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Kitchen Magnets

Weights & Measures

1 cup = 8 fl oz = 16 Tbsp = 48 tsp = 237 mL
3/4 cup = 6 fl oz = 12 Tbsp = 36 tsp = 177 mL
2/3 cup = 5 1/3 fl oz = 10 2/3 Tbsp = 32 tsp = 158 mL
1/2 cup = 4 fl oz = 8 Tbsp = 24 tsp = 118 mL
1/3 cup = 2 2/3 fl oz = 5 1/3 Tbsp = 16 tsp = 79 mL
1/4 cup = 2 fl oz = 4 Tbsp = 12 tsp = 59 mL
1/8 cup = 1 fl oz = 2 Tbsp = 6 tsp = 30 mL
1 Tbsp = 3 tsp = 15 mL

How Much & How Many

Butter & Chocolate
2 Tablespoons butter = 1 ounce, 1 stick or
1/4 pound butter = 1/2 cup
1 square chocolate = 1 ounce

Cream, Cheese, & Eggs
1 cup whipping cream = 2 cups whipped
egg whites = 1 cup
8 egg yolks = 3/4 cup

Fruits & Vegetables
Juice of 1 lemon = 3 Tablespoons
Grated peel of 1 lemon = 1 teaspoon
Juice of 1 orange = about 1/3 cup
Grated peel of 1 orange = about 2 teaspoons

Crumbs
28 saltine crackers = 1 cup fine crumbs
14 square graham crackers = 1 cup fine crumbs
22 vanilla wafers = 1 cup fine crumbs
1 1/2 slices bread = 1 cup soft crumbs

Emergency Substitutions

1 cup cake flour = 1 cup minus 2 Tablespoons all-purpose flour
1 Tablespoon cornstarch (for thickening) = 2 Tablespoons flour or 4 teaspoons quick-cooking tapioca
1 teaspoon baking powder = 1/4 teaspoon baking soda plus 1/2 cup buttermilk or sour milk (to replace 1/2 cup of liquid called for in recipe)
1 cake compressed yeast = 1 package or 2 teaspoons active dry yeast
1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water or 1 cup reconstituted nonfat dry milk plus 2 1/2 teaspoons butter or margarine
1 cup sour milk or buttermilk = 1 Tablespoon lemon juice or vinegar plus sweet milk to make 1 cup (let stand 5 minutes)
1 whole egg = 2 egg yolks (in custards)
1 square (1 ounce) unsweetened chocolate = 3 Tablespoons cocoa (regular type, dry) plus 1 Tablespoon butter or margarine
1 Tablespoon fresh snipped herbs = 1 teaspoon dried herbs
1 small fresh onion = 1 Tablespoon instant minced onion, rehydrated
1 teaspoon dry mustard = 1 Tablespoon prepared mustard
1 clove garlic = 1/8 teaspoon garlic powder
1 cup tomato juice = 1/2 cup tomato sauce plus 1/2 cup water
1 cup catsup or chili sauce = 1 cup tomato sauce plus 1/2 cup sugar and 2 Tablespoons vinegar (for use in cooked mixtures)

 White Sauce

Medium - 1 cup
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup milk

Thick - 1 cup
3 tablespoons butter
4 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup milk

Thin - 1 cup
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 cup milk

Melt butter in saucepan over low heat. Blend in flour, salt, and dash white pepper. Add milk all at once. Cook quickly, stirring constantly 'til mixture thickens & bubbles.

Plain Pastry

Single crust
1 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4-5 tablespoons cold water

Double crust or lattice-top
2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup shortening
5-7 tablespoons cold water

Sift flour & salt. Cut in shortening 'til pieces are size of small peas. Sprinkle water over, 1 tablespoon at a time, tossing mixture after each addition. Form into ball: flatten on lightly floured surface. Roll 1/8 inch thick from center to edge.

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