Difference between revisions of "GLRP:EMs:Misc Events:2012:Royal Society of Soothsayers:Cookbook"

From Library of Sosaria
Jump to: navigation, search
(Created page with "'''Title: ''' '''Author: ''' <br> <br> ---- Back to Royal Society of Soothsayers")
 
Line 1: Line 1:
−
'''Title: '''  
+
'''Title: Cookbook'''  
  
−
'''Author: '''  
+
'''Author: Edgar Musgrave'''  
  
 
<br>
 
<br>
 +
[written in human blood]
  
 +
^^^^^^^^^^<br>
 +
SUGAR SKULLS
 +
 +
Many make sugar skulls
 +
from pure sugar. They
 +
are forgoing the nutrition
 +
to be found in the
 +
authentic human skull.
 +
This recipe will help you
 +
to prepare old-fashioned
 +
sugar skulls from scratch.
 +
 +
* Skull, human, one<br>
 +
* Sugar, twenty cups<br>
 +
* Lye, two cups<br>
 +
* Powdered sugar, for
 +
the icing<br>
 +
* Food coloring, for the
 +
icing<br>
 +
* Large Bowl<br>
 +
* Butcher's twine<br>
 +
* Water<br>
 +
* Any other decoration
 +
you like such as foil,
 +
beads or feathers.
 +
 +
Carefully remove the skull
 +
from the head. Put head
 +
aside, it can be prepared
 +
as a delicacy or shrunken
 +
for a festive party
 +
favor.<br>
 +
Sew the mouth shut with
 +
butcher's twine.<br>
 +
Soak in a solution of
 +
water, five cups sugar,
 +
and lye for two weeks.
 +
Prepare a pot of boiling
 +
water.<br>Add five cups sugar to
 +
boiling water.<br>
 +
Wrap the skull in
 +
cheesecloth.<br>
 +
Add the wrapped skull to
 +
the sugar solution.
 +
Every twenty minutes,
 +
skim the marrow out of
 +
the cheesecloth bag and
 +
wrap it more tightly
 +
around the skull.<br>
 +
After five hours, allow
 +
the skull to cool.
 +
Lift skull out of sugar
 +
solution.<br>
 +
Empty bowl and refill
 +
with water and remaining
 +
sugar.<br>
 +
Replace skull in sugar
 +
solution and store for
 +
three months.<br>
 +
Remove skull from bowl
 +
and remove cheesecloth.
 +
Skull is now small and
 +
largely made of sugar
 +
(but with a tasty crunch!)
 +
Decorate.
 +
 +
How the process works:
 +
The bones of the skull
 +
are semi-permeable and
 +
will become more so when
 +
heated. This will allow the
 +
sugar and water to flow
 +
into the skull and the
 +
marrow jelly to flow out.
 +
 +
As the skull cools, the
 +
sugar will be trapped in
 +
the skull.
 +
 +
^^^^^^^^^^
 +
 +
[scribbled on the last
 +
page of the cookbook]
 +
 +
quas
 
<br>
 
<br>
  

Revision as of 15:49, 1 November 2012

Title: Cookbook

Author: Edgar Musgrave


[written in human blood]

^^^^^^^^^^
SUGAR SKULLS

Many make sugar skulls from pure sugar. They are forgoing the nutrition to be found in the authentic human skull. This recipe will help you to prepare old-fashioned sugar skulls from scratch.

  • Skull, human, one
  • Sugar, twenty cups
  • Lye, two cups
  • Powdered sugar, for

the icing

  • Food coloring, for the

icing

  • Large Bowl
  • Butcher's twine
  • Water
  • Any other decoration

you like such as foil, beads or feathers.

Carefully remove the skull from the head. Put head aside, it can be prepared as a delicacy or shrunken for a festive party favor.
Sew the mouth shut with butcher's twine.
Soak in a solution of water, five cups sugar, and lye for two weeks. Prepare a pot of boiling water.
Add five cups sugar to boiling water.
Wrap the skull in cheesecloth.
Add the wrapped skull to the sugar solution. Every twenty minutes, skim the marrow out of the cheesecloth bag and wrap it more tightly around the skull.
After five hours, allow the skull to cool. Lift skull out of sugar solution.
Empty bowl and refill with water and remaining sugar.
Replace skull in sugar solution and store for three months.
Remove skull from bowl and remove cheesecloth. Skull is now small and largely made of sugar (but with a tasty crunch!) Decorate.

How the process works: The bones of the skull are semi-permeable and will become more so when heated. This will allow the sugar and water to flow into the skull and the marrow jelly to flow out.

As the skull cools, the sugar will be trapped in the skull.

^^^^^^^^^^

[scribbled on the last page of the cookbook]

quas

Back to Royal Society of Soothsayers

Retrieved from "http://lofs.uorpc.net/wiki/index.php?title=GLRP:EMs:Misc_Events:2012:Royal_Society_of_Soothsayers:Cookbook&oldid=24058"