For 1 whole egg, for thickening or baking, you may use 2 egg yolks or 2 tablespoons dried whole egg plus 2 1/2 tablespoons water.

For 1 cup butter or margarine for shortening, you may use 7/8 cup lard or rendered fat with 1/2 teaspoon salt or 1 cup hydrogenated fat (cooking fat sold under brand name) with 1/2 teaspoon salt.

For 1 square (ounce) chocolate, you may use 3 or 4 tablespoons cocoa plus 1/2 tablespoon fat.

For 1 teaspoon double-acting baking powder, you may use 1 1/2 teaspoons phosphate baking powder or 2 teaspoons tartrate baking powder.

For sweet milk and baking powder, for baking, you may use an equal amount of sour milk plus 1/2 teaspoon soda per cup. (Each half teaspoon soda with 1 cup sour milk takes the place of 2 teaspoons baking powder and 1 cup sweet milk).

For 1 cup sour milk, for baking, you may use 1 cup sweet milk mixed with one of the following: 1 tablespoon vinegar ro 1 tablespoon lemon juice or 1 3/4 teaspoons cream of tartar.

For 1 cup whole milk, you may use 1/2 cup evaporated milk plus 1/2 cup water or 4 tablespoons dry whole milk plus 1 cup water or 4 tablespoons nonfat dry milk plus 2 teaspoons table fat and 1 cup water.

For 1 cup skim milk, you may use 4 tablespoons nonfat dry milk plus 1 cup water.

For 1 tablespoon flour, for thickening, you may use 1/2 tablespoon cornstarch, potato starch, rice starch, or arrowroot starch or 1 tablespoon granulated tapioca.

For 1 cup cake flour, for baking, you may use 7/8 cup all-purpose flour.

For 1 cup all-purpose flour, for baking breads, you may use up to 1/2 cup bran, whole-wheat flour, or corn meal plus enough all-purpose flour to fill cup.