I have a feeling that I will run out of things during any of the 14 day camps. This list, from iVillage, is a great addition to the recipe box. (What recipe box? Where do you store that?)

•Baking powder
For each teaspoon use 1 teaspoon baking soda plus 1/2 teaspoon cream of tartar.

•Brown sugar
For 1 cup: use 1 cup granulated sugar plus 2 tablespoons molasses or dark corn syrup.

•Buttermilk
For 1 cup: use 1 tablespoon lemon juice or vinegar plus enough (powdered)milk to make 1 cup and let stand five minutes, or use 1 cup yogurt.

•Chocolate
For 1 ounce unsweetened chocolate: use 3 tablespoons cocoa + 1 tablespoon butter. For 1 ounce semisweet baking chocolate: use 1 ounce unsweetened plus 1 tablespoon sugar.

•Heavy cream
For 1 cup: use 2/3 cup milk (powdered milk plus water) and 1/3 cup butter.

•Eggs
For one large egg: use 1/4 cup cholesterol-free egg product (keep some in the freezer for emergencies like this). (Or have powdered eggs on hand.)

•Egg yolk
For one yolk: use 2 tablespoons cholesterol-free egg product.

•Flour
For 1 cup all-purpose flour: use 1 cup plus 2 tablespoons cake flour. For 1 cup self-rising flour: use 1 cup all-purpose plus 1 1/2 teaspoons baking powder and * teaspoons salt.

•Honey
For 1 cup: use 3/4 cup sugar + 1/4 cup liquid.

•Milk
For 1 cup: use 1/2 cup evaporated milk plus 1/2 cup water, or keep dry, powdered milk on hand and mix according to directions.

•Sour cream
For 1 cup: use 1 cup plain yogurt.

•Sugar
For 1 cup granulated: use 3/4 cup maple syrup plus 1/4 teaspoon soda and reduce the liquid by 3 tablespoons, or use 1 cup light brown sugar (packed) or 2 cups powdered sugar.