RECIPES

Gently stir and blow the fire,

Lay the mutton down to roast,

Dress it quickly, I desire,

In the dripping put a toast,

That I hunger may remove--

Mutton is the meat I love.

On the dresser see it lie;

Oh, the charming white and red;

Finer meat ne'er met the eye,

On the sweetest grass it fed:

Let the jack go swiftly round,

Let me have it nice and brown'd.

On the table spread the cloth,

Let the knives be sharp and clean,

Pickles get and salad both,

Let them each be fresh and green.

With small beer, good ale and wine,

Oh ye gods! how I shall dine.

-- JONATHAN SWIFT


CARAMEL TIP

Does your caramel sauce turn to a solid rock? If so, you are omitting the final step, which changes the chemistry of the whole deal. Also, if you aren't experienced in working with sugar or desserts, always use a recipe. Basically, in a pan, to one cup of sugar add one cup of water, caramelize to whatever color you prefer. Try to avoid whisking and playing with the stuff as it cooks. Let it be. Then, very carefully off the fire, add the same amount of water as you put in the first time around. In this case, one cup of water. The caramel will solidify. Put it back on the fire until it dissolves again. Remove it and let it cool. This will last a long, long, time. If it hardens up, 20 seconds in the microwave brings it right back.

There are so many millions of recipes on the web and internet it would be impossible to list them all, but here are a few to get you on your way.

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