Review recipes for accuracy and make corrections as needed. Below are some helpful tips.
1. List ingredients in order of use and make sure all ingredients are accounted for in the directions.
2. Abbreviate measurements in the ingredients list using standard abbreviations (see right). Spell them out in the directions.
3. Include all container sizes, e.g., 2 (8-oz.) cans.
4. Check for consistency of names, ingredients, etc., e.g., don’t use “1 c. butter” on some recipes and “2 sticks butter” on others.
5. Write directions in paragraph form, not in steps.
6. Use ingredient names in the directions, e.g., use “Combine flour and sugar” rather than statements such as “Combine the first two ingredients.”
7. Include temperatures and all cooking, chilling, baking, or freezing times.
9. Call contributors if recipes are not clear.
- Be consistent with spellings of names, titles, etc. (e.g., avoid using both Registered Nurse and R.N. or both Bill Jones and William Jones for the same contributor).
- One extra line may be included FREE (town, department, title, etc.) with each contributor name. More than two lines will be considered a recipe note and incur an extra charge.
- For duplicate recipes, submit the recipe once with multiple contributor names. Multiple contributor names are FREE. See example below.
- If using typensave®, do NOT include any additional information (second name, town, department, title, etc.) on the same line as the contributor name. Put additional information on separate lines. Multiple information on one line affects our ability to create an accurate contributor index. See example below.
- If some recipes have multiple contributor names, and you request a contributor index, only the first name will appear in the index.
Sorting into Categories & Subcategories
Once you receive all recipes and have checked them for errors, duplicates, consistency, etc., the task of sorting them begins.
- If you plan to use a full-color stock divider set, you must use our standard category titles.
- If you plan to use custom dividers, your own category titles can be used.
- Arrange recipes within each category in the exact order you want them to appear in your cookbook. Number each Recipe Collection Sheet (PDF) on the top right-hand corner. For example, if a category has 50 recipes, number recipes 1 through 50. Place them in a Recipe Category Envelope (furnished in your Starter Kit) in the correct order (see below). If you don't have our envelopes, print our Recipe Category Sheets (PDF) and tape them to large manila envelopes.
- Complete the information on the front of each envelope (category title, number of recipes, and category number). If you further sort recipes into subcategories, follow the instructions on Recipe Category Sheets (PDF).
- Send all recipes together. Late submissions cause production delays.
- If you use typensave®, recipes can be moved to the proper categories and subcategories as needed.
Recipe Collection Sheets
Our FREE Recipe Collection Sheets (PDF) make it easy to gather recipes in an organized, consistent fashion. If you use typensave®, these sheets are not necessary unless you need to assist members without Internet access. You may use your own forms, as long as they are of uniform size (sheets of various sizes are too difficult to keep in order).
If we typeset your recipes, we abbreviate measurements in the ingredients list and spell them out in the directions. If using typensave®, you may type recipes any way you want; however, for consistency, we suggest using standard abbreviations. We will not alter your recipes, so your committee should review and edit recipes before you submit them.
- c. –
- pkg. –
- pt. –
- oz. –
- tsp. –
- gal. –
- T. –
- qt. –
- lb. –
- lg. –
- doz. –
- med. –
- env. –
- sm. –
Pricing is based on recipe content (recipe title, ingredients, directions, serving size, and a contributor name). Non-recipe content, such as poems, stories, history, drawings, nutritional information, or charts, can only be included on personal pages, custom dividers, or as a recipe note within our 4 line limit.
- Recipes submitted in steps, columns, charts, or paragraph form will be changed to fit your chosen recipe format.
- Recipes which cannot conform to your chosen recipe format will be omitted.
- If your recipes cannot conform to any of our formats, your cookbook pages can be submitted press-ready.
Checking for Errors
- Before you submit recipes, double-check the ingredients and directions for accuracy and consistency. Errors or changes can be costly to fix.
- If we typeset your recipes, our typesetters will try to correct misspelled words and obvious errors. Otherwise, we will typeset recipes exactly as they are submitted (within our recipe formats).
- If you use typensave®, you may print a proof at any time and make corrections as needed.
Editing a Proof
A FREE proof is furnished so you can correct any errors. This is NOT the time to edit pages. Editing consists of adding or deleting recipes, changing content, rewriting material, or any other changes made to your originally submitted material. Customer editing (change orders) can be very costly. Call us if you have questions. See Change Order and Corrections Pricing (PDF).