51.   Cook on medium heat until the shell can be easily lifted.

52.   Cook on stove top over high heat until water boils.

53.   Cooking on low will produce the most tender meat.

54.   Cover and cook on high until water boils.

55.   Cover with plastic wrap and cook on high power, rearranging and turning often, until fork tender.

56.   Consider a menu that includes shish kebobs that guests assemble and cook on their own.

57.   Cook on all sides until light brown.

58.   Cook them on a nonstick stove-top griddle and keep warm while assembling the rest of the dish.

59.   Cooking on a stove top is roughly the same as in a steamer.

60.   Craftsmen make baskets, wooden spoons and other useful objects, while ham biscuits and fried apple pies are cooked on the grounds.