[lace-chat] Re: not serious...
On Nov 17, 2004, at 1:36, Patty Dowden wrote: This rang bells in my head. I had some mango tapioca at a Chinese restaurant and while it was appealing, it seemed to lack body or to be "watery". I added salt and the flavor rounded out and was simply smashing. American sweets have a good deal of salt, oriental sweets typically do not. Salty black beans may be just the ticket (in the right proportion). Just a thought. . . I'll leave it there - as a thought. Considered, and rejected :) American sweets do, indeed, have a lot of salt... :) I look at the recipes - a handful of salt, a bucket of soda/baking powder to make the confection "fairy light", and two barrels of sugar to counteract the bitter tastes of both... "Subtle" is a suspect word not only in politics, but in cooking as well... Y'all kill all natural flavour with the excess of salt... Even your *butter* is salted; something I encountered in Poland *once*... In '81 (I was visitng), Poland was in dire straights, and importing as much food as it could. Some of the help came from Holland, in the form of salted butter... And, just as we tossed the UNRRA-gifted processed cheese against the ceiling (to see how long it would stick there) when I was a teenager (in the early 60ties), so did all Poles refuse to buy salted butter in the 80ties... Living without is preferable to an unpalatable compromise (had Bush asked me, before he invaded Iraq, I could have told him ), especially when your stomach's enzymes have not prepared you for a radical change... To this day, I only use salted butter in baking in moderation (and *never* to grease the pan). If I use it at all, it replaces *any thought* of adding salt... You say that "oriental sweets typically have no salt". Neither do Polish ones, which is why I can can bond with my Chinese stepdaughter-in-law (who'd learnt cooking from her father - an owner of several NYCity restaurants). We both sit and snigger at our American relatives who bring their salt-shovels to the table the way the French used to bring their flea-hammers before the Revolution... Geez... --- Tamara P Duvall http://lorien.emufarm.org/~tpd Lexington, Virginia, USA (Formerly of Warsaw, Poland) To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
Re: [lace-chat] Re: Fondue set
Allan+Yvonne Farrell <[EMAIL PROTECTED]> wrote: Yes the 70's have returned. In Victoria fondue sets are all the rage again. Just shows you, everything old is new again! not just in Australia - I bought my son a fondue set for his 18th birthday as a bit of a joke but he was delighted - he'd discovered cheese fondue on a skiing holiday and loved it. Mind you he's only used it the once! jenny barron Scotland To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
Re: [lace-chat] blanc mange
When my mother made tapioca pudding, we used to tell my sister it was worm egg pudding so she would go away and we could have her share. Lynn Scott, Wollongong, Australia To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
Re: [lace-chat] Re: Yogurt makers/Ice cream makers
As Peter hasn't responded with his wife's lovely icecream recipe (probably working night shift) I will. It is the easiest recipe, they saw it on some lifestyle show on "cable". Take 600 ml of pure cream (please don't ask conversions I don't know, probably a pint) whip it up, then add one can sweetened condensed milk (you can use the skim), just make sure you don't beat it into butter then flavourings, then chuck it in a suitable size container and freeze. Easy as that. As it is really rich and contains no junk, just cream and sugar, you don't need much to satisfy the cravings, so in the end it is less fattening. Suggestions: Fold in three large sized Violet Crumble bars (Crunchies) Or a big bag of Maltesers crushed Also using the Nestle's Coffee and Milk (which is coffee flavoured sweetened condensed milk) instead and adding crushed chocolate covered coffee beans - yummy - but not something to eat late at night if you are sensitive to caffeine I have also folded in tinned fruit puree (Mango) so that I get Mango Ripple And the DH's favourite, shaved Cadbury's chocolate and a packet of Chocolate Mousse Mix You get the picture, let your imagination be your guide, the possibilities are endless. Lynn Scott, Wollongong, Australia To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
Re: [lace-chat] Re: Something to think about
Thanks Lousie for quoting the Flanders Field poem, as a Canadian Air Force brat I knew it off by heart at one time, its good to see it in the whole once more. Lynn Scott, Wollongong, Australia To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] desserts
Having had a fantastic Vietnamese chef as my personal teacher for over 25 years, I've learned to make a great variety of flans and sweet dessert soups. Almond "pudding" is one that we've not found a recipe for, though have found a wonderful packet. Chinese and Vietnamese grocercies carry packets to make almond pudding which turns out not badly. Of course, individual adjustments can be made according to taste. Almond pudding is eaten as is or served with slices of very mild fruit. It can be made thicker, cut into cubes, and added to sweet soups. As Tamara has said, salt is not added to Asian desserts, though many contain a good deal of sugar. Creme caramel remains one of our absolute favorites. Sylvie in rainy Cherry Valley, IL __ Do you Yahoo!? Meet the all-new My Yahoo! - Try it today! http://my.yahoo.com To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] Re: is the list quiet
