IF YOU DON’T HAVE: SUBSTITUTE
• 1 cup whole milk : ½ cup evaporated milk plus ½ cup water OR 1 cup water plus ¼ nonfat dry milk powder
• 1 cup sugar : 1 cup packed brown sugar OR 2 cups sifted powdered sugar
• 1 cup cake flour : 1 cup minus 2 tablespoons all purpose flour
• 1 teaspoon baking powder : ½ teaspoon cream of tartar plus ¼ teaspoon baking soda
• 1 tablespoon cornstarch : 2 tablespoons all purpose flour (for thicking)
• 1 package dry active yeast : 1 cake compressed yeast
• 1 cup honey : 1 ¼ cups sugar plus ¼ cup liquid
• 1 cup corn syrup : 1 cup sugar plus ¼ cup liquid
• 1 cup tomato juice : ½ cup tomato sauce plus ½ cup water
• 2 cups tomato sauce : ¾ cup tomato paste plus 1 cup water
• 1 small onion : 1 teaspoon onion powder OR 1 tablespoon dry minced onion
• 1 teaspoon dry mustard : 1 tablespoon prepared mustard
• 1 ounce unsweetened chocolate : 3 tablespoons unsweetened cocoa powder plus 1 tablespoon shortening OR cooking oil
• 1 cup light cream : 1 tablespoon melted butter plus enough milk to make one cup
• 1 cup buttermilk : 1 tablespoon lemon juice OR vinegar plus enough whole milk to 1 cup (let stand 5 minutes before using) OR 1 cup whole milk plust 1 ¾ teaspoons cream of tartar OR one cup yogurt
• 1 cup whipping cream, whipped : 2 cups whipped dessert topping
