You'll find, if you keep on being mushy thisaway, that you'll have more'n you can swing at the finish.

Up to that time it was mushy, kind of, but not much water.

I hate poetry, anyhowit's so mushy!"

"That's just it," declared Jimsy, "girls can cry their eyes out over romantic heroes, but when a regular fellow starts to get 'mushy' they go up in the air.

When the ground was soggy and mushy with the first footsteps of spring, and it was not yet possible to practise to any extent out of doors, the Kingston Athletic Association

When the goodman, therefore, comes in expecting the usual spicy sausage, kidney stew, or roast pig, do not set before him a dish of mushy barley or sodden beans as an introduction to your new 'reform bill' of fare, or there may be remarks, no more lacking in flavour than London eggs.

Great care should be taken with such soups as lentil, split-pea, potato soup, &c., to avoid a coarse "mushy" consistency.

The more different kinds there are the better, but care must be taken to give each just the proper amount of cooking and no more, or the result will be that by the time certain things are done, others will be mushy and insipid.

The lentils are best steamed, as they can thus be thoroughly cooked without becoming mushy or burnt.

They can be used in place of toast, and are very suitable to eat with porridge or any food which may be rather mushy alone.

But now the preachin' 's mushy and the singin' 's lost its fire: I 'd like ter hear old Parson Day, with Nathan leadin' choir.

"If it isn't the starch is mushy.

and by the time she was through I was feeling so mushy and sobby that I put a five instead of a one into the plate by mistake.

If too soft, they will be mushy and insipid.

Poor fruit will not be improved by canning; over-ripe fruit will be insipid and mushy; and though cooking will soften hard fruit, it cannot impart to it the delicate flavors which belong to that which is in its prime.

Put into cold water and let them come to a boil; then place the stewpan back on the range and simmer gently until tender, but not mushy.

When ready to cook, put them into a clean bag, tie up tightly, as the beans have already swelled, and if given space to move about with the boiling of the water will become broken and mushy.

Keep the cream hot, and let the slices remain until softened just enough so that the center can be pierced with a fork, but not until at all mushy or broken.

Special care should be taken to drain the slices as thoroughly as possible, that none of them be wet and mushy.

The slices should be thoroughly moistened, but not soft and mushy nor swimming in cream; indeed, it is better if a little of the crispness still remains.

When the milk boils, put the pudding in the oven, and bake till the rice grains are perfectly tender but not broken and mushy.

Pour the sago custard over the apples, which should be baked tender but not mushy.

For beans served with a sauce they should cook until perfectly tender, but they must not be broken or mushy.

The meal should be cooked until soft, but should not be mushy.

Freeze until mushy, using half ice and half salt.