>  ML> Nylon being just a fancy plastic, of which there
>  ML> are many.
> And most all not very bio-degradeable so the land fills fast.

Speaking of which, one of the side disasters 
from S2 is the rapid filling of all the
garbage dumps and sewage treatment plants 
with used masks, gloves, etc.

> Quite possibly so. When I got married, I wanted a flour sifter like my
> mom's (had a crank handle) but Steve talked me into getting one with a
> squeeze handle. I used it off and on for some years, got too hard to use
> after breaking my wrists tho. Bought one with the crank handle but now
> it doesn't get much use as I'm not baking a lot and when I do, I often
> just fork stir the dry ingredients together.

I'd have done with whichever sifter was 
available. Or none at all, using 7/8 for 1
as a rule of thumb. Or as has happened, two
strainers, one in the other, rubbing the
flour through.

>  ML> Heck, I'd prefer no baster at all, or maybe even a
>  ML> cheap glass one, if it's temperature-stable enough.
> I'm not going for any of the above currently as I've got the metal one.
> It'll probably outlast me. (G) It does get a good cleaning after each
> use with the intent to keep it in good working ordeer.

That's something I might use a dishwasher for
- but keep it in a bin by itself so it didn't
get knocked about. Maybe cushioned with a 
sponge (which should be regularly sanitized
by a trip through the sauna anyway).

> The small gravy and sauce ladles are one or two tablespoons; I think I
> have one of each. I also have a small sugar ladle we keep with a jar of
> Indian fennel seeds so we don't have to dip into it with our hands.

Heck, that's just a spoon [g]

> Some things do need the exact measure so I'll use a cup for that. Others
> I can wing with the ladle if I know its capacity.

If I need an exact measure, I'll do it
myself. If I asked Lilli to put a cup of 
something into a dish, who knows what
might happen. It's people like that who
need recipes and measuring cups.

>  ML> Fair enough, but I'd have thought that the egg
>  ML> white and nuts would make up for the badness.
> They do, to an extent, but I still try to avoid a lot of white sugars.

As do I - but fail.

>  ML> No need to look too hard. thanks anyway.
> Didn't think so, and I wasn't going to look too hard right now anyway.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Chow Chow
 Categories: Canned good, Penn dutch
      Yield: 1 servings

      2 qt Tomato, green                       2 qt String beans
      3 c  Lima beans                          3 c  Corn
      5 ea Bell pepper, green                  1 qt Onion
      1 ea Cauliflower, large                  2 c  Sugar
      3 qt Cider vinegar                     1/2 c  Salt
      2 T  Celery seed                         2 T  Mustard seed
    1/2 lb Mustard, dry                        1 T  Turmeric

  Cut the string beans in pieces; break the cauliflower into flowerets, add
  the lima beans and corn and cook all four ingredients about 25 minutes.
  Chop the onions, peppers, and tomatoes. Heat the vinegar and when hot,
add
  the sugar, salt and spices which have been mixed together. Drain the
water
  from the cooked vegetables and add to the hot vinegar. Then add the
chopped
  vegetables and cook about 25 minutes, stirring constantly. Pour into
  sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.

-----