51.   Gradually stir in cocoa, and cook over moderately low heat, stirring until sugar is dissolved and mixture is smooth.

52.   Gradually add sugar and mix thoroughly until sugar is dissolved.

53.   Heat, stirring constantly, over low flame just until sugar is dissolved.

54.   Heat the sugar, molasses and butter together in a saucepan over low heat until the butter is melted and the sugar is completely dissolved.

55.   Heat to boiling, stirring to dissolve sugar.

56.   Heat the mixture just long enough to dissolve the sugar.

57.   In a medium saucepan, slowly bring the brown sugar, cream, butter and corn syrup to a boil over medium heat, stirring constantly to dissolve sugar.

58.   In a medium bowl, combine all the ingredients except the cilantro and stir to dissolve the sugar.

59.   In a medium bowl, combine espresso and sugar, stirring to dissolve sugar.

60.   In a small bowl, mix the mustard, brown sugar and dill, dissolving the sugar.