Reference > Cooking Methods & Techniques > Mixing


In mixing, pay due attention to the quantities we give in the receipts; but as everybody has not the same taste, it is very easy to augment or diminish the quantity of salt, pepper, sugar, butter, etc., so as to suit one's own taste.

When the quantity is left to the judgment or taste of the cook, that is, when the expression about so much is made use of, it is not necessary then to have the exact quantity; a little more or a little less cannot spoil or partly destroy the dish.


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Hand-Book of Practical Cookery (1884).

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