mix, use 1 cup pancake mix or 1 cup easy biscuit mixture.

• For 1 tsp Baking Powder, use 1/4 tsp Baking Soda plus 1/2 tbsp cream of tartar
• For 1 tsp baking powder, use 1/4 tsp baking soda, 1/2 tsp cream of tartar and 1/4 tsp cornstarch
• For 1 tsp baking powder, use 1/3 tsp baking soda and 1/2 tsp cream of tartar
• For 1 tsp Baking Powder, use 1/4 tsp baking soda plus 1/2 cp sour milk to replace 1/2 cp liquid.
• For 1 tsp double-acting baking powder, use 2 tsp quick-acting baking powder.
• For 1 tsp double-acting baking powder, use 1/4 tsp baking soda plus 1/2 cp sour milk or buttermilk instead of 1/2 cp sweet milk.
• For 1 tsp baking powder, use 1/4 tsp baking soda and 1/4 cup molasses. Decrease liquid in recipe by 1- 2 tbsp.
• For 1 tsp baking powder, substitute 1/4 tsp baking soda plus 1/2 cp buttermilk or yogurt. (The buttermilk will replace 1/2 cup of the liquid indicated in the recipe.
• For 1 tsp baking powder, use 1/4 tsp baking soda and 1/2 tsp lemon juice or vinegar used with sweet milk to make 1/2 cup. Decrease liquid called for in recipe by 1/2 cup. 
• For every cup of flour in the recipe, mix 2 tsp of cream of tartar, 1 tsp of baking soda and 1/2 tsp of salt.

• There is no recommended substitute for baking soda.

• For 1 cup barbecue sauce, use 1 cp ketchup, 1/2 - 1 tsp liquid smoke seasoning

• You may substitute oregano or thyme.

• For 1 whole bay leaf, use 1/4 tsp crushed

• Don't be afraid to substitute a similar bean if you can't find those in your recipe.

• For 1 tsp Beau Monde Seasoning, use 1 tsp seasoning or seasoned salt.
• For 1 tsp Beau Monde Seasoning, use 1/2 tsp table salt.
• For 1 tsp Beau Monde Seasoning, use 1/2 tsp Mei Yen seasoning

• For 1 cup beer, use 1 cp nonalcoholic beer or 1 cp chicken broth

• For 1 tsp bouquet garni, use 1/2 tsp dried parsley flakes, 1/2 tsp dried thyme leave and 1 bay leaf (crushed).

• Try substituting prepared stuffing for any dish that calls for a sprinkling of breadcrumbs on top. This will be both crisp and flavorful.
• Crush potato chips and use instead of bread crumbs in meat, fish or vegetable scalloped dishes.
• Any variety of crackers can be submitted for breadcrumbs when making bread coating for chicken or pork chops. Crush them with a rolling pin or grind them in a blender or food processor. Store any leftovers in the freezer.
• For 1 cup dry bread crumbs substitute 3/4 cp cracker crumbs or cornmeal.
• For 1 cup breadcrumbs, use 3 - 4 slices oven-dried bread, crushed.  For 1 cup breadcrumbs, use 1 1/4 cp croutons or stuffing cubes.
• For 1 cp breadcrumbs, use 1 cp cracker crumbs, or 1 cp matzo meal, or 1 cp ground oats.

• For 1 cup broth, substitute 1 bouillon cube or 1 tsp granules mixed with 1 cup boiling water.
• For 1 cup broth, use 1 tsp powdered broth base dissolved in 1 cup boiling water.

• Substitute whipped butter, based on weight, not volume for stick butter.
• Substitute stick margarine made from vegetable oil in most baking applications except in pastry recipes. Using margarine will produce a softer dough than one made with butter, and may not have the same flavor as butter.
• Do not substitute oil for solid fat in baked product.

• For 1/2 cp butter use 1/2 cp shortening plus 1/4 tsp salt.
• For 1 cup butter, use 7/8 cup lard plus 1/2 tsp salt
• For 1 cup butter, use 7/8 cup oil plus 1/2 tsp salt
• Substitute unsalted butter for salted butter in any recipe. It is not necessary to add salt.

• For 1 cup butter, use 1 cup margarine
• For Butter Stretcher: Soften 1 envelope of Knox gelatin in 1/2 cup of skim milk. When softened stir over low heat till dissolved. Add to 1 1/2 cps skim milk and whip or beat into 1 lb butter that has been softened to room temperature. Use rotary beater, or electric mixer at medium speed. When thoroughly mixed put in covered containers and refrigerate that which is not being used immediately. This tastes very much like freshly churned, when using butter as the main ingredient.
• For 1 cup butter, substitute 1 cp margarine or 7/8 cp shortening or 7/8 cup lard or 7/8 cup oil.

• Substitute whipped butter, based on weight, not volume for stick butter.

• For 1 cup buttermilk for baking, substitute 1 cup whole milk and 1 tbsp lemon juice or white vinegar -let stand 5 minutes. Stir and it's ready for any recipe calling for buttermilk.
• Use equal parts of yogurt and regular or evaporated milk to make up the amount of buttermilk called for.
• For 1 cup buttermilk, use 1 cp whole milk plus 1 3/4 tsp cream of tartar.
• For 1 cup buttermilk, use 1 cup plain yogurt.
• For 1 cup buttermilk, use 1/2 cp plain yogurt plus 1/2 cp milk.

• For 1 tsp ground cardamom, use 1/2 tsp ground cinnamon and 1/2 tsp ground ginger. Flavor may vary.
• You may substitute ginger

• For 1 cp Cheddar cheese, use 1 cp creamed cottage cheese (small curd)
• For 1 cp shredded cheddar cheese, use 1 cp shredded Colby cheddar or 1 cup shredded Monterey Jack cheese.

• For 1 cup cottage cheese, use 1 cp farmers cheese or 1 cup ricotta cheese.

• For 1 cup cream cheese, use 1 cp pureed cottage cheese
• For 1 cp cream cheese, use 1 cp plain yogurt, strained overnight in a cheesecloth.

• For 8 oz of farmers cheese, use 8 oz dry cottage cheese
• For 8 oz of farmers cheese, use 8 oz creamed cottage cheese, drained

• For 1 cup Feta cheese, substitute 1 cp Ricotta cheese "salata" (aged, salted).

• For 1/2 cp grated parmesan, use 1/2 cp grated Asiago cheese.
• For 1/2 cp grated parmesan, use 1/2 cp grated Romano cheese

• For 1 cp ricotta cheese, use 1 cp dry cottage cheese, or 1 cp silken tofu.

• You may substitute tarragon or parsley
• For 1 tbsp chopped fresh chervil, use 1 tbsp chopped fresh parsley

• For 1 tsp instant chicken stock base, use 1 chicken bouillon cube
• For 1 tbsp of instant chicken stock base dissolved in 1 cup water, substitute 1 cup canned or homemade chicken broth or chicken stock. Reduce liquid in recipe by 1 cup.

