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1 Then drain off all the water and add cold water and do it again.
2 Soak one pint of beans over night, drain, add cold water and rinse thoroughly.
3 Place the drained rice in a bowl and add cold water to cover by several inches.
4 Put the fish on this, add cold water to cover, and boil slowly for forty-five minutes.
5 Mix all well together; add cold vinegar to wet it up; pour into two quarts of boiling vinegar.
6 Put the gelatine in a bowl, add cold water to cover and a handful or two of ice cubes.
7 Rub six pound of butter into fourteen pound of flour, eight eggs, add cold water, make a stiff paste.
8 Melt butter in saucepan; add flour and add cold milk slowly, stirring until smooth and creamy; add seasoning and parsley.
9 Cook down for five minutes, stirring, then add cold water to cover and transfer the pot to the cooler hotplate.
10 Melt butter in saucepan; add flour, mix well and add cold milk slowly, stirring until smooth; add cheese and seasoning.
11 After it begins to boil add cold cucumbers, well soaked, and boil until tender enough to pierce with a fork.
12 Pour the cup half full of boiling water and then add cold water until it is sufficiently cool to be rapidly swallowed.
13 Put into fruit jar; add cold water and allow to stand 15 to 20 minutes to draw out juice.
14 Melt butter in saucepan, add flour and mix well; add cold milk slowly, stirring until smooth and creamy; add seasoning and boil about 3 minutes.
15 Put the potato and a teaspoon of salt into a pan, add cold water to cover, bring to a boil and cook until completely soft.
16 Add cold water and using your fingers swirl the rice to wash it.
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