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Hazelton: From Nike Hazelton's Kitchen: introduction

liquid "to cover" p. 4

depends on the size and shape of the vessel

oven temp pp. 4-5

slow, medium, hot

doneness pp. 4-5

"thoroughly"

finish temp p. 5

"room temp" "cool(ed)" "chilled"

not in ingredient list p. 5

grease for pan

nomenclature p. 5

"sweet" butter = unsalted