The Home Cook Book | By Expert Cooks
New and original treatises on the building, furnishing, and keeping a home; on home etiquette, and the conduct of dinner parties, receptions, weddings, etc.; on food economy and the preparation of both plain and fancy dishes; on the care of the sick, the hygiene of motherhood, the treatment of infants and young children; on the legal rights of women in the various States of the Union, with advice as to business careers, investments, etc.; and on the manly and ladylike conduct of young people during the formative period of character. With many illustrations in half-tone.
| Title | The Home Cook Book |
| Author | Expert Cooks |
| Publisher | P. F. Collier Son |
| Year | 1905 |
| Copyright | 1905, P. F. Collier Son |
| Amazon | The Home Cook Book |
A Collection Of Practical Receipts By Expert Cooks- To be a good cook means the knowledge of all fruits, herbs, balms and spices, and of all that is healing and sweet in fields and groves, savory in meats. It ...
- Chapter I. Fruit Cocktails
- SINCE cocktails sometimes take the place of soup, a few of the fruit and shellfish variety are here introduced. They are especially fitted for warm weather, ...
- Chapter II. Croutons And SoupBalls
- A Soup Bouquet TO season soup with a soup bouquet, as it is called, which is another way of naming a bunch of sweet herbs, tie together with a white thread a ...
- Chapter III. Bouillons, Soups, Gumbos
- Celery Cream Soup Cut celery in small pieces and boil till tender in enough water to cover. Keep it covered tight. When tender mash through a sieve or colander ...
- Bouillons, Soups, Gumbos. Part 2
- Company Bouillon Take half a shin of beef, a knuckle of veal, and a fowl, cover with cold water and set over the fire. Let come slowly to boil and then skim ...
- Bouillons, Soups, Gumbos. Part 3
- But now as to what to put into the dish. Let us tell it in homely, English terms. Cut up six pounds of good fresh beef the shin or the leg or the neck will do ...
- Bouillons, Soups, Gumbos. Part 4
- White Soup Stock Take a shinbone of veal, weighing four pounds, and one small chicken. Add six quarts of cold water, one head of celery and two onions cut fine.
- Bouillons, Soups, Gumbos. Part 5
- Okra Soup Okra Cream Soup Have a pint of okra cut in thin slices. Put it in a quart of salted water, boiling in a porcelain kettle, and cook till tender, ...
- Bouillons, Soups, Gumbos. Part 6
- Boil whatever sized piece of rump of beef you prefer. Cover with cold water, after placing in a soup kettle on top of the stove. Boil very slowly four hours.
- Bouillons, Soups, Gumbos. Part 7
- Chicken Or Turkey Soup & Bouillon Chicken Bouillon Clean and disjoint a fowl. Cover with cold water, add one onion, one bay leaf, twelve peppercorns, and a ...
- Chapter IV. Oysters And Clams
- Baked Oysters STIR over a moderate fire half a cup of butter and a cup of cream. Add a dash of cayenne, the grated yellow of a lemonpeel, and a few drops of ...
- Oysters And Clams. Continued
- Fried Oysters Select large fine oysters. Pour into a colander and drain off the liquor. Take them out and lay each one separately on a towel. Lay another towel ...
- Chapter V. Lobsters, Crabs, Shrimps
- It has been said that the first person who ate a lobster must have been either starving or exceedingly brave; for there is but one other shellfish as ...
- Chapter VI. Fresh Fish
- Buying Fish There is no better lesson on how to choose fish than this if it is possible in your own neighborhood, or while vacationing in summer, go to see a ...
- Fresh Fish. Part 2
- Boiling In boiling, if you have no fish kettle, improvise one. Line a wire basket with a cloth, allowing the linen to fall over the edges put in the fish, ...
- Fresh Fish. Part 3
- How To Boil Fish In getting a fish ready to cook, scale it, draw it, and souse it quickly in cold water. Have ready a kettle holding enough boiling water to ...
- Fresh Fish. Part 4
- Fried Filets of Halibut Choose for halibut to be fried a slice about one and a half inches thick. Cut into your filets, removing carefully the skin and bone.
- Chapter VII. Salt Fish
- Soaking Salt Fish Do not soak salt mackerel for next day's breakfast in warm water, or too long. By bad soaking the fish is sometimes spoiled, made flabby and ...
