To make one (1) cup of brown sugar, combine one cup
white sugar with 2 tablespoons sorghum molasses. Mix well.
Use as needed.

FLOUR--SUBSTITUTES

In standard recipes, one of the following may be
substituted for one cup of wheat flour:

1 cup corn flour
3/4 cup coarse cornmeal
7/8 cup rice flour
1 scant cup fine cornmeal
5/8 cup potato flour

There are some problems in the use of substitutes for
wheat flour. The following suggestions will improve the
eating quality of the final product:

1. Rice flour and cornmeal tend to have a grainy texture.
A smoother texture may be obtained by mixing the rice
flour or cornmeal with the liquid called for in the
recipe, bringing this mixture to a boil, and cooling it
before adding the other ingredients.

2. Soy flour must always be used in combination with
another flour, not as the only flour in a recipe. It has
no gluten, and by itself has an unappealing taste.

3. When using other than wheat flour in baking, longer and
slower baking time is required. This is particularly
true when the product is made without milk and eggs.

4. Because they have little or no gluten, substitutes for
wheat flour do not make satisfactory yeast breads.

5. Muffins or biscuits, when made with other than wheat
flour, are of better texture if baked in small sizes.

6. Dryness is common characteristic of cakes made with
flours other than wheat flours. Moisture may be preserved
by frosting or storing cakes in closed containers.

LITE MARGARINE--SUBSTITUTION FOR BAKING

It is possible to substitute some lite margarine-type
spreads for solid shortening when baking but it cannot be a
direct substitution. Since lite or diet margarine has more
water, the amount of liquid in the recipe also must be
reduced.

Rather than substituting reduced fat margarine, try
using less regular margarine. The liquid will not have to
be altered but calories will be decreased. In most recipes
for baked goods, fat can be reduced by one-third.

MILK, SOURED--SUBSTITUTION

For 1 cup sour milk add 1 tablespoon white vinegar or
lemon juice plus sweet milk to equal 1 cup. Let stand 5
minutes before using. Also, may use 1-3/4 teaspoons cream
of tartar plus 1 cup sweet milk.

OIL SUBSTITUTION

The best suggestion, is to write to the company that
make the oil and ask for recipes developed using their
products.

To substitute oil for solid shortening in favorite
recipes, simply use 20% less oil in the recipe than the
solid shortening called for.

Also, stiffly beaten egg whites may be folded into the
batter.

OIL, FLAVORINGS--SUBSTITUTION

Flavored oils like peppermint and cinnamon may be
substituted for extracts in cooking. The advantage would be
that the alcohol based extract evaporates with high heat or
extensive heating. Oil based flavorings are more
concentrated. For each teaspoon of extract substitute one-
fourth teaspoon of flavored oil. Use two drops oil for one-
fourth teaspoon of extract.

INGREDIENT AMOUNT SUBSTITUTES

Allspice 1 teaspoon 1/2 teaspoon cinnamon &
1/2 teaspoon ground
cloves

Ammonium carbonate 3/4 teaspoon 1 teaspoon baking soda

Apple pie spice 1 teaspoon 1/2 teaspoon cinnamon,
1/4 teaspoon nutmeg &
1/8 teaspoon cardamon

Arrowroot starch 1 teaspoon 1 Tablespoon flour
OR
1/2 Tablespoon cornstarch

Baking powder 1 teaspoon 1/4 teaspoon baking
soda plus 5/8 teaspoon
cream of tartar
OR
1/4 teaspoon baking
soda plus 1/2 cup
buttermilk or sour milk
(decrease liquid by 1/2
cup)
OR
1/4 teaspoon baking
soda plus 1/2
Tablespoon vinegar or
lemon juice used with
sweet milk to make 1/2
cup liquid (decrease
liquid by 1/2 cup)
OR
1/4 Teaspoon baking
soda plus 1/4 to 1/2
cup molasses

Bread crumbs 1/3 cup, dry 1 slice bread
1/4 cup, soft 1 slice bread
1/4 cup, dry 1/4 cup cracker crumbs or
1/4 cup cornmeal

Bay leaf 1 whole 1/4 teaspoon crushed

Beau Monde 1 teaspoon 1 teaspoon seasoned
seasoning salt
OR
1/2 teaspoon salt
OR
1/2 teaspoon Mei Yen
seasoning

Broth 1 cup 1 bouillon cube
OR
1 teaspoon powdered
bouillon cube in 1 cup
boiling water

Bouillon 1 cube 1 teaspoon powdered
bouillon

Bell Pepper 1 Tablespoon Dried 3 tablespoon chopped
fresh

Butter 1 cup 7/8 cup shortening
OR
7/8 cup oil
OR
7/8 cup lard
OR
1 cup margarine

(Oil is not directly substitutable for solid fats in baked products.
Use recipes formulated for oil if a product made with oil is desired.

