Cooking Class recipes from Cuisine Classique, Tucson



EMERGENCY SUBSTITUTIONS

* 1 Cup Cake Flour = 1 cup minus 2 tablespoons all-purpose flour. * 1 tablespoon cornstarch (for thickening) = 2 tablespoons flour or 4 teaspoons quick cooking tapioca. * 1 teaspoon baking powder = 1/4 teaspoon baking soda plus 1/2 cup buttermilk or sour milk (to replace 1/2 cup of liquid called for in recipe) * 1 cake compressed yeast = 1 package or 2 teaspoons active dry yeast * 1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water or 1 cup reconstituted nonfat dry milk plus 2 1/2 teaspoons butter or margarine. 1 cup sour milk or buttermilk = 1 tablespoon lemon juice or vinegar plus sweet milk to make 1 cup (let stand 5 minutes)	* 1 whole egg = 2 egg yolks (in custard) * 1 square (1ounce) unsweetened chocolate = 3 tablespoons cocoa (regular type, dry) plus 1 tablespoon butter or margarine * 1 tablespoon fresh snipped herbs = 1 teaspoon dried herbs * 1 small fresh onion = 1 tablespoon instant minced onion re-hydrated * 1 teaspoon dry mustard = 1 tablespoon prepared mustard * 1 clove garlic = 1/8 teaspoon garlic powder 1 cup tomato juice = 1/2 cup tomato sauce plus 1/2 cup water 1 cup catsup or chili sauce = 1 cup tomato sauce plus 1/2 cup sugar and 2 tablespoons vinegar (for use in cooked mixtures)


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