To make Brown Soubise Soup toast the bread, brown the onions, and use brown stock.

A Damsel from the careful Dame With wholesome viands loaded came; Though coarse and homely was their meal, Though brown their bread, and mild their ale, Gladly they view'd the plenteous store, Dispos'd on Nature's verdant floor.

You must brown some butter in a pan, and cut six middling cucumbers, pare and slice them, but not over thin, drain them from the water, then put them into the pan, when they are fried brown put to them a little pepper and salt, a lump of butter, a spoonful of vinegar, a little shred onion, and a little gravy, not to make it too thin, so shake them well together with a little flour.

The temperature should be high enough to arrest the fermentation, which it will do at a point considerably below the boiling point of water, and at the same time to form a shell or crust, which will so support the dough as to prevent it from sinking or collapsing when the evolution of carbonic acid gas shall cease; but it should not be hot enough to brown the crust within ten or fifteen minutes.

Cover and brown a few minutes; add 1 cup of water and stew until tender.

Place the dish before a bright fire to brown the crumbs; turn it once or twice, that it may be equally coloured, and serve very hot.

Archibalds pop, machine guns chatter, rifles crack, and here and there some optimistic sportsman browns the Milky Way with a revolver.

The oven for baking bread should be hot enough to brown a teaspoon of flour in five minutes.

Slightly brown the meat and ham in the butter, but do not let them burn.

Then brown 1 tablespoonful of flour in 2 teaspoonfuls of butter; add 1/2 cup of water; let boil well with some chopped parsley, salt and pepper; then add the potatoes and let simmer five minutes.

If he stood up her own eyes would have to angle upward a trifle to look into his and if hers were brown the Ramblin' Kid's were positively blackyes, she would say, a brutal, unfathomable black, penetrating and hard.

In the foreground the earth, still brown, and only just released from its long winter covering of snow, bore masses of small golden ranunculus and rose-hued primulas.

The cornfields all are brown, and brown the meadows With the blown leaves' wind-heapèd traceries, And the brown thistle stems that cast no shadows, And bear no bloom for bees.

HORSERADISH SAUCE, No. 2 Heat one tablespoon of fat in a frying-pan, when hot cut up one-quarter of an onion in it, and fry light brown, then brown one tablespoon cracker meal or flour and add two tablespoons of grated horseradish; let this brown a bit, then add some soup stock, one tablespoon of brown sugar, two cloves, two bay leaves, salt, pepper and two tablespoons of vinegar.

Bake until thoroughly done; place a spoonful of jam in the centre of each; cover the jam with meringue and brown the meringue in a quick oven.

Dreary and brown the night comes down, Gloomy, without a star.

And Lord, 'twas a pleasure to see these poor folks' joyhow they spread their hands out to the flames; how they cockered up the fire here and there to brown their ox equally, with all hands now and then to turn him on the spit; how they would set their bread to catch the dropping gravy; and how they would lift their noses to catch the savoury whiffs that came from the roasting beef.

Heat fat until it browns a piece of bread in 40 seconds.

After having browned the potatoes in the oven, the dish should be wiped clean, and the ragout or fricassée poured in.

How to brown Ragoo a BREAST of VEAL.

White to brown inside ring called Aureolaoutside are sometimes seen two or three rings of prismatic light in addition.

Bake and turn, browning both sides carefully; remove from the iron; pile one on top of the other and serve at once.

he heard The sudden singing of a bird, A snow-white bird, that from a cloud Dropped down, And among the branches brown Sat singing So sweet, and clear, and loud, It seemed a thousand harp strings ringing.

Ethiopic scorchings browned the upper slopes of the pastures, but there was still bright herbage here where the water courses purled.

Cut the hare into small pieces, wash it and put it into a stew-pan, with a knuckle of veal; put in it a gallon of water, a little salt, and a handful of sweet herbs; let it stew 'till the gravy be good; fry a little of the hare to brown the soop; you may put in it some crusts of write bread among the meat to thicken the soop; put it into a dish, with a little stew'd spinage, crisp'd bread, and a few forc'd-meat balls.