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1
Melt the white wax and saxoline together, and
stir
constantly
while cooling.
2
Sprinkle in the flour and
stir
constantly
until well combined, about 2 minutes.
3
Keep over low heat, and
stir
constantly
,
until you feel a slight resistance.
4
Add to the stock,
stir
constantly
until it has reached the boiling point.
5
Heat Crisco in saucepan, add rice and
stir
constantly
until a golden brown.
6
Put this on the stove and
stir
constantly
until well cooked.
7
On a high heat,
stir
constantly
until the cabbage collapses into the pan.
8
When brown, add half a teacupful of flour, and
stir
constantly
until red.
9
Add the nuts and
stir
constantly
until they are browned as evenly as possible.
10
If it should curdle, add one tablespoonful of boiling water and
stir
constantly
until thick.
11
Pour into a very hot frying pan, buttered, and
stir
constantly
for about two minutes.
12
Put them in a tin-lined vessel over a slow fire, and
stir
constantly
until thoroughly mixed.
13
Pour in the hot milk,
stir
constantly
until the sauce thickens, and then remove from the fire.
14
Put over a medium heat and
stir
constantly
until the mixture thickens, then simmer for 10 minutes.
15
Once the sugar starts to melt,
stir
constantly
until the sugar caramelizes to a dark brown color.
16
Pour the soup into the bowl gradually and
stir
constantly
until all has been poured into the bowl.
stir
constantly
stir