Article: 283

MILK, TO SOUR

1 cup

1 tablespoon vinegar or lemon juice plus milk to

equal 1 cup. Stir and let stand 5 minutes.

MILK, WHOLE

1 cup

½ cup evaporated whole milk plus ½ cup water;

or ¾ cup 2 percent milk plus ¼ cup half-and-half

MOLASSES

1 cup

1 cup honey or dark corn syrup

MUSTARD, DRY

1 teaspoon

1 tablespoon prepared mustard less 1 teaspoon

liquid from recipe

OAT BRAN

1 cup

1 cup wheat bran or rice bran or wheat germ

OATS,

1 cup

1 cup steel-cut Irish or Scotch oats

OLD-FASHIONED

QUINOA

1 cup

1 cup millet or couscous (whole wheat cooks

faster) or bulgur

SUGAR,

1 cup

1 cup light-brown sugar, packed; or 1 cup

DARK-BROWN

granulated sugar plus 2 to 3 tablespoons molasses

SUGAR,

1 cup

1 cup firmly packed brown sugar; or 1¾ cups

GRANULATED

confectioners’ sugar (makes baked goods less

crisp); or 1 cup superfine sugar

SUGAR,

1 cup

1 cup granulated sugar plus 1 to 2 tablespoons

LIGHT-BROWN

molasses; or ½ cup dark-brown sugar plus ½ cup

granulated sugar

SWEETENED

1 can

1 cup evaporated milk plus 1¼ cups granulated

CONDENSED

(14 oz.)

sugar. Combine and heat until sugar dissolves.

MILK

VANILLA BEAN

1-inch bean

1 teaspoon vanilla extract

VINEGAR,

—

malt, white-wine, or rice vinegar

APPLE-CIDER

VINEGAR,

1 tablespoon

1 tablespoon red- or white-wine vinegar plus

BALSAMIC

½ teaspoon sugar

VINEGAR,

—

white-wine, sherry, champagne, or balsamic

RED-WINE

vinegar

VINEGAR, RICE

—

apple-cider, champagne, or white-wine vinegar

VINEGAR,

—

apple-cider, champagne, fruit (raspberry), rice,

WHITE-WINE

or red-wine vinegar

YEAST

1 cake

1 package (¼ ounce) or 1 scant tablespoon active

( 3⁄5 oz.)

dried yeast

YOGURT, PLAIN

1 cup

1 cup sour cream (thicker; less tart) or buttermilk

(thinner; use in baking, dressings, sauces)