"Paul M. Cook©®" > wrote in
:

>
> "Default User" > wrote in message
> ...
>> "Paul M. Cook©®" wrote:
>>
>> > I'm just curious here. I have both JC and NJC. Am I the only one
>> > who
> has
>> > consistent bad results with their recipes and techniques? I mean I
> fancy
>> > myself an able cook, not a chef by any means, yet I always seem to
>> > have
> to
>> > make a JC recipe a couple of times and make changes to it to get it
>> > to
> come
>> > out right. I have so much better success with other cookbooks it
>> > seems.
>>
>>
>> I generally have good success with the recipes from my 70's era one
>> (my mom got me that when I moved to my own apartment).
>>
>> The only problem I have is that they seem to use a bit too much salt.
>> I generally cut back on that.
>>
>
> I've found the same to be true with sugar. I can generally cut out
> 1/4 to up to 1/2 and the recipe is none the worse for it. My old
> Betty Crocker cookbook is typical of the pre-70s cookbooks and they
> always used mch more fat too.
>
> Paul

Guess that's why they keep writing more and more cookbooks. Times
change, tastes change. The recipes in cookbooks from the early 20th
century are considerably different than now. I have an extensive
cookbook collection dating from the early 1920s through last week <g>,
and there are many examples of change. Truth be told, some of the
earlier recipes are, in fact, the best. Too fat, too sweet, too salty
and all. <g>

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.