HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut biscuits into quarters. Roll in cinnamon and sugar mixture. When well coated, put into greased tube pan.
Preheat oven to 375°. In small bowl, combine flour, baking soda, salt and cinnamon. Set aside. In large mixer bowl, beat butter, sugar, brown sugar, eggs and vanilla extract or orange peel until creamy. Gradually beat in flour mixture. Stir in oats and Nestle Toll House butterscotch flavored morsels. Drop by measuring tablespoonfuls onto ungreased cookie sheets. Bake 7 to 8 minutes for chewier cookies, 9 to 10 minutes for crisper cookies. Makes about 4 dozen cookies.
Cook and drain sausage. Beat eggs. Add milk, salt and dry mustard. Layer bread, sausage and cheese. Pour milk mixture over. Cover; refrigerate overnight. Bake at 350° for about 40 to 45 minutes. Serves approximately 8.
Slightly mash black beans with a fork in small bowl. Stir in green onion, bell pepper, onion, lime juice, cilantro and garlic. Set aside.
Trim all fat from chops. Beat egg white with milk. Place chops in milk mixture. Let stand for 5 minutes, turning chops once. Mix together cornflake crumbs, bread crumbs and Season-All. Remove chops from mixture. Coat thoroughly with crumb mixture. Spray a 13 x 9-inch baking pan with nonstick spray coating. Place chops in pan and bake at 375° for 20 minutes. Turn chops, bake 20 minutes longer.
Mix together. Pour into slightly greased pan. Bake at 350° for 45 minutes.
Dissolve gelatin in hot apple juice in large punch bowl. Add cold apple juice and lemon juice; mix well. Stir in ginger ale just before serving.
Press out rolls in a pizza pan (or big, round pan). Sprinkle sausage on top of rolls. Combine remaining ingredients together; pour on top of sausage. Bake at 375° for 15 minutes. Serves 6.
Place sweet potatoes in buttered 9 x 13 pan. Cover with apples and then marshmallows. Mix cornstarch with water and pour over everything. Dot with butter and sprinkle with pecans. Cover tightly with foil and bake at 375° until potatoes are tender, about one hour.
Mix all together and place in a 9-inch unbaked pie shell. Bake at 350° until well done, about 1 hour.
Combine all ingredients in a large mixing bowl and beat for 2 minutes. Bake for 50 minutes at 350°.
Grease and flour a large loaf pan (at least a 2-quart pan). Combine all ingredients and bake 40 to 50 minutes at 350°.
Mix all together. Bring to a boil. Reduce heat and let simmer 20 to 30 minutes.
Combine beef, egg, celery, onion, crackers and salt and pepper. Shape into 6 patties. Brown quickly in hot skillet. Place in shallow baking dish, 7 x 9-inch.
Divide popcorn and nuts between 2 ungreased rectangular pans (13 x 9 x 2-inches). Cook brown sugar, butter, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes. Remove from heat. Stir in baking soda until foamy. Pour over popcorn and nuts, stirring until popcorn is well coated. Bake uncovered in 200° oven, stirring every 15 minutes for 1 hour. Yields 15 servings.
Butter a heavy 10-inch ovenproof skillet. Preheat oven to 450°. Blend eggs, salt and flour. Add milk and mix thoroughly. Pour into pan. Bake 15 minutes at 450°; reduce heat to 350° and bake 10 minutes more. Serve with powdered sugar and heated maple syrup.
Put roast in pot. Add all other ingredients. Cover and bake at approximately 325° until tender or for about 4 hours. Serves 6 to 8.
In small bowl, beat mustard and milk together. In a large bowl, combine biscuit mix, spices and chives. Pour in milk-mustard mixture. Stir. Do not overbeat. Roll out 3/4-inch thick. Cut into 2-inch rounds, using biscuit cutter. Bake 12 minutes at 450° until done.
In a saucepan mix sugar, white vinegar, water, green pepper and pimiento. Add salt. Simmer 5 minutes. Combine cornstarch and cold water. Add to hot mixture. Cook and stir until sauce thickens and bubbles. Cool. Add paprika. Makes 1 1/2 cups.
