If the wheat seems dry, add about Y cup more hot milk and stir well.

Toss the pasta with Y cup of the dressing.

Add the Y cup of wine and stir.

Cook about 3 minutes or until the sauce is reduced to about Y cup.

With a wire whisk, beat in Y cup of the sugar.

Rub the Y cup of olive oil into the salmon and set aside to marinate at least 1 hour.

Cook over moderately high heat until reduced to about Y cup.

Add salt and about Y cup sugar to flour.

In a large pot, brown the chopped onion in Y cup of the oil.

Allow to cool, then stir in the reserved Y cup of grapefruit juice.