"Hot plate" Quotes from Famous Books
 ... rifle sounded, and the Canadians hurled themselves down upon the ground. Their bodies had hardly touched it when from a line six hundred yards long there came one furious glare of rifle fire, with a hiss like water on a red-hot plate, of speeding bullets. In that terrible red light the men as they lay and scraped desperately for cover could see the heads of the Boers pop up and down, and the fringe of rifle barrels quiver and gleam. How the regiment, lying helpless under ...
— The Great Boer War • Arthur Conan Doyle
... so that the surfaces will not become steamed from the moisture still contained in the slices. Put the toast in a toast-rack or stack it on a hot plate. ...
— Ontario Teachers' Manuals: Household Management • Ministry of Education
... fiasco. Congress dropped the measure like a hot plate. The demands of the "revolutionists" were quickly met by the federal government. The causae belli evaporated. And Wenceslas retired in chagrin to the solitude of his study, to bite his nails and wonder ...
— Carmen Ariza • Charles Francis Stocking
... cup of lard, or lard and butter, melted so it will barely run. Mix well, then add the beaten whites of egg. Have the waffle irons hot but not scorching—grease well with melted lard—the salt in butter will make the batter stick. Cook quickly but take care not to burn. Lay on hot plate—have a pitcher of melted butter to pour on. Lay the second waffle upon the first, butter, and keep hot. It is not safe to begin serving without at least six waffles in plate. This, of course, provided you have several eaters with genuine appetites. Syrup can be passed with the ...
— Dishes & Beverages of the Old South • Martha McCulloch Williams
... too weak to receive meat, put on a very hot plate two or three sippets of bread, and pour over them some beef, mutton, or veal gravy. Flavour with ...
— The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, • Mary Eaton
... to an even, golden brown. No rule will secure this, and only experience and care will teach one just what degree of heat will do it. If to be buttered dry, butter each slice evenly as taken from the fire, and pile on a hot plate. If served without butter, either send to table in a toast-rack, or, if on a plate, do not pile together, but let the slices touch as little as possible, that they may ...
— The Easiest Way in Housekeeping and Cooking - Adapted to Domestic Use or Study in Classes • Helen Campbell
... as it rises, and be sure and use no soda. When they are tender, have ready a colander with a cloth laid in it, lift the sprouts out with an egg slice, and lay them carefully on the cloth to drain, place about a dozen of the best shaped ones on a hot plate or dish, slide the remainder gently off the cloth on to a hot drainer in a vegetable dish, and arrange the reserved ones on ...
— New Vegetarian Dishes • Mrs. Bowdich
... down edgewise into cool, clean water. On removing it from the water it should be dried, and cleaned with a piece of emery paper, and its temper drawn to a purple, over a Bunsen gas flame, over the flame of an alcohol lamp, or over a hot plate of iron. The small saw shown in Fig. 4 is easily made from a rod of fine steel. It is very useful for slotting sheet brass and tubes, slotting small shafts, nicking screws, etc. Being quite small it has the advantage of having few teeth to keep in order, and it may be made harder than ...
— Scientific American Supplement, No. 312, December 24, 1881 • Various |
