SC - HELP!!!!!

[LYN M PARKINSON]

Alys writes:  >> made a spread sheet of the ingredients.<<



In the days before spreadsheets and recipe programs--or even a computer,
for that matter!--I'd make a typewritten list of every ingredient in the
entire feast, then add up the amounts I'd need, but with the increments
and total.  i.e., for butter:  1 lb+1/2C+4 T.+...  With the totals that
would help me make a quick purchase and the increments would make a quick
division when I got it home.  Haven't tried this here new-fangled way,
yet.  ;-)  


The idea of keeping the increments on the list was so I could make a
substitution, if necessary.  If there was a sale on a different size egg,
I could get the smaller ones for a sauce or hard-boiling, save a few
pennies, and still get the same size for baking with which the recipe had
been worked out.


Regards,

Allison

allilyn at juno.com

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