Substitutes, helpful tips for cooking

By Staff
Suzanne Langcuster
Recently a friend of ours, Margret Russell Willis, called and asked me if I knew how to make buttermilk out of powdered milk.
I do not know how to make this substitute and we have not been able to find a recipe for the buttermilk, but in my search I have found some great substitutions for some much used ingredients.
These were found in The Charlotte Cookbook given to me by a friend.
Hope this will be of help to you when you need to substitute.
Also, if you do know how to make buttermilk out of powdered milk will you please mail it to us at :
What's Cooking Suzanne, P.O. Box 633, Russellville, AL 35653.
Baking Powder
1 t.=1/4 t. soda plus 1/2 t. cream of tartar
1 c. =7/8 cup lard, plus salt
1 square=3 T. cocoa plus 1 t. butter
3 T.=1 square chocolate,(omit 1 t. butter)
1 T=2 T. flour ( for thickening)
Cracker Crumbs
3/4 c=1 c. bread crumbs
Flour All Purpose, Sifted 1 c.=1 c. plus 2 T. sifted cake flour
Flour, Cake, Sifted
1 c. =1 cup minus 2 T. all- purpose flour
Flour, Self -Rising
1 c.all-purpose flour and 1 1/2 t. baking powder
Milk, fresh
1 c. = 1/2 c. evaporated milk and 1/2 c water
Milk, fresh
4 T. powdered milk dissolved in 1 c. of water
Milk, sour
1 c. = sweet milk plus 1 t. lemon juice or vinegar
Sugar granulated
1 c.= 1 cup light brown sugar, well-packed
Sugar granulated
1 c.=2 c. corn syrup (reduce required liquid)
Sugar granulated
1 c. = 1 1/2 c. maple syrup (reduce required liquid)
Also, one of the neatest charts in the Charlotte Cookbook was on can sizes. How many times have we started a recipe and discover we don't have the right can size to complete the recipe.
Be sure to always check out the back pages or even pages in several parts of new cookbook for weights, portions, and substitutes. Hoe this will be of help to you.