• You may substitute dash bottled hot pepper sauce plus a combination of oregano and cumin.

• For 1 cp chili sauce, use 1 cp tomato sauce plus 1/2 cp sugar and 2 tbsp vinegar. (For use in cooked mixtures.)
• For 1 cup chili sauce, use 1 cp tomato sauce, 1/4 cp brown sugar, 2 tbsp vinegar, 1/4 tsp cinnamon, dash of ground cloves and dash of allspice.
• Substitute chili sauce with ketchup and prepared horseradish and lemon juice to taste.
• For 1 cp chili sauce, use 1 cp ketchup, 1/4 tsp cinnamon, dashes of ground cloves and allspice.

• For 2 tsp of finely chopped chives, substitute 2 tsp green onion tops, finely chopped.
• You may substitute green onion, onion or leek.

• For 1 square (l oz) bittersweet baking chocolate, use 1 square (l oz) semi-sweet baking chocolate.

• For semi-sweet baking chocolate, substitute 3 tbsp unsweetened cocoa powder, 2 tsp shortening and 3 tbsp sugar for each ounce.
• Chocolate chips are not necessarily a substitute for bar chocolate, because the chips have something added to them to slow down melting.
• For 1 oz semi-sweet chocolate, use 3 tbsp semi-sweet chocolate chips or 1 oz unsweetened chocolate and 2 tbsp sugar.
• For 1 oz semisweet, substitute 1/2 oz unsweetened chocolate and 1 tbsp granulated sugar.
• For 1 square (l oz) semi-sweet baking chocolate, use 1 square (l oz) bittersweet baking chocolate.
• For 6 oz semisweet baking chocolate, use 6 tbsp unsweetened cocoa powder, 7 tbsp sugar and 1/4 cp butter, margarine or shortening.
• For 1 ounce semisweet chocolate, use 1 oz square of unsweetened chocolate plus 4 tsp of sugar.
• For 1 ounce of semisweet chocolate, use 1 ounce semisweet chocolate chips plus 1 tsp shortening.

• Chocolate chips are not necessarily a substitute for bar chocolate, because the chips have something added to them to slow down melting.
• For 6-oz pkg (1 cup) semi-sweet chocolate chips to be melted: use 6 tbsp unsweetened cocoa, 1/4 cp sugar and 1/4 cp shortening.
• For 6-oz pkg of melted semisweet chocolate chips, use 2 squares unsweetened chocolate, 2 tbsp shortening, and 1 cup sugar.
• For 1 ounce semisweet chocolate chips, use 1 oz sweet cooking chocolate.
• For 1 cup semi-sweet chocolate chips, use 6 oz of semi-sweet baking chocolate, chopped.
• For 1 cp semisweet chocolate chips, use 1 cp chocolate candies
• For 1 cp semisweet chocolate chips, use 1 cp peanut butter or other flavored chips.
• For 1 cp semisweet chocolate chips use 1 cp chopped nuts or 1 cp chopped dried fruit.

• For 1 oz German's sweet baking chocolate, use 3 tbsp unsweetened cocoa powder, 4 tsp sugar and 1 tbsp butter, shortening or vegetable oil.

• For 4 oz bar sweet cooking chocolate, use 1/4 cp unsweetened cocoa, 1/3 cp sugar and 3 tbsp shortening.
• For 1 2/3 oz of sweetened chocolate, substitute 1 oz unsweetened chocolate plus 4 tsp sugar.

• For 1 square (1 oz) unsweetened baking chocolate, use 3 tbsp unsweetened cocoa plus 1 tsp butter or margarine or shortening or vegetable oil.
• When using instead of cocoa in puddings: 1 square or 1 oz equals 1/4 cp cocoa.
• When recipe calls for grated chocolate: melted chocolate will often do just as well. One cup grated is equal to 2 squares or 2 oz unsweetened chocolate, melted.

• For 1 oz white chocolate, use 1 oz milk chocolate. Color and flavor will vary.

• You may substitute parsley

• For 1 tsp ground cinnamon, use 1/2 tsp ground allspice or 1 tsp ground cardamom.
• You may substitute nutmeg or allspice (use only 1/4 of the amount)

• You may substitute allspice, cinnamon, or nutmeg.

• For 1/4 cp or 4 tbsp of cocoa, use 1 ounce (square) chocolate. Decrease fat called for in recipe by 1/2 tbsp.
• For unsweetened cocoa you can substitute equal amount of Dutch-processed cocoa.

• For 1 tbsp grated dry coconut, use 1 1/2 tbsp fresh grated coconut.

• For 1 cp coconut cream, substitute 1 cup cream.
• For 1 cp coconut cream, use 1 cp whipping cream

• For 1 cp coconut milk, substitute 1 cp whole milk.

• For 1 cp strong brewed coffee, use 1 cup hot water and 2 tsp instant coffee granules or espresso powder.

• For 1 tbsp espresso coffee powder, use 2 - 3 tsp instant coffee granules.
• For 1 tbsp espresso coffee powder, use 2 1/2 tbsp instant cappuccino drink mix.

• For 1 tbsp cornstarch (for thickening), use 2 tbsp flour OR 4 tsp quick cooking tapioca.
• For 1 tbsp cornstarch, use 3 tbsp all-purpose flour.

• For 1 cup dark corn syrup, use 1 cup light corn syrup. Flavor will be affected somewhat.
• For 1 cp dark corn syrup, substitute 1/4 cps packed brown sugar and 1/4 cp liquid.
• For 1 cup dark corn syrup, use 3/4 cp light corn syrup and 1/4 cp light molasses.

• Honey and corn syrup can be used interchangeably in baking. For 1 cp corn syrup, use 1 cup honey.
• For 1 cup corn syrup, use 1 cup sugar plus 1/4 cp milk or water. Best to use whatever liquid is called for in the recipe.
• For 1 cp light corn syrup, substitute 1 1/4 cps granulated sugar and 1/4 cp hot water or liquid.
• For 1 cp light corn syrup, use 1 cp dark corn syrup. Flavor will be affected somewhat.

• For 1 cp regular corn syrup, substitute 3/4 cp light corn syrup and 1/4 cp light molasses.
• For 1 cup corn syrup, use 7/8 cp sugar and 2 tbsp water.
• For 1 cp corn syrup, use 7/8 cp honey (baked goods will brown more)
• For 1 cp corn syrup, use 1 1/4 cp white sugar plus 1/3 cup water.
• For 1 cp corn syrup, use 1 cp honey.
• For 1 cp corn syrup, use 1 cup light treacle syrup.

• For 1 cup self-rising cornmeal, use 7/8 cp plain cornmeal, 1 1/2 tbsp baking powder and 1/2 tsp salt.

