Cheers and Jeers

Thank you, thank you! For years I griped and said, “I should write a letter to The Times.” One of my top 10 pet peeves has always been recipes printed in bits and pieces, contained in other columns or on other pages. Here’s my letter. I love your new look.

--SANDRA A. SMITH

Camarillo

One more voice in opposition to your new format. Perhaps you could do an article on how to shoehorn your recipes onto a 3x5-inch card, or are you going to market a new kind of file box? And regarding your March 23 feature on pressure cookers, please tell Kathie Jenkins that my 40 years-plus pressure cooker has an emergency release valve, locking lid and the only thing I’ve had to replace is the gasket.

--EDITH ROSELINSKY

Long Beach

Regarding the March 23 Food section--I love it! I have tried several of the recipes from your new updated Food section and I have received rave reviews. One, specifically, was Nancy Reagan’s macaroni and cheese--also, the Black Angus garlic-cheese bread was outstanding. I was irritated at the complaints about how difficult it is to clip and save recipes. To solve the problem just copy the recipe on a 3x5-inch card! The problem is solved!

--GLORIA H. EVANS

Santa Maria

Dilemma of the ‘50s Housewife in the ‘90s: “Oh, dear, what to do! My gynecologist retired, they’ve rearranged my Hughes Market and the Sav-on Drug, my hair stylist moved out of state, Burbank has changed to bimonthly meter readings and estimated billings, my favorite eating spot closed and now The Times has changed the format of the Food section!”

“Woe is me!”

--ARLENE BINYON

Burbank

Poor Patricia Anderson of San Diego feels so bad about recipes that are eight inches long. She complains that it won’t fit on a 3x5 card. I have good news for her. If she turns her 3x5-inch card over she will find a new 3x5-inch space on the back! Presto! Plenty of room for a 3x8-inch article.

Sue Raun of Pacific Palisades, who says she has 45 years of recipes probably has enough recipes. I would either excuse her from reading the recipes or invite her to be assistant Food editor. If half the ingredients are on the back of the clipping I would invite her to write them on the front.

The really fastidious can type or photocopy recipes with enlargers or reducers. Or they can do as I do, make it once, then throw it out. There will be a new recipe tomorrow.

--DAVID LOFGREN

Monrovia

Though I seldom write to publications, I couldn’t resist the urge to put in my 2 cents worth about your new format . . . in a word, it’s great! My SOS recipe collecting goes back many years, and you’ve just simplified and renewed my interest!

My recipes are displayed in a bright plastic three-ring binder, . . . each within a page protector that contains an 8 1/2x11 sheet of black (or other color) paper. Index tabs section off each type of recipe.

Now, instead of having to jig-saw puzzle the recipe parts together with tape--I can just cut and insert . . . pictures included!

--ELLYN MOSBARGER

Fillmore

This is another “No! No! A thousand times no!” Why can’t you leave well enough alone? You had a great Food section that I cherished for years. Almost all of my culinary efforts came from recipes from your paper. I’m very disappointed. You have gone too far!

--JO RYAN

San Pedro

What a bunch of bunk! Sour grapes! The new Food section is great! Regarding the recipes for cut-out, a great neighbor shared her recipe-saving method with me six years ago. What a timesaver and easy-to-handle trick: three-ring notebooks. Just cut and glue recipes to the punched paper and file in the appropriate category. No more struggle with rewrite or trying to force lengthy recipes on teeny cards. Also, you can clip the picture to remind you how nice it could look if done right. Keep up the good work!

--CATHY SORENSON

Norco