[Sca-cooks] Re: turnips'n'frumenty.

[Ruth Frey]

	<Generys wrote:>
> I do think I'm going to go with pasta, because the feast I did I ended up
> not serving the frumenty because it got burnt.

	Pasta's always good (and generally Period-ish at the least),
and it's "familiar" enough for people to like it (not to mention
cheeeeeeeeeap!).

	I've thought that if I was ever going to do frumenty in
quantity, I'd go with a preparation "cheat" of cooking up the wheat
in water first, then dumping it into a couple big aluminum roasting
pans, pouring on the milk, covering with foil, and then baking at
low heat for an hour or two (presupposing a site with an electic oven).
	I ended up doing that once with some blancmange (as a last-ditch
attempt to deal with changes in schedule and cooking gear), and
it turned out great -- nice and creamy, with no need to stir a huge vat
of the stuff like crazy and hope it wouldn't burn . . .

	Good luck with the Faire board -- I hope they'll give up on the
potatoes . . . :)

		-- Ruth