But Kaviak daintily skimmed off the syrupy top, and left his mush almost as high a hill as before.

With Elephant's help, they poured some maple syrupy sap into the footprint.

The after part of the dinner would be a dish of baked apples with warm gingerbread, or sometimes a deep apple pandowdy, or the baked Indian pudding that was a syrupy, fragrant concoction made of corn meal and butter and molasses baked patiently in the oven for hours.

He's far stronger than I; none of the little weak Italian traits that streak me, like water in thick, syrupy wine.

After several moments of blissful anguish of indecision, Sylvia decided on a peach ice-cream soda, and thereafter was nothing but sense of taste as she ecstatically drew through a straw the syrupy, foamy draught of nectar.

It's a wonderful place, little boy, little boy, And its city is Sugarplum Town, Where the slightest breeze through the candy trees Will tumble the bon-bons down; Where the fountains sprinkle their lemonade In syrupy, cooling streams; And they pave each street with a goody, sweet, And mark them off in a manner neat, With borders of chocolate creams.

Nor can one leave out the very young babies at home, who get their milk if grown people do not, and the older babies beyond milk but not yet old enough for bread and meat, whose mothers return from the bread-line to bring their children to another line, where they got portions of a syrupy mixture which those who know say is the right provender.

Cook until it forms a syrup, then pour in the fruit, which has been stoned (if necessary), and cook until the whole is a syrupy mass.

If fresh fruit is used, put on two parts of sugar to one of water and cook until syrupy, then add the fruit, which has been peeled, sliced and stoned, and cook until the whole is a thick, syrupy mass.

If fresh fruit is used, put on two parts of sugar to one of water and cook until syrupy, then add the fruit, which has been peeled, sliced and stoned, and cook until the whole is a thick, syrupy mass.

Boil one cup of wine, one cup of sugar and one-half cup of water together until syrupy and thick, pour it over the contents of the bowl, let this cool, then place a thick layer of thickly-whipped sweetened and flavored cream over all.

Cover with sheets of glass, allowing a little air for ventilation; place in the sun until the juice is thick and syrupy.

Boil the syrup fast for a few minutes longer or until thick and syrupy, fill up the jars; cover with a cloth until the next day; then cover closely and stand away in a cool place.

When the sugar is syrupy add one-half pound of large raisins, put in the lemon and let cook until the syrup is thick.