Ingredients that may be used in place of other ingredients are listed
on the next page.
Recipes in this bulletin were tested with the ingredients listed.
Sometimes a choice of ingredients is given in the recipe or under
Variations of the recipe.
“Flour” refers to _all-purpose flour, unsifted_. In a few recipes,
where “cake flour” is specified it is also unsifted. Recipes in
this bulletin are not intended for use with either instantized or
self-rising flour.
“Baking powder” refers to _double-acting baking powder_ that leavens
during mixing and again during baking. Quick-acting baking powder
(containing cream of tartar) is single-acting; it can be used most
satisfactorily in foods that are mixed and baked immediately. (See One
Ingredient For Another, p. 17, for amounts.)
“Fat or oil” refers to any type—butter, margarine, shortening, lard, or
any kind of vegetable oil. In recipes specifying a particular type of
fat—“butter or margarine,” for example—you’ll have best results with
the fat suggested. Recipes in this bulletin are not intended for use
with whipped fats.