DON'T PANIC

     (If you're minus a main ingredient on kitchen duty!)

 

Here is a list of substitutes to help in your cooking:

 

 

1. For 1 square semisweet chocolate, use 3 Tbsp. cocoa plus 1 Tbsp. butter or margarine plus 3 Tbsp. sugar.

 

 

2. For 1 Tbsp. cornstarch, use 1 Tbsp. arrowroot or flour. 

 

 

3. For 1 cup cake flour, use 1 cup minus 2 Tbsp. all-purpose flour.

 

 

4. For 1 cup sour cream, use 1 cup plain yogurt or 1 cup evaporated milk plus 1 to 1 1/2 Tbsp. vinegar.  Or 1 cup cottage cheese mixed in the blender with 1 Tbsp. milk plus 1 tsp. lemon juice.  Or 6 oz.  cream cheese

plus enough milk to make 1 cup.

 

 

5. Instead of sour cream, use 1 Tbsp. lime or lemon juice plus 1/3 cup buttermilk plus 1 cup smooth cottage ­cheese; blend until smooth in blender.

 

 

6. For one cup buttermilk, use 1 cup yogurt. Or 1 Tbsp. vinegar or lemon juice plus sweet milk to make one cup. Let stand 5 mins.

 

 

7. For 1 lb. butter, beat 2 cups evaporated milk slowly ­until butter forms; pour into pan and chill. Or beat 1 cup buttermilk, 1/2 cup salad oil and 1 tsp. salt into 1 lb. margarine.

 

 

8. For whipped cream, beat egg whites until stiff, then add 1 sliced banana per egg white; beat again until bananas

are dissolved. Or add melted marshmallows to the white ­of an egg and beat until stiff. Or 1 can of chilled evaporated milk plus 1 tsp. lemon juice and whip until stiff.

 

 

9. For 1 Tbsp. baking powder, use 1/4 cup liquid (water or a mixture of water and liquid called for in a recepe).

 

 

10. For 1 Tbsp. mustard, use 1 tsp. dry mustard plus 1 Tbsp. vinegar or white wine.

 

 

 

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