-=> Quoting Karen Stone to Carol Shenkenberger <=-
 KS> i'm me alway lucky i'm me think    i'm me read   i'm me sign     i'm
 KS> think language english learn speak people hard must be word spell
 KS> different lot  but like sound people hearing with       i'm me wonder
 KS> why some one make it hard for people learn      if different spell it
 KS> fair not for it sound same
Up until about 200 years ago, people usually spelled words the way they
sounded - for the way the words were pronounced in their area.  But people
in different areas don't pronounce words the same way, so that meant many
different spellings for each word.  Then, spelling was standardized; so
now, the spelling is usually the same everywhere, but often doesn't match
the pronunciation, especially when today's pronunciations don't match those
of 200 years ago.
 KS> i'm also new book word what is
 KS> called theasurus it trouble me give lot it me confuse easy
A thesaurus is a book which lists common things to say and other ways to
say them.  It's used mainly to avoid saying the same thing too often.
 KS> i'm me alway
 KS> trouble have try yeast   so i'm me am happy yeast not use cooking     
Are you familiar with the differences between the major types of bread?
Yeast bread uses yeast to make it rise.  Sourdough bread uses wild yeast,
which works more slowly than commercial yeast, and often makes the bread
taste somewhat sour.  Quick bread does not use yeast; it often uses
baking soda or baking powder instead.  Since baking powder produces gas
quickly and then stops, recipes using baking powder should be mixed
quickly to avoid losing the gas.  Here are some quick bread recipes.
Note - US biscuits, unlike British biscuits, are seldom sweet.
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Never Fail Biscuits
 Categories: Breads, Quickbreads
      Yield: 1 servings
 
      5 tb Shortening
    3/4 c  Milk
      2 c  Flour
      3 ts Baking powder
      1 ts Salt
 
  Sift dry ingredients, Cut in shortening very finely. Add milk. Toss
  on a floured board. Knead lightly, roll, cut and put on greased pan.
  Bake in 400 F. oven for 20 minutes.
  
  Source: Mary Catherine Walter, Pleasent Grove Grange, Seneca County,
  OH
  :          Mrs. Betty Flischel, Clermont Grange, Clermont County, Oh
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Muffins Basic and Variations
 Categories: Quickbreads, Breakfast
      Yield: 4 servings
 
      2 c  Unbleached all-purpose flour
      2 tb Granulated sugar
      1    Large egg
    1/2 c  Vegetable oil
      1 tb Baking powder
      1 ts Salt
      1 c  Milk
 
  Grease 12 2 1/2-inch muffin cups.  Heat oven to 400 degrees F. Sift
  Flour, baking powder, sugar and salt into a medium-sized bowl. Stir
  to mix well. In a small bowl, beat egg with a fork.  Add milk and
  oil. Add all at once to dry ingredients.
   Stir mixture only until dry ingredients are moistened.  Batter will
  be lumpy.
    Drop batter from a tablespoon into prepared muffins pans, filling
  each cup half to two-thirds full. Bake 15 to 20 minutes, or until
  golden brown. Remove from pan and serve hot with butter, jam or
  marmalade. VARIATIONS: GINGER MUFFINS:  Add 1/2 Cup finely diced
  candied ginger to flour mixture before adding liquid. BANANA PECAN
  MUFFINS: Prepare muffin batter but use only 1/2 cup milk. Add 1/2 cup
  chopped pecans and 1/4 t ground nutmeg to sifted flour. Add 1 cup
  mashed, peeled banana with the egg, milk and oil. BLUEBERRY MUFFINS:
  Toss 1 cup washed and well-drained fresh or frozen blueberries with
  sifted flour mixture before adding liquid. ORANGE MUFFINS: Cut 2
  peeled navel oranges into sections. When batter is in the cups, place
  an orange section on top of each and sprinkle lightly with granulated
  sugar. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into
  muffin mix with the last few strokes on batter.  Serve hot with
  scrambled eggs and bacon for a special breakfast. SURPRISE MUFFINS:
  Fill muffin cups 1/3rd full of batter.  Drop 1/2 t of your favorite
  jelly in center of batter. Add batter to fill cup 2/3rds full. Kids
  just love these as you will. COCONUT MUFFINS:  Add 1 c Shredded
  coconut with the last few strokes of mixing. For a snack have coconut
  muffins, butter and milk. CHIVE MUFFINS: Fold 1/4 cup chives into the
  batter during the last few strokes and serve at dinner. Great with a
  steak and salad.
 
MMMMM
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