- Salt Fish. Continued
- Salt Codfish Pie Make a crust by sifting together four cups of flour, three heaping teaspoons of baking powder and a teaspoon of salt Mix in half a cup of ...
- Chapter VIII. Economy
- In Marketing and Cooking Meat in all parts of the country, whether in city, town, or village, every housewife who looks carefully to the matter of current ...
- Economy. Part 2
- Return the bone to the soup kettle and allow it to simmer until the bones drop apart. The meat which has been taken out may be utilized in a number of ways. It ...
- Economy. Part 3
- Diagram of Cuts of Pork. When a smoked ham is about half used up, steam what is left on the smaller end. Wash, and soak it in cold water for an hour, then ...
- Chapter IX. Beef And Veal
- How To Make And Use Aspic Jelly THIS jelly is a pretty setting out of meats and it requires little skill and costs but little. Lately it has had popularity.
- Beef And Veal. Part 2
- Beef A La Mode Take a round of beef and make a great many holes through it. Roll strips of raw salt pork in a seasoning made of half a teaspoon each of thyme, ...
- Beef And Veal. Part 3
- Chopped Stewed Beef Have two pounds of round steak. Heat a fryingpan, lay in it pieces of the fat of the steak and fry out the grease. Take out the fat, lay ...
- Beef And Veal. Part 4
- Scalloped Beef Meat for scalloping may be either minced or cut in small slices. Put a layer in a greased baking dish and season it to your taste with salt and ...
- Beef And Veal. Part 5
- Corn Dumplings For Meats Upon half a cup of corn meal pour a pint of boiling milk, stirring rapidly. Put in a doubleboiler and let cook and thicken for half an ...
- Beef And Veal. Part 6
- Hamburg Steak Beef Loaf Mix red pepper and salt to taste into two pounds of uncooked round steak which has been chopped fine. Add one beaten egg, four rolled ...
- Chapter X. Calf's Brains, Etc., Kidneys, Liver, Sweetbreads
- Tripe Calf's Foot Jelly The quantities here given are small, but you can easily double or quadruple them. Take a calf's foot, have it split in two and the bone ...
- Calf's Brains, Etc., Kidneys, Liver, Sweetbreads. Part 2
- Fried Calf's Liver And Bacon Put in a fryingpan thin slices of bacon, and let them fry quickly in their own fat. Having carefully washed the calf liver, cut ...
- Calf's Brains, Etc., Kidneys, Liver, Sweetbreads. Part 3
- Creamed Sweetbreads Carefully choose a pair of fresh sweetbreads, trim off their fat, and follow the above directions for parboiling. Cut them in small pieces, ...
- Chapter XI. Mutton And Lamb
- Boiled Mutton Use any part of the mutton you wish the shoulder is good. Put it in a granite soup kettle, cover with cold water, and skim when it boils. Boil ...
- Mutton And Lamb. Continued
- Crown Roast Of Mutton The rack of mutton or lamb is used for this, and the roast is cut from a loin, curled, and tied in the form of a crown. Or the crown form ...
- Chapter XII. Pork
- Bacon And Eggs Have a saucepan well heated, and in it lay thin slices of bacon. Fry on both sides till crisp. Put on a hot platter, and into the hot fat ...
- Pork. Part 2
- If you wish to add browning also to the ham which some like skin the ham while hot, place it in a drippingpan, sprinkle over it sugar and breadcrumbs, and bake ...
- Pork. Part 3
- Broiled Pork Tenderloins Split pork tenderloins open lengthwise, and season highly with salt and pepper. If cooked on a gas stove (which is best), broil on a ...
- Chapter XIII. Poultry And Game
- Baked Chicken With Oyster Dressing. A New Orleans Dish to a tablespoon of boiling butter add one minced onion, a good pinch of rosemary, the same of thyme, and ...
- Poultry And Game. Part 2
- Chicken Loaf Boil a fowl till the meat is ready to fall from the bones. Salt while boiling. Take from its liquor, and while you are picking out the bones let ...
- Poultry And Game. Part 3
- Potted Chicken Or Turkey Free the roast meat of a fowl from all bones. To every pound of meat add quarter of a pound of butter, pounding it in, and add little ...
- Poultry And Game. Part 4
- How To Bone A Turkey Have a tender turkey, singe, draw, wash, and wipe it dry. Lay it before you, and have a sharp, narrowpointed knife. Scrape the flesh from ...
