porcelain-lined

OK sometimes when we visited teahouses or familes we did have a glorified porcelain-lined hole in the ground, but it was still a hole in the ground.

Archive 2008-02-01 WENDEE HOLTCAMP 2008

OK sometimes when we visited teahouses or familes we did have a glorified porcelain-lined hole in the ground, but it was still a hole in the ground.

speaking of butt hairs... WENDEE HOLTCAMP 2008

Wash and put them in either a porcelain-lined or a granite-ware kettle, stir until they are tender, as for currant jelly, then remove from the fire and wring them as dry as possible in a cheese cloth.

The Golden Age Cook Book Henrietta Latham Dwight

Put the fruit on by itself in a porcelain-lined or granite-ware saucepan, mash and stir well to keep from burning, and boil one hour.

The Golden Age Cook Book Henrietta Latham Dwight

In making sauces great care should be taken to have the saucepans scrupulously clean and only granite-ware or porcelain-lined saucepans should be used, especially where there is any acid as in tomatoes or pickles.

The Golden Age Cook Book Henrietta Latham Dwight

Weigh and allow a pound of sugar to a pound of fruit, put in a porcelain-lined or granite-ware kettle and cook until clear.

The Golden Age Cook Book Henrietta Latham Dwight

Wide-mouthed jars, empty or holding dirty water, stood on other tables ranged up and down the middle of the room, and there was a litter of porcelain-lined trays, test tubes, pipettes, glass stirring-rods and racks for microscope slides.

The Bacillus of Beauty A Romance of To-day Harriet Stark

Take seven pounds of fresh and perfectly ripe currants, pick them over, wash and stem them and put in a granite-ware or porcelain-lined kettle, with five pounds of granulated sugar, one even tablespoonful of cloves, one tablespoonful of cinnamon, one dessertspoonful of allspice, one pint of best cider vinegar.

The Golden Age Cook Book Henrietta Latham Dwight

Put in porcelain-lined stewpan with a quart of soup stock and bay leaves and boil twenty minutes.

Good Things to Eat as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. Rufus Estes

One can of tomatoes put on to heat in a granite or porcelain-lined saucepan with a large slice of onion, one clove, two bay leaves, a teaspoonful of chopped green pepper, salt to taste and a little sugar.

The Golden Age Cook Book Henrietta Latham Dwight