Over the blazing fire, where the "pot au feu" was simmering, bent an old woman, and the girl's voice came joyously to her as she stirred the savoury mess.

" The sad tale so pathetically and ingenuously told melted the already simmering heart of the hearer, who counselled tranquillity and philosophy in the words "Let them alone and they'll come home," and jocularly added, as he saw a ray of hope lighting up the eye of the boy, like the first rays of the sun seen through a fog, "And bring their tails behind them.

In making soups or gravies, gentle stewing or simmering is incomparably the best.

Wait, therefore, till it simmers well up again, then draw it to the side of the fire, and keep it gently simmering till it is served, preserving, as before said, your fire always the same.

After six hours' slow and gentle simmering, the stock is done; and it should not be continued on the fire, longer than is necessary, or it will tend to insipidity.

Soup can be made in 5 minutes with this, by dissolving a small piece, about the size of a walnut, in a pint of warm water, and simmering for 2 minutes.

Wash the barley, and boil it in 2 or 3 waters before putting it to the soup; finish simmering in the soup, and when the barley is done, take out half, and pound the other half with the yolks of the eggs.

Be very particular not to pour the water on the fish, as it is liable to break it, and only keep it just simmering.

Let it gradually come to a boil, and keep it simmering for a few minutes, according to the size of the fish.

Let it gradually come to a boil, and skim very carefully; keep it gently simmering, and on no account let it boil fast, as the fish would have a very unsightly appearance.

Well beat the eggs; stir to them the milk, the butter, which should be beaten to a cream, the sugar, and flour; mix these ingredients well together, put them into a very clean saucepan, and bring them to the simmering point, but do not allow them to boil.

Separate the yolks from the whites of 4 eggs; beat up the former, and stir them briskly to the sauce; let it remain over the fire until it is on the point of simmering; but do not allow it to boil, or it will instantly curdle.

In simmering, the head or scum may be carefully removed as it rises; but particular attention must be given to the jelly, that it be not stirred in the slightest degree after it is heated.

Put the gooseberries and currant-juice into a preserving-pan; let them boil tolerably quickly, keeping them well stirred; when they begin to break, add to them the sugar, and keep simmering until the jam becomes firm, carefully skimming: and stirring it, that it does not burn at the bottom.

In making this, care should be taken not to break the mulberries: this may be avoided by very gentle stirring, and by simmering the fruit very slowly.

Cover the jar down closely, place it in a saucepan of boiling water over the fire, and bring the brandy to the simmering-point, but do not allow it to boil.

From 10 to 20 minutes to bring the brandy to the simmering-point.

Repeat the simmering for 3 successive days, taking care not to let the fruit break.

His picture of contemporary conditions is not so much a reasoned indictment as a wild and fantastic orgy of epithets: "dark simmering pit of Tophet," "bottomless universal hypocrisies," and all the rest.

Mart Brenner's wife laid down the ladle with which she had been stirring the contents of a pot that was simmering on the big, black stove, and, dragging her crippled foot behind her, she hobbled heavily to the door.

In the same way, the excitement of a good talk lives for a long while after in the blood, the heart still hot within you, the brain still simmering, and the physical earth swimming around you with the colours of the sunset.

Fruit should be cooked by stewing, or by gentle simmering; hard boiling will destroy the fine flavor of all fruits, and especially of berries and other small fruits.

The length of time required will be greater than when meat is stewed directly in simmering water, but the result will be much more satisfactory.

If the meat is put into boiling water, the albumen coagulates, or hardens, forming a sort of crust on the outside of the meat, which prevents the inner juices from escaping; on the contrary, if the meat is put to cook in cold water, and is gradually raised to the boiling point, the soaking and simmering will easily extract and dissolve the juices.

Added just before simmering, a little sliced lemon or orange gives a rich color and flavor to the syrup.