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Subject:
From:
Rebecca Richardson <[log in to unmask]>
Date:
Mon, 20 Jul 1998 15:06:38 -0500
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<<Disclaimer: Verify this information before applying it to your situation.>>

Before I waste a lot of time and flour trying, can anyone tell me whether
Bette H's flour mix can be used to make a roux? Can anyone suggest a
flour or flour mix they have successfully used to make a roux?

Can anyone recommend a brand and source of a cracker that is similar
to a saltine?

Thanks.  You all are a Godsend.

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