In one sentence, describe what the following article is about: Double service courts are wider, but shorter than single service courts. The basic court lines for badminton doubles are:  The center line. This is the line that runs perpendicular to the net and runs down the middle of each side. It separates the two service boxes. The doubles side lines. These are the outermost lines that run perpendicular to the net. The short service line. This is the line closest to the net, and runs parallel to the net. The line covers the width of the court. The doubles long service line. This is the second to last line near the back of the court. It is parallel to the net, and spans the width of the court. An attacking formation is the ideal formation for you and your badminton teammate. An attacking formation is when one player is in the front of the court (usually the server assumes this position), and one player is in the back of the court, i.e., the defensive player. The defensive player usually stands right behind the setter.  The setter, i.e., the front player, secures the net position by forcing their opponent to lift the ball. They also intercept a short defense or shot with a smash. The defensive player, i.e., the back player, usually fires powerful shots, like smashes, from the back of the court. A defensive formation is when both players stand side by side covering their respective sides. It is the weaker formation of the two. It usually occurs when you or your teammate execute a high lift or high clear, which is a weak return. A high lift or high clear sets your opponents up to smash or net the ball, and thus, win a rally.
Summary: Familiarize yourself with the court lines. Get into an attacking formation. Assume a defensive formation.

In one sentence, describe what the following article is about: appears. The menu that appears is known as the Windows 8 “Charms” bar.   If you had other programs running before starting, some may prevent the process from proceeding. If this is the case click the Restart Anyway option.
Summary: Move your cursor to the top or bottom right corner of the screen. Click Settings. Click the Power button. Click Restart.

In one sentence, describe what the following article is about: A lot of casserole, sauce, and gravy recipes call for canned "cream of..." soup. Unfortunately, many condensed, canned soups can be high in fat, sodium, and other unhealthy ingredients. Fortunately, it is easy to make your own. This section will teach you how. Cut up 3 tablespoons (45 grams) of butter, and add it to a small saucepan. Allow the butter to melt over medium head. Add 3 tablespoons (22.5 grams) of white flour into the butter. Stir it briskly with a fork or mini whisk to combine. Cook the mixture, stirring frequently, until it turns thick. Stir it with a whisk until the flour mixture dissolves and everything turns smooth. If your recipe calls for another type of condensed or "cream of..." soup, you can use a different type of stock. You can also dissolve some bouillon in ½ cup (120 milliliters) of water.  For a healthier option, use low-sodium chicken stock. To make cream of mushroom: cook some chopped mushrooms along with the butter. Add the flour and a spoonful of sour cream. If you are looking for a healthier soup base, use low-fat milk. You could also try a non-dairy milk if you are vegan or lactose-intolerant. How much salt and pepper you add is entirely up to you. If you are looking to restrict your sodium-intake, consider using less salt, and adding other spices instead. This soup is meant to be used as a substitute for canned, condensed soup in dishes such as casseroles and gravies. If you want to serve it as an actual soup, you will need to add about 1 cup (240 milliliters) of water. You can store this in the fridge for a few days, but it will taste best while it is fresh.
Summary:
Use homemade condensed soup instead of canned condensed soup in your recipes. Melt the butter over medium heat. Add the flour, and cook until the mixture thickens. Pour in ½ cup (120 milliliters) of chicken stock. Stir in ½ cup (120 milliliters) of milk, then simmer until it turns thick. Take the saucepan off the burner, then add salt and pepper. Use the condensed soup in your recipe.