- Poultry And Game. Part 5
- Duck, Pork, And Other Dressings See under receipt headed Turkey Dressing about an excellent receipt for dressings of all kinds. To duck dressing made after ...
- Chapter XIV. Sauces For Fish And Meat
- Apple Sauce and Asparagus Sauce cut asparagus tips into cubes, boil till tender in salted water, and add to white sauce in the proportion of one cup of the ...
- Sauces For Fish And Meat. Continued
- Hot Horseradish Sauce In an earthen dish put four tablespoons of fresh grated horseradish and four tablespoons of finely powdered cracker or bread crumbs. Add ...
- Chapter XV. Salads And Salad Dressings
- Salad Materials The salad maker has a wide range of materials from which to compound her appetizing and wholesome dish. Its possibilities include not only ...
- Salads And Salad Dressings. Part 2
- Cold Slaw Nut Salad Cold Slaw Select a firm white head of cabbage. Cut out the core, chop it even and quite fine. In chopping take out the hard pieces. This ...
- Salads And Salad Dressings. Part 3
- The Judge's Chicken Salad Free from skin and fat the meat of two large boiled chickens. Cut the meat in cubes or dice and mix with it the same quantity of ...
- Salads And Salad Dressings. Part 4
- Let the water come gradually to boil. Stir constantly with a tablespoon until the dressing is quite thick. Be careful not to let the egg curdle. Lift it now ...
- Salads And Salad Dressings. Part 5
- Fancy Vegetable Salad With Dressing Scrape, wash, and cut into long slices one goodsized carrot; lay several slices over one another, and cut them into small ...
- Chapter XVI. Potatoes And Sweet Potatoes
- How To Bake Potatoes CHOOSE smooth potatoes, of equal size so far as may be, and large, for a small potato baked is apt to be nothing but skin. Wash the ...
- Potatoes And Sweet Potatoes. Continued
- Mashed Potatoes Peel and boil the potatoes tender, tip off the water in which they were cooked and have them dry in the pot or saucepan. Sprinkle salt to taste ...
- Chapter XVII. Beans, Peas And Lentils
- Baked Navy Beans wash thoroughly. Put in a crock to soak overnight. Three pints of beans will make two averagesized baking dishes of baked beans. In the ...
- Beans, Peas And Lentils. Continued
- Creamed Peas This is a delicate way of serving canned peas; but fresh peas are served in the same way, and they very often were by our grandmothers before ...
- Chapter XVIII. Vegetables Miscellaneous
- Boiled Artichokes trim the artichokes neatly and cut away the stems and outer leaves, which are tough. Soak half an hour to free from any insect which may have ...
- Vegetables Miscellaneous. Part 2
- How To Cook Sauerkraut Wash the sauerkraut well in water, drain and put in a pot holding boiling water. Cook till the sauerkraut is tender, which will be in ...
- Vegetables Miscellaneous. Part 3
- Corn Oysters Take fresh, sweet corn and with a sharp knife cut down the centre of each row of kernels. Scrape out the pulp, leaving the kernels on the cob.
- Vegetables Miscellaneous. Part 4
- Put the meat in a bowl, add, in small portions, two and a half ounces of butter, stirring continually with a potato masher. When this is well mixed, add slowly ...
- Vegetables Miscellaneous. Part 5
- Scalloped Parsnips Wash and scrape the parsnips and cut them the long way in halves. Have enough boiling water to cover and boil gently about fortyfive minutes, ...
- Vegetables Miscellaneous. Part 6
- Baked Squash Cut a winter squash in two down its length. Take out the seeds and filaments and set the halves in a drippingpan. Put water in the pan and cover ...
- Vegetables Miscellaneous. Part 7
- Canned Stewed Tomatoes Pour the contents of a quart can of tomatoes in a sauncepan. Season with one full teaspoon of salt, one full teaspoon of sugar, and two ...
- Chapter XIX. Macaroni, Rice, Fritters
- Baked Macaroni Boil quarter of a pound of macaroni until tender. When done, put it in a colander and drain. Have ready a shallow pudding dish buttered. Put a ...
- Chapter XX. Eggs, Omelets, Cheese, Rarebits
- Egg As a Beverage Beat one egg very light, not separating the yolk and white. Add two or three tablespoons of rich milk, a little nutmeg if preferred, and one ...
