COOKERY SUBSTITUTES.

Waikato Times, Volume 110, Issue 18406, 13 August 1931, Page 5

COOKERY SUBSTITUTES.

SOME USEFUL SUGGESTIONS. It you run short of certain ingredients to-day remember that others can often be substituted with good effect. For Cream. Use unsweetened condensed milk, or milk to which a small piece of butter has been added. For Butter. Use dripping, lard, or margarine in cakes or puddings, and salad oil or lard for frying. For Brown Stock. Meat extract and water is a useful substitute. For Eggs. In cakes or puddings, use fewer than the requisite quantity and add a little more baking powder and milk. Instead of egg and crumbs for frying, use a coating batter made with flour or egg powder and Just enougli milk to make a thick consistency.

For White Stock. Milk and water in which an onion, carrot, stock of celery, and bunch of herbs have been simmered will serve. The water in which potatoes have been boiled is good for either white or brown stock. For Vinegar— In salad dressing use lemon Juice. Cream is a substitute for salad oil.