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1
Their waters
boil
very
gently, with an equable and almost rhythmic flow.
2
Throw in the rice and
boil
very
quickly for five or six minutes.
3
Let these
boil
very
quick for twelve minutes, keeping the pan tightly covered.
4
The next day
boil
very
gently until they are clear.
5
If this precaution is observed, the tea will
boil
very
soon after the lamp is lighted.
6
Add a pound of sugar and boil five minutes more, but it must
boil
very
hard.
7
To each quart of peaches put one and one-half pounds of sugar, and
boil
very
slowly one hour.
8
To fifteen pounds tomatoes, put three ounces of white sugar, and three ounces of salt,
boil
very
hard for twenty minutes.
9
Add one teaspoon of sugar and the whipped whites of three eggs, and
boil
very
fast for about fifteen minutes, skimming well.
10
Set it on to boil again and let it
boil
very
fast for about ten minutes-butit must boil steadily all the time.
11
They must, of course, be
boiled
very
thoroughly for at least eight hours.
12
The carrots should be
boiled
very
tender, skinned and sifted.
13
When it
boils
very
hard, put in the prawns.
14
If you use corn meat, or tongue, for pies, it should be well soaked, and
boiled
very
tender.
15
When it is
boiling
very
hard put in the terrapins, and let them remain in it till quite dead.
16
When the water was
boiling
very
fast, the husband upset the kettle, and instead of water, out came wild rice!
boil
very
boil