Common Facts and Substitutions

Weights and measures

• 16 ounces...............................1 pound
• 60 drops.................................1 teaspoon
• 3 teaspoons.............................1 tablespoon
• 2 tablespoons..........................1 fluid ounce
• 4 tablespoons..........................1/4 cup
• 5 tablespoons and 1 teaspoon..1/3 cup
• 16 tablespoons.........................1 cup
• 2 cups......................................1 pint
• 2 pints......................................1 quart
• 1 gill.........................................1/2 cup
• 4 quarts....................................1 gallon
• 8 quarts....................................1 peck
• 4 pecks....................................1 bushel

Baking Powder: Use 1/4 teaspoon baking soda plus 1 teaspoon cream of tartar.
Chocolate: For 1 square (1 oz.) unsweetened baking chocolate use 3 tbs. cocoa plus 1 tbs. fat (butter is best).
Garlic: For each clove of garlic, use 1/4 tsp garlic powder.
Onion: For each medium onion, use 1 tsp onion powder.

Butter: 1 stick is equivalent to a 1/4 pound or 1/2 cup.

What to do when you need cake flour

If you have a recipe and it calls for cake flour, but you do not have any in the house or what you have has gone bad there is a simple solution.

For every cup of cake flour called, place 2 tablespoons of cornstarch in the bottom of your 1 cup measure, then fill the rest with all purpose flour.