Oh pshaw, on Thu 22 Nov 2007 12:43:49a, Ophelia meant to say...

> Cindy Hamilton wrote:
>> On Nov 21, 11:36 am, "jmcquown" > wrote:
>>> MJB wrote:
>>>> "Becca" > wrote in message
>>>> ...
>>>
>>>>>> So: What is your opinion? How do you handle quantities in recipes?
>>>
>>>>>> Regards,
>>>>>> //Herbert and Yvonne
>>>
>>>>> It would be safe to say that most of us throw recipes together,
>>>>> using a handful of this and a dash of that. That can get tricky if
>>>>> you are baking.
>>>
>>>> Formal recipes and measurements become an issue when you are trying
>>>> to pass along something you make to somebody else.
>>>
>>> Like my German grandmother's recipe for date-nut coconut candy. Her
>>> (hand-written) recipe called for "butter the size of a walnut".
>>> Well gee, that tells me a lot! I managed to make it successfully by
>>> adding a rather large lump of softened butter (more than 1 Tbs., less
>>> than 2). She wrote all the recipes (at least, the ones she bothered
>>> to write down) in that manner. She knew how to make it; writing it
>>> down was problematic.
>>>
>>> Jill-
>>
>> I have a pickle recipe from my great-aunt that calls for "alum the
>> size of an egg".
>> I only made the pickles once (about 35 years ago), and I recall
>> measuring an
>> egg by displacement and using 1/4 cup of alum. The pickles were good,
>> but not as crisp as Aunt Francie's.
>
> Have you noticed that when you make something that was a favourite in the
> past and made by someone else, it is never exactly the same? )
>
>
>

Yes, almost always. However, I was lucky to cook alongside both my
grandmother and mother, and really understand what they were doing. I can
usually duplicate their recipes with precision. My great-grandmother's
dinner rolls, however, still elude me. They were as light as a feather,
and filled the house with a wonderful yeasty smell. She also made
wonderful salt-rising bread which I've never even attempted.

--
Wayne Boatwright

Wednesday, November 21st,2007
¦ A mind is a terrible thing to lose... ¦
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