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SOLIDS |
Non-liquid food |
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SOUP |
Liquid food |
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LAPPER |
One who takes up food or liquid with his tongue. |
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SLOP |
Mean and weak drink or liquid food; -- usually in the plural. |
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SPOON-MEAT |
Food that is, or must be, taken with a spoon; liquid
food. |
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TUREEN |
A large, deep vessel for holding soup, or other liquid
food, at the table. |
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SEETHE |
To decoct or prepare for food in hot liquid; to boil; as,
to seethe flesh. |
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EAT |
To take food; to feed; especially, to take solid, in
distinction from liquid, food; to board. |
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BOUILLON |
A nutritious liquid food made by boiling beef, or other
meat, in water; a clear soup or broth. |
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GRUEL |
A light, liquid food, made by boiling meal of maize,
oatmeal, or fiour in water or milk; thin porridge. |
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WATER GRUEL |
A liquid food composed of water and a small portion of
meal, or other farinaceous substance, boiled and seasoned. |
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WASH |
Waste liquid, the refuse of food, the collection from washed
dishes, etc., from a kitchen, often used as food for pigs. |
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GRAVY |
The juice or other liquid matter that drips from flesh in
cooking, made into a dressing for the food when served up. |
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SOP |
Anything steeped, or dipped and softened, in any liquid;
especially, something dipped in broth or liquid food, and intended to
be eaten. |
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COCOANUT |
The large, hard-shelled nut of the cocoa palm. It yields
an agreeable milky liquid and a white meat or albumen much used as food
and in making oil. |