Article: The first step in installing a storm door is deciding what kind of storm door you want. This comes down to your personal preferences and functionality requirements.   Do you want the storm door for additional security? For ventilation or energy efficiency? Or do you simply want to create a certain look? You can purchase storm doors made from metal, wood or vinyl/plastic, depending on the look you're trying to achieve. Decide whether you want a full view, ventilating or rollscreen storm door. Full view has a single pane of glass or a screen, ventilating has two glass panels which slide up or down to expose a screen, and rollscreen has a roll-up screen on a tensioned dowel which gives you the benefit of both full view and ventilating.  You will also need to consider your budget. Standard-sized storm doors can cost anywhere from $100-$300 (vinyl or plastic doors tend to be cheaper than hardwood or metal) while custom doors can cost as much as $500. Before you purchase a storm door, you will need to measure the height and width of your current door opening.  This will allow you to choose the right sized storm door from a range of standard sizes, or if your door opening has unusually tall or wide openings, you can use your measurements to order a custom storm door. To get your measurements, measure the width of the door opening from inside trim to inside trim, and measure the height of the door opening from the threshold to the underside of the header. Do this in three separate spots for both the width and height and take note of the smallest measurement for each, as this is the one you will be using. For more detailed instructions on how to measure for a storm door, see this article. Once you have purchased an appropriate storm door and are ready to install, it's time to gather your tools and materials. You will need:   Materials: Storm door unit, #8 x 1" screws.  Tools: Power drill, hammer, hacksaw, level, screwdriver, sawhorses, spirit level, measuring tape. Open up the box containing the storm door unit and find the instruction manual. Cross-reference the list of parts on the instructions with the contents of the box to ensure nothing is missing. As storm door installation varies slightly depending on make and model, check the instructions to see if any additional tools or materials are required. Before you begin, you will need to determine which side of the storm door is the hinge side.   Most storm doors will hinge on the same side as the entry door, however in some cases, you will need to hinge the door on the opposite side. This may be necessary if there is an obstruction which would prevent the storm door from swinging open on one side, such as a mailbox or porch pillar. Use a piece of duct tape to mark the hinge side of the storm door. This will save you some confusion later on.
Question: What is a summary of what this article is about?
Decide what type of storm door you want to install. Get measurements for your storm door. Gather your tools and materials. Determine the hinge side of the storm door.
Article: You will have 2 batches of candy corn; 1 with the traditional coloring, and 1 with an inverted color pattern. It's up to you whether to serve only the traditional batch to guests or mix them!  Both batches of candy corn will be equally as delicious! Store your leftover candy corn in an airtight container. Create layers separated by parchment or wax paper to keep them from sticking together. The candy will last up to a year.
Question: What is a summary of what this article is about?
Enjoy your finished candy corn.
Article: Place the oven rack in the middle position. a 12-cup tube pan. You can also use a 12-cup Bundt cake pan.  You can rub about a teaspoon of butter on the pan before you use it, as it will add an extra layer of depth to the flavor of the cake. You can also use shortening or dab just enough vegetable or coconut oil to evenly cover the pan. Both of these options will prevent your cake from sticking to the pan.  Try not to use cooking sprays to grease your pan, if possible. These are convenient, but areas where the heat doesn’t burn the spray off can become sticky or pasty over time, meaning you’ll have to replace your pan sooner rather than later.  Coat the greased cake pan with a couple of spoonfuls of flour, enough to create a thin dusting which will prevent the grease from absorbing into the batter when the cake is baking. You can do this in a mixer bowl. If you have an electric mixer, whisk on medium-high speed for 5 minutes. Do this in a medium bowl. Stir in vanilla. Place the saucepan over medium heat. Stir until the mixture is hot but not boiling. You can tell you have reached this sweet spot between hot and boiling when you see small bubbles start to form around the edges of the saucepan. That is your indication to reduce the heat to low. If the mixture does boil, simply lower the temperature immediately. Boiling milk will cause it to curdle, thus potentially affecting the texture of your cake. If you notice that the milk has curdled too much, it may be best to start again - melt the butter once more, then add the milk and vanilla. Otherwise, go ahead and use the milk - it is safe to do so. Do this slowly, alternating between adding egg mixture and adding flour mixture. Keep mixing throughout this process. When you have added both mixtures to the saucepan, pour the batter into the greased pan. Rotate the pan at least once during this hour. Check 15 minutes prior to the end of the hour to make sure your cake is baking evenly.  To test whether the cake is baking evenly, remove the cake from the oven and poke it in the middle with a toothpick. The toothpick should come out clean or with only a few crumbles. Batter on the toothpick means the cake needs to stay in the oven for longer.  The cake should be golden when it’s ready. the cake in the pan for 10 minutes. You can then transfer the cake to a serving plate to allow it to fully cool down. Great toppings for a hot milk cake include fruit, broiled coconut, or powdered sugar icing.
Question: What is a summary of what this article is about?
Preheat the oven to 325°F (163°C). Grease and flour Whisk the eggs and sugar together. Mix the flour, baking powder, and salt together. Melt the butter in a small saucepan. Stir in the milk and vanilla. Add the egg/sugar mixture and the flour mixture to the saucepan with hot milk. Bake the cake for 1 hour at 325°F (163°C). Cool Top the cake while it’s still warm.