| 41. | To soften, add boiling water 1 tablespoon at a time.
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| 42. | Gradually stir in boiling water, bring to boiling, stirring.
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| 43. | Gradually stir in boiling water, bring to boiling, stirring.
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| 44. | Add 2 teaspoons salt and the pasta to the boiling water.
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| 45. | _Pour 1 quart of boiling water over four bouillon cubes.
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| 46. | Cook the penne in abundant salted boiling water until al dente.
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| 47. | Slowly beat in some of the boiling liquid, stirring constantly.
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| 48. | Add the pasta to the boiling water and cook until tender.
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| 49. | Hence, we have every incentive to keep the tar boiling.
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| 50. | Dissolve raspberry gelatin in 1 1 / 2 cups boiling water.
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