-=> JIM WELLER wrote to RUTH HAFFLY <=-

 RH> We have a range hood with a fan but it's vented into the attic!

 JW> That's against code and really should be addressed.

Or not against "code". Building codes vary from place to place and that
may not have been covered in her local "code".

 JW> From my kitchen #6 - My latest and greatest rye bread.

 JW> 1 tb corn syrup
 JW> 1 tb molasses

 RH> Looks good, I resume you use light corn syrup since there's molasses
 RH> in it.

 JW> Yep. The molasses gives me the colour and flavour I want. The yeast
 JW> like the corn syrup and it's so much cheaper than honey. Roslind
 JW> prefers honey for her white bread where its taste comes through
 JW> but my rye bread has so many strong and overwhelming flavours in it
 JW> that there's no point.

 JW> More Australian:

Speaking of which - I woke up to fresh e-mails from Keving and Greg. I'm
still chivvying them to come on back to the friendly confines.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Boiled Cake or Poor Soldier's
 Categories: Cakes, Fruit, Desserts
      Yield: 1 Cake
 
      1 c  Sugar
      1 c  Water
    1/2 c  Butter
    1/2 lb Seeded raisins; sultanas,
           - or mixed fruit
      1 ts Bicarbonate of soda
      1 ts Ground cloves or other spice
  1 1/2 c  Flour; approx
 
  Put all ingredients except flour in a saucepan and let
  just come to the boil. Allow to cool and add sufficient
  flour to make a thin batter (about a cup and a half
  flour). Bake in a moderate oven for one hour.
  
  "Green and Gold Cookery Book" 46th edition. (c) Pembroke
  School, Inc.
  
  Typed, and tested regularly, by Greg Mayman, Oct 1998
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Whoever saw old age that did not applaud the past and condemn the present?
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