I found these on the web.. Thought they might help! 
Cooking Remedies
- Lumpy sauce or gravy: Pour gravy or sauce through a strainer and mash out lumps with a wooden spoon. Reheat very slowly.
- Curdled or separated mayonnaise: Into a warmed bowl put 1 tsp. mustard and 1 tsp. of the curdled mayo. Beat with whisk until creamy. Add rest of mayonnaise slowly until blended.
- Too much fat in gravy: Cool the gravy and skim off the fat or pour through ice cubes into bowl, the fat will solidify and can be removed easily.
- Stored coconut is dry and hard: Put coconut in a strainer over a steaming pot of water for a few minutes.
- Sticky rice: Rinse rice thoroughly with warm water to wash out the excess starch, grains will separate.
- To keep sugar soft and moist: Place a slice of bread in the container and cover tightly.
- Too much sugar: Add a few drops of lemon juice or vinegar
- Shell cracks while egg is boiling: Add a few drops of vinegar to the water, use egg at room temperature.
- Weak brewed coffee: Add a little instant coffee to the pot. It will strengthen the coffee without changing the fresh taste.
- Bitter tasting brewed coffee: Put a pinch of salt into the coffee that has brewed too long.
- Weak brewed tea: Add a pinch of baking soda to the teapot.
- Too much salt: Add a little vinegar and sugar then taste. A raw potato helps absorb salt in soup or stews.
- Hands smell from onion or garlic: Rinse hands in cold water, rub with salt or baking powder, rinse again then wash with soap and water.
- Frying fat has strong flavor or odor: After frying strong flavored foods, cool fat, clarify it by adding a raw potato, reheat slowly, discard potato, strain fat and store.
| Ingredient | Amount | Substitution |
| Baking powder | 1 teaspoon | 1/4 tsp. baking soda plus 1/2 tsp. cream of tartar |
| Buttermilk | 1 cup | 1 cup plain yogurt or 1 Tblsp. vinegar plus milk to equal 1 cup or 1 Tblsp. lemon juice plus milk to equal 1 cup |
| Cake Flour | 1 cup | 1 cup minus 2 Tblsp. sifted all purpose flour |
| Chocolate | 1 ounce | 3 Tblsp. unsweetened cocoa plus 1 Tblsp. butter or margarine |
| Cornstarch | 1 Tblsp. | 2 Tblsp. all purpose flour |
| Corn syrup | 2 cups | 1 cup granulated sugar |
| Cream, light | 1 cup | 1 1/2 Tblsp. butter plus whole milk to equal 1 cup |
| Cream, whipping or heavy | 1 cup | 1/2 cup butter plus whole milk to equal 1 cup |
| Egg, yolk | 2 yolks | 1 whole egg (can be used for baking but not for piecrust or a sauce) |
| Egg, whole | 1 egg | 2 egg yolks (for baking, 2 egg yolks plus 1 Tblsp. water) OR if just one egg short for a recipe substitute 1 tsp. of cornstarch |
| Herbs, fresh | 1 Tblsp. | 1 tsp. dried herbs |
| Honey | 1 cup | 1 1/4 cups granulated sugar plus 1/4 cup liquid |
| Lemon juice | 1 Tblsp. | 1 Tblsp. distilled white vinegar |
| Milk, skim | 1 cup | 1/3 cup nonfat dry milk plus 3/4 cup water |
| Milk, whole | 1 cup | 1/2 cup evaporated milk plus 1/2 cup water |
| Molasses | 1 cup | 3/4 cup granulated sugar |
| Mushrooms, fresh | 1 lb. | 12 ounces canned mushrooms, drained |
| Mustard, dry | 1 tsp. | 1 Tblsp. prepared mustard |
| Sour cream | 1 cup | 3 Tblsp. butter plus buttermilk or yogurt to equal 1 cup |
| Sugar, brown | 1 cup | 1 cup granulated sugar |
| Sugar, granulated | 1 cup | 1 3/4 cup confectioners' sugar (do not substitute for baking) |
| Tomato juice | 3 cups | 1 1/2 cups tomato sauce plus 1 1/2 cups water or 1 can (6 oz. size) tomato paste plus 3 cans water, dash salt and dash sugar |
| Tomato sauce | 1 cup | 1 can (3 oz. size) tomato paste plus 1/2 cup water |
| Yogurt | 1 cup | 1 cup buttermilk |
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