| | Allspice: 1/4 t cinnamon + 1/2 t ground cloves |
| | Almonds: 1 lb.shelled=1 1/2 cups, 1 lb. in shell=3 1/2 cups |
| | Anise: Fennel or Cumin |
| | Anise Seed: Fennel Seed or Caraway Seed |
| | Apples: 1 cup chopped=1 cup pears chopped, + 1 T lemon juice |
| | Arrowroot: flour for thickening |
| | Bacon: Smoked Ham in cooking |
| | Baking powdr: 1 teaspoon double acting = 1/2 t crm of tartar and 1/4 t soda or 4 t quick cooking tapioca |
| | Basil: tarragon or summer savory |
| | Basmati: long grain white rice |
| | Bay Leaf: thyme |
| | Bok Choy: Napa Cabbage; Savoy Cabbage, Green Cabbage |
| | Bouquet Garn: 3 sprigs parsley, a bay leaf, 1sprig thyme |
| | Brandy: Cognac or Rum |
| | Bread Crumbs: 1/4 C dry=1/4 c cracker crumbs or 1/2 slice bread toasted and crumbled or 1/4 C rolled oats or 1/4 C corn flakes crushed or 1/4 C flour |
| | Beef Broth: 1 bullion cube + 1 C water= 1 cup or 1 cup beef consomme` |
| | Bulger: cracked wheat or brown rice or couscous |
| | Butter: margarine; or shortening in baking, don't sub oil |
| | Butter 1 cup: 7/8 C shortening or 7/8 C corn oil |
| | Buttermilk: 1 C milk+ 1 3/4 T cream of tartar or sour cream |
| | Capers: Chopped green olives |
| | Capon: Large roasting chicken |
| | Cardamom: cinnamon or mace |
| | Cayenne: chili powder or ground hot red pepper |
| | Celery: green pepper; jicama, bean sprouts, or fennel |
| | Celery Seed: dill seed |
| | Chervil: parsley; tarragon use less, anise use less |
| | Chives: green onion tops; or shallots use less or onion powder, or leeks |
| | Chocolate: baking; unsweetened, 1 oz. or square= 3 T cocoa powder + 1 T butter or 3 T carob powder + 2 T water |
| | Chocolate: baking; unsweetened, pre melted 1oz. = 3 T cocoa powder+1T oil or shortening, melted |
| | Chocolate: semi-sweet; 6 oz. chips, bits, or squares= 9 T cocoa powder+ 7 T sugar+3 T butter |
| | Cinnamon: allspice use less; cardamom |
| | Clove: ground=allspice; nutmeg,mace |
| | Corn Meal: grits; polenta |
| | Corn Starch: flour for thickening |
| | Corn Syrup: 1 1/4 C sugar+1/3 C liquid boiled, light 1 Cup |
| | Cream: Clotted; = heavy cream whipped, or sour cream with pinch of baking soda or cre`me fraishe |
