Evening star. [volume] (Washington, D.C.) 1854-1972, 1939-04-12

Lnat OLD market l1St-and the reSu
when we least can bear 1t. :
Wisely, the Bureau of Home Eco
Monies Of the United States De-
partment Of Agriculture has believed
no housekeeper to be infallible-
and has made out a practical and
handy list Of things that may be
substituted when the larder fails us
at crucial moment. In this way
many tears and much labor and
material will be saved, If only the
little woman will tuck this away in
her cooking file somewhere, so that
she can refer to 1t when tragedy
strikes.
Milk.
"As long as milk turns sour and
baking powder cans get empty at
inconvenient times, the baking
powder-and-soda' formula is a good
one to remember. In cakes and all
quickbreads but popovers sour milk
may be substituted for sweet, cup
for cup.
For every cup Of really sour milk
there should be one-half teaspoon
OF soda to neutralize the acid. This
soda furnishes leavening power
equal to four times its measure of
baking powder-in this case two
teaspoons worth. If the amount Of
soda needed to neutralize the sour
milk In a recipe does not furnish
enough leavening power. add baking
powder to take care of the differ
ence.
IF the milk is just turning sour,
add only about Il teaspoon of soda
for each cup. 1t is better to use
too little than too much because OF
the taste. odor. and yellow color
that result from an overamount of
soda. Add the soda to the mixture
by sitting it with the flour. If it is
mixed first In milk, gas bubbles start
forming immediately-and some
leavening power is wasted.
Flour.
AN all-purpose flour made from
a blend Of soft and hard wheats
is suitable for the biggest share of
baking done at home. But for
cakes and pastries, many cooks in
sist on special soft-wheat flour.
If there is shortage Of this, either
an all-purpose or a hard wheat
flour. sometimes kept on hand for
making yeast bread, may be substi-
tuted. Replace 2 tablespoons of
each cup Of -four with to IL table
spoons Of starch.
"Whole-wheat flour may be used
cup for cup in place of hard-Wheat
or all-purpose flours in many mix
lures. 1t should be stirred to tighten
1t before measuring. And, like all
flours, 1t should be measured after
one sitting.
Shortening.
Some cooks won't make cake or
cookies II they find they've run out
OF the kind Of shortening they ordi-
narily use. But almost any milk
favored fat is satisfactory in baked
products If proportions are modi-
fled slightly.
o0etNA dAlA IAldA Sdl lllcS Ill dUOuI
Is per cent water. So if these are
substituted for lard or other fats
that contain no water, add about
2 extra tablespoons for each cup.
Hydrogenated fats now sold under
many brand names have air beaten
into them. They may be substituted
measure for measure for butter or
margarines. But If they are used
in place of lard, add l to 11a table,
spoons for every cup called for.
Remember to add salt when I'M
sailed fats are used instead of
butter or margarine.
Sugar.
Borrowing a cupful from the
neighbors is one way to meet the
sugar-shortage emergency. Another
is to use brown sugar About IA
cups Of brown sugar are equivalent
to l cup Of granulated white sugar
If the brown sugar is lumpy. roll
and sift it. then pack 1t loosely in
a cup to measure.