My husband and I agree that she was the best cook ever. But with all modesty I have a way with vegetables and he compares mine favorably to hers. Of course she was cooking for a group of people and I cook with his tastes in mind. :-)

Oh yes, a baby's bottom! I read that somewhere and it's been a good guide. Also you look for tiny wrinkles on the surface. Hard to see until you know what you're looking for but once you notice them they're pretty clear. Also it depends on what kind of bread. A heavy dough takes a lot of kneading, not just patting it, you have to get in there with the strength of your shoulders sometimes! I was taught to knead, then fold and turn it one quarter around a circle. Pressing with one hand, folding and turning with the other.

I think as you start cooking her recipes you'll remember more and more. Getting the spices right will be important. I could never get my lima beans to taste like my grandmothers until she told me to use a pinch of savory. That was what it was missing! If you have family members who remember her cooking they can help you with taste-testing too!