Dear Clay and others, Clay wrote "Point being... how many members of our list have been affected by the downturn in the US economy? I know of several, and there may be many more." I am taking this to lace-chat as it is too depressing to remain on lace. Personally I see both sides of the fence, so to speak, in my own family. Most are coping very well, good jobs that are pretty secure. Then there are others who have not been able to find work for over a year, they have lost everything they ever had, they have sold everything possible to sell, they do not have enough food to eat and have ended up in the hospital due to passing out from the stress and lack of food. Unfortunately, that brought another bill that cannot be paid and adds to the stress. They live in an area of the country where there are no jobs available whatsoever - not even scrubbing toilets; no charities to help out [they are 50 miles away] and will accept only so much help from the family. Pride goeth, but only so far. Being the 'holiday' season everything gets worse mentally. If only the powers that be in 'charge' would actually see what is happening across this great country, if only they themselves would experience a bit of these circumstances, perhaps we really would be a great country. Jane O'Connor New Lenox, IL [EMAIL PROTECTED] Take time to laugh, it is the music of the soul To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] quiet list
I think lots of people are running around trying to get ready for Christmas. Also some of the lace group ladies tell me they are busy trying to sort next years programs. I am trying to get ready for Havant and the NEC. Free gifts at our stall for both fairs and even more at the NEC! KEEP LACING, TATTING, CROCHETING AND EMBROIDERING, VIVIENNE, BIGGINS To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] First Snowfall
Dear gentle spiders, Yesterday (Tuesday) we had several snow flurries & a light dusting overnight. Then mid-morning it started snowing for several hours & now there is a good couple of centimeters which has accumulated on all the trees & the ground. So winter is finally here in Tartu. And I've been tatting some snowflakes. Mary Piper's "Tatting" book has some interesting patterns. I adapted one four-pointed motif I liked into six points. I found that by using mock rings & split rings, cutting & tying off after making a round can be eliminated. I would like to remind everyone about celebrating St Catherine's Day on the 25th, next Wednesday. I'm hoping to make some Cattern Cookies. Stay warm & happy, Pene Piip, who now lives in the "white" city of Tartu in the Republic of Estonia. To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] Re: ia the list quiet
Jane wrote: Don't think so. It's the same here. A couple of times politicians have tried to live on Job Seeker's Allowance (unemployment benefit) or as a single parent with a couple of children holding down a couple of low-paid jobs (because that's all that's available to them), and found it impossible. But it hasn't made any difference. When politicians are voted out of office (and sometimes while they're still in) they get paid directorships and consultancy work through the connections they've made, as well as a nice pension. So why should they worry about the rest of us. Tony's got his retirement home organised in one of the best parts of London. I think they reckon on at least three career changes in a person's working life now. There's no job security any more. Company pension schemes are being withdrawn, the stock market isn't doing too well for private pensions and people are getting into debt and not caring about it. Those who need help can only get credit at loan shark rates, and if they get extra help from Social Security (like to buy a cooker), they have to pay the money back out of what welfare they get. Help isn't targeted to those in need, so I get free loft insulation and cavity wall insulation because of my illness, even though I can afford to pay for it myself, but someone who needs it doesn't get it because they don't know about it. But if people like me don't claim it, these schemes will stop because they're underused. All I can do is spread the word to people I know can do with help and who otherwise would know it's available. (In the UK, look up British Gas at http://www.house.co.uk then improve your home, energy efficiency, schemes and initiatives, Warm a Life - energy efficiency programme for households on goverment benefits, which includes the lowest rate DLA - that's how I qualified - and even the smallest amount of Pension Credit. You don't have to be a British Gas customer). The state pension isn't enough to live on, so you need some form of extra income like interest from savings or an occupational or private pension, but most in their 70s and 80s haven't got that. It's recognised that it costs more to live as you get older, so when you reach 65 and 75 you can keep more of your money before tax (that's assuming you get enough to have to begin paying tax) and when you reach 80 you get an extra 25 pence a week (won' even buy a loaf of bread) DH and I are fortunate in that we both had secure jobs with good pension schemes, and we made additional provision. So that now we're both retired, we don't have to worry. I certainly wouldn't like to be starting out trying decide a career path, buy a home and have a family now. Jean in Poole To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] Re: [lace] Re: Busy lists?
