TIP1

1. WHEN I WRITE "BLEND" IN A RECIPE,
I MEAN TO USE A BLENDER. OTHERWISE, I WILL WRITE "MIX TOGETHER", "BEAT WELL" OR "STIR".

2. C STANDS FOR "CUP"

3. T. STANDS FOR "TABLESPOON"

4. TSP. STANDS FOR "TEASPOON"

SOME ADVICE (UNSOLICITED, PERHAPS,
BUT GIVEN ANYWAY.)

TIP2

KEEP THE BLENDER, FOOD PROCESSOR, JUICER, EVEN ELECTRIC KNIFE OR ANY SMALL COOKING APPLIANCE YOU MAY HAVE ON THE COUNTER TOP, IF YOU POSSIBLY CAN. PLUGGED IN IS IDEAL! YES, YOU WILL HAVE TO CLEAN THEM UP NOW AND THEN AND YOU CAN'T WIPE THE COUNTER WITH SWEEPING STROKES WITH THEM THERE. BUT YOU BOUGHT THEM TO USE, RIGHT? IF YOU HAVE TO GET DOWN ON YOUR KNEES AND GO THROUGH THE CABINET TO DIG OUT THE BLENDER, YOU PROBABLY WON'T DO IT, IF YOU ARE LIKE ME. YOU'LL DECIDE ON ANOTHER RECIPE THAT DOESN'T USE A BLENDER. YOU MISS A LOT THAT WAY.

AND WE HAD TO LEARN, WHEN WE HAD A RESTAURANT, TO CLEAN UP AS WE WENT ALONG. THERE IS NOTHING MORE DISHEARTENING THAN TO TURN AROUND AND DISCOVER YOUR KITCHEN LOOKS LIKE SOMETHING BLEW UP IN IT.

TIP3

I KNOW MOST OF YOU ARE WELL AWARE OF THE FOLLOWING BUT FOR NEW COOKS IT BEARS REPEATING:

ALWAYS HAVE ALL YOUR IMPLEMENTS AND BOWLS COMPLETELY FAT AND OIL FREE WHEN MAKING MERINGUES. ANY TRACE OF GREASE AND THE MERINGUE SIMPLY WILL NOT BEAT UP TO A STIFF PEAK.