• For 1 cp cracker crumbs, substitute 1 1/4 cps bread crumbs.
• For 3/4 cp cracker crumbs, substitute 1 cp dry bread crumbs.
• For 1 cp cracker crumbs, use 1 cup bread crumbs
• For 1 cp cracker crumbs, use 1 cp matzo meal
• For 1 cp cracker crumbs, use 1 cp ground oats

• Use potato chips instead of crackers in making appetizers.

• Use frozen whole cranberries. (And cranberries are easier to chop when frozen).

• Baking soda sweetens sour cream, so add a pinch of soda to some sour cream, and keep adding it slowly until the cream riches the desired degree of sweetness. Start with only a pinch. A tsp per pint is about the most you will ever need to use.

• For 1 cup creme fraiche, combine 1 cup of heavy cream and 1 tbsp of plain yogurt. let stand for 6 hours at room temperature.

• For heavy cream, use the same amount of undiluted canned evaporated milk.
• For 1 cp heavy cream, substitute 2/3 cp skim milk and 1/3 cp unsalted butter.
• For 1 cup heavy cream, use 3/4 cp milk and 1/3 cp butter or margarine. For use in cooking or baking.

• For 1 cup light cream, use 2 tbsp butter plus 1 cp minus 2 tbsp milk
• For 1 cup light cream, use 1 tbsp melted butter plus enough milk to make 1 cup
• For light cream, use a mixture of 2 parts evaporated milk and 1 part water, totaling the amount of light cream called for.
• For 1 cp light cream, substitute 4/5 cp skim milk and 1/3 cp unsalted butter
• For 1 cp light cream, use 3/4 cp milk and 3 tbsp butter or margarine. For use in cooking or baking.
• For 1 cup light cream, use 1 cp evaporated milk, undiluted.

• For 1 cup whipping cream, substitute 1/3 cp butter plus 3/4 cp milk (will this whip?)
• For 1 cp whipping cream, use 1/3 cp melted butter and 2/3 cp whole milk.(will this whip?)
• For whipping cream - never substitute half and half.

• For 1 can (10.75 oz) condensed cream of mushroom soup, use 1 can (10.75 oz) condensed cream of celery, cream of chicken or golden mushroom soup.

• For 1/2 tsp cream of tartar, use 1 1/2 tsp lemon juice or vinegar.
• For 1 tsp cream of tartar, use 2 tsp lemon juice or vinegar.

• You may substitute Chili powder

• For 3 heads of dill, use 1 tbsp dill seed

• Two egg whites equals one whole egg.
• For one whole egg substitute 2 egg yokes and 1 tbsp water. (for cookies)
• If you need eggs in a baking recipe and discover you are out, substitute 4 tbsp of mayonnaise for each egg.
• You can substitute 2 egg yolks for 1 whole egg in a cake recipe. Add a little extra milk or other liquid.
• For Custards, cream fillings, and similar mixtures: for whole egg, use 2 egg yolks. Or use 1 whole egg rather than 2 egg yolks.
• Out of eggs and mayonnaise. For baking, instead of 1 egg, use 1 tbsp cornstarch.
• For egg mix (when dipping croquettes, fish, veal cutlets, pork chops, and similar items), use evaporated milk.
• For 1 fresh whole egg substitute 3 tbsp frozen whole egg, thawed.
• For 1 egg, use 1/2 tsp baking powder, 1 tbsp vinegar, and 1 tbsp liquid (in baking)
• One egg in every 3 can be replaced with 1 tbsp cornstarch in baking.
• For 1 egg, soften 1 tbsp unflavored gelatin in 3 tbsp cold water; add 3 tsp boiling water; cool and beat until frothy; add to recipe. Reduce other liquid by 2 tbsp.
• For 1 whole egg, use 3 tbsp mayonnaise
• For 1 whole egg, use half a banana mashed with 1/2 tsp baking powder

• Two egg whites equals one whole egg.
• For 1 large egg white, use 2 tsp meringue powder and 3 tbsp water.
• Substitute powdered egg whites for most recipes requiring egg whites. Follow directions on powdered egg whites container.
• Substitute 2 tbsp liquid egg whites for 1 egg white in applications except meringue and angel food cake.
• For 1 fresh egg white substitute 2 tbsp frozen egg white, thawed.

• For 1 fresh egg yolk substitute 1 tbsp frozen egg yolk, thawed.

• For 1/2 cup evaporated milk plus 1/2 cup water, you can substitute 1 cp whole milk.
• For 1 cup evaporated milk, use 1 cp half & half or whole milk.
• For 1 cup evaporated milk, use 1 cp light cream

• 1 lb of fat = 2 cups of oil

• For 1 cp fat (for baking), use 1 cp applesauce or 1 cp fruit puree

• For 4 tsp Fines Herbes, substitute I tsp chervil, I tsp chives, I tsp tarragon and I tsp parsley.

• For thickening, substitute 2 tbsp flour with I tbsp cornstarch, potato starch or rice starch; or 2 tbsp quick-cooking tapioca.
• For thickening with 1 tbsp all purpose flour, use 1/2 tbsp cornstarch, potato starch, rice starch, arrowroot starch, or 1 tbsp quick-cooking tapioca.
• For thickening with 1 tbsp all purpose flour, use 1 1/2 tsp cornstarch, arrowroot starch, potato starch or rice starch
• For thickening with 1 tbsp all purpose flour, use 1 tbsp granular tapioca
• For thickening with 1 tbsp all purpose flour, use 1 1/2 tsp whole wheat flour and 1/2 tsp all purpose flour.
• For bread with 1 cup sifted all purpose flour, use 1 cup and 2 tbsp cake flour. Note: specialty flours added to yeast bread recipes will result in a reduced volume and heavier product.
• For 1 cup sifted all purpose flour, use 1 cup minus 2 tbsp unsifted all-purpose flour.  
• For 1 cup sifted all purpose flour, use 1 1/2 cp bread crumbs.
• For 1 cup sifted all purpose flour, use I cp rolled oats
• For 1 cup sifted all purpose flour, use 1 cup rye or rice flour. Note: specialty flours added to yeast bread recipes will result in a reduced volume and heavier product.  
• For 1 cup sifted all purpose flour, use 3/4 cp whole wheat flour or bran flour and 1/4 cp all purpose flour. Note: specialty flours added to yeast bread recipes will result in a reduced volume and heavier product. 
• For 1 cup sifted all purpose flour, use 1/2 cp cornmeal, bran, rice flour, rye flour or whole wheat flour and 1/2 cp all purpose flour. Note: specialty flours added to yeast bread recipes will result in a reduced volume and heavier product. 
• For 1 cup sifted all purpose flour, use 1/3 cp cornmeal or soybean flour and 2/3 cp all purpose flour. Note: specialty flours added to yeast bread recipes will result in a reduced volume and heavier product. 
• For all purpose flour being used in yeast bread recipes, substitute self-rising flower minus the salt. 
• For all purpose flour being used in quick bread recipes, substitute self-rising flour minus the salt and baking powder.