- Eggs, Omelets, Cheese, Rarebits. Part 2
- Scrambled Eggs With Cheese The mixture for scrambling is made by allowing to one egg one tablespoon of milk and one tablespoon of grated cheese. Salt and ...
- Eggs, Omelets, Cheese, Rarebits. Part 3
- Jelly Omelets Omelets spread with jelly, such as crabapple jelly, currant jelly, grape jelly, are all alike tasty and wholesome. Meat Omelets Chicken omelets ...
- Eggs, Omelets, Cheese, Rarebits. Part 4
- Make the bread twentyfour hours before it is required and try to have it finegrained. Fill the cans half full of dough and set to rise. When almost at the top ...
- Chapter XXI. How To Make Sandwiches
- Almond Sandwiches Chop to a mince half a pound of blanched almonds. Add half a teaspoon of salt, and mix in a small cup of thick cream till you have a paste.
- How To Make Sandwiches. Continued
- Lobster Sandwiches Mince a boiled lobster. Season it to your taste with minced onion, salt, pepper, and lemonjuice. This may be put on the under slice of bread, ...
- Chapter XXII. Yeast, Bread, Rolls, Biscuits, Muffins
- How To Make Dry Yeast Have one heaping coffee saucer of flour. Boil one cup of hops in enough water to scald this flour. Mix the water with the flour. Let cool.
- Yeast, Bread, Rolls, Biscuits, Muffins. Part 2
- Make a hole in the middle of the flour and pour in the sponge. If the risen sponge is good it will be full of bubbles. Knead well five or ten minutes with both ...
- Yeast, Bread, Rolls, Biscuits, Muffins. Part 3
- Bread Sticks When you are making yeast bread, leave out a small portion of the dough. Cut from this small pieces, roll out till twice as long and about the ...
- Yeast, Bread, Rolls, Biscuits, Muffins. Part 4
- Biscuit Cutters. Breakfast Biscuit Beat two eggs, half a teaspoon of salt, a heaping tablespoon of butter, and a pint of milk with two pounds of flour. Stir in ...
- Yeast, Bread, Rolls, Biscuits, Muffins. Part 5
- Sour Milk Corn Cakes Sift together threefourths of a cup of flour, threefourths of a cup of cornmeal, a tablespoon of sugar, threefourths of a teaspoon of soda ...
- Yeast, Bread, Rolls, Biscuits, Muffins. Part 6
- Rice Breakfast Cakes Bring to boil one pint of milk. Set to cool, and when cool add two. tablespoons of sugar, one tablespoon of butter, quarter of a yeast ...
- Chapter XXIII. Waffles, Griddle Cakes, Toasts
- Waffles Stir one pint of sour milk into one heaping pint of flour. Add a tablespoon of melted butter and the yolks of three eggs and beat well. Next putin a ...
- Waffles, Griddle Cakes, Toasts. Continued
- Green Corn Pancakes Have sweet, tender green corn. Cut down the middle of each row of kernels, and with the dull edge of the knife scrape out the pulp of the ...
- Chapter XXIV. Cereals
- Food Value During cold weather, when the body requires all the warmth possible to be obtained from heatgiving foods, one important addition to the day's menu ...
- Cereals. Continued
- Cook for three or four hours. If used as an accompaniment to meat, instead of potatoes, as it is commonly served in the South, drain away when cooked all ...
- Chapter XXV. Frozen Sweets
- Freezing Patented freezers sometimes carry with them directions for their use. In breaking the ice for freezing, a duck or canvas bag and hammer or mallet ...
- Frozen Sweets. Continued
- Boar's Head Boar's head for Christmas is formed by lining a boar's head mold with chocolate ice cream, then filling in with a white cream of any desired flavor, ...
- Chapter XXVI. Warm Weather Sweets
- When the warm days of spring come the sweets we eat should be delicate and light. Such sweet dishes lessen the housemother's labors if she will but make them ...
- Warm Weather Sweets. Part 2
- Other fruits, such as peaches, soft apples, prunes, dates, etc., may be used instead of bananas for such a souffle. But fruits with a fibre, tough skin, or any ...
- Warm Weather Sweets. Part 3
- Chocolate Pudding Put in a doubleboiler a large pint of milk and add three tablespoons of grated chocolate. Heat and then add two tablespoons of cornstarch ...
