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Puree :: Puree (n.) A dish made by boiling any article of food to a pulp and rubbing it through a sieve; as, a puree of fish, or of potatoes; especially, a soup the thickening of which is so treated..

Cruller :: Cruller (n.) A kind of sweet cake cut in strips and curled or twisted, and fried crisp in boiling fat..

Ghee :: Ghee (n.) Butter clarified by boiling, and thus converted into a kind of oil..

Drab :: Drab (n.) A wooden box, used in salt works for holding the salt when taken out of the boiling pans..

Pottage :: Pottage (n.) A kind of food made by boiling vegetables or meat, or both together, in water, until soft; a thick soup or porridge..

Sacchulmic :: Sacchulmic (a.) Of, pertaining to, or designating, an acid obtained as a dark amorphous substance by the long-continued boiling of sucrose with very dilute sulphuric acid. It resembles humic acid..

Pot :: Pot (n.) A metallic or earthen vessel, appropriated to any of a great variety of uses, as for boiling meat or vegetables, for holding liquids, for plants, etc.; as, a quart pot; a flower pot; a bean pot..

Fluoranthene :: Fluoranthene (n.) A white crystalline hydrocarbon C/H/, of a complex structure, found as one ingrdient of the higher boiling portion of coal tar..

Fervent :: Fervent (a.) Hot; glowing; boiling; burning; as, a fervent summer..

Boilery :: Boilery (n.) A place and apparatus for boiling, as for evaporating brine in salt making..

Digester :: Digester (n.) A strong closed vessel, in which bones or other substances may be subjected, usually in water or other liquid, to a temperature above that of boiling, in order to soften them..

Scum :: Scum (v.) The extraneous matter or impurities which rise to the surface of liquids in boiling or fermentation, or which form on the surface by other means; also, the scoria of metals in a molten state; dross..

Boil :: Boil (v.) To be agitated like boiling water, by any other cause than heat; to bubble; to effervesce; as, the boiling waves..

Emit :: Emit (v. t.) To send forth; to throw or give out; to cause to issue; to give vent to; to eject; to discharge; as, fire emits heat and smoke; boiling water emits steam; the sun emits light..

Hemialbumose :: Hemialbumose (n.) An albuminous substance formed in gastric digestion, and by the action of boiling dilute acids on albumin. It is readily convertible into hemipeptone. Called also hemialbumin..

Leucin :: Leucin (n.) A white, crystalline, nitrogenous substance formed in the decomposition of albuminous matter by pancreatic digestion, by the action of boiling dilute sulphuric acid, and by putrefaction. It is also found as a constituent of various tissues and organs, as the spleen, pancreas, etc., and likewise in the vegetable kingdom. Chemically it is to be considered as amido-caproic acid..

Arabinose :: Arabinose (n.) A sugar of the composition C5H10O5, obtained from cherry gum by boiling it with dilute sulphuric acid..

Boil :: Boil (n.) Act or state of boiling.

Cassareep :: Cassareep (n.) A condiment made from the sap of the bitter cassava (Manihot utilissima) deprived of its poisonous qualities, concentrated by boiling, and flavored with aromatics. See Pepper pot..

Bisk :: Bisk (n.) Soup or broth made by boiling several sorts of flesh together.

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