Consecutive unordered and ordered lists.

[Mark Henderson Linton]

Greetings,

I believe there is a problem in the _DoLists subroutine involving the 
use of $marker_any to determine when a list ends. If you have an 
ordered list following an unordered list, the routine will incorrectly 
match the end of the second, ordered list as the end of the first, 
unordered list, resulting in a single unordered list.

Place the following into the Dingus:

====

# Yorkshire Pudding

* 2 cups all-purpose flour
* 1 teaspoon coarse salt
* Freshly ground pepper
* 4 large eggs
* 3 to 3 1/2 cups whole milk
* 6 to 8 tablespoons drippings from roasting pan, vegetable oil, or lard

1. In a large bowl, combine flour, salt, and pepper. Make a well in the 
center, and add eggs and one-quarter of the milk. Using a whisk, 
combine eggs and milk, then incorporate flour; begin with the inner rim 
of the well. Continue whisking until a smooth, stiff batter forms. Stir 
in half of the remaining milk. Cover with plastic wrap and let stand at 
room temperature for 30 minutes.

2. Heat oven to 400 degrees. Place 12 3/4-cup capacity muffin tins in 
oven until very hot, about 5 minutes.

3. Stir enough of the remaining milk into the batter until it is the 
consistency of heavy cream. Transfer 1 to 2 teaspoons of drippings into 
each muffin tin. Pour batter in the muffin tins, filling them about 
one-third full; the batter should sizzle in the hot drippings. Return 
to oven and bake until puffed, browned, and crisp, 25 to 30 minutes. 
Yorkshire pudding is best served fresh from the oven, but it can be 
kept warm in a low oven for about 15 minutes.

====

The following code will result:

====

<h1>Yorkshire Pudding</h1>

<ul>
<li>2 cups all-purpose flour</li>
<li>1 teaspoon coarse salt</li>
<li>Freshly ground pepper</li>
<li>4 large eggs</li>
<li>3 to 3 1/2 cups whole milk</li>
<li><p>6 to 8 tablespoons drippings from roasting pan, vegetable oil, 
or lard</p></li>
<li><p>In a large bowl, combine flour, salt, and pepper. Make a well in 
the center, and add eggs and one-quarter of the milk. Using a whisk, 
combine eggs and milk, then incorporate flour; begin with the inner rim 
of the well. Continue whisking until a smooth, stiff batter forms. Stir 
in half of the remaining milk. Cover with plastic wrap and let stand at 
room temperature for 30 minutes.</p></li>
<li><p>Heat oven to 400 degrees. Place 12 3/4-cup capacity muffin tins 
in oven until very hot, about 5 minutes.</p></li>
<li><p>Stir enough of the remaining milk into the batter until it is 
the consistency of heavy cream. Transfer 1 to 2 teaspoons of drippings 
into each muffin tin. Pour batter in the muffin tins, filling them 
about one-third full; the batter should sizzle in the hot drippings. 
Return to oven and bake until puffed, browned, and crisp, 25 to 30 
minutes. Yorkshire pudding is best served fresh from the oven, but it 
can be kept warm in a low oven for about 15 minutes.</p></li>
</ul>

====

This is the code that was expected:

====

<h1>Yorkshire Pudding</h1>

<ul>
<li>2 cups all-purpose flour</li>
<li>1 teaspoon coarse salt</li>
<li>Freshly ground pepper</li>
<li>4 large eggs</li>
<li>3 to 3 1/2 cups whole milk</li>
<li>6 to 8 tablespoons drippings from roasting pan, vegetable oil, or 
lard</li>
</ul>

<ol>
<li><p>In a large bowl, combine flour, salt, and pepper. Make a well in 
the center, and add eggs and one-quarter of the milk. Using a whisk, 
combine eggs and milk, then incorporate flour; begin with the inner rim 
of the well. Continue whisking until a smooth, stiff batter forms. Stir 
in half of the remaining milk. Cover with plastic wrap and let stand at 
room temperature for 30 minutes.</p></li>
<li><p>Heat oven to 400 degrees. Place 12 3/4-cup capacity muffin tins 
in oven until very hot, about 5 minutes.</p></li>
<li><p>Stir enough of the remaining milk into the batter until it is 
the consistency of heavy cream. Transfer 1 to 2 teaspoons of drippings 
into each muffin tin. Pour batter in the muffin tins, filling them 
about one-third full; the batter should sizzle in the hot drippings. 
Return to oven and bake until puffed, browned, and crisp, 25 to 30 
minutes. Yorkshire pudding is best served fresh from the oven, but it 
can be kept warm in a low oven for about 15 minutes.</p></li>
</ol>

====

Any suggestions?

Sincerely,
Mark Linton
--
If there is a 50-50 chance that something can go wrong, then 9 times 
out of ten it will. -- Paul Harvey News, 1979