Abbreviations and Weights

A helpful cheat sheet.

t......................teaspoon
T......................Tablespoon
c......................cup
pt.....................pint
qt.....................quart
hr.....................hour
oz.....................ounce
doz....................dozen
min....................minute
lb.....................pound
pkg....................package

3 t = 1 T
2 T = 1 oz
4 T = 1/4 c
5 1/3 T = 1/3 c

8 T = 1/2 c
12 T = 3/4 c
16 T = 1 c

1 c = 8 oz
1 c = 1/2 pint
2 c = 1 pint
4 c = 1 qt
8 qt = 1 peck
4 pecks = 1 bushel
3/4 lb = 12 oz
1/2 lb = 8 oz
1/4 lb = 4 oz

Oven Temperature Chart

Warm (keeps food warm without cooking) 0-225
Very slow, Crisp Crackers 250-275
Slow, (Most meats and poultry) 300-325
Moderate (Most cakes, breads, cookies, casseroles) 350-375
Hot 400-425
Very Hot (Biscuits, pastry) 450-475
Extremely Hot 500-525
Broil (Meats, poultry) 550-575

Handy Substitutions

If you don't have it...try this!

1 c buttermilk = 1 T vinegar or lemon juice + 1 c milk. Allow to stand for 5 minutes.

1 c sour cream (for baking only) =1 T vinegar or lemon juice + enough undiluted evaporated milk to make 1 c. Allow to stand 5 minutes.

1 T cornstarch (for thickening) = 2 T flour or 1 T arrowroot or 2 T minute tapioca.

1 c brown sugar = 1 c granulated sugar plus 1 T molasses, stirred together.

buttermilk = 1 c plain yogurt or 1 c sour milk.

1 clove fresh garlic = 1/8 t garlic powder or 1 t garlic salt.

1 small fresh onion = 1 T dried onion

1 c fresh milk = 3-5 T nonfat dry milk powder in 1 c cold water or 1/2 c evaporated milk plus 1/2 c water.

1 c honey = 1 1/4 c sugar plus 1/4 c liquid.

1 c butter or margarine = 7/8 c hydrogenated shortening plus 1/2 t salt.

1 t baking powder = 1/4 t soda plus 5/8 t cream of tartar.

1 egg = 1 t unflavored gelatin plus 3 T cold water plus 2 1/3 T boiling water; mix well.

1 t dry mustard = 1 T prepared mustard

1 c corn syrup= 1 c sugar plus same liquid used in recipe when syrup is used to replace 1/2 of the sugar.

1 c heavy cream = 1/3 c butter plus 3/4 c milk.

1 T fresh herbs = 1 t dry herbs.

1 c tomato juice = 1/2 c tomato sauce plus 1/2 c water.

1 c catsup or chili sauce = 1 c tomato sauce plus 1/2 c sugar and 2 T vinegar. (Used in cooked mixtures.)