Original Ingredient

         Substitution Ingredient

1 cup sifted all-purpose flour

1 cup unsifted all-purpose flour minus 2 Tablespoons

1 cup sifted cake flour

7/8 cup sifted all-purpose flour, or 1 cup minus 2 Tablespoons sifted all-purpose flour

1 Tablespoon Flour (used as thickener)

½ Tablespoon cornstarch, potato starch, rice starch, or arrowroot starch, or 1 Tablespoon quick-cooking tapioca

1 cup honey

1 ½ cups sugar plus ¼ cup liquid*

1 cup corn syrup

1 cup sugar plus ¼ cup liquid *

1 cup butter

1 cup margarine, or 7/8 to 1 cup hydrogenated fat plus ½ teaspoon salt, or 7/8 cup lard plus ½ teaspoon salt

1 cup heavy cream

1/3 cup butter plus about ¾ cup milk

1 cup whole milk

1 cup reconstituted nonfat dry milk plus 2 ½ teaspoons butter or margarine, or ½ cup evaporated milk plus ½ cup water, or ¼ cup sifted dry whole milk powder plus 7/8 cup water

1 cup buttermilk or sour milk

1 Tablespoon vinegar or lemon juice plus enough sweet milk to make 1 cup (let stand 5 minutes), or 1 ¾ teaspoons cream of tartar plus 1 cup sweet milk

1 ounce chocolate

3 Tablespoons cocoa plus 1 Tablespoon fat

1 teaspoon baking powder

¼ teaspoon baking soda plus 5/8 teaspoon cream of tartar

1 Tablespoon active dry yeast

1 package active dry yeast, or 1 compressed yeast cake

1 whole egg

2 egg yolks, or 3 Tablespoons plus 1 teaspoon thawed frozen egg, or 2 Tablespoons and 2 teaspoons dry whole egg powder plus an equal amount of water

1 egg yolk

3 ½ teaspoons thawed frozen egg yolk, or 2 tablespoons dry egg yolk plus 2 teaspoons water

1 egg white

2 Tablespoons thawed frozen egg white, or 2 teaspoons dry egg white plus 2 Tablespoons of water