"Halve" Quotes from Famous Books
 ... canning should be firm, but not hard. After sorting and washing them, blanch them for 1 to 3 minutes and cold-dip them quickly. Then pare, halve, and core them. Pack them immediately into the jars and pour sirup No. 3 or 4 over them. Next, adjust the rubbers and covers and proceed with the processing. In the water bath, cook them for 20 minutes; in the pressure cooker, cook them for ...
— Woman's Institute Library of Cookery, Vol. 5 • Woman's Institute of Domestic Arts and Sciences
... is not ripe, it is not sweet; Nor rosy, sir, nor golden: eye and mouth Are little wooed by it; yet we would eat. We are somewhat tired of Eden, is our plea. We have thirsted long; this apple suits our drouth: 'Tis good for men to halve, ...
— The Shaving of Shagpat • George Meredith
... I this dauncing Poeme send, This suddaine, rash, halfe-capreol of my wit? To you, first mover and sole cause of it, Mine-owne-selves better halve, my deerest frend. O, would you yet my Muse some Honny lend From your mellifluous tongue, whereon doth sit Suada in majestie, that I may fit These harsh beginnings with a sweeter end. You know the modest sunne full fifteene times Blushing did rise, and blushing did descend, While I in making of these ...
— Notes and Queries, Number 66, February 1, 1851 • Various
... only to play with his adversaries, to the end of the famous dispute. His lighter cimeter blade he flung aside before he had done, and, toward the last, brandished a sword that had weight as well as edge and temper. The skill that could halve a feather in the air with the sword of Saladin was proved to be also strength that could cleave a suit of mail with the brand of Richard ...
— Classic French Course in English • William Cleaver Wilkinson
... of the fat of the above quantity of loin or neck of mutton, and cut it into chops of a moderate thickness. Pare and halve the potatoes, and cut the onions into thick slices. Put a layer of potatoes at the bottom of a stewpan, then a layer of mutton and onions, and season with pepper and salt; proceed in this manner until the stewpan is full, taking care to have plenty of vegetables at the top. ...
— The Book of Household Management • Mrs. Isabella Beeton
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