In rec.food.cooking, Emrys Davies > wrote:
> You are only going to find out by taking a risk as no one can give you
> definite advice on such an old product, so why risk it?

Because bakelite is not so rare. And its not all that old - it is from
1938. Plenty of living people remeber them from their youth. And I seem
to have gotten good advice from people who know and love bakelite, so I'm
satisfied with both my question and the responses I got.


--
....I'm an air-conditioned gypsy...

- The Who