[Sca-cooks] Breakfast Bread Muffin Pastry
Daniel Myers
edouard at medievalcookery.com
Mon Oct 13 08:31:43 PDT 2003
On Monday, October 13, 2003, at 11:09 AM, ranvaig at columbus.rr.com
wrote:
>
> Butter keeps quite nicely at Pennsic. Just keep it in a dish you can
> cover instead of a plate, or even in plastic, and store it in the
> shade. It will be soft or even melted, but salted butter will last at
> least a week. We never kept butter in the fridge at home when I was a
> kid.
Neither did we. The butter was always a perfect consistency for
spreading on toast - though if it were left unguarded too long on the
table the cat would get into it.
- Doc
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Edouard Who Is Not Lainie's Edouard (Daniel Myers)
http://www.medievalcookery.com/
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