Substitution of Ingredients

Although recommended ingredients is still best for any recipe, circumstances dictate you need to substitute some ingredients.  I often resort to this when ingredients are not available in the market or need very little when I have ready substitute on hand.  Here's a helpful guide:

For 1c butter, substitute with:
1c margarine
7/8c lard plus 1/2 tsp salt
7/8 to 1c hydrogenated shortening plus 1/2 tsp salt

For 1 square oz of unsweetened chocolate, substitute with:
3Tbsp cocoa plus 1 Tbsp fat

For 3 native eggs, substitute with:
2 regular sized eggs

For 1c cake flour, substitute with:
7/8 c all purpose flour (sift it several times)

For 1c buttermilk or sour milk, substitute with:
1Tbsp lemon juice or vinegar plus enough fresh whole milk to make 1 cup
or 1 Tbsp lemon juice or vinegar plus half cup evaporated milk and half cup hot water.

For 1c fresh whole milk, substitute with:
1/2c evaporated milk plus 1/2c water

For 2 1/2tsp or 1pkg active dry yeast, substitute with:
1 cake compressed fresh yeast