It's not so silly to send christmas cards to Muslims as I received many from over the years. I've worked in university libraries all my working life and Muslim students like to send Christmas cards to the library staff and to their tutors. One of my part-timers, married to a lecturer, used to loff for "dove of peace" cards for him to give to his post grad students. Patricia in wales [EMAIL PROTECTED] P.S. Isn't it interesting how, as soon as someone talks about quiet lists, they become busy again? :-) To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
re: [lace-chat] not serious
Hi all > almonds and sweetness its only flavours. I was told, since, that it's > made of soy milk and set with agar-agar The lunch-time buffets at Chinese restaurants around here offer few desserts, most often jello cubes and ice cream, or an uninteresting milk pudding, usually chocolate. My favourite calls itself 'the best Chinese buffet in town.' Besides the standard jello and pineapple cubes, you can help yourself to a square of cool, gelled coconut milk. It goes down well after a plateful of healthy stir-fry. Once every ten years I buy a honey bun from a bakery in Chinatown - they are overly sweet,fantastically light, and totally decadent. -- bye for now Bev in Sooke, BC (west coast of Canada) Cdn. floral bobbins www.woodhavenbobbins.com To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] Foods in General
I found that most of the foods in the United States were SO sweet - loaded with sugar, - even Allbran, plain cornflakes, - and bread. - Try having a vegemite sandwich on sweet bread Yuk! I have a "sweet-tooth" but the food, generally, was too sweet for my aste. - well the things that should have been non-sweet, anyway - the savoury things. Desserts should be sweet, but not other foods. from Liz in Melbourne, Oz, [EMAIL PROTECTED] To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] Fw: [AGENT_ORANGE_VETERANS] The Parrot
The Parrot A young man named John received a parrot as a gift. The parrot had a bad attitude and an even worse vocabulary. Every word out of the bird's mouth was rude, obnoxious, and laced with profanity. John tried and tried to change the bird's attitude by consistently saying only polite words, playing soft music, and anything else he could think of to "clean up" the bird's vocabulary. Finally, John was fed up, and he yelled at the parrot. The parrot yelled back. John shook the parrot, and the parrot got angrier and even ruder. John, in desperation, threw up his hands, grabbed the bird, and put him in the freezer. For a few minutes the parrot squawked and kicked and screamed. Then suddenly there was total quiet. Not a peep was heard for over a minute. Fearing that he'd hurt the parrot, John quickly opened the door to the freezer. The parrot calmly stepped out onto John's outstretched arms and said "I believe I may have offended you with my rude language and actions. I'm sincerely remorseful for my inappropriate transgressions and I fully intend to do everything I can to correct my rude and unforgivable behavior." John was stunned at the change in the bird's attitude. As he was about to ask the parrot what had made such a dramatic change in his behavior, when the bird continued, "May I ask what the turkey did?" HAPPY THANKSGIVING TO ALL! To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] yoghurt etc.
I too have a Salton yoghurt maker and it's wonderful. I wonder about the directions for yours Tamara. Mine says to process it for only 10hrs. The longer you leave it in the heating thingy, the more sour it gets. could that be the problem with your yoghurt? I also had another kind of yoghurt maker. Basically it was nothing more than a very well insulated thermos. I still have three fondue makers, haven't used any of them for years :( The main reason I haven't is because most fondue recipes are so high in fat. I'd have a major guilt trip consuming that sort of thing nowadays..are there more healthy alternatives? Sharon on dull, cold (for us) Vancouver Island To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] yogurt makers
Hey Ruth, Can you give us your method and quantities for making yogurt in your thermos flask? I left my yogurt maker with my sister when I emigrated to the States and I spend a fortune on yogurt over here. Janice Janice Blair Crystal Lake, 50 miles northwest of Chicago, Illinois, USA To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] Re: not serious...