Carob 3 Tablespoons substitute same amount
of carob for cocoa
OR
1 ounce chocolate = 3
tablespoon carob or
cocoa + 1 tablespoon
shortening

Catsup 1 cup 1 cup tomato sauce plus
1/2 cup sugar and 2
tablespoon vinegar (for
cooking use)

Chili sauce 1 cup 1 cup tomato sauce plus
1/4 cup brown sugar, 1
tablespoon vinegar, 1/4
teaspoon cinnamon, dash
of cloves & dash or
allspice

Chives, fresh 2 teaspoons 2 teaspoons chopped
green onion tops

Chocolate chips 1 ounce 1 ounce sweet cooking
semi-sweet chocolate

Chocolate, 1 ounce 3 tablespoons cocoa
unsweetened plus 1 tablespoons fat
OR
3 tablespoons carob
plus 2 tablespoons
water

Chocolate, 1-2/3 ounce 1 ounce unsweetened
semisweet chocolate plus 4
teaspoons sugar

Cocoa 1/4 cup 1 ounce chocolate and
omit 1/2 tablespoon fat

Corn syrup 1 cup 1 cup sugar plus 1/4
cup liquid

Cracker crumbs 3/4 cup 1 cup bread crumbs

Cornstarch 1 tablespoon 2 tablespoons flour

Cream, half & 1 cup 7/8 cup milk plus 3
half tablespoons butter

Cream, light 1 cup 7/8 cup milk plus 4
tablespoons butter

Cream, heavy 1 cup 3/4 cup milk plus 1/3
cup butter, won't whip

Dill 3 heads 1 tablespoon dried dill
seed or weed
3 tablespoons fresh dill

Egg 1 whole 3 tablespoons beaten
egg
OR
2 egg whites
OR
1/4 cup egg substitute

Egg White 1 2 teaspoons sifted dry
egg white powder plus 2
tablespoons water

Egg Yolk 1 2 tablespoons sifted
dry egg yolk powder
plus 2 teaspoons water

Flour, for thickening 1 tablespoon 1-1/2 teaspoons
cornstarch, arrowroot,
potato or rice starch
OR
1 tablespoon granular
tapioca
OR
1 egg, 2 egg whites, or
2 egg yolks
OR
1-1/2 tablespoons
whole-wheat flour

Flour, for baking 1 cup sifted 1 cup plus 2
tablespoons cake flour
OR
1 cup minus 2
tablespoons unsifted
flour
OR
1-1/2 cups bread crumbs
OR
1 cup rolled oats
OR
1/3 cup cornmeal plus
2/3 cup flour
OR
3/4 cup whole wheat
flour and 1/4 cup all-
purpose flour
OR
1 cup rye or rice flour

Flour, cake 1 cup 1 cup minus 2
tablespoons all-purpose
flour

Flour, self-rising 1 cup 1 cup minus 2 teaspoons
flour plus 1-1/2
teaspoons baking powder
and 1/2 teaspoon salt

Garlic 1 clove 1/8 teaspoon garlic
powder
OR
1 teaspoon chopped
garlic

Gelatin, flavored 3 oz pkg prepared 1 tablespoon plain
gelatin plus 2 cups
fruit juice

Ginger 1/8 teaspoon 1 tablespoon candied
ginger rinsed in water
to remove sugar, finely
chopped
OR
1/2 teaspoon raw ginger

Herbs 1 teaspoon dry for 1
tablespoon fresh
chopped

Herbs (dried in general): 1/2 teaspoon dried equals 1/4 teaspoon
ground equals 2-3 teaspoon freshly minced

Honey 1 cup 1-1/4 cups sugar and
1/4 cup liquid

Horseradish 1 tablespoon fresh 2 tablespoons prepared

Lemon Juice 1 teaspoon 1/2 teaspoon vinegar

Lemon 1 whole 3 tablespoons juice
plus 2 teaspoons rind

Lemon rind 1 teaspoon 1/2 teaspoon extract

Marshmallows, 1 cup 10 large
miniature

Marshmallow 1 jar Melt 16 ounces of
creme marshmallows and 3-1/2
tablespoons corn syrup
in a double boiler

