University of California Berkeley - Blue and Gold Yearbook (Berkeley, CA)

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OUT he frantic phone call came early on a Sunday morning. My friend on the other line sounded very distressed. How do you boil an egg? she asked pathetically. Bordering on the Pop Tart school of cooking myself, (I have on occasion eaten them raw when even the toaster seemed too complicated), I had to admit I did not know. Wasn ' t there something about a three-minute egg timer? I advised her to scramble it instead. Whether your idea of cooking is thawing Eggos in the toaster or meticulously preparing braised rack of lamb using your own home-grown herbs, you probably have dealt with the culinary world in some form. While some of us cook for pleasure, others cook out of necessity. Either way, we all learn some things along the way - hopefully. Take yeast, for example. The directions say to dissolve it in hot water. The hotter the better, right? (This comes from the same line of thinking that states, ' The higher the oven temperature, the faster the cookies will bake. The main products of this experiment are little lumps of charcoal with chocolate chips embedded in them.) Wrong. Hot water kills yeast. Dead yeast produces a substance my friends affectionately call Lead Bread. Okay, so maybe making bread was a little too complicated. Cookies are simple and easy, right? I decided to try. Baking cookies, I expertly cracked the eggs, and neatly leveled each dry Ingredient with a knife. I was very proud of myself until I realized I had no idea how many cups of that perfectly-leveled flour now lay in my bowl. I ended up tripling the recipe before it all evened out. At least this left plenty of dough for nibbling raw, since everyone knows cookies are better be- fore they are baked anyways. yiffi-Pu ipose. Mod- Substances tilee. peppeA, soy souc , l2etc%) (Mi sRiifid- (kd okj t ahex 4t imaqt and taste o j

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COLLEGE COOKBOOK Tried and True Recipes from College Kitchens Nationwide Only 5 Ingredients Used Throughout Special Cheese-and-Nuke-It Section Satisfactory Substitutes for Every Ingredient Masking Mistakes 20 PEOPLE • Cooking Blue and Gold Kitchens. All Rights Reserved

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SNICKERDOODLES ' ! cup butter, soft 2 eggs 1 ' 2 cups sugar 1 tsp soda 2 ' 4 cups all purpose flour 2 tsp cream of tartar 2 tbsp sugar 2 tsp cinnamon % tsp salt Heat oven to 400°. Mix thoroughly butter, shortening, sugar and eggs. Blend in flour, cream of tartar, soda and salt. Shape dough by rounded teasponnfuls into balls. Mix sugar and cinnamon; roll balls in mixture. Place balls 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes. Eat. , V v 1. Home-bakes cookies assure in slant popularity among friends and neighbors. 2. The seemingly minute differ ence between powdered sugar and granulated sugar is very important when making frost ing. 3. You cannot stick a wood- en spoon into an operating blender. 4. Do not follow recipes found in Thrasher Magazine. 5. It is not really nec- essary to count the number of times you stir a cake mix. 6. Flour is one of the most pervasive sub- stances known to ceptable substitute for 9. When the directions ; holes in something bake it, they are not 10. If you don ' t knov put cheese on it and nuke it in the microwave. man. 7. The amount of time some- thing takes to cook is directly proportional to how hungry you are. (This is a scientifically ver- ified fact.) 8. Maple syrup is not an ac- Text by JEN! TERNSTROM Uyouts by ANDY DONG 22 PEOPLE • Cooking