SC - recipe spreadsheet

[LYN M PARKINSON]

>> This is just an example but I have seen this type of "buffing out"
too many times with these progams<<


The spreadsheet idea should work pretty well for the main ingredients,
cups of flour to pounds of butter to cups of milk, for example.  Most of
us know that things like salt and spices and herbs are not direct
increments, and the others, now warned, can ask--or experiment.  You can
always look at a similar sort of recipe if you have access to a volume
cook book, to see what differs in the buffing.


Regards,

Allison

allilyn at juno.com

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