Milk 1 cup 1 cup milk minus 1
buttermilk tablespoon plus 1
tablespoon lemon juice
or vinegar
OR
1 cup milk plus 1-3/4
teaspoons cream of
tartar
OR
1 cup yogurt or sour
cream

Milk, skim 1 cup 5 tablespoons non-fat
dry milk powder plus
water to 1 cup
OR
1/2 cup evaporated skim
milk plus 1/2 cup water

Milk, sweetened 1 can Heat 1/3 cup and 2
condensed (about 1-1/3 cups) tablespoons evaporated
milk, 1 cup sugar, and
3 tablespoons margarine

Milk, whole 1 cup 1 cup reconstituted
non-fat dry milk plus 2
teaspoons margarine
OR
1/2 cup evaporated milk
plus 1/2 cup water
OR
1 cup fruit juice or
potato water for baking

Mint 1 tablespoon dried 1/4 cup chopped, fresh

Mushrooms 1 pound 10 ounces canned,
drained

Mustard 1 teaspoon dry 1 tablespoon prepared

Onion 1 small 1 tablespoon instant
minced

Onion powder 1 tablespoon 1 medium onion chopped
OR
4 tablespoons fresh
chopped onion

Orange 1 medium 1/2 cup juice

Orange peel 1 medium 2 tablespoons rind

Parsley 1 tablespoon fresh 1 teaspoon dried

Peppers 1 tablespoon dried 3 tablespoons chopped
fresh

Pimento 2 tablespoons chopped 3 tablespoons red bell
pepper, chopped

Pumpkin pie spice 1 teaspoon 1/2 teaspoon cinnamon,
1/4 teaspoon ginger,
1/8 teaspoon allspice &
1/8 teaspoon nutmeg

Rennet 1 tablet 1 tablespoon liquid
rennet

Rice 1 cup, uncooked 1 cup uncooked brown or
wild rice (3 cups
cooked)

Saffron Use turmeric for amount
needed

Shortening, 1 cup 1 cup minus 2
for baking tablespoons lard
OR
1 cup and 2 tablespoons
butter or margarine

Sour Cream 1 cup 3/4 cup sour milk and
1/3 cup margarine
OR
3/4 cup buttermilk and
1/3 cup margarine
OR
Blend 1/3 cup buttermilk,
1 tablespoon lemon juice
and 1 cup cottage cheese
OR

1 cup plain yogurt (Add
1 tablespoon flour in
cooked products)
OR
3/4 cup milk, 3/4
teaspoon lemon juice
and 1/3 cup margarine

Shrimp 1 cup cooked 3/4 pound raw in shell
OR
7 ounce package frozen
OR
5 ounces canned

Sugar, white 1 cup 1 cup corn syrup minus
1/4 cup of liquid in
recipe
OR
1-1/3 cup molasses
minus 1/3 cup of liquid
in recipe
OR
1-3/4 cups powdered or
confectioners' sugar
OR
1 cup packed brown
sugar
OR
1 cup honey minus 1/4
cup liquid in recipe

Tapioca, granular 1 Tablespoon 2 tablespoons pearl
tapioca

Tapioca, for 1 Tablespoon 1 tablespoon flour
thickening

Tomatoes, fresh 2 cups, chopped 16 ounce can, drained

Tomato juice 1 cup 1/2 cup tomato sauce
plus 1/2 cup water

Tomato puree 1 cup 6 ounce can tomato
paste plus water to
equal 1 cup

Tomato sauce 2 cups 1 cup tomato paste plus
1 cup water

Tomato soup 2 cups 1 cup tomato sauce plus
1/4 cup water

Vanilla bean 1 inch piece 1 teaspoon flavoring

Worcestershire 1 teaspoon 1 teaspoon steak sauce
sauce

Yeast 1 package 1 cake yeast OR 1
tablespoon dry yeast

Yogurt 1 cup 1 cup buttermilk
OR
1 cup cottage cheese &
1 teaspoon lemon juice
OR
1 cup sour cream

VINEGAR--SUBSTITUTIONS

If a canning recipe calls for white vinegar, one may
substitute apple cider vinegar in equal amounts (and vice
versa), as long as it is 5% acidity. Be sure to check the
acidity listed on the vinegar label.

Home made vinegar should never be used for canning.

WHOLE GRAINS--SUBSTITUTION

Whole grain flour can be substituted for 1/4 to 1/2 of
the refined flour. Example: if a recipe has 3 cups of all
purpose flour, use 3/4 cup whole grain flour and 2-1/4 cups
all-purpose flour.