Regarding Milk-free cookies and other recipes. Just because a recipe calls for milk, does not mean you cannot use just plain water. I have been making this substitution for years and it works. On rare occasion there will be some factor that depends ont he acidity of milk for the chemical process in the recipe, but nothing to worry about that a teaspoon of lemon juice can't help. A recipe that calls for baking soda is dependent upon some acid in the formula. If there is no fruit or juice item lited, perhaps it calls for buttermilk or sour milk. If so, replace the quantity with water and a little lemon juice or vinegar, not more than 1 tablespoonful in a cup of the liquid. Recipes for EVERYTHING always seem to call for salt. I leave that out too. I have been enjoying reading the many messages from this list that come across my screen. Hope I have been of help. Maggie