First - I do *not* do netmail. Only one of the BBSes I visit will tell
me that I have netmail addressed to me. So, I am answering your question
about "cwt" here, in open forum.

CWT is the abbreviation for hundredweight. During the nineteenth century, 
hundredweight became popular as a standardized measurement to simplify 
business functions like setting freight rates. The hundredweight is 
rarely used today. (Except for old fogies like me)

"C" the Roman representation of 'century' or 100 - combined with the
common English abbreviation for weight (WT) is how it came about. Just
another British shorthand/slang term.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hundred Corner Shrimp Balls
 Categories: Seafood, Breads, Booze, Vegetables, Herbs
      Yield: 20 servings

  1 1/2 lb (U30) shrimp; peeled,
           - deveined
      8 oz Can water chestnuts; rinsed
           - fine chopped
      1 lg Egg white; lightly beaten
      3 tb Fine chopped, chilled fresh
           - pork fat or lard
  1 1/2 tb Rice wine or Scotch whisky
      1 tb Grated, peeled fresh ginger
      2 tb Fine chopped scallion greens
  2 1/4 ts Coarse salt
      2 tb Cornstarch
      3 c  Panko; (Japanese bread
           - crumbs)
      8 c  Oil (approximately)

MMMMM----------------APRICOT DIPPING SAUCE---------------------------
  1 3/4 c  Apricot jam
      2 tb Soy sauce; to taste
      3 tb Fine chopped scallion greens
      1 tb Fresh lime juice; to taste
        ds Tabasco; to taste

  Melt jam in a small saucepan. Stir in remaining
  ingredients with salt and pepper to taste and serve
  warm. (Makes 2 cups)

  Pulse shrimp in a food processor until finely chopped.
  Transfer to a large bowl, then stir in water chestnuts,
  egg white, pork fat, rice wine, ginger, scallion, salt,
  and cornstarch. Beat shrimp mixture vigorously with a
  wooden spoon and throw it against side of bowl until
  combined well and compacted. Wet your hands with cold
  water and form teaspoons of shrimp mixture into balls,
  arranging in 1 layer on a wax-paper-lined tray. Coat
  balls, 1 at a time, in panko, then arrange in 1 layer
  on another wax-paper-lined tray.

  Set oven @ 425§F/220§C.

  Heat oil in a 5 quart pot to 375§F/190§C and fry balls
  in 4 batches, turning, 1 to 1 1/2 minutes, or until
  golden and just cooked through. (Return oil to 375øF
  between batches.) Transfer with a slotted spoon to paper
  towels to drain. When all shrimp balls are fried, reheat
  on a rack set in a shallow baking pan in middle of oven
  until just hot, about 2 minutes.

  COOKS' NOTE: Shrimp balls may be coated and fried 1 day
  ahead, cooled completely, then chilled, covered. Bring
  to room temperature before reheating.

  YIELD: Makes 80 hors d'oeuvres, serving 20

  By: Nina Simonds

  GOURMET | February 2000

  RECIPE FROM: http://eat.snooth.com

  Uncle Dirty Dave's Archives

MMMMM

... It came with two vegetables (mashed potatoes and gravy.)

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