SC - Weekend Tart Review and Cookie request!

[Dottie Elliott]

>The problem
>I have with  trying to use the original is that   I  am at a  loss as to
>where to start with  amounts of ingredients. Anyone have any advice?

Nowadays, I have a feel for about how much of a particular spice or other 
ingredient I like to start with. However, when I was first learning I 
usually looked at modern cookbooks when I could to get an idea of how 
much of a particular ingredient is usually used per pound of main 
ingredient. When I am redacting, I still start with a pound of the main 
ingredient (meat, fruit or vegetable) and work my recipe from there. By 
standardizing on the amount of the main ingredient, I have developed a 
feel for what I like for amounts of other ingredients.

Clarissa
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