• For 1 cup unsifted bread flour, use 1 cp all purpose flour plus 2 tsp wheat gluten.
• For 1 cp bread flour, use 1 cp all purpose flour plus 1 tsp wheat gluten.

• All purpose flour can be substituted for cake flour: 1 cup minus 2 tbsp of all purpose flour equals 1 cup cake flour. (sift)
• You can make a pretty fair cake flour by substituting cornstarch and all purpose flour. To get 1 cup of "cake flour", add 3 tbsp of cornstarch to about 7/8 cup of all purpose flour, then sift. This isn't perfect, but it can sometimes get you out of a hole. Sift twice to make it lighten.
• Try not to make a rule of substituting all purpose flour for cake flour, or vice versa - they have different characteristics.

• For 1 cp pastry flour, use 2/3 cp all purpose flour and 1/3 cp cake flour.

• You can substitute all-purpose flour.

• You can substitute corn starch.

• Self raising flour contains 1 1/2 tsp baking powder and 1/2 tsp salt for each cup of flour
• For 1 cp self-rising flour, substitute 1 cp sifted all purpose flour plus 1 1/2 tsp baking powder and 1/8 tsp salt.
• For 1 cup self-rising flour, use 1 cp all purpose flour plus 1 1/2 tsp baking powder and 1/4 tsp salt.

• You can substitute whole wheat flour for 1/4 to 1/2 of the white flour called for in a recipe.
• For 1 cup whole wheat flour, use 1 cup minus 3 tbsp all purpose flour and 3 tbsp wheat germ.
• For 1 cup whole wheat flour, use 1/2 cp whole wheat flour and 1/2 cp all purpose flour.

• For 1 clove garlic, use 1/8 tsp garlic powder or minced dried garlic or 1/2 tsp garlic salt
• For 1 small clove garlic, use 1/2 - 1 tsp garlic salt. Reduce amount of salt called for in recipe.
• For 1 clove garlic, substitute 1 tsp chopped.
• For 1 small pressed clove of garlic, substitute 1/8 tsp garlic powder.
• For 1 clove minced garlic, use 1/2 tsp instant minced garlic, or 1/8 tsp garlic powder.
• For 1 clove garlic, use 1/2 tsp granulated garlic

• For 1 tsp garlic salt, use 1/4 tsp garlic powder and 3/4 tsp salt.

• For 3 oz package of flavored gelatin, use 1 tbsp plain gelatin and 2 cups fruit juice.

• For 1/8 tsp powdered ginger, use 1 tbsp candied ginger rinsed in water to remove sugar and finely cut.
• For 1/8 tsp powdered ginger, use 1 tsp raw ginger
• For 1 tsp ground ginger, substitute 1 tsp ground allspice.
• You may substitute allspice, cinnamon, mace or nutmeg

• For 1/2 cp chopped green onion, use 1/2 cp chopped onion, or 1/2 cp chopped leek, or 1/2 cp chopped shallots.

• For 1 cp half and half, substitute 1 cp minus 2 tbsp skim milk and 2 tbsp unsalted butter.
• Substitute light cream.
• For 1 cp half-and-half, substitute 1 1/2 tbsp butter plus 7/8 cp milk.
• For 1 cp half and half, use 7/8 cp milk and 1/2 tbsp butter or margarine.
• For 1 cp half and half, use 7/8 cp milk and 1 tbsp butter
• For 1 cp half and half, use 1 cup evaporated milk, undiluted
• For 1 cp half and half, use 1/2 cp coffee cream plus 1/2 cp milk.
• For 1 cup half and half, use 3/4 cp whole milk and 1/4 cp whipping cream.
• For 1 cp half and half, use 1 tbsp melted butter and enough milk to equal 1 cup.

• For 2 tbsp Italian Herb Seasoning, substitute 1 tsp oregano, 1 tsp marjoram, 1 tsp thyme, 1 tsp basil, 1 tsp rosemary and 1 tsp sage.

• For 1 tsp dried herbs, use 1 tbsp fresh herbs.

• Substitute 1 tsp dried herbs for 1 tbsp fresh herbs.

• For 8 oz herring, use 8 oz of sardines

• Honey and corn syrup can be used interchangeably in baking .
• For 1 cup honey, use 3/4 cps sugar plus 1/4 cp liquid.
• For 1 cp honey, use 1 1/4 cps sugar plus 1/4 cp milk or water. (or 1/4 cp any liquid. Best to use liquid called for in recipe)
• For 1 cp honey, use 1 1/4 cp white sugar plus 1/3 cp water.
• For 1 cp honey, use 1 cp corn syrup
• For 1 cp honey, use 1 cp light treacle syrup
• For 1 cp honey, use 1/2 cp granulated sugar and 3/4 cp maple syrup, light or dark corn syrup or light molasses.

• For 1 tbsp fresh horseradish, use 2 tbsp bottled.

• For 1 tsp hot pepper sauce, use 3/4 tsp cayenne pepper plus 1 tsp vinegar

• For 2 tsp Italian Seasoning, use 1 tsp dried oregano leaves, 1/2 tsp dried basil leaves, 1/2 dried thyme leaves.
• You may substitute by blending any of these: basil, oregano, rosemary and ground red pepper.

• For 1 cp ketchup, use 1 cp tomato sauce plus 1/2 cp sugar and 2 tbsp vinegar. (For use in cooked mixtures.)
• For 1 cp ketchup, substitute 1 cp tomato sauce, 1/2 cp sugar and 2 tbsp vinegar.
• For 1/2 cp ketchup, use 1/2 cp tomato sauce and 2 tbsp sugar and 1 tbsp vinegar.
• For 1 cp ketchup, use 1 cp tomato sauce, 1/4 cp brown sugar, and 2 tbsp vinegar (for use in cooking)
• For 1 cp ketchup, use 1 cup tomato sauce plus 1 tsp vinegar plus 1 tbsp sugar

• For 1 cup lard, use 1 cp shortening, or 7/8 cp vegetable oil, or 1 cp butter

• For 1 medium lemon, use 2 - 3 tbsp juice and 1- 2 tsp rind.

• For 2 fresh stalks lemon grass, use 1 tbsp lemon zest

• For 1 tsp lemon juice, substitute 1/2 tsp vinegar, or l tsp white wine or 1 tsp lime juice.
• As far as flavor goes, lemon extract is a better substitute for lemon peel than it is for lemon juice.

