-=> On 01-06-21  14:34,  Michael Loo <=-
 -=> spoke to Dale Shipp about 202 Netmail <=-

 ML> Is it possible that his setup is significantly
 ML> different from what we have come to be used to?
 ML> Netmail used to be a fairly common thing on FIDO
 ML> back in the olden times; maybe it's still being
 ML> used out wherever he is (why that would be I
 ML> wouldn't venture a guess).

I do not know what sort of system he has.  There is a difference in the
culture of fido from the USA to Europe.  I have been told that in Europe
fido evolved to be only sysops -- with a probable cause that phone calls
were metered, making it more feasible to be a point than a user as we
know it.  And then points often become sysops.  In the USA with non
metered phone calls, the BBSes were more friendly to users who might log
in, read online, play games or whatever.

Sysops have more access to netmail than many users.  Many BBSes (mine
included) have no easy way to allow users to send or receive netmail.
Actually, my procedure for sending or reading netmail is even awkward
for me.

I have the impression that XXCarol is working with him and might be able
to give more insight.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bretheren's Cider Pie
 Categories: Dessert, Pie, Traditional
      Yield: 6 Servings
 
 
    1 1/2 c  Flour
      1/4 ts Salt
        2 ts Sugar
      1/2 c  Cold Butter Or Margarine
      1/4 c  Ice Water
MMMMM--------Filling-----
    2 1/2 c  Apple Cider
        1 TB Butter
        1 c  Maple Syrup
      1/4 c  Water
      1/4 ts Salt
        2    Eggs, Separated -- At Room
             Temperature
        1 ts Ground Nutmeg
  
  For the pastry, sift the flour, salt, and sugar into a bowl. Using a
  pastry blender or 2 knives, cut the butter or margarine into the dry
  ingredients as quickly as possible until the mixture resembles coarse
  meal.

  Sprinkle the ice water over the flour mixture. Combine with a fork
  until the dough holds together. If the dough is too crumbly, add a
  little more water, 1 Tbs at a time. Gather the dough into a ball and
  flatten into a disk. Wrap in wax paper and refrigerate at least 20
  minutes.

  Meanwhile, place the cider in a medium-size heavy saucepan. Boil until
  only 3/4 cup remains. Set aside and allow to cool.

  Roll out the dough between 2 sheets of wax paper to a thickness of
  about 1/8 inch. Use to line a 9-inch pie pan. Trim all around, leaving
  a 1/2 inch overhang. Fold the overhang under to form the edge. Using a
  fork, press the edge to the rim of the pan and press up from under
  with your fingers at intervals for a ruffle effect. Refrigerate 20
  minutes.

  Preheat oven to 350 F.

  For the filling, add the butter, maple syrup, water, and salt to the
  cider and simmer gently 5-6 minutes. Remove from the heat and let the
  mixture cool slightly, then whisk in the the beaten egg yolks.

  In a large bowl, beat the egg whites until they form stiff peaks. Add
  the cider mixture and fold gently together until evenly blended. Pour
  into the prepared pie shell. Dust with the grated nutmeg. Bake until
  the pastry is golden brown and the filling is well set, 30-35 minutes.
  Serve warm.
  
  Recipe By     : Home Cooking From A Yankee Kitchen - ISBN
  0-8317-7456-8
  
  From: Dan Klepach                     Date: 02-16-97
  Fido-National Cooking Echo
 
MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:11:21, 07 Jan 2020
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01