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Additionally there were ovens, deep and shallow, spiders, skillets, a couple of tea-kettles, a stew kettle, a broiler with a long spider-legged trivet to rest on, a hoe-baker, a biscuit-baker, and waffle-irons with legs like tongs. Each piece of hollow ware had its lid, with eye on top for lifting off with the hooks. Live coals, spread on hearth and lids, did the cooking.
"You had better keep a civil tongue in jour head," replied Hogan, nettled at the laughter which the schoolmaster raised at his expense. "What! a civil tongue for you! Polite language for a rascally sotherer of ould skillets and other anonymous utensils.
Even some jams and jellies for the children, together with the coffee pot, skillets, plates, cups and saucers all stowed away in the big iron kettle that hung under the wagon and in a pail or two, ready to be plumped into the ambulance if a start was to be made for the river, or "toted" up the hill if the order was to take to the cave.
He passed the day talking with the ants and beetles and exchanging jokes with the light-hearted butterflies. And at night he lay on his bed of soft moss and slept soundly. Then came the Fairies, merry but noiseless, bringing skillets and pots and dishes and pans and all the tools necessary to prepare food and to comfort a mortal.
The dirty skillets by the fire were kept in countenance by the dirtier pots, and the ashes were drifted and strewn over the hearth-stones in a most picturesque way. "You see," said the old woman, knocking the residuum from her cob pipe, and chafing some dry leaf between her withered hands preparatory to filling it again, "you see, Mr. Hartsook, my ole man's purty well along in the world.
"Then, you must have lived in these parts longer than I have suspected," said he. "I should have said you were a newcomer." Mrs. Striker made a great clatter of pans and skillets at the stove. The girl waited until this kindly noise subsided. "I have lived in this neighbourhood since I was eight years old," she said, quietly.
Let it go that a few were scratched, and the rest got away. You get the idea? I don't want her shocked." My men understood at once, but Echochee, never taking her eyes from the sizzling skillets, asked: "What you mean 'shocked'?" "I mean horrified, terrified sorry," I answered, rather put to it how else to explain. "Ugh! She already sorry; cry some, say ve'y bad. Me say ve'y good.
They disputed this dignity with soft-shell crabs, and sections of eels, piled attractively on large platters, or sizzling to an impassioned brown in deep skillets of fat. The old acrid smell of frying brought back many holidays of Italy to me, and I was again at times on the Riva at Venice, and in the Mercato Vecchio at Florence.
Nation, he steps too light." When a child my playmates were a lot of colored children. Betsy came to the table with the children and ate with us. But the sweetest food was that left in the skillets, both black and white children would go around the house, sit down and "sop" the gravy with the biscuits the cooks would give us.
The greatest Wheaten Plum is the best, which will be ripe in the midst of July, gather them about that time, or later, as they grow in bigness, but you must not suffer them to turn yellow, for then they never be of good colour; being gathered, lay them in water for the space of twelve hours, and when you gather them, wipe them with a clean linnen cloth, and cut off a little of the stalks of every one, then set two skillets of water on the fire, and when one is scalding hot put in your Plums, and take them from the fire, and cover them, and let them rest for the space of a quarter of an hour; then take them up, and when your other skillet of water doth boil, put them into it; let them but stay in it a very little while, and so let the other skillet of water, wherein they were first boiled, be set to the fire again, and make it to boil, and put in your Plums as before, and then you shall see them rivet over, and yet your Plums very whole; then while they be hot, you must with your knife scrape away the riveting; then take to every pound of Plums a pound and two ounces of Sugar finely beaten, then set a pan with a little fair water on the fire, and when it boils, put in your Plums, and let them settle half a quarter of an hour till you see the colour wax green, then set them off the fire a quarter of an hour, and take a handful of Sugar that is weighed, and strow it in the bottom of the pan wherein you will preserve, and so put in your Plums one by one, drawing the liquor from them, and cast the rest of your Sugar on them; then set the pan on a moderate fire, letting them boil continually but very softly, and in three quarters of an hour they will be ready, as you may perceive by the greenness of your Plums, and thickness of your syrup, which if they be boiled enough, will gelly when it is cold; then take up your Plums, and put them into a Gallipot, but boil your Syrup a little longer, then strain it into some vessel, and being blood-warm, pour it upon your plums, but stop not the pot before they be cold.
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