  | Ingredients | Quantity | Substitute(s) | | BAKING POWDER | 1 teaspoon double-acting | 1½ teaspoons phosphate or tartrate baking powder | | | ¼ teaspoon baking soda plus ½ cup buttermilk or sour milk | | | ¼ teaspoon baking soda plus ? teaspoon cream of tartar | | BUTTER | 1 cup | 1 cup margarine | | | ? to 1 cup hydrogenated fat plus ½ teaspoon salt | | | ? cup lard plus ½ teaspoon salt | | | CHOCOLATE | 1 square unsweetened | 3 tablespoons cocoa plus 1 tablespoon shortening | CORNSTARCH
(for thickening) | 1 tablespoon | 2 tablespoons flour (approx.) or 4 teaspoons quick-cooking tapioca | | CORN SIRUP | 1 cup | 1 cup sugar plus ¼ cup liquid (as replacement for ½ of sugar in recipe) | | CREAM | 1 cup coffee cream (20% milk fat) | 3 tablespoons butter plus ? cup milk | | 1 cup heavy cream (40% milk fat) | ? cup butter plus ¾ cup milk | | EGGS | 1 whole egg | 2 egg yolks | | FLOUR (for thickening) | 1 tablespoon | ½ tablespoon cornstarch
2 teaspoons quick-cooking tapioca | | FLOUR (sifted) | 1 cup all-purpose | 1 cup plus 2 tablespoons cake flour | | 1 cup cake flour | ? cup all-purpose flour | | HERBS | 1 tablespoon fresh | 1 teaspoon dried | | HONEY | 1 cup | 1 to 1¼ cups sugar plus ¼ cup liquid | | MILK | 1 cup fresh milk | 1 cup reconstituted non-fat dry milk plus 2 teaspoons butter | | 1 cup whole milk | ½ cup evaporated milk plus ½ cup water | | 1 cup sour milk | 1 tablespoon lemon juice or vinegar plus sweet milk to make 1 cup | | | 1¾ teaspoons cream of tartar plus 1 cup sweet milk | | YEAST | 1 cake compressed | 1 package or 2 teaspoons active dry yeast | COLUMBIA GAS SYSTEM HSR-67
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