In a large heavy pan, heat oil and brown beef cubes on all sides. Add onions, bell pepper and garlic and fry with beef for about 5 minutes. Add all the remaining ingredients except beans and simmer chili for 1 1/2 hours or until meat is tender. Add beans and simmer 30 minutes more. Serve. Sprinkle with cheese of choice.
In large crock-pot, put barbecue sauce and apricot preserves. Make small meatballs with hamburger mixed with chopped onions. Saute meatballs in cooking oil until brown on all sides. Pour your meatballs into barbecue and preserve mixture. Turn to low heat. Cook for 3 or 4 hours.
Bring to boil for 1 minute. Add 1/2 cup peanut butter and 3 cups oatmeal. Stir; spoon or pour into pan.
Place onions in baking dish. Pour melted butter over onions. Add rice, beef broth and consomme. Cover and bake at 350° for 45 minutes. (An old South Carolina recipe.)
Slice eggplant thinly. Combine oil with herbs and brush both sides of eggplant. Brown both sides of eggplant until tender. Layer half of the eggplant slices, Mozzarella, Ricotta, spaghetti sauce, fennel seed and olives (in that order). Repeat layering. Top with remaining Mozzarella and garnish with sliced olives. Cover and bake at 425° for 25 minutes or until hot and bubbly. Let stand 15 minutes. Makes 4 to 6 servings.
Mix milk, coconut and 1 package gelatin mix. Shape into strawberry shapes and roll into second package of dry gelatin mix. Place on waxed paper. Pipe on a cap and stem of green frosting. Great for dressing up a cookie tray.
Mix butter, cake mix and 1 egg; pat down in a 9x13 inch pan like a crust. Mix cream cheese and 2 eggs; gradually add powdered sugar. Pour over crust; sprinkle pecans on top. Bake at 350 degrees for 10 minutes.
Mix and stir together flour, corn meal, sugar, baking powder and salt. Combine egg, milk, cream-style corn and oil; add all at once to dry ingredients. Stir just until moistened. Pour into a greased 9 x 13 x 2-inch pan and bake at 425° for 20 to 25 minutes or until done.
Sprinkle yeast on water, stir in until dissolved. Add 3 1/4 cups flour, sugar, salt and shortening. Blend on low speed, then 2 minutes at medium speed. Beat in 3 1/4 cups flour by hand. Cover, let stand 45 minutes. Stir hard 1/2 minute. Spread in 2 greased bread pans. Let rise 20 minutes. Bake at 365° for 35 to 40 minutes.
Mix corn, green beans, onion, green pepper, celery, sour cream, 1/2 cup Cheddar cheese and cream of celery soup. Cover and refrigerate overnight. Melt margarine. Stir in crackers and 1/2 cup shredded Cheddar cheese. Put on top of casserole. Bake at 350° for 45 minutes to 1 hour.
Beat egg until foamy. Then beat in vanilla and sift and stir in flour, salt and soda. Mix in nuts. Spread in well greased 8-inch square pan. Bake at 325° for 25 to 30 minutes. Cut into squares while warm.
Combine the margarine, oats, sugar, flour, and vanilla in a bowl and mix well. Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 12 minutes. Makes 24.
Cream butter and sugar. Beat eggs; add to creamed mixture and add Karo and vanilla. Sift flour, soda and salt together; add to butter mixture. Add rest of ingredients. Make into 4 rolls and place in refrigerator. Chill 24 hours; slice 1/4-inch thick and bake at 350° for 12 to 15 minutes.
Cook spinach; drain. Place in casserole dish evenly. Add bacon and mushrooms. Bake at 350° until heated throughout. Spread sour cream over; sprinkle cheese on top. Heat until cheese melts.
Heat oil. Saute next 7 ingredients slowly for 10 minutes. Add cooked, drained rotini to vegetables. Heat through. Sprinkle with Parmesan cheese.
Place chicken pieces in baking dish. Cover with onion mix, apricots and dressing. Cover dish with foil. Bake 1 hour or until done. Uncover last 5 minutes. Bake at 350°.
Mix eggs, sugar, syrup, salt, vanilla and butter. Spread nuts in bottom of shell; pour in filling. Bake 15 minutes at 450°, then 25 to 30 minutes at 350°.
