Put the sugar into a porcelain kettle, pour the juice over it, and stir it frequently till it is all melted.
Take a porcelain kettle, and cover the bottom and sides with fresh vine leaves.
Put the sugar into a porcelain kettle, and mix with it the water and white of egg.
Put them into a porcelain kettle, and when the sugar is melted, set it on the fire, and boil and skim it for about twenty minutes, or till it becomes a thick jelly.
Put in a porcelain kettle, and boil fast for half an hour.
Put in the vinegar, and put with the tomatoes in a porcelain kettle; boil half an hour.
Cook very fast for a few moments, in a porcelain kettle.
Then scrape off all the fat and sediment; cut the jelly into small bits; and put it into a porcelain kettle or preserving pan, and melt it over the fire.
If the coating or lining of an enamelled or porcelain kettle is the least cracked or scaled off, do not boil the lace in it, or it will be stained with iron mould.
Add half a dozen blades of mace; put the mixture into a porcelain kettle, and boil it, slowly, stirring it frequently down to the bottom.
Mix the sugar with the juice, put all into a porcelain kettle, and boil it till the scum ceases to rise.
Then put it into a porcelain kettle, and steam it in its own syrup till perfectly soft.
Put the whole into a porcelain kettle, and boil it slowly till reduced one half.
Put the sugar into a porcelain kettle, pour the juice over it, stirring frequently.
Put it in a porcelain kettle, bring it to the boiling point, and bottle while hot in small bottles.
For every pound of fruit weigh a pound of refined sugar; put them with the sugar over the fire in a porcelain kettle, bring to a boil slowly about twenty minutes.
Melt the white wax, the spermaceti and the oil of almonds, using a porcelain kettle, as tin or iron is injurious to the oils.
Melt the first five ingredients in a porcelain kettle.
Shave the wax and spermaceti, and melt in a porcelain kettle.
Lay the apples and quinces in alternate layers in a porcelain kettle or crock.
Use a porcelain kettle, with one half pint of boiling water for each quart of peas, if young and tender; older ones, which require longer stewing, need more.
Drain thoroughly, and if to be cooked previous to putting in the cans, put into a porcelain kettle with a very small quantity of water, and heat slowly to boiling.
Put into a porcelain kettle with a cup of water for each six pounds of fruit, and simmer very slowly until the apples are thoroughly cooked.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "porcelain kettle" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
