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Crotonine :: Crotonine (n.) A supposed alkaloid obtained from croton oil by boiling it with water and magnesia, since found to be merely a magnesia soap of the oil..

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

Scald :: Scald (v. t.) To expose to a boiling or violent heat over a fire, or in hot water or other liquor; as, to scald milk or meat..

Bullary :: Bullary (n.) A place for boiling or preparing salt; a boilery.

Parboiling :: Parboiling (p. pr. & vb. n.) of Parboi.

Persulphocyanogen :: Persulphocyanogen (n.) An orange-yellow substance, produced by the action of chlorine or boiling dilute nitric acid and sulphocyanate of potassium; -- called also pseudosulphocyanogen, perthiocyanogen, and formerly sulphocyanogen..

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

Bouillon :: Bouillon (n.) A nutritious liquid food made by boiling beef, or other meat, in water; a clear soup or broth..

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..

Soup :: Soup (n.) A liquid food of many kinds, usually made by boiling meat and vegetables, or either of them, in water, -- commonly seasoned or flavored; strong broth..

Blanch :: Blanch (a.) To whiten, as the surface of meat, by plunging into boiling water and afterwards into cold, so as to harden the surface and retain the juices..

Neurine :: Neurine (n.) A poisonous organic base (a ptomaine) formed in the decomposition of protagon with boiling baryta water, and in the putrefraction of proteid matter. It was for a long time considered identical with choline, a crystalline body originally obtained from bile. Chemically, however, choline is oxyethyl-trimethyl-ammonium hydroxide, while neurine is vinyl-trimethyl-ammonium hydroxide..

Pitch :: Pitch (n.) A thick, black, lustrous, and sticky substance obtained by boiling down tar. It is used in calking the seams of ships; also in coating rope, canvas, wood, ironwork, etc., to preserve them..

Decoct :: Decoct (v. t.) To warm, strengthen, or invigorate, as if by boiling..

Seether :: Seether (n.) A pot for boiling things; a boiler.

Cook :: Cook (v. t.) To prepare, as food, by boiling, roasting, baking, broiling, etc.; to make suitable for eating, by the agency of fire or heat..

Chondrin :: Chondrin (n.) A colorless, amorphous, nitrogenous substance, tasteless and odorless, formed from cartilaginous tissue by long-continued action of boiling water. It is similar to gelatin, and is a large ingredient of commercial gelatin..

Hasty Pudding :: Hasty pudding () A thick batter pudding made of Indian meal stirred into boiling water; mush.

Peptone :: Peptone (n.) The soluble and diffusible substance or substances into which albuminous portions of the food are transformed by the action of the gastric and pancreatic juices. Peptones are also formed from albuminous matter by the action of boiling water and boiling dilute acids.

Doughnut :: Doughnut (n.) A small cake (usually sweetened) fried in a kettle of boiling lard.

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