- Warm Weather Sweets. Part 4
- Custard Tart Peel, core, and boil in an earthenware dish, using as little water as possible, seven or eight large tart apples of the kind that cook soft. When ...
- Warm Weather Sweets. Part 5
- Wash and clean a heaping tablespoon of Irish moss, drop it in a cup of hot milk in a doubleboiler and let it simmer till it thickens when dropped on a plate.
- Warm Weather Sweets. Part 6
- For the sauce to the prunes heat a pint of milk in a doubleboiler, add a little sugar to your taste, the yolks of the five eggs and a dash of vanilla. Cook a ...
- Chapter XXVII. Cool Weather Sweets Puddings And Pudding Sauces
- we group the following puddings for cool weather because they are heartier than the fruits, jellies, and farinaceous sweets going before this note. In cool ...
- Cool Weather Sweets Puddings And Pudding Sauces. Part 2
- Boiled Flour Pudding Put into one pint of sifted flour one teaspoon of salt and seven wellbeaten eggs, and stir hard. Add to this one quart of milk and mix ...
- Cool Weather Sweets Puddings And Pudding Sauces. Part 3
- English Plum Pudding Clean, wash and dry one pound of currants and stone one pound of raisins. Chop fine one pound of suet. Mix these with quarter of a pound ...
- Cool Weather Sweets Puddings And Pudding Sauces. Part 4
- Lemon Sauce Cream half a cup of butter and a cup of sugar. Then gradually beat in the whites of two eggs. Set over a kettle, or in a pan of hot water, and stir ...
- Chapter XXVIII. Icing, Filling, Cake
- A Lesson In Cakemaking TO begin with the first steps in the science of mixing, I will choose for the lesson a snow cake, one of the simplest most delicate and ...
- Icing, Filling, Cake. Part 2
- As to the time and temperature for the baking of cake, consider its thickness. Small pattypan cakes and layer cakes require a much hotter oven than loaf cake.
- Icing, Filling, Cake. Part 3
- Cake Fillings Caramel Filling Mix two cups of heavy brown sugar with threefourths of a cup of butter and add half a cup of cream. Boil in a saucepan until it ...
- Icing, Filling, Cake. Part 4
- Bride's Cake Cream a pound of sugar with half a pound of butter. Beat to a stiff froth the whites of sixteen eggs. To the creamed butter and sugar add the ...
- Icing, Filling, Cake. Part 5
- Nevada Fruit Cake Mix one pound of sugar with one pound of butter and add the yolks of ten eggs, half a pint of molasses, into which a teaspoon of soda has ...
- Icing, Filling, Cake. Part 6
- Yellow Layer Cake Beat threequarters of a cup of butter with one and a half cups of sugar. Add three eggs, half a cup of milk, a cup and a half of flour, and a ...
- Chapter XXIX. Small Cakes
- Brownies BEAT together till light quarter of a pound of butter, quarter of a pound of granulated sugar, and two eggs. Grate the yellow off the rind of a lemon ...
- Small Cakes. Part 2
- Ebony Fingers Use the receipt for Coffee Cake, bake in ladyfinger pans, and put the flat sides of the cakes together with an icing made by stirring powdered ...
- Small Cakes. Part 3
- How To Make Cookies Mix one cup of butter, or refined beef drippings, with two cups of sugar. Add one or two eggs, half a cup of sour milk, a teaspoon of ...
- Chapter XXX. Candy, Candied Fruits, Salted Nuts
- French Bonbons Before attempting this variety of sweets, it is imperative that one master the art of making fondant, which is the basis of all French candies.
- Candy, Candied Fruits, Salted Nuts. Part 2
- Fudges Measure two cups of granulated sugar and one cup of milk. Set this on the fire to heat. After it is warm, add a piece of butter the size of an egg and ...
- Candy, Candied Fruits, Salted Nuts. Part 3
- The Art of PieMaking Although many esteemed authorities on dietetics have placed their ban of displeasure upon the pieeating habit, declaring it to be at all ...
- Candy, Candied Fruits, Salted Nuts. Part 4
- Double it exactly half over and cut several gashes in the center. Lay this in the same position on the pie, turn over the upper half, giving room for it to fit, ...
