grandmother's recipes that make you take a second look.
What the heck is OLEO, anyway?!?!
It sounds too easy but there are more...
A Slow Oven...an oven heated to 300-325 degrees F
A Moderate Oven...an oven heated to 325-375 degrees F
A Medium Hot Oven...an oven heated to 375-400 degrees F
A Hot Oven...an oven heated to 400-450 degrees F
A Very Hot Oven...an oven heated to 450-500 degrees F
A # 10 can...a can that contains 12-13 cups of product
A # 2 can...a can that holds 2 1/2 cups of product
A # 3 can...a can that holds 4 cups of product
A # 303 can...a can that holds 2 cups of product
A # 1 Tall can...a can that holds 2 cups of product
A # 300 can...a can that holds 1 3/4 cups of product
A PICNIC can...a can that holds 1 1/4 cups of product
A Firm Ball... 1/2 teaspoon of the candy rolls into a firm ball, not hard. It flattens out shortly after being taken out of cold water.
A Hard Ball... 1/2 teaspoon of the candy rolls into a hard ball and will roll on a plate when taken from cold water,not losing its'shape.
Light Crack... 1/2 teaspoon of the candy forms brittle threads that get soft when taken out of cold water.
Hard Crack... 1/2 teaspoon of the candy forms brittle threads that stay that way after being taken from cold water.
Carmelized... the sugar melts and becomes a golden brown, making a hard brittle ball in cold water.
To Dot With Butter...place tiny bits of butter all over the top of the food
To Parboil...to partly cook food by boiling itA Soft Ball... 1/2 teaspoon of the candy rolls into a soft ball that loses its' shape quickly when taken out of cold water.
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