WEIGHTS & MEASURES

3 teaspoons equal 1 tablespoon


2 tablespoons equal 1/8 cup

4 tablespoons equal 1/4 cup

5 1/3 tablespoons equal 1/3 cup

8 tablespoons equal 1/2 cup

10 2/3 tablespoons equal 2/3 cup

12 tablespoons equal 3/4 cup

14 tablespoons equal 7/8 cup

16 tablespoons equal 1 cup



1 cup equals 8 fluid ounces

1 cup equals 1/2 pint

2 cups equal 1 pint

4 cups equal 1 quart

4 quarts equal 1 gallon

8 quarts equal 1 peck

4 pecks equal 1 bushel



1 liter equals 2.1 pints

1 kilogram equals 2.2 pounds

28.3 grams equal 1 ounce



Substitutions

1 tablespoon cornstarch = 2 tablespoons flour (for thickening)

1 cup sifted all-purpose flour = 1 cup plus 2 tablespoons sifted cake flour

1 square chocolate = 3 tablespoons cocoa plus 1 tablespoon butter (1 ounce)

1 teaspoon baking powder = 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar

1 cup milk = 1/2 cup evaporated milk plus 1/2 cup water

1 cup sour milk = 1 cup sweet milk into which 1 tablespoon vinegar or lemon juice has been mixed. 1 cup buttermilk may also be used

1 cup sweet milk = 1 cup sour milk or buttermilk plus 1/2 teaspoon baking soda



How Much and How Many

Butter, Chocolate

2 tablespoons butter = 1 ounce

1 stick or 1/4 pound butter = 1/2 cup

1 square chocolate = 1 ounce



Crumbs

20 saltine crackers = 1 cup fine crumbs

12 graham crackers = 1 cup fine crumbs

22 vanilla wafers = 1 cup fine crumbs

8 to 9 slices zwieback = 1 cup fine crumbs

1 slice bread = 1/2 cup soft crumbs



Nuts

1 pound walnuts in shell = 2 cups, shelled

1/4 pound chopped walnuts = about 1 cup

1 pound almonds in shell = about 1 cup, shelled



Fruits, Vegetables


Juice of 1 lemon = 3 to 4 tablespoons

Grated peel of 1 lemon = 1 teaspoon

Juice of 1 orange = 6 to 7 tablespoons

Grated peel of 1 orange = about 2 teaspoons

1 medium apple, chopped = 1 cup

1 medium onion, chopped = 1/2 cup

1/4 pound celery (about 2 stalks) chopped = 1 cup



Cheese and Eggs

1 pound process cheese, shredded = 4 cups

1/4 pound blue cheese, crumbled = 3/4 to 1 cup

1 large egg, beaten = 1/4 cup

12 to 14 egg yolks = 1 cup

8 to 10 egg whites = 1 cup



Cereals

4 ounces macaroni (1 - 1 1/4 cups) = 2 1/4 cups cooked

4 ounces noodles (1 1/2 - 2 cups) = 2 1/4 cups cooked

4 ounces spaghetti (1 - 1 1/4 cups) = 2 1/2 cups cooked

1 cup uncooked rice (6 1/2 - 7 ounces) = 3 - 3 1/2 cups cooked

1 cup precooked rice = 2 cups cooked



More Subsitutions



Buttermilk = for 1 cup use 1 teaspoon lemon juice or vinegar and enough milk to measure 1 cup

Cake flour = for 1 cup use 7/8 cup all-purpose flour

Cracker crumbs = for 3/4 cup use 1 cup bread crumbs

Dark corn syrup = for 1 cup use 3/4 cup light corn syrup and 1/4 cup molasses or 1 cup light corn syrup

Garlic = for 1 clove, minced use 1/8 teaspoon garlic powder

Garlic salt = for 1 teaspoon use 1/8 teaspoon garlic powder and 7/8 teaspoon salt

Half-and Half = for 1 cup use 1 tablespoon melted butter and enough whole milk to equal 1 cup

Honey = for 1 cup use 1 1/4 cups sugar and 1/4 cup liquid

Lemon Juice = for 1 teaspoon use 1/4 teaspoon cider vinegar

Lemon Peel = for 1 teaspoon use 1/2 teaspoon lemon extract

Light corn syrup = for 1 cup use 1 cup sugar and 1/4 cup liquid

Molasses = for 1 cup use 1 cup honey

Onion = for 1 small chopped, use 1 teaspoon onion powder or 1 tablespoon dried minced onion

Prepared Mustard = for 1 tablespoon use 1/2 teaspoon ground mustard and 2 teaspoons vinegar

Semisweet chocolate = for 1 ounce use 3 tablespoons semisweet chocolate chips or 1 ounce unsweetened chocolate and 1 tablespoon sugar