SC - Questions - cooking in period, and some answers

[Par Leijonhuvud]

On Tue, 31 Mar 1998, Yeldham, Caroline S wrote:

> Also we have no means of measuring items, so we just have to judge 4oz of
> flour or whatever (English, remember! - but the same would apply to US
> measurements).  We have to use our judgements as to whether a dish is the
> right consistency.

When I cook over campires I don't have measuring spoons or cups either. 
I don't see this as a problem. I simply know that 10 of *this* cup of
porrige mix goes with 12 of *that* water to make porrige of 8 people (or
go by judgement like Caroline does).  And if I need a certain proportion
of things I use a random cup and count them (3 of this, 4 of that, 1/2
of watchamcallits). Get some wooden ladles/cups/spoons, and get used to
using them.

There is, of course, another way: measure (an memorize) the capacity of
your cups and spoons beforehand. Learn that when that pot looks like
*that* is contains 1 gallon of water, and that this spoon holds exactly
1 tablespoon when filled 2 mm below the rim.

/UlfR

- -- 
Par Leijonhufvud                  par.leijonhufvud at labtek.ki.se
http://www.algonet.se/~parlei     parlei <at> algonet.se
"You do have to be mad to work here, but it doesn't help."

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