• For 1 tsp dried lemon peel, use 1- 2 tsp grated fresh lemon peel
• For 1 tsp dried lemon peel, use grated peel of 1 medium lemon
• For 1 tsp dried lemon peel, use 1/2 tsp lemon extract.
• As far as flavor goes, lemon extract is a better substitute for lemon peel than it is for lemon juice.

• For 1 tsp finely shredded lemon peel, use 1/2 tsp lemon extract
• For 1 tsp fresh lemon peel, use 1/2 tsp dried peel.
• As far as flavor goes, lemon extract is a better substitute for lemon peel than it is for lemon juice.

• For 1 tsp lemon zest, use 1/2 tsp lemon extract
• For 1 tsp lemon zest, use 2 tbsp lemon juice

• For 1 tsp lime juice, use 1 tsp vinegar, or 1 tsp white wine, or 1 tsp lemon juice

• For 1 tsp lime zest, use 1 tsp lemon zest

• For 2 cps uncooked macaroni, use 2 cps spaghetti, uncooked.
• For 2 cps uncooked macaroni, use 4 cups noodles, uncooked

• You may substitute allspice, cinnamon, ginger or nutmeg.
• For 1 tsp mace, use 1 tsp nutmeg

• For 1/2 cp maple sugar, use 1 cup maple syrup

• For 1 tbsp grated and packed maple sugar, use 1 tbsp white, granulated sugar.
• For 1/2 cp grated and packed maple sugar, use 1 cp maple syrup.

• For about 2 cups of maple syrup, combine 2 cups sugar and 1 cup water, bring to clear boil; take off heat; add 1/2 tsp maple flavoring.
• For 1 cup pure maple syrup, use 1 cp honey.
• For 1 cup pure maple syrup, use 1 cup minus 3 tbsp light molasses.

• For 1/2 cp margarine use 1/2 cp shortening plus 1/4 tsp salt.
• For 1 cp margarine, use 1 cp shortening plus 1/2 tsp salt.
• For 1 cp margarine, use 1 cp butter
• For 1 cp margarine, use 7/8 cp vegetable oil plus 1/2 tsp salt
• For 1 cp margarine, us 7/8 cp lard plus 1/2 tsp salt

• You can substitute basil, thyme or savory

• For 1 cup marshmallow creme, use 16 large or 160 miniature marshmallows plus 2 tsp light corn syrup. Place in double boiler or stainless steel bowl over simmering water; stir until smooth.

• For 1 large marshmallow, use 10 miniature marshmallows

• For 1 cup miniature marshmallows, use 8 - 10 large.

• For 1 cup mayonnaise, use 1/2 cp yogurt and 1/2 cp mayonnaise
• For 1 cp mayonnaise, use 1 cp sour cream
• For 1 cp mayonnaise, use 1 cp cottage cheese pureed in blender.
• For 1 cp mayonnaise, use 1 cp plain yogurt

• For 1 tsp Me Yen seasoning, use 1 tsp Beau Monde seasoning.
• For 1 tsp Me Yen seasoning, use 1/2 tsp table salt.

• For 1 cp skim milk, use 4 - 5 tbsp non-fat dry milk powder and enough water to make one cup, or follow manufacturer's directions.
• For 1/4 cup skim milk, use 4 tsp non-fat dry milk powder and enough water to make 1/4 cp, or follow manufacturer's directions.
• For 1/4 cp skim milk, use 2 tbsp evaporated skim milk and 2 tbsp water.

• Never use soured or spoiled milk.
• If you need sour milk in a hurry, stir a tbsp of lemon juice or cider vinegar into a cupful of sweet milk and let stand a few minutes - about 5. (Don't stir)
• Use equal parts of yogurt and regular or canned evaporated milk to make up the amount of sour milk or buttermilk called for.
• To make good sour milk for cooking and baking using evaporated milk, mix 1/2 cp of evaporated milk with 1/2 cup of lukewarm water, add 1 tbsp of soft white vinegar and let the mixture stand for 1/2 hour at room temperature. Don't stir.
• For 1 cup sour milk, use 1 cup whole milk plus 3/4 tsp cream of tartar.
• You can substitute buttermilk for sour milk in any recipe.

• Note: Whole milk is higher in total fat than low-fat milk. If a baking recipe calls for whole milk, you may be able to substitute a low-fat milk variety like fat free, 1% or 2% fat. Be cautious of substituting fat free milk in pudding, custard and sauce recipes. These recipes rely on the dairy fat for added texture and flavor. Baked items such as cakes and cookies can usually tolerate the use of a lower fat milk.
• For 1 cp whole milk, use 1/2 cp evaporated milk plus 1/2 cp water OR 1 cp reconstituted nonfat dry milk plus 1 tbsp butter.
• For 1 cp whole milk, use 1 part evaporated milk, 1 part nonfat dry milk and 1 part water (a richer mixture).
• For 1 cp whole milk, use 1 cp water plus 1 1/2 tsp butter
• For 1 cp whole milk, use 1 cp fat free skim milk plus 2 tsp melted butter.
• For 1 quart whole milk, use 1 quart skim milk plus 3 tbsp cream.
• In most cake and cookie recipes, you can substitute buttermilk for regular milk and your cakes and cookies will be much lighter and exceptionally tender. Add 1/4 tsp of baking soda to the dry ingredients for each 1/2 cp of buttermilk you use.
• Fruit juices can be substituted for milk in many cake batters. If the juice is slightly acid, add 1/2 tsp of baking soda to the dry ingredients.
• For 1 cup whole milk for use in baking, you can use 1 cp fruit juice or 1 cup potato water.
• For 1 cup whole milk, use 1 cp buttermilk plus 1/2 tsp baking soda. Decrease baking powder in recipe by 2 tsp.
• For 1 cp whole milk, use 2/3 cp evaporated milk plus 1/3 cp water

• You may substitute basil, marjoram or rosemary

• For 1/4 cup fresh chopped mint leaves, use 1 tbsp dried mint leaves

• For 1 cup molasses, use 3/4 cp sugar, increase liquid by 5 tbsp, decrease baking soda by 1/2 tsp, add 2 tsp baking powder.
• For 1 cup molasses, use 3/4 cp sugar plus 1 1/4 tsp cream of tartar, increase liquid in recipe by 5 tbsp
• For 1 cp molasses, use 1 cp honey, dark corn syrup or maple syrup. Flavor will be affected.
• Substitute 1 cup light molasses for 1 cup dark molasses.
• For 1 cup molasses, substitute 3/4 cp light or dark brown sugar dissolved in 1/4 cup hot water (or liquid in recipe)

• For 4 oz canned mushrooms, use 2 cps sliced fresh mushrooms
• For 4 oz canned mushrooms, use 6 tbsp whole, dried mushrooms

• For 1 lb fresh mushrooms, use 3 oz dried mushrooms plus 1 1/2 cps water
• For 1 lb fresh mushrooms, use 1 10-oz can

• For 1 tsp dry mustard, use 1 tbsp prepared mustard.
• For 1 tsp dry mustard, use 1 tbsp prepared mustard minus 1 tsp liquid from recipe.
• For 1 tsp dry mustard, use 1/2 tsp mustard seeds

• For 1 tbsp prepared mustard, use 1 tsp dry mustard plus 1- 2 tsp vinegar or water.
• For 1 tbsp prepared mustard, use mixture of 1 tbsp dried mustard, 1 tsp water, 1 tsp vinegar and 1 tsp sugar.