The bean sweets I've had (Japanese, Chinese, Thai) have never been salty, whether the beans were red, white, or black. On the other hand, I hate to admit I don't much care for them either. Perhaps a good thing - I'm not at all tempted to overindulge in them as I am in some Western sweets. I do like cornstarch-thickened chocolate pudding made with milk, and egg custards and flan with caramel coating, as well as start-from-scratch rice or bread or tapioca pudding. note: pudding in America is only this sort of cooked and thickened milk thing, unless one refers to a steamed pudding - which happens VERY rarely around here (I did find a tin, and make one occasionally). It *never* means the sweet course of a meal in general. On Nov 17, 2004, at 1:36, Patty Dowden wrote: This rang bells in my head. I had some mango tapioca at a Chinese restaurant and while it was appealing, it seemed to lack body or to be "watery". I added salt and the flavor rounded out and was simply smashing. American sweets have a good deal of salt, oriental sweets typically do not. Salty black beans may be just the ticket (in the right proportion). Just a thought. . . I'll leave it there - as a thought. Considered, and rejected :) American sweets do, indeed, have a lot of salt... :) I look at the recipes - a handful of salt, a bucket of soda/baking powder to make the confection "fairy light", and two barrels of sugar to counteract the bitter tastes of both... "Subtle" is a suspect word not only in politics, but in cooking as well... Y'all kill all natural flavour with the excess of salt... Even your *butter* is salted; something I encountered in Poland *once*... In '81 (I was visitng), Poland was in dire straights, and importing as much food as it could. Some of the help came from Holland, in the form of salted butter... And, just as we tossed the UNRRA-gifted processed cheese against the ceiling (to see how long it would stick there) when I was a teenager (in the early 60ties), so did all Poles refuse to buy salted butter in the 80ties... Living without is preferable to an unpalatable compromise (had Bush asked me, before he invaded Iraq, I could have told him ), especially when your stomach's enzymes have not prepared you for a radical change... To this day, I only use salted butter in baking in moderation (and *never* to grease the pan). If I use it at all, it replaces *any thought* of adding salt... You say that "oriental sweets typically have no salt". Neither do Polish ones, which is why I can can bond with my Chinese stepdaughter-in-law (who'd learnt cooking from her father - an owner of several NYCity restaurants). We both sit and snigger at our American relatives who bring their salt-shovels to the table the way the French used to bring their flea-hammers before the Revolution... Geez... --- Tamara P Duvall http://lorien.emufarm.org/~tpd Lexington, Virginia, USA (Formerly of Warsaw, Poland) To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED] -- -- Martha Krieg [EMAIL PROTECTED] in Michigan To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] New grandson
On November 2nd, my daughter Katy went to vote... and the election worker with complete justification said "We have a woman in labor here! Does anyone mind if she goes to the head of the line?" By 11:37 pm, we had a Robbie. Good thing - I think she had appendicitis at the time, which she mistook for food poisoning. She's still working on recovering from that. We think he's cute. I promise not to overwhelm the list with cute grandkid things, but those of you (think Ithaca) who knew he was on the way may be relieved to know that he made it...2.5 weeks early. -- -- Martha Krieg [EMAIL PROTECTED] in Michigan To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
Re: [lace-chat] yogurt makers
4 cups milk 1/2 cup skim milk powder 2 tablespoons fresh commercial natural yoghurt. Rinse thermos flask and lid, as well as a spoon, with boiling water. Pour a little milk in saucepan and blend in milk powder. Add rest of milk and bring to boil Remove from heat and cool till only lukewarm to hand. Put commercial yoghurt into flask, add milk and stir. Seal with lid of flask. Leave undisturbed in quiet, warm spot for about 8 - 10 hours. Note: If using powdered milk to make the four cups of milk, make sure you prepare the milk using boiled water. In Australia, a measuring cup is 250ml or 8 fluid ounces. A tablespoon is 20ml or 3/4 fluid ounce! Ruth Budge (Sydney, Australia) Janice Blair <[EMAIL PROTECTED]> wrote:Hey Ruth, Can you give us your method and quantities for making yogurt in your thermos flask? I left my yogurt maker with my sister when I emigrated to the States and I spend a fortune on yogurt over here. Janice Janice Blair Crystal Lake, 50 miles northwest of Chicago, Illinois, USA Find local movie times and trailers on Yahoo! Movies. http://au.movies.yahoo.com To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] Re: chocolate fondue
