In-A-Pinch
Ingredient Substitutes
HONESDALE (Wayne Co.)
You’re in the middle of a recipe
and suddenly discover you’re out
of baking powder. You could
make a special trip to the grocery
store, but that would take valuable
time and energy you don’t have to
spare.
The solution - make your own
baking powder by combining 'A
teaspoon baking soda with V*
teaspoon cream of tartar. No
cream of tartar? Don’t panic. You
can substitute 'A tablespoon of
vinegar or lemon juice for the
cream of tartar in your make-shift
baking powder formula.
No baking soda? Now you have
a problem. There is no good sub
stitute for the baking soda portion
of baking powder. Unless you
want to switch recipes entirely,
you’ll need to go to the grocery
store or call on a friendly
neighbor.
Many ingredients can be substi
tuted for one another. Some can
not. Because every ingredient
brings special properties and func
tions to a recipe, it is important to
understand these when making
substitutions.
Factors to consider when look
ing for an ingredient substitute
include how the substitute might
differ from the original ingredient
in taste, function, moisture con
tent, acidity, texture and weight.
Some substitutes simply are
another form of the needed ingre
dient For example, /• teaspoon of
garlic powder can be substituted
for one small clove of garlic.
When equivalent ingredients arc
substituted, very little change will
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be noticed in the final product
Other substitutes may have
some properties that are similar
and others for which you need to
adjust For example, plain milk
can be substituted for buttermilk
in a recipe, provided you account
for the acidity of the buttermilk. If
you’re out of buttermilk, put 1
tablespoon of vinegar or lemon
juice in a measuring cup, add
sweet milk and let the mixture
stand for five minutes before
using.
If you’re counting calories, you
may wish to substitute plain
yogurt for sour cream in salad
dressings and vegetable dips.
Plain yogurt is similar in weight
and function to sour cream, but is
not as rich and creamy nor as high
in calories. One cup of plain
yogurt contains 130 calories com
pared to 41S in a cup of sour
cream.
Sometimes, people are inter
ested in substituting honey for
sugar in recipes. Although honey
and sugar both are sweetening
agents, honey is more sweet and
acidic than sugar. Therefore, only
about 13/16 cup of honey (1 cup
less 3 tablepoons) is needed for
each cup of sugar replaced. It’s
also wise to reduce the liquid
called for in the recipe by 3 table
spoons for every cup of honey
substituted for sugar, and to add a
pinch of baking soda to the recipe
to help neutralize the acidity.
How Geography Affects Milk Prices
How Is The
Price Of Milk
Determined?
Such a simple question. But
there’s no simple answer.
In fact, entire college courses
are designed around that topic.
The answer takes into account not
only what the dairy farmer is paid,
but also costs of processing, pack
aging and distribution; how much
a retailer is willing reduce its usual
mark-up; and (believe it or not)
how far a region is from Eau
Claire, Wis.
First, it’s important to know
that raw milk is sold by the "hun
dredweight,” which is 100 pounds
and equals about lift gallons.
Also, the highest class of raw milk
- used for fluid milk consumption
- gets a premium price while milk
used for cheese, powdered milk,
yogurt, etc., gets just a basic price.
Those prices are set each month
depending on supply and demand.
For example, in December,
milk sold in central Ohio’s fluid
milk market (one of 33 such mark
ets in the nation) gets a basic price
of $14.13 per hundredweight plus
an additional $2.04 for fluid milk.
In contract, milk sold in the mark
et closest to Eau Claire gets only
an additional $1.20 for fluid milk,
while milk sold in the Miami, Fla.,
area gets an additional $4.18.
Southern states get higher
prices because cows don’t usually
produce as much milk in hot,
humid conditions, and feed and
forage is not as plentiful as it is in
the Midwest. Higher prices
encourage both southern farmers
to stay in production and northern
farmers to ship some of their milk
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down south. the markup on milk just to draw
California, the highest milk- customers to their store,
producing state, doesn’t fit this Finally, store prices of whole
profile. Its huge dairy farms pro- vs. lowfat vs. skim milk typically
duce so much milk so efficiently have very tint* to do with produc
that farmers can take a much low- tion or processing costs. For
er price and still be profitable. example, skim milk is the cheap-
These days, an Ohio farmer can est kind of milk to process
count on getting about $1.50 from (because nearly all of the high
a $2.39 gallon of milk. Another 30 value butterfat is skimmed off and
cents goes for processing, and 32 sold at a good price), but it is rarc
cents goes for distribution and ly the cheapest milk a consumer
other wholesaling costs. The can buy. Both processors and
remaining 27 cents is what the retailers can claim higher profits
retailer adds on to cover costs and on skim milk to make up for lower
make a profit That’s only about profits on higher-fat milks.
10 percent of what a retailer pays Chow Line is a service of The
for milk - much less than the usual Ohio State University. Send ques
-22 percent markup typical in food tions to 2021 Coffey Road, Col
retail. Ohio retailers often reduce umbus, 43210.
Greens Bring Nature
Home For The Holidays
cuttings the night before you plan
to decorate with them. Crush the
stem ends with a hammer, or make
several long vertical cuts. Place in
a bucket of cool water, and leave
overnight in a cool basement or
garage to absorb as much water as
possible.
After conditioning, dip holly
stem ends in candle wax to seal in
the resin. Ivy will last longer if
you dip the entire cutting (leaves
and stems) in clear liquid floor
wax and spread on newspaper to
dry. With such conditioning, box
wood and ivy should last up to two
weeks out of water, holly up to 10
days.
Don’t put your greens near a
source of heat, such as a radiator,
wood stove or television set A
cooler spot will help your decora
tions to stay fresh throughout the
entire holiday season.
(Continued from Pag* BIS)
evergreen cuonymus. They are
attractive alone or in combination
with the needle types.
When pruning boughs or
foliage from outdoor plants, don’t
prune an excessive amount from
any one plant. Greens should be
pruned off carefully so as not to
destroy the symmetry of the plant.
Use sharp pruning shears.
Prune broaches as close as pos
sible to the trunk or a main branch,
but don’t cut the branch collar.
That’s the point of attachment to
the parent branch or trunk. Slant
the cut slightly outward and
downward. Make a smooth cut.
Don’t leave a stub. Also, don’t
break off branches as this will
leave ragged ends which don’t
heal properly.
To make cut greens last
throughout the holiday season
without water, harvest sprigs and
icultural • Commercial • Residential
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