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From: edtking@uw-june (Ewan Tempero)
Newsgroups: net.cooks
Subject: Ingredient isomorphisms in US
Message-ID: <2148@uw-june>
Date: Sun, 20-Jan-85 17:43:59 EST
Article-I.D.: uw-june.2148
Posted: Sun Jan 20 17:43:59 1985
Date-Received: Fri, 25-Jan-85 05:35:12 EST
Organization: U of Washington Computer Science
Lines: 10

Could anyone out there tell me what the equivilants to castor sugar and
cornflour are in this country? ie what they are called here or something
that is similar to them for cooking. I want this information for making
a pavlova.
Please send mail for reply as I don't usually read this newsgroup.

Thanks in advance,

Ewan Tempero                     "Oh no, not again"
UUCP: ...!uw-beaver!uw-june!edtking    ARPA: edtking@washington.ARPA