Donald G. Lewis - Country Cooking: 175 Fun and Flavorful Recipes for Breakfast, Lunch, and Dinner

For 1 square unsweetened chocolate, use 3 tablespoons cocoa plus 1 tablespoon butter or margarine For 1 whole egg, use 2 egg yolks plus 1 tablespoon water For 2 large eggs, use 3 small eggs For 1 cup buttermilk or sour milk, use 1 tablespoon white vinegar or lemon juice plus milk to fill cup (let stand 5 minutes) For 1 cup commercial sour cream, use 1 tablespoon lemon juice plus evaporated milk to equal 1 cup For 1 cup yogurt, use 1 cup buttermilk or sour cream For cup butter or margarine, use 7 tablespoons vegetable shortening For 1 tablespoon cornstarch, use 2 tablespoons all-purpose flour For 1 teaspoon baking powder, use teaspoon cream of tartar plus teaspoon baking soda For 1 cup cake flour, use 1 cup all-purpose flour minus 2 tablespoons For 1 cup self-rising flour, use 1 cup all-purpose flour plus 1 teaspoon baking powder and teaspoon salt For 1 clove fresh garlic, use 1 teaspoon garlic salt of teaspoon garlic powder For cup chopped raw onion, use 2 tablespoons instant minced onion For 1 tablespoon fresh herbs, use 1 teaspoon ground or crushed dry herbs For 2 teaspoons fresh minced herbs, use teaspoon dried herbs For 1 pound fresh mushrooms, use 6 ounces canned mush rooms For 1 cup diced cooked chicken, use 1 can (5 ounces) boned chicken For juice of 1 lemon, use 3 tablespoons bottled juice For juice of 1 orange, use to cup canned juice For 1 cup barbeque sauce, use 1 cup ketchup plus 2 tea spoons Worcestershire sauce For 1 tablespoon dry sherry, use 1 tablespoon dry vermouth For 15 ounce can tomato sauce, use 6 ounce can tomato paste plus 1 cup water