To
make half a recipe...
 |
use
exactly one-half the amount of each ingredient.
See equivalents and how to measure for help
in dividing or multiplying ingredients. |
|
If
the divided recipe calls for less than 1
egg, beat up a whole egg. Measure
with a tablespoon. Divide. (use
egg that is left in scrambled eggs, sauces,
etc.) |
|
Baking
pans used for half recipes of cakes, pies,
etc. should measure about half the area
of those for the whole recipe. Approximate
baking time and oven temperature are the
same. |
|
To
double a recipe...
|
Use
exactly twice the amount of each ingredient.
Add extra minute of beating for cakes. |
|
If
the increased recipe calls for uneven amounts
of ingredients, it is a help to remember
that:
 |
2/3
cup - 1/2 cup plus 2-2/3 tbs |
|
5/8
cup = 1/2 cup plus 2 tbs |
|
7/8
cup=3/4 cup plus 2 tbs |
|
|
Use
twice as many pans of the same size indicated
for the original recipe or a pan double
in area... so that the batter will be the
same depth in the pan and the same baking
time and temperature may be used. |
|
