A faint curdle of cloud frayed from their jagged tops, and above it hung the dreamy snow-clad cone of Fuji, palely emerald as the tint of glaciers under an Alaskan sky.
The dressing may be prepared, and after the sugar is dissolved, a very little lemon juice (just enough to thicken the cream slightly, but not sufficient to curdle it) may be added if desired.
Richer custards may be made by using three or four eggs, but the richer the custard the more likely it is to curdle and become watery, as well as being less wholesome.
Sweeten the cream and beat in the lemons gradually, not to curdle it; add the brandy and freeze in a patent freezer, or by turning quickly.
Though the Serum of Blood be naturally in a fluid form, yet it hath also a great tendency to coagulate, and a certain degree of heat applied to it, either by water, or by a naked fire, will curdle it.
Mrs Curdle had sat listening to this lucid explanation with great complacency.
Quite overcome by these dismal reflections, Mr and Mrs Curdle sighed, and sat for some short time without speaking.
It being finished, she inquired what Mr Curdle thought, about putting down their names.
Miss Snevellicci made a graceful obeisance, and hoped Mrs Curdle was well, as also Mr Curdle, who at the same time appeared.
Mrs Curdle was dressed in a morning wrapper, with a little cap stuck upon the top of her head.
Mr Curdle wore a loose robe on his back, and his right forefinger on his forehead after the portraits of Sterne, to whom somebody or other had once said he bore a striking resemblance.
Let the milk cool a little; beat up the yolks of the eggs, mix them carefully with the milk, taking care not to curdle them; stir the whole over the fire to let the eggs thicken, but do not allow it to boil.
Stir well over the fire for 5 to 8 minutes; whip up the eggs and stir them carefully into the mixture so as not to curdle them.
Great care should be taken, especially in the beginning, as the eggs easily curdle when the oil is stirred in too fast.
Whip up the eggs, stir carefully into them the hot milk, so as not to curdle the eggs.
Some Doctors Advise lime water to be added to the milk; this causes the milk to curdle in flakes, but it hinders digestion, gives rise to constipation, and may lead to stone in the bladder.
In doing as here directed there is no risk of the custard curdling, for directly the water ceases to boil it cannot curdle the custard, although it is hot enough to finish thickening it.
Carefully stir the milk into the beaten eggs, adding only a little at a time, so as not to curdle the eggs.
Add seasoning, and thicken with the cornflour; beat up the egg, and after having allowed the sauce to cool a little, add it gradually, taking care not to curdle the sauce.
Let the sauce go off the boil; add gradually and gently the egg, taking care not to curdle it.
The mayonnaise should be made in a cold room, as it may curdle if made in a hot room.
To be stirred over a slow fire till it thickens, it must only be warm or it will curdle and spoil.
If you put the salt in last, it will not curdle the soup.
Care must be taken not to allow the water under the saucepan to become too hot, as the custard will curdle if the egg is cooked at too high a degree of temperature.
If the solution should curdle it must be discarded and a fresh solution prepared.
And it is the gastric juice of the calf, which is employed to curdle milk in the process of making cheese.
A piece of rennet kept in lukewarm water since the preceding evening, is put into the tub in order to curdle the milk, and the curd is coloured by an infusion of marigolds or carrots being rubbed into it.
After this it may be lowered with milk; but if the milk be put in before the cream, it will curdle it.
Remember when you make a made dish, and are obliged to use cream, that it should be the last thing; for it is apt to curdle if it boils at any time.
Pour in as much rennet as will curdle the milk, and then cover it over.
Put it into a teapot and pour it into the juice, holding the teapot up very high, that it may froth and curdle the better.
It is the easiest and quickest to make of all cheeses, by simply letting milk sour, or adding buttermilk to curdle it, then stand a while on the back of the kitchen stove, since it is homemade as a rule.
Belgian Cooked Belgium The milk, which has been allowed to curdle spontaneously, is skimmed and allowed to drain.
If I were to dissect each incident, every small fragment of a second would contain an harrowing tale, whose minutest word would curdle the blood in thy young veins.
Sometimes realities took ghostly shapes; and it was impossible for one's blood not to curdle at the perception of an evident mixture of what we knew to be true, with the visionary semblance of all that we feared.
After a time, if you add too much butter, the sauce will curdle and turn oily, as described by Francatelli.
In order to do this you must beat up the yolks separately in a basin and add the hot butter sauce gradually, otherwise the yolks of eggs will curdle and the sauce will be spoilt.
The secret of making mayonnaise that will not curdle is in using perfectly fresh eggs and cold, pure olive oil.
The writer never uses cream in combination with salad dressings, from the fact that lemon juice and vinegar curdle cream.
Cadet de Vaux says, that apple juice does not curdle milk, and that a small quantity of chalk added to it destroys some part of the saccharine principle.
In order to make it curdle quickly, a little less than a pound of a substance called rennet was put into each vat.
The milk is kept warm, so as to help it to curdle quickly.
I exclaimed, and I felt my blood curdle and my heart sink like lead for a moment, as I realised the dreadful nature of the danger to which my poor little darling was thus suddenly exposed.
The whole mass of Jacob Gray’s blood appeared to him to curdle in his reins, as he felt sure, whoever it was behind him, had stopped likewise.
As he lay under the walls, the cream of the Imperial army was poured down upon him with a savage violence that causes the blood to curdleat the bare recital.
It is certainly sufficient to make the milk of human kindness curdle in the veins when we read the various recitals of Danish ferocity.
The eggs should not be allowed to curdle in the liquor; hence the need of carefulness in following the directions above given.
Add a few spoonfuls of the hot milk to the beaten eggs that they may not curdle in the saucepan; put with the celery and sauce over the fire; boil up once, and dish.
Skimming should be attended to when the milk has soured just enough to have a little of it curdle on the bottom of the pan.
It suffers not milk to curdle in the stomach, if the leaves thereof be steeped or boiled in it before you drink it.
