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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..

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

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..

Chocolate :: Chocolate (n.) The beverage made by dissolving a portion of the paste or cake in boiling water or milk.

Excoct :: Excoct (v. t.) To boil out; to produce by boiling.

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..

Steam :: Steam (n.) The elastic, aeriform fluid into which water is converted when heated to the boiling points; water in the state of vapor..

Poonga Oil :: Poonga oil () A kind of oil used in India for lamps, and for boiling with dammar for pitching vessels. It is pressed from the seeds of a leguminous tree (Pongamia glabra)..

Fry :: Fry (v. t.) To cook in a pan or on a griddle (esp. with the use of fat, butter, or olive oil) by heating over a fire; to cook in boiling lard or fat; as, to fry fish; to fry doughnuts..

Jug :: "Jug (v. t.) To seethe or stew, as in a jug or jar placed in boiling water; as, to jug a hare..

Debulition :: Debulition (n.) A bubbling or boiling over.

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..

Bosh :: Bosh (n.) One of the sloping sides of the lower part of a blast furnace; also, one of the hollow iron or brick sides of the bed of a puddling or boiling furnace..

Fritter :: Fritter (v. t.) A small quantity of batter, fried in boiling lard or in a frying pan. Fritters are of various kinds, named from the substance inclosed in the batter; as, apple fritters, clam fritters, oyster fritters..

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..

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

Ebullient :: Ebullient (a.) Boiling up or over; hence, manifesting exhilaration or excitement, as of feeling; effervescing..

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..

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

Boil :: Boil (v. t.) To heat to the boiling point, or so as to cause ebullition; as, to boil water..

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