Most of the following substitutions are for emergency situations only

Most of the following substitutions are for emergency situations only — when you have run out of an essential ingredient and need a very specific replacement.

For thickening soups, stews, and sauces:

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1 tablespoon cornstarch or potato flour = 2 tablespoons all-purpose flour

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1 tablespoon arrowroot = 2 1/2 tablespoons all-purpose flour

For flour:

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1 cup minus 2 tablespoons sifted all-purpose flour = 1 cup sifted cake flour

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1 cup plus 2 tablespoons sifted cake flour = 1 cup sifted all-purpose flour

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1 cup sifted self-rising flour = 1 cup sifted all-purpose flour plus 1 1/4 teaspoons baking powder and a pinch of salt

For leavening agents in baked goods:

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1/4 teaspoon baking soda plus 1/3 teaspoon cream of tartar = 1 teaspoon double-acting baking powder

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1/4 teaspoon baking soda plus 1/2 cup buttermilk or yogurt = 1 teaspoon double-acting baking powder in liquid mixtures only;

reduce liquid in recipe by 1/2 cup For dairy products:

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1 cup whole milk = 1/2 cup unsweetened evaporated milk plus 1/2 cup water

or 1 cup skim milk plus 2 teaspoons melted butter or 1 cup water plus 1/3 cup powdered milk or 1 cup soy milk or 1 cup buttermilk plus 1/2 teaspoon baking soda

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1/4 cup whole milk plus 1/3 cup melted butter = l cup heavy cream (but not for making whipped cream)

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1 cup skim milk =1 cup water plus 1/4 cup nonfat powdered milk

or 1/2 cup evaporated skim milk plus 1/3 cup water

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1 cup sour milk = 1 cup buttermilk or plain yogurt

or 1 cup minus 1 tablespoon milk, plus 1 tablespoon lemon juice or white vinegar after standing 5 to 10 minutes

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1 cup sour cream = 1 cup plain yogurt

For eggs:

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2 egg yolks = 1 egg for thickening sauces and custards

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4 extra-large eggs = 5 large eggs or 6 small eggs

For sweetening:

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1 cup sugar = 1 cup molasses (or honey) plus 1/2 teaspoon baking soda

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1 cup brown sugar = 1 cup white sugar plus 1 1/2 tablespoons molasses

Miscellaneous substitutions:

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1 cup broth or stock = 1 bouillon cube dissolved in 1 cup boiling water

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1 square (1 ounce) unsweetened chocolate = 3 tablespoons cocoa plus 1 tablespoon butter, margarine, or vegetable

shortening

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1 square (1 ounce) semisweet chocolate = 3 tablespoons cocoa plus 1 tablespoon butter, margarine, or vegetable shortening

plus 2 tablespoons sugar

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1 2- to 3-inch piece of vanilla bean = 1 teaspoon pure vanilla extract