Weights and Measures

 3 teaspoons = 1 Tablespoon

1 cup = 8 fluid ounces 

 4 Tablespoons = 1/4 cup

 1 cup = 1/2 pint

 5 1/3 Tablespoons = 1/3 cup

 2 cups = 1 pint

 8 Tablespoons = 1/2 cup

 4 cups = 1 quart

 10 2/3 Tablespoons = 2/3 cup

 4 quarts = 1 gallon

 12 Tablespoons = 3/4 cup

 8 quarts = 1 peck

 16 Tablespoons = 1 cup

 4 pecks = 1 bushel

 1 ounce = 28.35 grams

 1 quart = 946.4 mililiters

 1 gram = 0.035 ounces

 1 liter = 1.06 quarts

Substitutions

1 cup cake flour = 1 cup minus 2 Tablespoons all-purpose flour

1 square (1 oz.) unsweetened chocolate = 3 Tablespoons cocoa (dry, unsweetened) plus 1 Tablespoon butter or margarine 

1 Tablespoon cornstarch (for thickening) = 2 Tablespoons flour or 4 teaspoons quick-cooking tapioca

1 Tablespoon fresh herbs = 1 teaspoon dried herbs

1 teaspoon baking powder= 1/4 teaspoon baking soda plus 1/2 cup buttermilk or sour milk (this will replace 1/2 cup of liquid in the recipe) 

1 small fresh onion = 1 Tablespoon instant minced onion, rehydrated

1 cake compressed yeast = 1 package or 2 teaspoons active dry yeast

1 teaspoon dry mustard = 1 Tablespoon prepared mustard

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 clove garlic = 1/8 teaspoon garlic powder

1 cup sour milk or buttermilk = 1 Tablespoon lemon juice or vinegar plus sweet milk to equal 1 cup (let stand 5 minutes)

1 cup tomato juice = 1/2 cup tomato sauce plus 1/2 cup water 

1 whole egg = 2 egg yolks (for custard recipes) 

1 cup catsup or chili sauce = 1 cup tomato sauce plus 1/2 cup sugar and 2 Tablespoons vinegar (use in cooked mixtures)