jello cantaloupe

Here is something to try. One half of a cantaloupe, fill the center with red jello.
When cooled, put some cool whip generously on top of the jello. Just to top
it off, put a maraschino cherry on top. One cantaloupe makes two servings.
This is a good way to start a diet. Use low calorie cool whip. It's good !!!

Things You Didn'T Know About Coffee

Author: Fenton Wayne
Odd and interesting stuff about coffee. Botanically speaking coffee beans are not really beans at all, but berries. Contrary to popular belief, darkly roasted coffees contain less caffeine than lightly roasted blends. Caffeine is burnt off during the roasting process, so consequently the longer roasted dark blends have less caffeine. It takes between 4000-5000 coffee cherries to produce a single kilogram of freshly roasted coffee. Coffee is grown in over 50 countries of the world but is not grown anywhere on the mainland United States. Coffee is one of the most heavily traded products in the world, second only to oil. A coffee tree has a life expectancy of 70 years and it takes five years for a coffee tree to reach maturity. In Turkey, husbands were once required during their wedding vows to promise always to provide their wives with coffee and failure to do so could be used as grounds for divorce. Ludwig van Beethoven loved coffee and it is said that he used to insist that precisely 60 coffee beans were used to produce each cup of beverage he consumed. When serving coffee to guests, it is the local custom that the oldest person sitting around the table is served first in Turkey and Greece. Rather unusually, the terms 'supremo' and 'excelso' are used to indicate the large physical size of the coffee bean and not its quality as one might expect. The first commercial coffee house was opened in Damascus in Syria as long ago as 1530. 'Tipping' originated in the coffee houses of old London Town. Boxes labelled "To Insure Promptness" were displayed in certain locations where patrons were encouraged insert cash to obtain a quicker service. The resulting acronym TIP has stuck ever since. Caffeine only affects the body up to a certain point. This level depends upon the individual. After a certain number of cups of coffee have been drunk (typically 4 in quick succession), consuming further cups will provide no further stimulation as the rest is not absorbed. Coffee is the most popular beverage in the world apart from water and has been consumed for over a thousand years. Soluble instant coffee was invented in 1906 by an Englishman, living in Guatemala who later moved to the USA. Interestingly his name was George Washington. People from different parts of the world traditionally add different ingredients to enjoy their favourite drink. The Ethiopians add a pinch of salt, Moroccans' add peppercorns, while the Mexicans add cinnamon. Drinkers in the Middle East enjoy the addition of cardamom and spices, whilst Austrians add whipped cream. Egyptian coffee drinkers like it strong and dark and rarely add cream or sugar.

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Varieties Of Mixtures For Bread

Author: Justin Skinner

BATTERS AND DOUGHS.--The mixtures from which hot breads are produced are of different consistencies, and familiarity with them is necessary if good results in the making of such breads are desired. This difference in the consistencies is due to the proportion of flour and liquid used, a small proportion of flour producing a batter and a large proportion, a dough. It will be well to note, however, that some kinds of flour thicken a mixture much more readily than do others. Experience in the handling of flour teaches how to vary the other ingredients of a recipe in order to make them correspond to the difference in flour, but the person who lacks a knowledge of COOKING, or has had very little experience in the handling of foods, must know the general proportions that are correct under most circumstances. The names of the mixtures that the ingredients produce are thin batter, thick batter, soft dough, and stiff dough.

A THIN BATTER is one in which the general proportion of liquid and flour is 1 measure of flour to 1 measure of liquid. Such a batter, when poured, immediately seeks its own level and has the consistency of thin cream. The most common examples of thin batters are popovers and griddle cakes.

A THICK BATTER, which is known as a drop, or muffin, batter, is one that is made of 2 measures of flour and 1 measure of liquid. A batter of this kind may be poured, but it will not immediately seek its own level. Muffins, gems, puddings, and cakes are made of thick batters.

A SOFT DOUGH is one whose proportions are 3 measures of flour and 1 measure of liquid. A dough of this kind will stand up alone--that is, without support at the sides--and has more of the properties of a solid than of a liquid. Baking-powder biscuits, tea rolls, and certain kinds of cake are made of this form of dough.

A STIFF DOUGH is made of 4 measures of flour and 1 measure of liquid. Such a dough will not cling to the mixing bowl, can be handled with the hands, and will not stick when rolled out on a board. Pie crust, hard cookies, and beaten biscuit are made of such dough.

APPLYING KNOWLEDGE OF GENERAL PROPORTIONS. While the general proportions just mentioned remain the same in the majority of cases, they vary somewhat when ingredients other than liquid and flour are added. Shortening and eggs in particular change the quantity of liquid required, less liquid being necessary when these ingredients are used. To get the best results from a new recipe, it is always advisable upon reading the recipe to notice the proportions that are given and then to try to judge whether they bear a close enough resemblance to the general proportions to make a successful dish. For instance, if a griddle-cake recipe calls for 3 cupfuls of flour and 1 cupful of liquid, the cook who understands what the general proportions for such a batter ought to be would know immediately that the recipe calls for too much flour. Likewise, she would know that a recipe for baking-powder biscuits that calls for 2 cupfuls of flour and 1 cupful of liquid would make a dough that would be too soft to handle. Besides enabling a woman to judge a recipe, a knowledge of the correct proportions for things of this kind makes it possible for her to combine the ingredients for a certain recipe without resorting to a cook article, or, in other words, to originate a recipe. Because of the importance of such an understanding, attention should always be given to details that will assist in obtaining a thorough knowledge of this matter.

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