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Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

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The Zone Diet
The Zone diet is a weight loss program first invented by Barry Sears in a series of books. The Zone diet isn’t distinctly a weight reduction diet, nevertheless many 'zone dieters' find that they really lose body weight when following it.
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Sears holds the theory that when in the 'zone', your body is much more efficient and, because of this, does not need to convert surplus energy to fat.
The key procedure of the zone system is to control the exact ratio of carbs to proteins, and to ensure your diet has increased amounts of Omega 6 and omega 3 fish oils.

Lemon Shred Marmalade Recipe

	Category	Condiment Recipes
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Ingredients And Procedures

5 Lemons

1 Grapefruit

12 c Water

8 c Sugar (4 pounds)

Makes about 10 half-pints. Wash and peel the lemons thinly; remove the white pith and seeds and discard them. Cut the peel into fine shreds; reserve the pulp. Simmer the peel with 2 cups of the water in a covered preserving kettle for about 1 hour, or until tender. Drain the liquid from the lemon shreds and set both aside. Wash the grapefruit and cut it and the lemon pulp into small pieces; cover with the remaining 10 cups of water and simmer gently in a covered preserving kettle for 1 1/2 hours, or until the fruit is tender. Add the liquid from the lemon shreds to the kettle and bring just to a boil. Remove from heat and strain mixture through a jelly bag. Measure the juice into the preserving kettle and add 1 cup of sugar for each cup of juice. Add the reserved lemon shreds and over high heat, boil hard for about 15 minutes until a jelly thermometer read

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<h1>Lemon Shred Marmalade</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>5 Lemons <P>1 Grapefruit <P>12 c Water <P>8 c Sugar (4 pounds) <P>Makes about 10 half-pints. Wash and peel the lemons thinly; remove the white pith and seeds and discard them. Cut the peel into fine shreds; reserve the pulp. Simmer the peel with 2 cups of the water in a covered preserving kettle for about 1 hour, or until tender. Drain the liquid from the lemon shreds and set both aside. Wash the grapefruit and cut it and the lemon pulp into small pieces; cover with the remaining 10 cups of water and simmer gently in a covered preserving kettle for 1 1/2 hours, or until the fruit is tender. Add the liquid from the lemon shreds to the kettle and bring just to a boil. Remove from heat and strain mixture through a jelly bag. Measure the juice into the preserving kettle and add 1 cup of sugar for each cup of juice. Add the reserved lemon shreds and over high heat, boil hard for about 15 minutes until a jelly thermometer read <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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