"You shall have some toast browned to a turn, to soak in your tea, and then you shall have some more with hot cream poured over it. I'll shave the smoked beef so thin that you can see to read through it." "Umph! I can't see after dark any more than an old hen." "How did you expect to read the paper then?" asked Haldane, without pausing in his labors. "I only read the headin's.
The water should always boil before you put in your meat or poultry. When meat is frozen, soak it in cold water for several hours, and allow more time in the cooking. To Boil a Turkey.
In an hour the whistle of the saw began to rise in key higher and higher, and as the men slowed up carefully, it gave a little high squeak of triumph, and with a "kerchunk" dropped to the ground. With more cries and laughter, two men rushed for fence-rails to be used as levers. There was a chorus now: Soak him in de water, Up, now! Soak him in de water, Up, now! O Lawd, soak long!
Press them down with a heavy weight, cover the keg closely, and keep it in a cool dry place. Before you use them, soak the pods all night in cold water; the next day shell them, and soak the beans till you are ready to boil them. Wash them and lay them in soak over night. Early in the morning put them into a pot with plenty of water, and boil them slowly till dinner time.
After they are thus dried in the sun, they are received by the vessels, and brought down to the depot at San Diego. The vessels land them, and leave them in large piles near the houses. Then begins the hide-curer's duty. The first thing is to put them in soak.
Our field of flax had been cut for what little it would make, and the ground plowed over to soak up the winter's moisture. With the turning of the ground for another season, a page in my own life was turning. "What am I going to do, now that I've come in under the wire?" I wondered. And then I proved up and got my patent.
For I call t' mind now that me father always varnished th' dongolas before he soaked thim overnight. 'Take no chances, Mike, he used t' say t' me, 'always varnish thim firrst. Some of thim is rubbery an' will not soak up wather, but some is spongy, an' 'tis best t' varnish one an' all of thim." "Think of that now!" exclaimed Fagan with admiration.
Make ready your guts in this manner. Cleanse them very well, when they are fresh taken out of the Hog; and after they are well washed and scowred, lay them to soak in fair water three days and three nights, shifting the water twice every day: and every time you shift the water, scour them first with Water and Salt. An hour and a quarter is enough to boil them.
If you don't, allow me to tell you candidly that if there had been anyone else in the college to put in Corson's place, we would never have called on you, Mr. Briggs." He let that soak in a minute. Then: "Have you ever heard of this man Jordan who will play opposite you to-day?" he asked. "Yes, sir; a very good player, I understand." "A good player!
Take fourteen Gallons of Water, and half an Ounce of Hops; boil them near an hour together. Then pour it upon a peck of Malt. Have a care the Malt be not too small ground; for then it will never make clear Ale. Let it soak so near two hours. Then let it run from the Malt, and boil it only one walm or two.