Beat eggs in mixer until well blended. Add sugar, melted butter, Crisco and flour.	Gradually add milk and beat well. Add yellow coloring and continue to beat. Bake in 300° oven for 1 1/2 hours or until done.
Mix sugar, coconut, pecans, vanilla, cracker crumbs, butter and peanut butter together. Make into small logs. Melt paraffin and chocolate chips in double boiler. Dip logs into chocolate. Lay on wax paper until cold.
In a 2-quart casserole or bowl, place margarine. Microwave, uncovered, on High for 1 1/2 to 3 minutes or until melted. Stir in Parmesan cheese, celery salt, paprika and garlic or onion powder. Add crackers, then toss until coated. Microwave, uncovered, on High for 3 minutes, stirring after every minute. Then spread on paper towels to cool. Transfer to a tightly covered container. Store at room temperature for up to 1 week. Makes 10 servings (1/2 cup).
Choose mixing and kneading method, except food processor. Add butter and salt to Rye Sponge. Add all-purpose flour as specified. Knead. Let dough rise 45 minutes to 1 hour.
Blend milk and flour until smooth. Cook over medium heat until it becomes thick paste. Pour over butter, shortening, salt and sugar. Stir together. Add vanilla and stir. Chill in freezer until well chilled. Remove from freezer and beat on medium, then high until whipped.
Put all ingredients in a blender and mix well. You can also use orange juice in place of the strawberries for an orange julius.
Dissolve yeast in warm water. Stir in milk, cornmeal, sugar, 1/2 cup butter, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched.)
Boil syrup, sugar and jello for 1 minute. Pour over popcorn. Form into balls.
Preheat oven to 350°f. 180°c. gas mark 4. In a large mixing bowl, combine sugars, flour, cinnamon, cloves and salt. In another bowl beat the eggs, add milk, butter and vanilla. Stir wet ingredients into the dry ingredients then pour into the pie crust. Bake for 45 minutes. The filling will be shaky when you remove it from the oven. The pie puffs up, but levels off as it cools. Serve at room temperature. Serves 8-10.
Mix margarine and cheese well. Add 1 cup sugar at a time. Add one egg at a time. Fold in flour one cup at a time. Add vanilla. Put in cold oven set at 300°. Bake for 1 1/2 hours. Do not open oven door while baking.
Cut eggs in half, lengthwise. Remove yolks. Mash yolks with a fork. Stir in the rest of the ingredients. Stuff the whites with the yolk mixture. Garnish with paprika and parsley.
Mix all ingredients well. Chill overnight. Serve with carrots, celery, cucumbers, broccoli, cauliflower or potato chips.
Mix crushed pretzels, margarine and 3 tablespoons sugar together. Press in a 9 x 13-inch pan. Bake at 400° for 8 to 10 minutes. Cool completely. Combine cream cheese, Cool Whip and 1 cup sugar. Mix well and spread on cool pretzel crust.
Mix eggs, hamburger meat, salt, pepper, garlic powder and corn flakes. Then roll into small balls and bake until done. Then heat until smooth the jelly, catsup, cloves and red wine vinegar. Add meatballs and simmer for long time.
Cook and drain macaroni. Mix all other ingredients except crackers, oleo and enough cheese to layer top. Pour into greased casserole. Mix remaining cheese and cracker crumbs in melted oleo. Sprinkle on top of macaroni. Bake at 350° until bubbly or lightly browned.
In a large skillet, cook bacon until crisp. Remove to paper towels. Add rice, carrots, celery and peas; cook until heated through, about 5 to 7 minutes. Stir in bacon. Serve with soy sauce, if desired. Yield: 6 to 8 servings.
Blend and mix ingredients. Bake at 350° for 45 minutes in greased and floured long pan.
Wash figs and cut off stems. Place in a 4 qt. pan. Do NOT add water. Pour sugar over figs. Add orange rind. Cook one hour very slowly with lid on. Stir occasionally. Cook two more hours or until juice is dark and thick. Spoon figs and juice into jars that have been sterilized in boiling water. Place lid and band on jar and screw tight.
