| | Eggs: Whole=2 T oil+1 T water or 1 t corn starch+3 T liquid or If short one egg add 1 t vinegar or 1 t baking powder |
| | Fines Herbes: Equal amounts parsley, tarragon, chervil and chives |
| | Five Spice: Powder for oriental cooking= Equal amounts of anise, fennel, pepper, cinnamon, and cloves |
| | Flour: Self Rising; per 1 cup= 1 C flour + 1/4 t baking powder and pinch of salt |
| | Garlic: 1 clove=1/4 t minced dried, 1/8 t powdered 1/4 t juice,1/2 t salt omit salt in recipe |
| | Ghee: Clarified Butter |
| | Ginger: powdered use less |
| | Ginger: Powdered = 1/3 mace + 2/3 lemon peel |
| | Honey: in baking = 1 1/4 C sugar + 1/4 C more liquid |
| | Honey: Mustard = 2 T honey + 3 Tb yellow mustard |
| | Honey: Butter = 1 T honey + 3 T butter creamed |
| | Lemon Peel: grated=equal amount of marmalade |
| | Lychee: peeled grapes |
| | Mango: Peach with a little lemon and allspice |
| | Marjoram: oregano use less; thyme |
| | Marshmallows: 1 large=6 miniature, 11 large= 1 cup |
| | Masa: corn flour |
| | Mascarpone: cream cheese blended with a little butter or heavy cream |
| | Mayonnaise: yogurt; sour cream |
| | Molasses: In baking 1 C=3/4 C white or brown sugar plus 1/4 C liquid |
| | Mustard: Dry= 1T prepared |
| | Mustard: Hot Chinese=Colemans English dry mustard prepared with water |
| | Mustard: Prepared=1 t dry+1/2 t water+2 drops of vinegar |
| | Nutmeg: Allspice; cloves |
| | Orange Peel: Lemon or lime peel or marmalade |
| | Oregano: marjoram; rosemary, thyme |
| | Paprika: Turmeric with cayenne pepper |
| | Parsley: Chervil; tarragon |
| | Pecans: Walnuts in smaller amounts |
| | Pimento: Sweet red pepper roasted and peeled |
| | Pine Nuts: Blanched peeled slivered almonds |
| | Prawns: Shrimp |
| | Prosciutto: Smoked ham hocks |
| | Pumpkin: Acorn or butternut squash |
| | Quince: pears or apples |
| | Raisins: currants or prunes |