• For 1 tsp ground nutmeg, use 1 tsp ground allspice or 1 1/2 tsp ground cinnamon or 1 tsp ground mace.
• You may substitute cinnamon, ginger or mace

• If you have a cake or cookie recipe that calls for nuts and you don't have any on hand, try using any crisp, small-grained dry cereal.
• To substitute oats for nuts in cookies, mix the uncooked oats with a little butter and brown lightly in the oven. They're crispy and tasty.
• For 1 cup nuts, substitute 1 cup rolled oats, browned. Use in baked products.

• For 1 cup whole hazelnuts, use 1 cp macadamia nuts or 1 cp almonds

• For 1 cp macadamia nuts, use 1 cp almonds or 1 cp hazelnuts

• If you want to make a pecan pie and haven't any nuts, substitute crushed cornflakes. They will rise to the top the same as nuts and give a delicious flavor and crunchy surface.

• Old-fashioned oats and quick-cooking oats can be used interchangeably in baking recipes.

• Try substituting mayonnaise for shortening or oil- it blends easily, adds moistness and contributes toward a tender texture.
• 1 lb of fat = 2 cups oil
• For 1/4 cup of oil for sauteing, use 1/4 cp melted margarine, butter, bacon drippings, shortening or lard.
• For 1 cup oil, use 1 cp melted butter, margarine or shortening. Recipe results may vary. Texture and appearance may be affected.

• For vegetable oil, substitute equal amounts of melted butter or margarine.

• For 1 cp vegetable oil for baking, use 1 cp applesauce or 1 cp fruit puree

• For 1 cp vegetable oil for frying, use 1 cp lard, or 1 cp vegetable shortening

• For 1/2 cp fresh onion, use 3 tbsp instant onion.
• For 1/4 cp chopped fresh onion, use 1 tbsp instant minced onion or 1 tbsp dried onion flakes, or 1 tbsp onion salt.
• For one small, fresh onion; substitute 1 tbsp instant minced onion, rehydrated.
• For one small fresh onion, use 1/4 chopped, fresh onion.
• For one small fresh onion, use 1 1/3 tsp onion salt
• For one small fresh onion, use 1- 2 tbsp instant minced onion
• For one small fresh onion, use 1 tsp onion powder
• For 1 cup chopped onion (1 medium), use 1/4 cp instant minced onion or flaked onion.
• For 1 cup chopped onion (1 medium), use 1 tsp onion powder
• For 1 cp chopped onion, use 1 cp chopped green onions, or 1 cp chopped shallots, or 1 cp chopped leeks, or 1/4 cp dried minced onion.

• For 1 tbsp instant minced onion, use 2 tbsp chopped fresh onion.

• For 1 tbsp onion powder, use 1 medium onion, chopped.
• For 1 tbsp onion powder, use 4 tbsp fresh chopped onion

• For 1 medium orange, use 6 - 8 tbsp juice; 3/4 cp diced; 2 - 3 tbsp grated rind.

• For 1 cp orange juice, use 3/4 cp water plus 1/4 cp frozen orange juice concentrate.
• For 1 tbsp orange juice, use 1 tbsp other citrus juice.

• For 1 tbsp dried orange peel, use 2 - 3 tsp grated fresh orange peel
• For 1 tbsp dried orange peel, use grated peel of 1 medium orange.
• For 2 tsp of dried orange peel, use 1 tsp orange extract

• For 1 tsp fresh orange peel, use 1/2 tsp dried orange peel.
• For fresh orange peel from 1 medium orange, use 2 - 3 tbsp grated fresh orange peel

• For 1 tbsp orange zest, use 1/2 tsp orange extract or 1 tsp lemon juice.

• You can substitute thyme or basil

• You can substitute chervil or cilantro

• For 1 tsp dried parsley, use 3 tsp fresh parsley, chopped

• For 3 tbsp chopped fresh parsley, use 1 tbsp dried parsley flakes.
• For 1 tbsp chopped fresh parsley, use 1 tbsp chopped fresh chervil
• For 1 tbsp chopped fresh parsley, use 1 tsp dried parsley

• For 1 tsp white pepper, use 1 tsp black pepper

• For 1 tbsp dried peppermint, use 1/4 cp chopped fresh mint.

• For 1 oz pepperoni, use 1 ounce salami

• For 1 tbsp dried green bell pepper, use 3 tbsp chopped fresh green pepper.

• For 1 tbsp dried red bell peppers, use 3 tbsp chopped fresh red bell pepper.
• For 1 tbsp dried red bell peppers, use 2 tbsp chopped pimiento

• For 2 tbsp chopped pimento, use 1 tbsp rehydrated dried red bell peppers.
• For 2 tbsp chopped pimento, use 3 tbsp chopped fresh red bell pepper.

• For 1 tsp poultry seasoning, use 1/4 tsp ground thyme plus 3/4 tsp ground sage.
• You may substitute sage plus a blend of any of these: thyme, marjoram, savory, black pepper, and rosemary.

• For 1/4 cp preserves, use 1/4 cp jelly. Consistency will be thinner with jelly.

• For canned pumpkin, use equal amount of cooked fresh sugar or pie pumpkin.

• For 1 tsp Pumpkin Pie Spice, substitute 1/2 tsp cinnamon, 1/8 tsp ground ginger, 1/8 tsp ground nutmeg, 1/8 tsp ground mace and 1/8 tsp ground cloves.
• For 1 tsp Pumpkin Pie Spice, use 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice, and 1/8 tsp nutmeg
• For 1 tsp pumpkin pie spice, use 1/2 tsp ground cinnamon plus 1/4 tsp ground ginger, 1/4 tsp ground nutmeg and 1/8 tsp ground cloves.

• Substitute equal amount of other chopped dried fruit for raisins. Golden raisins, dark raisins, dried cranberries and currants can be used interchangeably in baking recipes.
• For 1 cup raisins, use 1 cp dried currants, or 1 cp dried cranberries, or 1 cp chopped pitted prunes.

• You can substitute a dash of bottled hot pepper sauce or black pepper.

