[Sca-cooks] Re: Dissolving Saunder

[Olwen the Odd]

Yes Maire.  It really is a terra cotta colour rather than a true red.  It
can get a richer colour by adding more or mixing with cinnamon.  If you add
too much though it can be a little too flavorful.  Would you like me to send
you some?
Olwen

>Hmmm...all the references (including that below) I've ever seen to
>saunders lead me to believe it to be reddish colored.  And yet, when I
>bought saunders from the Pepperer's Guild, I found it more of a rusty
>color (like terra cotta).  Kinda orange-ish.  Are there different kinds
>of saunders out there?
>--Maire
>
>Elise Fleming wrote:
> >
> > Greetings.  IIRC, Cindy Renfrow showed us how to dissolve the
> > powdered saunders at the Cooks' Symposium in Colorado Springs.  She
> > took some lard, melted it in a pot, added the powdered saunders and
> > stirred.  It mixed beautifully and was a beautiful red.  Try that??
> >
> > Alys Katharine
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