SC - Hildegard von Bingen (Long)

[WOLFMOMSCA@aol.com]

On Sun, 31 Jan 1999, Reia M. Chmielowski wrote:

> Oh--I developed the habit of tasting the batter at each step of the way as
> a young kid.  That is probably one of the reasons that I can now bake
> without looking at a recipe at all--just toss some things in the bowl--I
> can taste it at any stage and know what it still needs...

That's how I do most of my holiday baking- chalk it up to centuries of
Mennonite ancestresses or something, but my pumpkin pie filling- beat the
eggs to foam and then I start putting stuff it until it is *right*.
Pfeffernuisse dough also, and honestly, when I'm working on redacting,
it's frequently the palm-of-the-hand, eyeball it, and tasting along the
way. Come to think of it, *most* of my cooking is done that way. Recipes
are just rough outlines...
	BTW- the last SO thought I was crazed for putting molasses in the
pumpkin pie filling (but he ate three pieces!) Does anyone else do it? I
think it just tastes richer that way. 

'Lainie
- -
Laura C. Minnick
University of Oregon
Department of English
- -
"Libraries have been the death of many great men, particularly the
Bodleian."
	Humfrey Wanley, c. 1731




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