Heats in a kettle

Usage examples of boils.

When it boils, put in the fillets rolled up, and fastened with a toothpick.

As soon as the water boils, before it parts with its gases, put in the vegetables.

Put the remaining onion into a stew pan, with a tablespoonful of butter, a half-tablespoonful of flour, and after it boils up once, add a half-cup of milk, a teaspoonful of parsley, salt and pepper, boil up again, pour over onions and serve.

The calcium chloride does not enter into the chemical reaction, but raises the temperature at which the solution boils, and is essential for the completion of the distillation.

Heat slowly and when at boiling point skim, and after it boils strain and bottle.

Put half a pound of fresh butter in a pan with two tablespoonfuls of chopped parsley, the juice of a couple of lemons, a little salt and white pepper and mix together well with a spatula, and when it boils stir quickly.

Put a large lump of fat in a stewpan and when it boils put in the basket.

Place it back in the saucepan and when it boils stir in it a teaspoonful or so of parsley very finely chopped, two or three ounces of pickle gherkins, and a little salt if required.

If water boils away add enough boiling water to keep the same amount of water in kettle.

The instant it boils add quickly one and one-half cups of sifted pastry flour.

Now, when the sauce boils up once after all the liquid is in, it is ready for use.

As soon as the sauce boils up once, add the salt, pepper and cream, and, in a moment, the oysters.

If, after a time, the water boils, even with the lamp turned low, put the blazer into the bath and continue cooking, until the eggs are set.

As soon as the sauce boils, add one-fourth a cup of cream, two hard-boiled eggs chopped fine, and one teaspoonful of lemon juice.

When the sauce boils, stir in one pint of chicken, finely chopped, and serve as soon as hot.