Article: While your veil will probably not need to be that wide, it's good to have a little extra material to work with. Choose a type of veil material with fairly wide mesh, such as Russian or French netting. You can also find netting that is specifically marketed as birdcage veil netting. You can purchase veil netting online or from a craft or fabric store. Veil netting comes in a huge variety colors and finishes. You can even get metallic netting! Take some brown kraft paper and cut out a large rectangle. Then, measure up about 5 inches (13cm) along each of the shorter sides and cut off the top corner at a 45 angle. You can simplify this process even more by folding the rectangle in half and cutting off both corners at once with a single cut. Once you've cut out your template, place the netting on top of it and spread it out flat. If possible, position it so that one of the finished edges is parallel to the bottom (widest) edge of the template. Positioning the netting with a finished edge along the bottom will leave you with an attractive edge on your veil. When the netting is in position, carefully cut it, following the edges of the template. Make sure to keep the fabric aligned so that you cut along the natural lines of the netting (e.g., through the middle of each diamond-shaped opening). If you feel confident enough to do so, you can skip making the template and simply cut a piece of netting in the desired shape and size.
Question: What is a summary of what this article is about?
Get 1 yard (.9 m) of veil netting. Make a 12 by 24in (30 by 61cm) rectangle of paper and cut off the top corners. Lay the netting on top of the paper template. Cut the netting so it follows the shape of the template.
Article: A descriptive title will help attract people to your recipe and set it apart from the thousands of variations out there. There's no need to get too descriptive - your recipe will speak for itself once it's cooked! Just come up with a title that sounds appetizing and appealing, with a personal twist if you're so inclined. A few examples: Tricia's Cocoa Brownies Sweet and Sour Chicken Soup Crunchy Salty Oatmeal Cookies Uncle Pete's Famous Clam Chowder If your recipe has a special history, consider including a short introduction so readers will know how much heart and soul has gone into its creation. Write about who first cooked the recipe, tweaks that have been made over the years, or anecdotes about times people in your family have enjoyed it. Add any extra information that readers should know when they're cooking the recipe. Here are a few things you might want to include: List how many servings the recipe provides. Write how long the recipe takes to make, including prep and cooking time. Include serving suggestions, such as optional garnishes or other dishes that pair well with the recipe (e.g. "Top with a scoop of vanilla bean ice cream" or "Serve with slices of crusty baguette." Include ingredient substitutions to account for dietary restrictions (e.g. "Cashews may be substituted for walnuts" or "Use tofu instead of chicken to make the dish vegetarian"). Give sufficient warnings about any problems which may occur during the cooking. An example of this might be Do not open the oven door while baking, or your cake may fall, or Do not let the oil get too hot on the stove. When you're writing your recipe, compose it in a way that makes it easy to read. If you wish, sprinkle photos throughout to make instructions even easier to follow. The standard information order in recipes is as follows: Title Introduction (optional) Ingredient list Method Number of servings Cooking/prep time Once your recipe is complete, cook it again to test it. You might also want to share it with someone else who has never made it before. See if the recipe as you wrote it turns out "just right." If it is too sour, sweet, salty, spicy, or otherwise fails the taste test, consider what you might do to correct the problem, then begin the process over again. Guessing an adjustment, either in ingredients, cooking times, or temperatures does not always yield success. This is the reason "Test kitchens" are operated like laboratories, and results are carefully documented and repeated.
Question: What is a summary of what this article is about?
Title the recipe. Consider writing a short introduction. Provide helpful information. Make the recipe clear and easy to read. Test your recipe.
Article: Think carefully about the size that you want. If you like to include a lot of details, you'll probably need a larger notebook. But something smaller will be easier to carry, and it will take up less room in your backpack. You'll also have a choice of bindings. Spiral-bound notebooks lie flat, but composition books and similar notebooks with a sewn binding won't damage your other books and papers, as spiral bindings sometimes do. If you like to keep all of your papers together, consider purchasing a notebook that has a folder attached or a pocket inside the front cover. If you choose to draw a biweekly calendar rather than listing your assignments, you may find that blank, grid-lined, or grid-dotted paper is a good choice. Also include any information that would help someone return your planner if you lose it. This includes your grade level, phone number, and/or student ID number. This way, you'll have it available for easy reference.
Question: What is a summary of what this article is about?
Find or purchase a notebook. Write your name inside the front cover. Write or staple a copy of your class schedule on the first page.