There are a number of terms, definitions and methods in this on- line cookbook that may need to be updated. Many of the recipes have already been changed to reflect more current information. If there is a term that you need, please send an email to info@soltys.com We will respond to requests where the sender has identified themselves with a valid email address. If you do not receive a response, your email may have looked like spam.

• Most items that need to be melted in a saucepan can now be melted in microwaves.
• A tin is equal to 1 2/3 Cups
• A Hot oven is 400 degrees
• Baking soda does not always need to be dissolved. Better storage today makes it far less lumpy.
• Most flour is now pre-sifted. Sifting also used to remove impurities from poor storage.
• Margarine, butter, oleo and shortening are often used interchangeably.
• Lard, renderings and fryings usually refer to solid shortening. Inmost cases products like Crisco can be used. If you want to give a hint of the old time flavor, fry bacon, drain fat into a container and cool. Add a bit to the shortening in the old time recipes to get the flavor.
• Unless stated otherwise, oatmeal used is not instant or quick cooking.
• When a recipe simply calls for nuts, generally walnuts and pecans are preferred.
• Tbsp = Tablespoon
• Tsp = Teaspoon
• For a 12 x 18 pan – use 3 cake mixes and bake at 325 for 55 minutes.
• All temperatures are in Fahrenheit degrees