by Joyce Kohl

When You Need Approximate Measurements

1 egg = 4 tablespoons liquid
4 to 5 whole eggs = 1 8 to 10 egg whites = 1 cup
12 to 14 egg yolks = 1 cup
4 ounces (1 to 1 1/4 cups) uncooked macaroni = 2 1/4 cups cooked
7 ounces spaghetti = 4 cups cooked
4 ounces (1 1/2 to 2 cups) uncooked noodles = 2 cups cooked
1 medium lemon = 2 to 3 tablespoons juice
5 to 8 medium lemons = 1 cup juice
1 lemon = 1 teaspoon grated peel
1 medium orange = 1/3 (2 to 3 tablespoons) cup juice
1 orange = about 2 teaspoons grated peel
1 medium onion, chopped = 1/2 cup pieces
1 pound unshelled walnuts = 1 1/2 to 1 3/4 cups shelled
1 pound unshelled almonds = 3/4 to 1 cup shelled
1 pound shredded American cheese = 4 cups
1 cup of fine crumbs = 28 saltine crackers
or 4 slices bread
or 14 square graham crackers
or 22 vanilla wafers

Substitutions

1 Cup Catsup: Use 1 (8 ounce) can tomato sauce + 1/2 cup sugar + 2 tablespoons vinegar
1 tablespoon corn starch: Use 2 tablespoons flour OR 4 teaspoons quick tapioca
1 cup cream: Use 1/3 cup butter and 3/4 cup milk
1 medium garlic clove: Use 1/8 teaspoon garlic powder
1 cup whole milk: Use 1/2 cup evaporated + 1/2 cup water OR 1 cup prepared non-fat dry milk + 2 teaspoons butter
1 cup sour milk: Use 1 tablespoon lemon juice or vinegar + milk to equal 1 cup
1 teaspoon dry mustard: Use 1 tablespoon prepared