Farrah found this old column of mine, printed in 2002 in one of her Mom’s favourite cookbooks. She remembered going with her Mom to my store when just a little girl.She wondered if we could print the column again. It would be our pleasure and hopefully it will be of help to a new generation of cooks. You have all heard the old saying – you are never to old to learn – well truer words were never spoken. I thought the following equivalents and substitutions would come in handy for you some day. Next week I’ll have a list for you of what herbs go best in certain foods and more helpful hints. Enjoy a good week!
1 cup butter milk or soured milk = 1 tbsp. lemon juice or vinegar plus enough whole milk to make 1 cup.Allow to stand for 5 minutes; or 1 cup whole milk plus 1 3/4 tsp. cream of tartar or 1 cup plain yogurt.
1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water; or 1 cup reconstituted non fat dry milk plus 2 tsp. butter or margarine.
Sweet milk and baking powder = equal amount sour milk plus 1/2 tsp. baking soda per cup (each 1/2 tsp. soda with 1 cup sour milk takes the place of 2 tsp. baking powder and 1 cup of sweet milk.
1 cup light cream = 1 cup minus 2 tbsp. milk plus 2 tbsp. butter.
2 cups tomato sauce = 3/4 cup tomato paste plus 1 cup water.
1 cup tomato juice = 1/2 cup tomato sauce plus 1/2 cup water.
1 cup ketchup or chilli sauce = 1 cup tomato sauce plus 1/2 cup sugar and 2 tbsp. vinegar (this is to be used only in cooking mixtures).
1 cup broth = 1 tsp. instant boullion granules dissolve in 1 cup water.
Get notified of all our new news by ringing the bell at the bottom right corner!
The Seeker Newspaper is located at 327 Second Street E., Cornwall, ON K6H 1Y8 -- All rights reserved The Seeker does not accept responsibility for errors, misprints or inaccuracies published within. The opinions and statements of our columnists are not to be presumed as the statements and opinions of The Seeker, and should not substitute professional or medical advice.
ISSN 2562-1750 (Print) ISSN 2562-1769 (Online)