"Cooker" Quotes from Famous Books
 ... unknown to Sophocles, AEschylus, and the contemporary vase painters, we must also suppose that the Greek Macpherson invented most of the situations in the Odyssey and Iliad. According to this theory the 'cooker' of the extant epics was far the greatest and most successful of all literary impostors, for he deceived the whole world, from Plato downwards, till he was exposed by Mr. Paley. There are times when one is inclined to believe that Plato must have been the forger himself, as Bacon (according ...
— Books and Bookmen • Andrew Lang
... process. A very low initial heat—about 100 deg. F.—at which the mash remains for about an hour, is employed. After this the temperature is rapidly raised to 153-156 deg. F. by running in the boiling "cooker mash," i.e. raw grain wort from the converter. After a period the temperature is gradually increased to about 165 deg. F. The very low initial heat, and the employment of relatively large quantities of readily transformable malt adjuncts, enable the American brewer to make use of a class ...
— Encyclopaedia Britannica, 11th Edition, Volume 4, Part 3 - "Brescia" to "Bulgaria" • Various
... Salford, John Salford, Phillip Chapman, Thomas Parter, Mary Salford, Francis Chamberlln, William Hill, William Harris, William Worldige, John Forth, Thomas Spilman, Rebecca Chamberlin, Alice Harris, 1102 Pharow Phlinton, Arthur Smith, Hugh Hall, Robert Sabin, John Cooker, Hugh Dicken, William Gayne, Richard Mintren, Jun^r, Joane Hinton, Elizabeth Hinton, Rebecca Coubber, Richard Mintren, Sen^r, John Frye, William Brooks, Sibile and William Brooks, Thomas Crispe, Richard Packe, Miles Prichett, Thomas Godby, Margery Prichett, Jone Goodby, Jone Grindry, John Iniman, ...
— Colonial Records of Virginia • Various
... the bone in several pieces. Put all the ingredients but the flour and butter in a stew-pan and bring to a boil. Set the pan where the liquid will just simmer for six hours, or after boiling for five or ten minutes put all into the fireless cooker for eight or nine hours. With the butter, flour and 1/4 cup of the clear soup from which the fat has been removed make a brown sauce. To this add the meat and marrow removed from the bone. Heat and serve. The remainder of the liquid in which the meat has been ...
— Mary at the Farm and Book of Recipes Compiled during Her Visit - among the "Pennsylvania Germans" • Edith M. Thomas
... through heat and it is now common practice to boil sources with the extracting reagent and to use the steam bath freely to concentrate and evaporate these extracts. We have recently investigated the effect upon cabbage of cooking in a pressure cooker at eight pounds pressure. The cabbage so cooked, when dried and mixed so as to form 10 per cent of a basal vitamine free diet, yielded all the "B" vitamine necessary to ...
— The Vitamine Manual • Walter H. Eddy
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