Many recipes can be cut in half or thirds.

Here are some guidelines to help you adapt a larger recipe to a smaller one:

-It may be easier to make the entire recipe for baked goods and freeze half. The time for baking smaller amounts of food may be less.

-The standard size egg for recipes is the large egg. To halve an egg, break it, mix it together with a fork and use two tablespoons. Refrigerate the rest and use within two days.

-A 9x2x13–inch pan holds 14 to 15 cups; when halving a recipe, use a square 8x8x2–inch pan or a round 9×2–inch pan.

-Reduce the oven temperature by 25 degrees when substituting a glass pan for a metal one.

-To divide recipes, remember: 1 cup equals 16 tablespoons, 1 tablespoon equals 3 teaspoons, 1 cup equals 8 fluid ounces, 1 pound equals 16 ounces (weight), 1 pint equals 2 cups, 2 pints equals 1 quart, 1 quart equals 2 pints.

One-Half of a Recipe:

1/4 cup equals 2 tablespoons, 1/3 cup equals 2 tablespoons plus 2 teaspoons, 1/2 cup equals 1/4 cup, 2/3 cup equals 1/3 cup, 3/4 cup equals 6 tablespoons. 1 cup equals 1/2 cup, 1 tablespoon equals 1 1/2 teaspoon, 1 teaspoon equals 1/2 teaspoon, 1/2 teaspoon equals 1/4 teaspoon, 1/4 teaspoon equals 1/8 teaspoons and 1/8 teaspoon equals a dash.

One-Third of a Recipe:

1/4 cup equals 1 tablespoon plus 1 teaspoon; 1/3 cup equals 1 tablespoon plus 2 1/3 teaspoons (or round to 1 tablespoon plus 2 1/4 teaspoons); 1/2 cup equals 2 tablespoons plus 2 teaspoons; 2/3 cup equals 3 tablespoons plus 1 1/2 teaspoons; 3/4 cup equals 1/4 cup; 1 cup equals 1/3 cup; 1 tablespoon equals 1 teaspoon; 1 teaspoon equals generous 1/4 teaspoon; 1/2 teaspoon equals scant 1/4 teaspoon; 1/4 teaspoon equals scant 1/8 teaspoon and 1/8 teaspoon equals dash.

For more helpful tips on how to reduce larger recipes visit either of these Web sites: www.mealsforyou.com or www.allrecipes.com.