In a large skillet or Dutch oven, combine all ingredients, except olives. Bring to a boil. Reduce heat, cover and simmer 5 minutes, until vegetables are tender-crisp. Cool slightly. Add olives. Transfer to bowl. Cover. Chill 6 hours or overnight. Makes about 9 cups.
Blend butter, sugar and vanilla. Add eggs and beat well with spoon. Combine dry ingredients and gradually add to egg mixture until well blended. Spread in greased pan. Bake at 350° until edges come away from side of pan and toothpick in middle comes clean.
Mix egg, sour cream, butter and cornbread mix. Add corn and bake at 350° for 45 minutes.
In saucepan, bring chicken broth, onion, bay leaf, dash of garlic and broccoli to a boil. Reduce heat and simmer until tender. Remove bay leaf. Add butter, salt and pepper. Mix flour and milk together, then add to soup. Stir and heat until thickened. Serve.
Sift flour; add shortening and cheese. Mix together. Add buttermilk and knead together. Turn dough on a lightly floured surface and knead together. Roll dough out about 1/2 inch thick. Cut with floured biscuit cutter. Bake on a cookie sheet at 425° for about 12 minutes, or until golden brown.
Slice the artichokes into chips as thinly as possible. Rinse the chips under cold water; pat dry. Deep fry them in several batches in hot, but not smoking, oil in a skillet until a pale golden color. Drain; change the oil and briefly fry them again to a crisp golden brown. Drain each completed batch on a baking sheet lined with paper towel and keep warm in a low oven while you finish the remaining chips. Season generously with sea salt and serve immediately. Serves 6.
Boil carrots and fennel bulb about 3 minutes then plunge in ice water. Remove skin and slice peppers. Toss together.
Combine all ingredients, except lettuce. Stir to mix. Cover and chill 1 to 2 hours. Serve on lettuce leaf. Yields 4 servings.
Spoon flour into measuring cup and level off; pour onto waxed paper. Combine 4 cups flour, undissolved yeast, dry milk, sugar and salt in a large bowl. Stir well to blend; add oleo, then add hot tap water. Beat at medium speed for 2 minutes with electric mixer, scraping bowl occasionally. Add 2 cups more flour; beat at high speed for 2 minutes or until thick and elastic. Gradually stir in just enough remaining flour with a wooden spoon to make a soft dough which leaves sides of bowl. Turn out on floured board. Knead 10 minutes or until dough is smooth and elastic. Cover with plastic wrap, then a towel. Let rest 15 minutes on board. Punch down, divide dough into 4 equal parts, shape each part into a ball and flatten into 7-inch circles or shape into loaves. Wrap tightly in plastic wrap and place circles on baking sheets and loaves in pans. Freeze until firm. Wrap plastic wrapped frozen dough in aluminum foil. Freezer dough is best if it is baked within 4 weeks of freezing.
Tear lettuce into bite-size pieces. Place in dish. Layer the rest of ingredients in order given. Add sugar to mayonnaise and spread over top as you would frosting. Top with grated cheese. Cover and refrigerate 8 to 10 hours. Garnish with bacon.
Bake cake mix using directions for 9 x 13-inch pan. In saucepan, combine 1 cup milk, 1 cup sugar and marshmallows. Cook until marshmallows are melted. Stir in coconut. Pour over hot cake. In saucepan, combine 2 cups sugar, 1/2 cup milk, cocoa and margarine. Bring to boil. Stirring constantly, boil 3 minutes. Remove from heat. Beat until mixture begins to thicken. Pour over cake.
Saute green peppers, onion and celery in 1 tablespoon oil or use water or broth, about 1/4 cup. Combine tomatoes, juice and well-drained sauteed vegetables in soup kettle. Saute ground meat and drain well. Combine with vegetables in kettle. Add rice and season with salt and pepper to taste. Simmer 30 minutes.
Mix the first 4 ingredients until creamy. Beat in egg and vanilla. Add flour and oats. Blend with mixer until coarse crumbs. Press into greased 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Sprinkle with chocolate chips. Let stand 5 minutes. Spread melted chips.
To toast almonds, bake in 350° oven for 8 to 10 minutes.
