>  > Carling used to be huge everywhere back when E.P. Taylor ran it
>  > but now it's just a minor Molson Coors brand.
> Carling's best (for my $$$) was its Red Cap Ale - brewed in, of all
> places, Cleveland. Haven't seen it around for yonks.

Last I heard of it was in an advertisement, and it was
in Canada. I don't think I sampled it, being sucked 
into the Kokanee-Labatt-Molson maelstrom by then.

>  ML> It used to be everywhere: Mabel! Black Label!
> When I was in primary school the cry used to be "Off the table, Mabel. The
> quarter's for the beer!". This was well before I had any clew as to what
> that meant.   Bv)=

Your elementary kids were more sophisticated than ours.

- Who paid you the dollar?
- All of them.

Pets-de-nonne
categories: French, altogether too French, desserts
yield: 1 batch

500 mL water
1 pn salt
2 Tb caster [superfine] sugar
5 Tb butter
125 g flour
3 eggs - to 4, depending on size
oil for deep frying
confectioners' sugar

The fritters are ... sometimes called soupirs de 
nonne [nun's sighs], thought to be less disrespectful, 
or beignets venteux [M's note: windy fritters]. ...

Make some choux pastry with 1/2 L water, a pinch of salt, 
2 tablespoons caster [superfine] sugar, 65 g butter, 
125 g flour, and 3 or 4 eggs. Leave the dough to rest. 
Heat up some oil in a deep-fat fryer to 180 C [350 F]. 
Drop teaspoons of the dough into the hot oil; when golden 
brown on one side, turn them over, if necessary, to cook 
the other side. Drain the fritters on absorbent kitchen 
paper and sprinkle with icing [confectioner's] sugar.

Larousse Gastronomique