>From the 70's still remain strong memories of a chocolate peppermint fondue, strawberries, grapes, melon etc were used. We had a pot of strong peppermint-chocolate in the fridge for months. It was too much on top of a 4 course meal. DH and I tolerate only small amounts of this flavour ever since! Barbara, Parkes Australia To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] Re: desserts
On Nov 17, 2004, at 7:39, Sylvie Nguyen wrote: Having had a fantastic Vietnamese chef as my personal teacher for over 25 years, I've learned to make a great variety of flans and sweet dessert soups. Please snd the ones which *worked*? Skip the sweet soups - we have them in Poland also, I've always hated them, and didn't change my mind as I matured :) Almond "pudding" is one that we've not found a recipe for, though have found a wonderful packet. I do have a recipe for the almond "pudding" (Grace Zia Chu; "The Pleasures of Chinese Cooking", "almond float") but it's definitely bast..., er, Americanised; it uses evaporated milk and gelatin (not surprising, really; the book was written in '62). And, when I tried it despite of that, it didn't taste *at all* like the one I had at the restaurant, so I never made it again. I'll see if I can "hit" my stepdaughter-in-law for a packet; I don't particularly *like* pre-packaged puddings (love Jell-o, though ), but will eat them on occasion, so, why not... --- Tamara P Duvall http://lorien.emufarm.org/~tpd Lexington, Virginia, USA (Formerly of Warsaw, Poland) To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] Looking for dust ruffles in the UK
Dear Spiders, At long last I'm back on-line. My home computer was gone for nearly a month, supposedly having its hard drive replaced. When the technician finally showed up, he brought me a new computer and confessed that the old one had been stolen from his car the night after he picked it up. He'd been hoping that it would 'turn up' somewhere. They must have very considerate burglars in Beitar. Oh, well, since I was prepared for HD failure and had backups of everything, I wasn't heartbroken to have a new computer with a larger (80G) hard drive. DH will be going to England for a short visit in 3 weeks. I'd like to order dust ruffles (aka bed skirts, those flouncy things that cover the box springs of a bed) over the Internet to be delivered to his sister in Manchester. I'm getting nowhere with Google (it just turns up those Web directory sites and I have no way of knowing whether I'm dealing with a real business). I've tried Marks&Spencer's site but they only sell more common items like sheets, duvet covers, etc. Do any UK Arachnes have suggestions? TIA, Avital To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
Re: [lace-chat] Re: not serious...
Martha, you are correct. Beans are used as a sweet base in Asia. Especially red beans. They are often made into a paste and sugar is added. Quite heavy and cloying however it is also a lot like the French chestnut creme (same idea, startch + sugar). I have also had a few sweet beans on deserts. As for the almond desert (think jello) I have always made it out of a package. I do think a friend of mine makes it out of agar agar and almond extract but I do not know the particulars --on the other hand, I think it originally was made out of almond milk (soak almonds, grind, filter) but that is a huge amount of work (like the catalan Horchata but then jelled). Nicole who just realized how late it is here and should already be asleep. --- Martha Krieg <[EMAIL PROTECTED]> wrote: > The bean sweets I've had (Japanese, Chinese, Thai) > have never been > salty, whether the beans were red, white, or black. > On the other > hand, I hate to admit I don't much care for them > either. ... __ Do you Yahoo!? The all-new My Yahoo! - Get yours free! http://my.yahoo.com To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
Re: [lace-chat] Looking for dust ruffles in the UK
On Thu, 18 Nov 2004 07:14:29 +0200, you wrote: >DH will be going to England for a short visit in 3 weeks. I'd like to order >dust ruffles (aka bed skirts, those flouncy things that cover the box >springs of a bed) over the Internet to be delivered to his sister in >Manchester. I'm getting nowhere with Google (it just turns up those Web >directory sites and I have no way of knowing whether I'm dealing with a real >business). I've tried Marks&Spencer's site but they only sell more common >items like sheets, duvet covers, etc. Do any UK Arachnes have suggestions? Hi Avital - I think it might be a terminology problem. Here in the UK they are called Valence(d) sheets and are usually a fitted sheet with the ruffle attached. They come in single, double and king size usually. Try www.argos.co.uk - they have plenty, as do most of the chain stores here (Littlewoods, BHS, John Lewis etc) You can fit them semi-permanently onto the sprung base of the bed and use a separate sheet for the mattress. ttfn Jacqui Jacqui Southworth, Fleetwood, Lancs, England [EMAIL PROTECTED] [EMAIL PROTECTED] NEW *** Christmas 2004 bobbin *** Larkholme Lace - Bobbin Lace Supplies, painted bobbins and tools,books www.larkholmelace.co.uk To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