Put pineapple, including juice, in a large bowl. Add mandarin oranges, fruit cocktail and chopped apple. Mix well, then add dry pudding mix. After mixing carefully, put in refrigerator overnight until ready to serve. Before serving, add bananas and 1/3 of an 8 ounce carton of Cool Whip.
Wash and stem berries. About 1 hour before serving, pour berries in pie shell. Cover with confectioners sugar. Whip the cream with sugar and vanilla; spread on top of pie. Chill until ready to serve. Makes 6 to 8 servings.
Place in a large casserole dish, cover and cook at 275° for 5 hours. Remove bay leaf and enjoy.
Put meat in bottom of a casserole dish. Sprinkle on dry onion soup mix. Pour on the soup and wine vinegar. Cover and bake at 250° for 3 hours. Do not peek, do not stir.
Cut cabbage into thin slices; boil for 8 minutes in small amount of boiling salted water. Drain; stir in milk and margarine. Serve immediately. Makes 4 large servings.
Cream butter and sugar. Next add egg yolks and beat slightly. Add other ingredients and pour into unbaked shell. Bake at 350° for 45 to 50 minutes.
Preheat oven to 325°. Mix the first five ingredients, then add the rest of the ingredients except the confectioners sugar. Beat until just combined. Bake for 1 hour or until top springs back when lightly pressed with fingertips. Sprinkle with confectioners sugar and serve.
Brown ground meat. Drain. Season with salt and pepper. Add beans, tomatoes, paste, water and seasoning. When serving, pour over cooked rice and garnish with crackers.
Cook ground beef, onion and garlic in skillet until meat is lightly brown and onion is tender. Stir in tomato sauce, catsup, sugar and oregano leaves. Simmer gently for 10 minutes. Spoon off excess fat. Remove from heat. Add cream cheese and Parmesan cheese. Heat and stir until cream cheese is melted and well blended. Keep warm in chafing dish or buffet server. Serve with crackers. Makes 3 cups.
Cut and brown the bacon; drain. Drain green beans. Add remaining ingredients. Bake in casserole dish for 30 to 40 minutes at 350°.
Mash sweet potatoes in a 1-quart casserole dish. Add the remaining ingredients. Bake at 350° until hot and bubbles.
Cook lima beans until still firm. Make a dressing of the salt, pepper, seasoning, oil and vinegar. Combine all ingredients with the dressing. Chill and serve.
Combine all ingredients and bake in oven at 350° for about 30 to 45 minutes. Test with toothpick.
Combine crackers and margarine. Pat in a 9 x 13-inch pan. Beat pudding, milk and ice cream with mixer and pour over crust. Top with whipped topping. Store in refrigerator.
Bring sugar and water to a boil until sugar is dissolved. Remove from heat; add juices and almond extract. Freeze. Just before serving, put frozen punch in bowl and add ginger ale. Garnish with apple slices. For decorative touch, cut a star shape from apple slices with a small cookie cutter. Makes about 70 (4 ounce) servings.
Use baked ham topped with turkey and then cooked asparagus. Roll up and place on a buttered baking dish. Cover and bake at 300° for 30 minutes. When ready to serve, spoon cheese sauce over top. This recipe will serve 4 people.
Beat eggs. Add sugar slowly. Melt butter. Fold in butter and cream. Add flour and vanilla. Bake in unbaked pie shell for 10 minutes at 450°. Reduce heat to 300° and bake an additional 35 minutes.
Combine margarine and vanilla. Cream together until light and fluffy. Sift flour and baking powder together. Add flour mixture, 1/4 cup at a time, into margarine. Combine sugar substitute and orange juice; stir into flour mixture. Mix well. Sprinkle cinnamon over dough; knead to make a streaked appearance. Shape dough into balls about 1/2 inch in diameter; arrange on a nonstick cookie sheet. Flatten the balls with a fork dipped in cold water. Bake at 350° for 12 to 15 minutes.
Dissolve Jello in hot water, add cut marshmallows and stir until marshmallows melt. When this mixture begins to congeal, add pineapple, nuts and whipped cream. Mold. Serve on lettuce with cream cheese and mayonnaise.
