>  ML> Or have one of those transposing organs.
> That would also work...  I had access to one of those once... maybe it
> was the one at the church my sister Tait's wedding was at... Haven't
> seen that with pipe organs...  

It would be complicated with pipe organs, though some
of the stops are automatic transposers, which may be
why so many organists are crazy.

>  >  ML> Food is the great comforter, after all. There's
>  >  ML> something wonderful about eating all one wants and the 
>  >  ML> full stomach that comes after. One can temporarily
>  >  ML> ignore the pain and loss.
>  > And just the act of having a meal together is stabilizing...
>  ML> But there's a reason why they don't have a pinochle
>  ML> party after a funeral.
> Indeed.  

Of course, after a funeral, there's always "two spades."

>  > Are we entering some sort of early dementia, perhaps...?
>  ML> We all are, but in fact I wanted to talk to her children,
>  ML> but they were not amenable. Today she tried to cram an USB 
>  ML> plug into a 220V European outlet. Luckily it wouldn't go.
> Hmmm.... denial on multiple fronts, I see...  And good thing when the
> electronics has some protective features... 

She can be agreeable, plus I owe her money, but
there are scary moments as well as irritating ones.

>  ML> *M's note: I can't figure out the 16 pieces - I can only
>  ML> count about 8-10 per duck, unless some people get served
>  ML> wingtips and parson's noses and stuff. Also, why have the
>  ML> butcher do it? M further notes that he would not stew the
>  ML> duck breasts but rather either serve them as a separate
>  ML> course or hold them out and combine them with the stew at
>  ML> the very end. Or best of all, serve them sliced on the
>  ML> platter surrounding or beneath the stewed stuff.
> Obviously you have a much better sense of how to do things...   I'm
> thinking the idea was to have the duck cut into somewhat bite-size
> pieces... like what you'd see on an Asian buffet table....

Serving pieces and bite-size pieces aren't the same.
The only way that gets me to 16 is cutting the breast
into 6, upper back, lower back, two wings, two drummers,
and two thighs, plus neck and giblets. Some people are
apt to get the short end of the stick.

---------- Pro-Exchange format from Meal-Master (tm) v6.41
     Title: Hard Candy BSWN00A
Categories: Candies
  Servings:  1

---------------STIR TOGETHER BEFORE HEATING---------------
      2 c  cane sugar
    2/3 c  light Karo
    3/4 c  water
      1 t  oil flavor* & color
      1 t  or more citric acid**
  Have color/flavor/citric acid ready when finished
  cooking! *More or less, some flavors are stronger than
  others. **Put citric acid in fruit-flavored candies
  for tartness. TEST YOUR THERMOMETER EVERY DAY! To
  test: Place it in cold water & bring to boil. If water
  boils at- say 210 instead of 212, reduce cooking time
  2 degrees. ***I use a TAYLOR thermometer. Wilton sells
  them now. Spray *PAM in molds & on surface. Not too
  much & only once per session.
  USE A THIN PAN, NOT HEAVY! Candy must set a few
  minutes in the pan & the temp will rise, burning the
  candy in a thick pan.
  Bring mixture to boil. Put lid on for 3 minutes <to
  wash down sugar crystals>, add thermometer & DON'T
  STIR. When therm. reaches 285-290D. remove pot from
  stove.Wait for temp. to lower below 260^ before adding
  color/flavor/citric acid. <Will cook flavor out if too
  hot.> Cover pan after adding citric acid so it won't
  fade the taste. I add about 2 ts citric acid.
        DON'T STIR!  Use the tiny viles of Lorann oils.
  Avail. in cake supply shop or drug store.
   I pour the cooked candy into a GUTTMAN candy funnel
  <holds entire recipe.> Thats the quickest way to get
  it in molds befor it cools & hardens. *Of course,
  spray funnel!  I pour some into molds & the rest onto
  my marble slab. The part on the slab: I roll it into a
  long cylinder & cut  into "pillows" w/scissors.
  Dust finished candies with powdered sugar so they won't
  "melt" together.
  There is one very nice sucker mold. It is a white ring
  w/ a slit for the stick. <Don't spray stick.>  All you
  do is spray mold, add stick, fill w/candy, cool &
  remove easily Comes in 2-3 sizes, round or
  heart-shaped. I beleive it is Guttman Brand &
  available here at Sugarcraft. About 2 dz in a pack.
  This is my kids favorite Christmas candy. You will
  want to make several flavors. Experiment on how-much
  flavor. All vary. *Don't add too much on the mints.
  Takes more on the cherry/strawberry/lemon/orange, etc.
  There are at least 50 oil flavors available to choose
  from! Shared by Dolores McCann, Hamilton OH

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