Instructions: Often, for lack of an ingredient, a recipe is ruined or an extra trip to the store is required. Sometimes, you need to buy a large container of an ingredient for just a teaspoon or two needed in a recipe.

To the rescue: Ingredient substitutions.

Several groups of dietitians, home economists, chefs and other food professionals were asked for their most helpful ingredient substitutions. Here are some suggestions cited most frequently. I am including only substitution tips for which there was a consensus and which used the most common ingredients.

Ingredients (in bold face) and substitutes:

Allspice (1 teaspoon): 1/2 teaspoon cinnamon plus 1/2 teaspoon ground cloves

Apple Pie Spice (1 teaspoon): 1/2 teaspoon cinnamon plus 1/4 teaspoon nutmeg plus 1/8 teaspoon cardamom

Baking Powder (double acting-1 teaspoon): 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar

Baking Soda: There is NO substitute for baking soda

Butter (1 cup): 1 cup regular margarine or 1 cup vegetable shortening (for baking).

Note: An equal amount of oil can be substituted for a similar portion of MELTED butter if the recipe specifies using MELTED butter.

Buttermilk (1 cup): 1 tablespoon lemon juice or vinegar plus enough regular milk to make 1 cup (allow to stand 5 minutes)

Chili Sauce (1 cup): 1 cup tomato sauce, 1/4 cup brown sugar, 2 tablespoons vinegar, 1/4 teaspoon cinnamon, dash of ground cloves and dash of allspice

Chocolate (unsweetened/1 ounce): 3 tablespoons cocoa plus 1 tablespoon butter or regular margarine or vegetable oil

Cornstarch (for thickening-1 tablespoon): 2 tablespoons flour

Cream (whipping-1 cup unwhipped): If you wish to use a commercial pre-whipped whipped cream or whipped cream substitute rather than whip your own cream, use the guideline that 1 cup UNWHIPPED whipping cream expands to 2 cups when WHIPPED. For example, if your recipe calls for 1 cup of cream to make whipped cream, you could substitute 2 cups of an already whipped product.

Egg (1 whole egg): 1/4 cup egg substitute (examples include: Egg Beaters, Second Nature, Scramblers); check label for specific directions; or reconstituted powdered eggs (follow package directions); or 2 tablespoons mayonnaise (suitable for use in cake batter).

Flour (all-purpose white-1 cup): 1/2 cup whole wheat flour plus 1/2 cup all-purpose flour

Flour (cake-1 cup): 1 cup minus 2 tablespoons all-purpose flour

Flour (self-rising-1 cup): 1 cup minus 2 teaspoons all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt

Garlic (1 small clove): 1/8 teaspoon garlic powder or 1/8 teaspoon instant minced garlic or 1/4 teaspoon garlic salt (reduce salt in recipe by 1/8 teaspoon)

Herbs (fresh/1 tablespoon finely cut): 1 teaspoon dried leaf herbs or 1/2 teaspoon ground dried herbs

Lemon Zest (fresh grated lemon peel/1 teaspoon): 1/2 teaspoon lemon extract

Marshmallows (miniature, 1 cup): 10 large marshmallows

Mayonnaise (for use in salads and salad dressings-1 cup): 1 cup sour cream or 1 cup yogurt or 1 cup cottage cheese pureed in a blender or use any of the above for part of the mayonnaise

Mustard/dry (1 teaspoon): 1 tablespoon prepared mustard

Onion (1 small or 1/4 cup chopped, fresh onion): 1 tablespoon instant minced onion, rehydrated (check package directions)

Pasta (4 cups COOKED): 8 ounces of UNCOOKED elbow macaroni, medium shells, rotini, twists, spirals, wagon wheels, bow ties, mostaccioli, penne, radiatore, rigatoni, spaghetti, angel hair, linguine, vermicelli and fettuccine (produces about 4 cups COOKED pasta)

Note: Use about twice as much UNCOOKED egg noodles to provide 4 cups COOKED pasta. Approximately 8 ounces UNCOOKED egg noodles equal 2 1/2 cups COOKED noodles.

Pumpkin (pie spice-1 teaspoon): 1/2 teaspoon cinnamon plus 1/4 teaspoon ground ginger plus 1/8 teaspoon ground allspice plus 1/8 teaspoon ground nutmeg

Rice (any amount): Most rice products will substitute for each other on a fairly equal basis in recipes; however, their cooking times and the amount of liquid needed may vary. If possible, choose a rice with a comparable grain length for the closest match.

Rum (any amount): 1 part rum extract plus 3 parts water. For example: for 1/4 cup rum, substitute 1 tablespoon rum extract plus 3 tablespoons water.

Sugar (confectioners or powdered-1 cup): 1 cup granulated sugar plus 1 tablespoon cornstarch; process in a food processor using the metal blade attachment until its well blended and powdery

Tomato Juice (1 cup): 1/2 cup tomato sauce plus 1/2 cup water

Tomato Soup (103/4 ounce can): 1 cup tomato sauce plus 1/4 cup water

Wine-Red: The same amount of grape juice or cranberry juice

Wine-White: The same amount of apple juice or white grape juice

Yeast-Compressed (1 cake or /5 ounce): 1 package (1/4 ounce) active dry yeast or Scant 2 1/2 teaspoons loose active dry yeast

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