• For 1 tablet Rennet, use 1 tbsp liquid rennet

• For 1/2 cup of regular raw white rice, substitute 2/3 cp of converted rice.
• For 1 cup regular uncooked rice, use 1 cp uncooked converted rice.
• For 1 cup regular uncooked rice, use 1 cup uncooked brown rice.
• For 1 cup regular uncooked rice, use 1 cp uncooked wild rice.
• For 1 cp regular uncooked rice, use 1 cp bulgur or pearl barley, cooked.
• For 1/2cp  regular uncooked white rice, use 2/3 cup of converted rice
• Brown rice takes somewhat longer to cook and absorbs more water than white rice, although the cooking method is the same. Allow an extra 10-15 min if you're substituting brown for white.

• For 1 cp cooked rice, use 1 cp cooked barley, or 1 cp cooked bulgur or 1 cp cooked brown or wild rice.

• You may substitute thyme, tarragon, or savory

• You may substitute with a dash of turmeric (for color)
• For 1/4 tsp saffron, use 1/4 tsp turmeric

• You may substitute poultry seasoning, marjoram or rosemary

• For 1 oz salami, use 1 oz pepperoni

• Substitute Kosher salt, iodized salt or sea salt for table salt in baking.

• You may substitute thyme, marjoram or sage

• Substitute minced onion with half a small clove of minced garlic
• For 1/2 cp chopped shallots, use 1/2 cp chopped onion
• For 1/2 cp chopped shallots, use 1/2 cp chopped leek
• For 1/2 cp chopped shallots, use 1/2 cp chopped green onion

• For 1 cup melted shortening, use 1 cp cooking oil. Cooking oil should ONLY be substituted if the recipe calls for MELTED shortening.

• You can substitute vegetable oil for solid shortening in much baking and general cooking. If you're making this substitution in a cake, cookie or pancake batter, use 1 or 2 tbsp less oil than the amount of solid shortening called for. (For example, if the recipe calls for 1/2 cp of solid shortening, use 1/3 cup oil.
• Do not substitute vegetable oil for shortening when recipe calls for melted shortening.
• Substitute mayonnaise for shortening or oil. It blends easily, adds moistness and contributes toward a tender texture.
• For 1 cup solid shortening used in baking, use 1 cp minus 2 tbsp lard.
• For 1 cup solid shortening used in baking, use 1 1/8 cps butter (decrease salt called for in recipe by 1/2 tsp)
• For 1 cup solid shortening used in baking, use 1 1/8 cp margarine (decrease salt called for in recipe by 1/2 tsp.
• For 1 cup regular or butter-flavored shortening, use 1 cup butter or margarine
• For 1 cp shortening, use 1 cp butter or 1 cp margarine minus 1/2 tsp salt from the recipe

• For 1 cup of sour cream, mix a tbsp of lemon juice into a cup of sweet cream. Let stand a few minutes, stir, and it's ready for any recipe calling for sour cream.
• If you need a sour cream substitute for a salad dressing, add a little lemon juice or vinegar to sweet cream and let it stand at room temperature for 1 hour.
• Here are two fairly good substitutes for sour cream: 2 cps of buttermilk plus 3 tbsp of melted shortening, whipped well, will give you the equivalent of 2 cps of sour cream.
• 1 cup of cold evaporated milk plus 1 tbsp of clear white vinegar, whipped well, will make a good substitute for cooking although it will be a little thinner than sour cream. (To thicken, chill the evaporated milk until ice crystals form before whipping.)
• For 1 cup sour cream, use 1 cup plain yogurt plus 3 tbsp melted butter.
• For 1 cup sour cream, use 1 cup plain yogurt
• For 1 cup sour cream, use 1/3 cp butter plus 3/4 cp cultured buttermilk or yogurt.
• For 1 cp sour cream, use 3/4 cp sour milk and 1/3 cp butter or margarine.  
• For 1 cp sour cream, blend until smooth: 1/3 cp buttermilk, 1 tbsp lemon juice, and 1 cup cottage cheese.
• For 1 cp sour cream, use 3/4 cp milk, 3/4 tsp lemon juice and 1/3 cp butter or margarine

• For 1 tbsp soy sauce, substitute 1 tbsp Teriyaki sauce.
• For 1/2 cp soy sauce, use 4 tbsp Worcestershire sauce mixed with 1 tbsp water

• For 1 tbsp dried spearmint, use 1/4 cup chopped fresh mint

• 1 cup beef or chicken stock, use 1 beef or chicken bouillon dissolved in 1 cp water.

• Mix 1/2 cup of granulated sugar and 2 tbsp of molasses with a whisk or wooden spoon. You'll get pretty much the equivalent of 1/2 cup of brown sugar.
• If you use brown sugar to replace all or part of the white sugar in a cake recipe, use a little baking soda to counteract the acidity, otherwise the cake won't rise properly; 3/4 tsp of soda to 1 cp brown sugar is about right.
• For 1 cp firmly packed brown sugar, use 1 cp granulated sugar
• For 1 cp firmly packed brown sugar, use 1 cp granulated sugar plus 1/4 cp molasses, and decrease the liquid in the recipe by 1/4 cp
• For 1 cp firmly packed brown sugar, use 1/2 cp liquid brown sugar
• For 1 cp brown sugar, use 1 1/4 cps confectioners sugar.

• For 1 cp dark brown sugar, use 1 cp firmly packed light brown sugar plus 1 tbsp molasses .
• For 1 cp dark brown sugar, use 1 cp granulated sugar plus 2 - 3 tbsp molasses.

• For 1 cp light brown sugar, substitute 1/2 cp dark brown sugar and 1/2 cp granulated sugar.
• For 1 cp light brown sugar, use 1 cp granulated sugar plus 2 tbsp molasses .

• For 1 3/4 cps powdered sugar, use 1 cp granulated sugar.
• For 1 cp powdered sugar, use 1/2 cp plus 1 tbsp granulated sugar .
• For 1 cp white sugar, use 2 cps of corn syrup, minus 1/4 cp of liquid per cup added .
• For 1 cp white sugar, use 1 1/2 cps of maple syrup, minus 1/4 cps of liquid per cup added .
• For 1 cp powdered sugar, use 1 cp granulated sugar plus 1/8 tsp cornstarch processed in a food processor fitted with metal blade.

• For 1 cp superfine sugar, substitute 1 cp granulated sugar.

