Substitutes in recipes save a trip to the store

Dear Readers: Who hasn't been in the middle of making a recipe only to find that you are out of an ingredient? So, you are either forced to rush out to the store or attempt to find something that you can substitute.
Here are some substitutions that you might find helpful! But keep in mind that sometimes when you substitute, the flavor and texture of a recipe might not be the same:
Apple-pie spice -- For each teaspoon of seasoning, mix 1 teaspoon ground cinnamon and 1/8 teaspoon nutmeg.
Baking powder -- For each teaspoon needed, mix 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar.
Bread crumbs -- Crush crackers, cereal or chips to use in place of them.
Buttermilk -- For 1 cup, mix 1 tablespoon vinegar and 1 cup regular milk.
Chocolate -- Don't have a square of unsweetened chocolate for baking? Substitute 3 tablespoons unsweetened cocoa powder and 1 tablespoon cooking oil (or shortening) for one square.
Cornstarch -- For each tablespoon of cornstarch, use 2 tablespoons of all-purpose flour.
Tomato sauce -- For 1 cup, mix 1/2 cup tomato paste and 1/2 cup water.
Even more substitutions, including recipes for different seasonings and sauces, can be found in my pamphlet titled Heloise's Seasonings, Sauces and Substitutes. To receive a copy, send $3 and a self-addressed, stamped (63 cents), long envelope to: Heloise/SSS, P.O. Box 795001, San Antonio, TX 78279-5001. Hint: Make a saltless surprise seasoning by combining 2 teaspoons of garlic powder, 1 teaspoon of basil, 1 teaspoon of oregano and 1 teaspoon of powdered lemon rind (dehydrated lemon juice can be used). Mix ingredients in a blender, then transfer this wonderful salt-free seasoning to a glass container with a tight-sealing lid. Enjoy! Heloise
Tasty tidbits
Here's some "egg-stra" information about eggs and their grading. According to the American Egg Board, there is no nutritional difference between AA-, A- and B-grade eggs, and no difference between brown- and white-shelled eggs. The breed of hen determines the color of the eggshell. For instance, brown eggs are produced by hens with red feathers and earlobes, while white eggs are from hens with white feathers and earlobes.
When most recipes for baked goods (cakes, casseroles, custards, etc.) call for an egg, they mean a large egg. Heloise
Dear Heloise: I used to stack my large serving bowls by putting paper towels inside each one to keep them from chipping or breaking. Now, I use bubble plastic, cut according to size. I also use thin, cheap paper plates to put between my china plates to protect them. Bev Pesicka, Laguna Niguel, Calif.
Dear Heloise: I double my sauce recipe for spaghetti and make lasagna to take to my son, who is in college just a few miles away. I just add a loaf of fresh garlic bread.
He loves a home-cooked meal and shares it with friends. Betty P., Stanford, Ky.
Send a great hint to: Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000, Fax: (210) HELOISE or E-mail: Heloise@Heloise.com.
King Features Syndicate