SC - moravian spice cookies-recipe please

[Donna Ford]

	I was thinking more of sudden shocks to the Iron making it brittle not a
slower cooling over night.  If you took a cast iron griddle that was hot
enough to do say blackened Steak & poured air tempature water over it to
cool it down quickly then the thermal shock could cause it to fail.  This
would be akin to a process in blacksmithing: you heat the steel to a red
then dump it in water to cool it down this makes the steel harder but also
makes it more brittle (cast iron is brittle anyways). 
Hej!
Olaf
- ----------
> From: CBlackwill at aol.com
> To: sca-cooks at ansteorra.org
> Subject: Re: SC - Period Butter churn (was Re: memories)
> Date: Tuesday, May 02, 2000 4:17 PM
> 
> In a message dated 5/2/00 12:58:28 PM Pacific Daylight Time, 
> sudnserv5 at netway.com writes:
> 
> >  Are you doing a lot of
> >  Blackened dishes?   Are you maybe hurrying along cooling off the
griddle by
> >  dumping it in cold water-this would be a thing bad for any cast iron
item.
> 
> Actually, you may be on to something there... I do use quite a bit of
heat in 
> a lot of my recipes at camp, and the nights at events in my area
(including 
> Estrella) do tend to get quite chilly.  I wonder if the great difference
in 
> temperature may be weakening my equipment (no...not THAT equipment).
> 
> Balthazar of Blackmoor