| 31. | Cover and simmer over low heat 5 minutes, stirring occasionally.
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| 32. | Cover pan with lid or foil; place over low heat.
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| 33. | Add water, cover and cook over low heat 20 minutes.
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| 34. | Stir until thickened, then keep sauce over a low heat.
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| 35. | In a Dutch oven, heat oil over moderately low heat.
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| 36. | Melt chocolate and milk over low heat, stirring until smooth.
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| 37. | Add flour, and cook on low heat for 5 minutes.
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| 38. | Meanwhile, melt butter in a large saucepan over low heat.
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| 39. | Bring to a boil, cover and reduce to low heat.
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| 40. | Cook over low heat until sugar dissolves, swirling pan occasionally.
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