| For |
Use |
| |
|
| 1 cup SIFTED all-purpose flour |
1 cup plus 2 Tbsp Sifted cake flour |
| 1 cup SIFTED cake flour |
1 cup less 2 Tbsp SIFTED all-purpose flour |
| 1 Tbsp cornstarch (for thickening) |
2 Tbsp flour, approx |
| 1 tsp baking powder |
¼ tsp soda plus ½ tap of cream of tartar |
| 1 whole egg |
2 egg YOLKS plus 1 Tbsp water ( in cookies, etc. |
| 1 whole egg |
2 egg YOLKS (custards & such) |
| 1 cup fresh sweet milk |
½ cup evaporated milk (at PET plus ½ cup water |
| 1 cup fresh sweet milk |
½ cup condensed milk (as Eagle Brand) plus ½ cup water – (reduce sugar slightly in recipe) |
| 1 cup fresh sweet milk |
4 Tbsp powdered milk plus 1 cup of water |
| 1 cup fresh sweet milk |
1 cup sour milk or buttermilk plus ½ tsp soda (decrease baking powder 2 tsp) |
| 1 cup sour milk or buttermilk |
1 cup fresh sweet milk – with 1 Tbsp lemon juice or vinegar stirred in |
| 2 cup sour cream |
1 cup milk plus 1 Tbsp vinegar |
| 1 square unsweetened chocolate (1 oz) |
3 to 4 Tbsp cocoa, plus 1 Tbsp shortening |
| 1 cup honey |
¾ cup sugar plus ¼ cup liquid |
| 1 cup sugar |
1 cup honey or syrup and reduce liquid in recipe ¼ cup (in cake, substitute honey for ½ the sugar |
| 1 cup brown sugar, firmly packed |
1 cup granulated sugar |
| 1 cup canned tomatoes |
About 1 1/3 cups cup-up fresh tomatoes, simmered 10 minutes |
Shiloh To Canaan Kitchen 