- Chapter XXXI. Pies And Pastries
- Apple Pie Peel and slice good flavored tart apples. Judge of the quantity you will need by slicing them into the pie plate you will use, heaping them to allow ...
- Pies And Pastries. Part 2
- Potato Pie Rub through a colander one pound of potatoes. Let the hot potato fall from the colander on quarter of a pound of butter. Mix and add one pound of ...
- Pies And Pastries. Part 3
- Cream Horns Roll out puff paste until it is very thin. Then cut it in long strips and wind it round floured irons or sticks, which must be round. Wind the ...
- Chapter XXXII. Stewed Fruits
- The Boon Of An Apple Barrel The housewife who has been careful to add to her winter stores a barrel of apples, for all winter long almost till strawberries ...
- Stewed Fruits. Part 2
- Apple Parer. How To Bake Sour Apples When baking apples do not remove the skins, even if it does not give the dish so sightly an appearance. Next to the skin ...
- Stewed Fruits. Part 3
- Selection of fruit for canning in canning fruit, if the work be done successfully, there are three important considerations: the condition of the fruit, the ...
- Chapter XXXIII. Winter Preserves
- In midwinter, empty fruit jars and jelly tumblers begin to accumulate, and the housewife looks with dismay at gaps on the shelves of her preserve closet. The ...
- Winter Preserves. Part 2
- Raisin And Cranberry Jam Seed one cup of fine plump raisins, put them to stew in a granite saucepan with one quart of cold water. When the liquid is reduced to ...
- Winter Preserves. Part 3
- Orange Juice And Yellow First be sure your oranges are clean, then wash and wipe them dry. From a quarter of them grate off the yellow skin. Roll them all upon ...
- Winter Preserves. Part 4
- Raisin Jam Wash seedless raisins. To each pound allow one cup of cold water, and simmer gently over the fire for an hour. Then add a cup of sugar to each pound ...
- Chapter XXXIV. Pickles And Cat sups
- Sweet Pickles Every storeroom should have an assortment of sweet pickles. They are boons to the housewife; not only because they are such acceptable appetizers ...
- Pickles And Cat sups. Part 2
- Ripe Grape Catchup Make ripe grape catchup by the same formula as Gooseberry Catchup. Mushroom Catchup Wipe, but do not wash, freshly gathered mushrooms; put ...
- Pickles And Cat sups. Part 3
- Yellow Cucumber Pickle Cut yellow cucumbers in slices (crosswise) not quite half an inch thick. Pack them in a stone jar in layers, with coarse salt between.
- Chapter XXXV. Beverages: Hot And Cold
- Boiled Coffee Put into the coffeepot threequarters of a teacup of ground coffee. Mix this with one teacup of cold water. For settling it, use a piece of dried ...
- Beverages: Hot And Cold. Part 2
- Sherry Lemonade Take a largesized tumbler, fill threequarters full of pounded ice, add the juice of one large lemon, two teaspoons and a half of sugar, one ...
- Beverages: Hot And Cold. Part 3
- GrapeJuice Use only clean, sound, wellripened but not overripe grapes. If an ordinary cider mill is at hand, it may be used for crushing and pressing, or the ...
- Beverages: Hot And Cold. Part 4
- Besides the receipts given below many more are enumerated, such as grape lemonade, grapejuice plain, grape soda water, etc. GrapeJuice And Egg Put in the ...
- Beverages: Hot And Cold. Part 5
- In making the beer wash the roots very clean. Then bruise them so that their peculiar virtue or quality will readily yield itself. Take an ounce of each ...
- Chapter XXXVI. Gruel, Broths, Cordials
- How To Make Gruel Ground rice flour, cornmeal, oatmeal, arrowroot, and other flours are used for gruel nourishing, healing food for stomachs temporarily ...
- Chapter XXXVII. Items Of Value
- Mixing Ingredients one at a time if you have ever seen a druggist compound a prescription you noticed that he did not put in two or three things to mix at one ...
- Items Of Value. Part 2
- A thick mayonnaise is the basis for sauce tartar. Add to it a tablespoon of chopped cucumber pickle, chopped olives, a few capers, and a dash of onionjuice, ...
- Items Of Value. Part 3
- In cooking cabbage or anything having strong odors, set on the back of the stove a granite cup one quarter full of vinegar. Keep this hot. Do not let it boil, ...
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