1
Cover with fried bread-crumbs and bits of butter, and moisten with cream.
2
Pound to a smooth paste and moisten with a little tarragon vinegar.
3
Lay closely on the pie; sprinkle with brown sugar and moisten with wine.
4
Mix the sugar, cocoa, and salt and moisten with some of the milk.
5
Cream the butter, add the other ingredients, and moisten with a little rosewater.
6
Mix the sugar, corn starch, and salt, and moisten with the cold milk.
7
Mix the corn starch, sugar, and salt, and moisten with the cold milk.
8
Blend well, moisten with a French dressing and fill into the tomato shells.
9
Cornmeal Gruel.-Takea tablespoonful of cornmeal and moisten with a little cold water.
10
Add all kinds of chopped herbs, and moisten with white wine.
11
Put on bits of butter, moisten with milk and bake about twenty minutes.
12
Put flakes of butter on top; sprinkle with a little flour; moisten with cream.
13
Cut cooked veal into small pieces; season and moisten with a rich beef gravy.
14
Stir the sugar into the rice and if necessary moisten with a little cream.
15
Stir constantly, and if the vegetable becomes dry, moisten with more flour and milk.
16
Well squeeze, add the other ingredients, and moisten with the water squeezed from the kornules.
