61.   For poultry, cook until juices run clear.

62.   Gradually add cabbage and cook until tender, mixing frequently.

63.   If cooked until gray throughout, as most of our mothers cooked all pork, the tenderloin resembles nothing so much as compressed sawdust.

64.   If they work, substitute them, especially cooked until rich and golden but not scorched.

65.   Increase heat to medium and cook until mixture boils, stirring constantly.

66.   Just like the beets I had bought in France, these were cooked until meltingly soft, and perfectly suited to a puree.

67.   Lower egg into oil and cook just until golden brown.

68.   Remove garlic and add chicken breasts and cook just until brown.

69.   Reduce heat to very low and continue to cook until rice is tender and liquid absorbed.

70.   Season to taste and continue cooking until most of the water is evaporated.