Peel

But skin, the thin outer layer of some fruits and vegetables.

Rind, the thick outer skin of some fruits.

Don't eat the watermelon or cantaloupe rind.

So if you have ever had watermelon, it is tasty.

I, I wouldn't eat the green part, but I actually don't mind eating some of the white part of the watermelon, uh, rind.

Um, but don't eat the watermelon or cantaloupe rine.

Rind.

Is that hard to say, rind? The...

There's a better word for a klipa, um-

Peel.

Peels.

Peels.

Right? Three, three peel, peel shells.

Right? Peel, peel-like shells, layers.

Good.

There are three klipos, right? [chuckles] Yeah, three, three, three, three layers, three klipos, three shells on, on a onion.

Kostka.

Peel means removing the outer skin of a fruit or vegetable.

Peel.

Oplata.

Boil is heating liquid until it bubbles vigorously.

Zarna.

Peel is removing the outer skin or rind from fruit or vegetable before cooking or eating.

Peel.

Zest refers to scraping the colored outer layer of citrus peel to add bright flavor to dishes and desserts.

Zest.

Avocado salad.

Peel the avocados.

Cut each in half lengthwise and remove the pits.

For each serving, place half of an avocado on curly endive fill the centre with cottage cheese to which has been added some tart french dressing cottage cheese filled tomatoes six medium tomatoes two cups dry cottage cheese quarter cup mayonnaise or salad dressing three tablespoons chopped pickle one tablespoon minced onion three tablespoons chopped pimiento three tablespoons chopped walnut meats Peel tomatoes.

Cut slices from top and scoop out center.

Sprinkle with salt.

1 eggplant.

1 cup cottage cheese, dry, 3 slices bread, half onion, sliced, 1 green pepper, chopped, 1 whole pimiento, chopped, pepper and marjoram, 1 egg, 2 tablespoons butter, paprika, half teaspoon salt.

Grate, pulido.

Peel is removing the outer skin or rind from fruit, vegetables, or roots before cutting or cooking.

Peel, pelar.

Fold means gently combining ingredients such as whipped cream without deflating them.

Used in baking and sauces.

The entire th- the-

Rind and the whole skin

So-

Just to bite it

For more information or to volunteer, please visit LibriVox.org. Recording by Betty B. Dr. Allinson's Cookery Book by Thomas Richard Allinson Chapter 2 Part 1 Soups and Stews Artichoke Soup One pound each of artichokes and potatoes, one Spanish onion, one ounce of butter, one pint of milk, and pepper and salt to taste.

Peel, wash, and cut into dice the artichokes, potatoes, and onion.

Cook them until tender in one quart of water with the butter and seasoning.

When the vegetables are tender, rub them through a sieve.

One medium-sized cabbage, one pound of potatoes, one ounce of butter, three pints of milk and water, equal parts, pepper and salt to taste, one dessert spoonful of finely chopped parsley and two blades of mace, and one dessert spoonful of Allenson fine wheat meal.

Wash the cabbage and shred it finely.

Peel the potatoes and cut them into small dice.

Boil the vegetables in the milk and water until quite tender, adding the mace, butter, and seasoning.