I will dry them next time with the guts in, and having stiffened their rinds in their proper dimensions, then try to cleanse them.
And now he ate greedily till the last prune was gone, when Johnnie had Buckle throw all of the green rinds into the sink.
Simmer the rinds in this ten minutes, throw the water away, and spread them upon dishes to cool.
Next day add to enough water to cover the rinds sufficient sugar to make it quite sweet, but not a syrup.
When the sugar is melted and the syrup quite hot, but not boiling, put in the rinds and simmer until they look quite clear.
Take the thickest rinded oranges or lemons; pare off the rinds very thin; put into a glass bottle as many of these chips as it will hold, and then as much Malaga sack as it will hold besides.
When they are boiled, scoop out and throw away the stringy part; boil the parings three times in different waters; beat the boiled skins very fine in a marble mortar; beat the boiled rinds in the same manner.
Before you use this punch, soak for a night the rinds of eighteen lemons in some of the spirit; then take it out, and boil it in the milk, together with two large nutmegs sliced.
Put into a cask a quarter of a peck of elder-flowers picked clean from the stalks, the juice and rinds of six lemons pared very thin, and six pounds of raisins.
Grate off the rinds of the three lemons used, put it with the juice into the wine, and that to the cream.
Pare six lemons very thin, put therinds and juice into two quarts of brandy; let it remain well corked four days.
Pick all the meat out of the oranges, and boil the rinds in water till they are very tender.
Let it work for a short time; then put in fifteen pecks of cut cowslips, and the juice of twenty large lemons, likewise the outward rinds pared off as thin as possible.
Boil the rinds very tender in a linen cloth; cut them in strips whilst hot, and lay them in the pan in which you design to boil the marmalade.
Four or five quarts of boiling water poured to two ounces of cream of tartar, and the rinds of two lemons cut very thin, with half a pound of sugar.
Put the rinds into a net with a stone in it, or it will rise to the top and spoil the wine.
And out on the green tide towards the sea Drift the rinds of orient fruits Strange to the lips, bitter and sweet.
Watermelon rindsand newspapers was all over the court house yard.
And there was a big yard around the court house, with watermelon rinds scattered over the grass; and a fence around the yard and a hitch rack where the farmers tied their teams.
Watermelon rindswas all over the court house yard and there was lots of fights and men gettin' drunk; and after a few days, the court room was full of people watchin' the court proceedings.
Soak the rindstwelve hours in half a pint of cold water, then add the juice of the lemons, and half a pint more of cold water.
Take therinds out of the water, and soak them in alum water an hour.
The rinds of two oranges, grated, and the juice of one lemon.
Grate therinds of two Seville and two China oranges, and two lemons.
Grate the rinds of two lemons, pare and chop them and beat all well together.
One and a half pint of lemon juice, rinds of two lemons grated on sugar, one pint of rum, half a pint of brandy, two quarts of water, three pounds of loaf sugar.
Trim the rinds nicely, being careful to cut off the hard coating with the outer green.
Boil them till the rinds are tender, then take them out, slice them thin, and take out the seed.
Bergamot oil is obtained from the rinds of the fruit of citrus bergamia, a tree belonging to the natural order Aurantiaceæ.
The rindsare soaked from fifteen to twenty-five minutes in water, to which sometimes a little soda is added.
If now the lid be revolved by hand-or steam-power, the rinds of the fruit are torn apart, and the oil together with the juice runs through the sieve-bottom of the apparatus into a cylindrical vessel where it clarifies.
Lemon oil (oleum limonis) is obtained by various processes from the rinds of lemons.
Orange and lemon syrups are made by pounding the thin yellow rinds with a little tepid water to a pulp, then adding it to cold syrup at 32 deg.
Add the shredded rinds to the cooked oranges and let them cook until of the right consistency.
Cut and scrape the rinds of cymbelines, put them in strong salt and water, let them remain in it a week, then in fair water three days, changing the water every day, then soak them in alum water an hour.
When they have stood three or four days, turn the syrup from them, and boil it, then turn it back on the rinds while hot.
Mukutùkutù ang sitsarun inig-úsap, Fried pork rinds make a crackling noise when you chew them.
To every wine-quart of the best pale brandy add the very finely pared rinds of two Seville oranges and of one lemon, and let the mixture stand for three weeks.
To a pint of strongly made green tea add the rinds and juice of two lemons, one Seville orange, and one sweet orange, with half a pound of loaf sugar and a small stick of cinnamon.
To a quart of whisky add the rinds of two lemons, an ounce of bruised ginger, and a pound of ripe white currants stripped from their stalks.
To the rinds of twelve lemons and two Seville oranges add 2-1/2 pounds of loaf sugar, a bottle of pale brandy, and a bottle and a half of old rum, with a sufficient quantity of grated nutmeg.
The carpenter’s glue boiled in water and plastered on to the teeth also takes away their pain; but soon after it must be taken away and the mouth rinsed with wine in which have been boiled the rindsof sweet pomegranates.
When the turtle-meat has stewed an hour, put in the green fat, and add the juice and grated yellow rinds of two lemons, and a pint or more of Madeira, and let the whole stew slowly an hour longer.
Beat a pound of powdered loaf sugar, gradually, (a little at a time) into the beaten eggs, and add the juice and grated yellow rinds of two large lemons or oranges.
After it has thus boiled another hour, add the juice and grated yellow rinds of two lemons, and a pint of Madeira.
Cut a pound of lemons in twelve bits each, and cook in vinegar and a very little salt until therinds are perfectly tender.
Then boil it in the same water until the rinds are soft.
After soaking the rinds over night in strong salt water and then rinsing in hot water; put the fruit, sugar and vinegar together in preserving kettle and boil until tender.
Six lemons, juice and rind; two oranges sliced and the rinds cut in small pieces; three-fourths ounce ginger, the preserved is best.
The rinds should be transparent and the jelly a clear amber hue when done.
Boil nine quarts of water with six pounds of lump sugar, the rinds of two or three lemons very thinly pared, and two ounces of bruised white ginger.
Put the rinds into salt and water two days, and change the water daily.
With a penknife cut on the rinds any shape you please, then cut off a piece near and round the stalk, and take all the pulp out carefully with an apple scoop.
Then three pounds of the finest powder sugar, three quarters of an ounce of salt, the rinds of four and the juice of two lemons, half a pint of port, and half a pint of brandy.
Rasp the oranges, cut out the pulp, then boil the rinds very tender, and beat them fine in a marble mortar.
Put eight of the rinds into three quarts of hot water, not boiling, and cover it over for three or four hours.
Skim it quite clean, put in the rinds of three or four lemons, and two ounces of hops sewed up in a bag.
Steep the rinds of half a dozen oranges in a little rum, the next day strain it into the vessel, and make it up ten gallons with water that has been boiled.
Take out the pulps of lemons or oranges, soak the rindssix days in salt and water, and afterwards boil them tender in spring water.
Strain and boil it with the rinds of four China oranges, and two lemons pared thin.
Peel off the rinds and pound them well in a marble mortar, with two pounds of fine sugar to one pound of orange.
Beat the yolks of eight eggs till they are as white as milk; then put to them a pint of boiling water, the rinds of two lemons grated, and the juice sweetened to taste.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "rinds" in a variety of sentences. We hope that you will now be able to make sentences using this word.
