Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 6 · column 1 of 9 · from the scan, no model involved
By NANCY SECRIST
Extension Agent To the average homemaker there is nothing as exasperating or frustrating as beginning a recipe and then to find an ingredient missing from the shelves of her kitchen. It has happened to me and I know it may have happened to you. It is hoped that the following list will be helpful in helping you to meet the emergencies that occur.
SUBSTITUTIONS
FOR EMERGENCIES FOR 1 tbsp. cornstarch (for thickening) USE 2 tbsp. flour (approximately).
FOR 1 whole egg USE 2 egg yolks plus 1 tbsp. water (in cookies, etc.).
FOR 1 whole egg USE 2 egg yolks (in custards and such mixtures).
FOR 1 cup fresh whole milk USE Vi cup evaporated milk plus Vi cup water OR 1 cup reconstituted non-fat dry milk plus 2 tbsp. butter OR 1 cup sour milk or buttermilk plus Vi tsp. soda. (Decrease baking powder 2 tsp.)
FOR 1 cup sour milk or buttermilk USE 1 tbsp. lemon juice or vinegar plus enough fresh whole milk to make 1 cup.
FOR 1 square unsweetened chocolate (1 oz.) USE 3 tbsp. coca plus 1 tbsp. fat.
FOR 1 cup honey USE l‘/« cups sugar plus % cup liquid.
FOR 1 cup canned tomatoes USE about one and
85.6%