Process first 10 ingredients. In large bowl, combine them with last 6 ingredients. If too thick for your taste, add some canned plum tomatoes and juice. Scoop with your favorite tortilla chips. Makes about 1 quart.
Brown sausage, beef and onions. Drain. Add paste, sauce and tomatoes. Simmer. Mix three cheeses together. Layer noodles, meat sauce and cheese until all is used. Bake until cheese is melted. Makes two 11 x 13-inch pans. Makes 2 layers each.
Shuck corn; wash. Cut the kernels off the cob with a sharp knife. Scrape the juice out of the corn cob into the corn. Heat the drippings or margarine in a large skillet. Add the corn, flour, sugar, water, milk and seasonings. Stir together, bringing mixture to a boil. Stir the corn constantly until it starts to boil. Cover, reduce heat and simmer until corn is tender, about 25 to 30 minutes. If necessary, add more water and more sugar (1/4 cup).
Mix cocoa in hot water. Stir margarine into this. Allow to cool. Stir dry ingredients into cocoa mixture. Add eggs. Beat in milk and vanilla. Add nuts. Put in a 10 x 15-inch pan. Bake at 375° for 20 minutes.
Heat margarine and oil over medium heat until bubbly. Add garlic; saute until golden, about 1 minute. Press dough into a 17 x 10-inch rectangle sheet. Brush dough with half of the garlic mixture. Arrange Provolone over dough. Top with sausage. Sprinkle with Mozzarella. Firmly press into dough, starting from wide end. Roll, jelly roll fashion. Pinch to enclose and pinch ends. Put, seam sides down, onto nonstick sheet. Brush with remaining garlic mixture. Bake at 350° for 30 to 35 minutes or until brown. (If bread is browning too quickly, cover with foil.) Cool 15 minutes and slice.
Melt chocolate in water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. Beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form. Fold into batter. Pour batter into 3 (9-inch) layer pans lined on bottoms with waxed paper. Bake at 350° for 30 minutes.
Cut rhubarb into 1-inch pieces. Add water to cover. Cook until soft, about 10 minutes. Drain. Makes 3 quarts of juice.
Mix first 4 ingredients. Mix mayonnaise, sugar and vinegar. Combine mixtures. Stir to coat evenly. Refrigerate for about 3 hours. Toss again before serving.
Mix all ingredients together in a 1 3/4-quart casserole. Bake for 1 hour at 400°. If dried out, add more margarine.
Place graham crackers in raised edge cookie sheet or jelly roll pan. Melt sugar and margarine; boil for 2 minutes. Add vanilla. Pour over crackers and sprinkle with nuts. Bake at 350° for 10 minutes. Cool and break each cracker where perforated.
Pat brown sugar and shortening into a pan and bake at 350° for 10 minutes. Add eggs, Karo, vanilla, flour, baking powder, coconut and nuts together. Bake 25 minutes longer at 350°.
Saute round steak in butter. Layer raw cut-up bacon, sauteed steak and sliced onion. Mix tomato sauce, garlic cloves, chili powder, salt and pepper. Spread over layered ingredients. Cover with can of kidney beans. Dot with butter. Cover and bake 1 hour at 350°. Serve on rice.
Put flour and salt in a pie plate. Mix oil and milk in a cup and pour into pie plate. Mix with flour and salt and press in plate. Bake at 350° for 30 to 40 minutes.
Mix pretzels and softened margarine. Put in a 9 x 13-inch pan. Bake 10 minutes at 400°. Cream sugar and cream cheese; spread over crust. Spread Cool Whip over this and chill.
Heat oven to 350°. Grease rectangular pan, 13 x 9 x 2-inch. Layer chicken, onion, chilies, cheese, sour cream and corn in pan.
Cream the shortening	and sugar, then add eggs. Sift flour and soda together. Add with potato chips to egg mixture. Add butterscotch bits	and vanilla. Drop by spoonfuls onto ungreased cookie sheet. Bake at 325° for 10 to 12 minutes. Yields 8 dozen.
Mix sugar, cocoa and milk. Heat on medium until boiling point. Add butter and stir. Let boil without stirring for 4 minutes. Remove from heat. Add oatmeal, vanilla and nuts. Mix well. Drop by tablespoon onto wax paper. Let stand until firm.