GOOD SUBTITUTES...MEASUREMENT EQUIVALENTS

Here are some good substitutes/measurements when you need to know:

1 soup can = 1 1/4 cups

1 pound butter = 2 cups

1 pound all purpose flour = 4 cups

1 pound icing/confectioners/powdered sugar  = 4 - 4 1/2 cups

1 pound granulated sugar  = 2 cups

1 pound brown sugar   = 2 1/4  - 2 1/2 cups (packed)

1 package plain gelatin = 1 tbsp

1 package active dry yeast  = 1 tsbp

1 cup buttermilk = 1 -2 tbsp vinegar to 1 cup cow's milk ( let stand 5 mins)

1 cup macaroni/dry pasta  = 2 1/4 cups cooked

2 large eggs  = 3 small/medium eggs

1 square baking chocolate  = 3 tbsp cocoa powder

1 stick butter (1/4 pound) or margarine = 1/2 cup

1 tbsp quick cooking tapioca(for fruit pies)  = 1 tbsp cornstarch or 1 1/3 - 1 1/2 tbsp all purpose flour