Measurements:
a pinch.........................................................................................1/8 tsp. or less
3 teaspoons..............................................................................1 tablespoon
4 tablespoons............................................................................................ 1/4 cup
8 tablespoons............................................................................................ 1/2 cup
12 tablespoons.......................................................................................... 3/4 cup
16 tablespoons.......................................................................................... 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
32 ounces.................................................................................................. 1 quart
1 ounce liquid............................................................................................. 2 Tbs.
8 ounces liquid........................................................................................... 1 cup
Celsius to Fahrenheit conversion
120 C.......................................250 F
140 C.......................................275 F
150 C.......................................300 F
160 C.......................................325 F
180 C........................................350 F
190 C........................................375 F
200 C........................................400 F
220 C.........................................425 F
230 C.........................................450 F
Substitutions
Ingredient Quantity Substitute
baking powder................................1 tsp.............................1/4 tsp. baking soda plus 1/2 tsp. cream of tartar
chocolate........................................1 square (1 oz.).........................3 or 4 Tbs. cocoa plus 1 Tbs. butter
cornstarch.....................................1 Tbs.....................................2 Tbs. flour or 2 tsp. quick-cooking tapioca
cracker crumbs...............................3/4 cup..........................................1 cup bread crumbs
dates..............................................1 lb............................................1 1/2 cup dates, pitted and cut
dry mustard...................................1 tsp..............................................1 Tbs. prepared mustard
flour, self-rising...........................1 cup..............1 cup all-purpose flour, 1/2 tsp. salt, & 1 tsp. baking powder
herbs, fresh................................1 Tbs...............................................1 tsp. dried herb
ketchup or chili sauce..................1 cup.............................1 cup tomato sauce plus 1/2 cup sugar & 2 Tbs. vinegar ( for use in cooking)
milk, sour....................................1 cup......................1 Tbs lemon juice or vinegar plus sweet milk to make 1 cup ( let stand 5 min)
whole milk................................1 cup....................................1/2 cup evaporated milk plus 1/2 cup water
mini marshmallows........................10......................................1 lg. marshmallow
onion, fresh..............................1 small...................................1 Tbs instant minced onion, rehydrated
brown sugar...........................1/2 cup....................................2Tbs molasses in 1/2 cup granulated sugar
powdered sugar..................1 cup.........................................1 cup granulated sugar plus 1 tsp. cornstarch
tomato juice.............................1 cup............................1/2 cup tomato sauce plus 1/2 cup water
***When substituting cocoa for chocolate in cakes, the amount of flour must be reduced. Brown and white sugars usually can be interchanged.
