| | Rice: barley; bulger, couscous,millet |
| | Rice Wine: Saki |
| | Rosemary: marjoram; oregano |
| | Saffron: 1/2-1 teaspoon turmeric |
| | Sage: Rosemary; oregano |
| | Shortening: 1cup In baking=1 C butter or 1 C margarine |
| | Snow Peas: Sugar snap peas |
| | Sour Cream: 1cup=1 T white vinegar=enough milk to make 1 cup, let stand 5 minutes or 1 cup plain yogurt or 6 oz. cream cheese with 3 T milk or 1/3 C melted butter with 3/4 C sour milk, for baking |
| | Sour Milk: 1 Cup=1 1/2 T lemon juice or vinegar plus enough milk to make 1 cup |
| | Sugar: Brown in baking 1/2 C=1/2 C white sugar + 2 T molasses |
| | Tahini: Ground sesame seeds |
| | Tomatillos: fresh green tomatoes plus lemon juice |
| | Vanilla: Almond extract |
| | Vinegar: lemon juice in salads or cooking |
| | Vinegar: Malt=cider vinegar |
| | Wasabi: hot mustard powder mixed with water |
| | Wine: For marinades=1/4 C vinegar + 1 T sugar + 1/4 C water |
| | Yeast: 1 cake=2 envelopes dry or 2 T powdered or 1 envelope=1 T powdered, or 1/2 cake of compressed yeast, crumbled |
| | Yogurt: Plain=sour cream; buttermilk, cre`me fraiche, heavy cream |