• If you substitute honey for half of the sugar in baking, reduce the liquid in the recipe by a quarter. If you substitute it for all of the sugar, reduce the liquid by half.
• For sugar in cake or cookies, use honey. Reduce the amount of liquid 1/S th. For accurate measure remove 3 tbsp and 1 tsp of liquid for each cup of honey used. (If chocolate, fruits or nuts is used, it is not necessary to subtract the liquid because they will absorb the excess.) Also add 1/4 - 1/2 tsp baking soda for each cup of honey. Best results are obtained when honey is substituted for only 1/3 - 1/2 of sugar.
• For one cup white sugar, use 1 1/2 cps of molasses or sorghum, minus 1/4 cup of liquid for each cup added.
• For one cup white sugar, use 1 cp firmly packed brown sugar. Flavor will be affected somewhat.
• For 1 cup white sugar, use 2 cps sifted powdered sugar.
• For 1 cp granulated sugar, substitute 1 cp superfine sugar or 1 3/4 cps packed confectioners sugar.
• For 1 cp white sugar, use 1 cp corn syrup, decrease liquid called for in recipe by 1/4 cp. Never replace more than 1/2 cup sugar called for in recipe with corn syrup.
• For 1 cp white sugar, use 1 1/3 cp molasses. Decrease liquid called for in recipe by 1/3.
• For 1 cp white sugar, use 3/4 cp honey. Decrease liquid called for in recipe by 1/4 cp for each cup of honey in baked goods, add 1/2 tsp soda.

• To make your own sweetened condensed milk, combine 1 cup plus 2 tbsp nonfat dry milk with 1/2 cp warm water. Mix well. Set in pan of hot water and stir in 3/4 cp granulated sugar, stirring to dissolve sugar. This recipe is equal to one can sweetened condensed milk.
• For 1 can (about 1/3 cup) sweetened condensed milk, heat 1/3 cp and 2 tbsp evaporated milk, 1 cup sugar and 3 tbsp margarine. Heat until sugar and butter are dissolved.
• For 1 can (14 oz) sweetened condensed milk, use 1 cp instant nonfat dry milk plus 2/3 cp granulated sugar, 1/2 cp boiling water and 3 tbsp melted butter.
• For 1 (14 oz) can sweetened condensed milk, use 3/4 cp white sugar mixed with 1/2 cp water and 1 1/8 cps dry powdered milk. Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes.

• Substitute golden syrup with one part dark corn syrup mixed with four parts light corn syrup.

• For 1 tbsp granular tapioca, use 2 tbsp pearl tapioca.

• For 1 tbsp quick cooking tapioca, use 1 tbsp flour

• You may substitute chervil, dash fennel seed, or dash aniseed.

• You may substitute basil, marjoram, oregano or savory

TOMATO JUICE

• For 1 cup tomato juice, use 1/2 cp tomato sauce plus 1/2 cp water.

TOMATO PASTE

• For 1/4 cp tomato paste, use 1/2 cp tomato sauce. Cook until sauce is reduced to 1/4 cp.

TOMATO PUREE

• For 1 cup tomato puree, use 2/3 cp water and 1/3 cp tomato paste.

TOMATO SAUCE

• For 2 cps tomato sauce, use 3/4 cp tomato paste plus 1 cp water
• For 1 cp tomato sauce, use 6 tbsp tomato paste plus 1/2 cp water
• For 1 cp tomato sauce, use 1/2 cp tomato paste plus 1/2 cp water.

TOMATO SOUP

• For 1 can (10 3/4 oz) of tomato soup, use 1 cup tomato sauce plus 1/4 cp water

TOMATOES, CANNED

• For 1 cup canned tomatoes, use 1 1/3 cut-up (or diced) fresh tomatoes simmered 10 minutes.

TOMATOES, FRESH

• For 2 cps chopped fresh tomatoes, use 1 16-oz can (may need to drain)

TOMATOES, PACKED

• For 1 cup packed tomatoes, use 1/2 cp tomato sauce plus 1/2 cp water.

VANILLA BEAN

• For 1/2 vanilla bean, use 1 tbsp vanilla extract
• For 1 8-inch vanilla bean, use 2 - 3 tsp vanilla extract.

VANILLA EXTRACT

• Substitute imitation vanilla flavoring for vanilla extract.

VANILLA POWDER

• For 1 tsp vanilla powder, use 1 tsp pure vanilla extract.

VEGETABLE Oil-see Oil

VINEGAR

• For 1 tsp vinegar, use 2 tsp lemon juice
• For 1 tsp vinegar, use 1 tsp lemon or lime juice
• For 1 tsp vinegar, use 2 tsp white wine

WHIPPED CREAM

• For 1 cup whipping cream - whipped, use 2 cps whipped dessert topping.
• For 1 cp whipped cream, use 1 cp frozen whipped topping, thawed
• Here's a low-calorie substitute for whipped cream that's thick and delicious. Whip an egg white until it's stiff, then whip in a ripe banana, one thick slice at a time. You don't even need to add sugar. A touch of vanilla extract, maybe, or some honey.
• Chill 1/2 cp evaporated milk, bowl and beater. Whip chilled milk until it is stiff. Add 1 tbsp lemon juice and continue beating until milk is very stiff. Blend in 1/2 cp granulated or confectioners sugar and 1/2 tsp vanilla. This makes about 1 1/2 cps whipped topping. The foam is stable for 45 minutes to 1 hour if refrigerated.
• For whipped cream, chill a 13 oz can of evaporated milk for 12 hours. Add 1 tbsp lemon juice. Whip until stiff.
• Another way to whip evaporated milk is to heat it just to the scalding point, then add gelatin which has been softened in cold water (1 cup of evaporated milk calls for 1/2 tsp unflavored gelatin, softened in 2 tbsp of cold water) and stir until the gelatin is dissolved in the hot milk. Pour everything into a bowl and chill. Beat with a cold beater until stiff and then sweeten.

WHITE SAUCE

• When you need a quick white sauce for chicken croquettes - try using a small amount of undiluted cream of mushroom or cream of celery canned soup. You won't be able to tell the difference as long as all you are trying to do is bind the ingredients together so you can shape them into a patty.

WINE

• For 1/2 cp wine in desserts, use 1/2 cp fruit juice
• For 1/2 cp wine in savory recipes, use 1/2 cp chicken broth
• For 1 cp wine, use 1 cp chicken or beef broth
• For 1 cp wine, use 1 cp fruit juice mixed with 2 tsp vinegar
• For 1 cp wine, use 1 cp water

WORCESTERSHIRE SAUCE

• For 1 tsp Worcestershire sauce, use 1 tbsp bottled steak sauce

YEAST, ACTIVE DRY

• For 1 tbsp active dry yeast, use 1 yeast cake, compressed
• For 1 tbsp active dry yeast, use 1 pkg active dry yeast.
• For 1 (1/4 oz) packet active dry yeast, use 1 cake of compressed yeast.
• For 1 (.25 oz) packet active dry yeast, use 2 1/2 tsp active dry yeast
• For 1 packet active dry yeast, use 2 1/2 tsp rapid rise yeast

YEAST, CAKE

• Substitute 1 package (2 tsp) (1/4 oz) active dry yeast for 1 cake compressed yeast.

YOGURT

• For 1 cp yogurt, substitute 1 cp buttermilk or 1 cp sour cream.
• For 1 cp yogurt, use 1 cp cottage cheese, blended until smooth.
• For 1 cp yogurt, use 1 cp sour milk.