| Summary: | toutin n First of all you need flour. How much flour? I don't know. That's up to you. It depends, I s'pose, on how big a batch of _toutens_ you figger on makin'. So the first item is flour -- any amount. Suit yourself. Next comes molasses. How much? I don't know. It depends first of all on how much flour you got and second on how sweet you want to make 'em. And for one man to try to dictate to another man how sweet he ought to make his toutens -- well there's too much of that kind of thing goin' on in the world already. Look at Europe. Then comes the fat pork -- it's got to be chopped up in little snags about a quarter inch each way -- or smaller. How much fat pork? Well -- that's your own business, providin' of course you don't have more fat pork than flour. A lot depends on how long you want 'em to keep from dryin' up -- and of course, how fond you are of fat pork. Well, if you've got flour, molasses and fat pork you can go ahead. There's two other things that's nice to have around, in case you decide to use 'em -- water and bakin' powder. Whether you'll need water depends on how much molasses you use, and as for bakin' powder and how much of it, -- well, how fluffy do you want 'em anyway? Personally I never touch the stuff, but that's no reason why you shouldn't use bakin' powder if you feel like it. (over) [Reverse] As for how long to bake it or how hot a oven to have -- I don't know. There's no thermometer on the oven of my old Waterloo, so the only advice I can give you is to bake 'em until they're baked and then give 'em a minute or two extra to make sure. Then, after you've tasted one, you'll find out that men are not so helpless in this world as the women try to make out. PRINTED ITEM G.M. Story JUN 1977 JH JUN 1977 Used I and Sup Used I and Sup Not used toutan, touten, touton, towtent, damper dog, bangbelly Reverse at T_14808
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