Measurements and Substitutions

Measurements:

A pinch..................................1/8 teaspoon or less
3 teaspoons...........................1 tablespoon
4 tablespoons.......................1/4 cup
8 tablespoon........................1/2cup
12 tablespoons....................3/4 cups
16tablespoons.....................1 cup
2 cups.................................1 pint
4 cups................................1 quart
4 quarts............................1 gallon
8 quarts.............................1 peck
4 pecks...............................1 bushel
16 ounces..........................1 pound
32ounces..........................1 quart
8 ounces liquid.................1 cup
1 ounce liquid....................2 tablespoons
( For liquid and dry measurements use standard measuring spoons and cups. All measurements are level).


Substitutions:

Ingredient                              Quantity                                       Substitute
________________________________________________________________
Self Rising Flour                    1 cup                                    1 cup all purpose flour , 1/2 tsp salt
                                                                                                 1 tsp. baking powder
Cornstarch                             1tbsp.                                    2 tbsps. flour or 2 tsp. quick cooking
                                                                                                  tapioca
Baking Powder                     1 tbsp                                     1/4 tsp. baking soda plus 1/2 tsp.
                                                                                                cream of tarter.
Powdered Sugar                  1 cup                                       1 cup Reg. sugar, plus  1 tsp
                                                                                                  corn  starch
Brown Sugar                       1/2 cup                                   2 tbsp molasses in 1/2 Reg sugar

Whole Milk                          1 cup                                       1/2 cup evaporated milk plus  1/2
                                                                                                cup of water
Cracker Crumbs                3/4 cups                                 1 cup bread crumbs

Dry mustard                      1 teaspoon                              1 tbsp prepared mustard

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Cooking Tips:

1. After stewing Chicken for diced meat for casseroles, etc. ,let cool in broth before cuting into chunks it will have twice the favor.

2. For juicer hamburger add cold water to the beef before grilling (1/2 cup to a pound of beef)

3. To freeze meatballs place on a cookie sheet and freeze then place in a plastic bag, they will stay separated and you can take out as many as you want to cook.

4. Potatoes soaked for 20 mins. in salt water this will make them cook more quickly.

5. Use  ungreased muffin pan as mold for stuffed bell peppers.

6. To keep celery crisp stand in a pitcher of cold salted water and refrigerate.

7. A few drops of Lemon juice in the water will whiten potatoes.

8. to ripen tomatoes place in a brown paper bag in your pantry where it is dark and they will ripen over nite.

9. When boiling corn add sugar to the water instead of salt . Salt will toughen the corn.

10. When boiling cabbage, place a metal can half full with vinegar on your stove. this will absorb all odor from it.



Enjoy cooking guys........