Table Of Substitutions (Approximate)

In place of one cup of pastry or winter wheat flour use:

For the present, at least, it is more patriotic to use largely the so-called "quick breads" in place of yeast bread. Since they do not keep as well, it is necessary to bake less and oftener. Steamed breads have an advantage over baked ones in the longer cooking, which makes them more digestible. Left-over muffins, corn bread, and other quick breads may be toasted.

Wheat, barley, rye, and corn flour should be sifted before measuring; granulated corn meal and the starches, such as cornstarch and potato flour, may be used without.

The number of eggs used may be increased or decreased to suit prevailing conditions. If fewer eggs are used, add one teaspoon baking powder and two tablespoons liquid for each one omitted. If the number is increased, reverse the process, omitting the same amount of baking powder and liquid.

Milk for cooking is always skim milk, unless otherwise specified. Water may be substituted for milk if necessary; and sour milk for buttermilk, or the reverse.