The standard recipes in this book may be made to meet the present-day needs of conservation by using the following tables of substitutes: -

Substitutes for 1 cup wheat flour (except in yeast bread)

1 cup barley flour 1 cup rye flour 1 cup oat flour 1 cup ground rolled oats 7/8 cup buckwheat flour 1/2 cup barley flour and 1/4 cup rice flour 1/2 cup barley flour and 1/4 cup corn flour 1 cup flour made by sifting together four times

1 pound barley flour

1 pound rye flour

1 pound rice flour

1 pound potato flour 1/2 cup barley flour and 1/2 cup ground rolled oats 1/2 cup ground rolled oats and 1/3 cup rice flour 1/2 cup mashed potato and 1/2 cup corn flour, omitting 1/4 cup milk from the recipe 1/2 cup potato flour (in sponge cakes)

Corn flour or rice flour may be used for thickening white sauces and soups; barley flour or rye flour for brown sauces and soups.

Substitutes for 1 cup sugar

1/2 cup sugar and 1/2 cup corn syrup 3/4 cup maple sugar

1 cup maple syrup, omitting 1/4 cup liquid 1 cup golden syrup, omitting 1/4 cup liquid

1 cup honey, omitting 1/4 cup liquid

Substitutes for 1 cup butter

1 cup oleomargarine

1 cup nut margarine

7/8 cup cod fat

3/4 cup chicken fat

7/8 cup clarified dripping

7/8 cup solid vegetable fat

Examples: Crisco, Kream Krisp, and Vegetole 3/4 cup cotton seed oil 3/4 cup peanut oil 3/4 cup corn oil