Read the excerpt from The Crisis, Number IV.
<span>“You ought not to think an hour upon the matter, but to spring to action at once.”
</span>What is the purpose of the words “hour” and “spring”?
<span>To remind readers that they must take action immediately to succeed against the British.</span>
When the narrator refer Mr. Brympton as "that kind of gentlemen", she mean that se does not trust Mr.Brympton.
You can find in the excerpt that the author said 'the typhoid has served me well" before the sentence, which mean that she want Mr.Brympton to paid no attention to her
hope this helps
The Modern Language Association (MLA)
style is most commonly used when writing papers and citing the sources within
the liberal arts and humanities. According to this style, the elements should
be listed in the following order: author, title of source, title of container, other
contributors, version, number, publisher, publication date and location.
In this case, the citation according
to the MLA style would be: Atwood, Margaret. Ed. Earl G. Ingersoll. “Waltzing
Again: New and Selected Conversations with Margaret Atwood”. Princeton: Ontario
Review, 2006. Print
rinse ¼ cup basmati rice a couple of times in water. drain and let them dry on their own or wipe the grains dry. grind the rice in a dry grinder or coffee grinder, till the consistency resembles Sooji or Rava or fine semolina. Keep aside.
Heat 1 litre milk in a sauce pan or kadai till it begins to boil.
Whilst the milk is heating, take one tbsp of warm milk in a small bowl and dissolve 12-15 saffron strands in it.
When the milk begins boiling, add the ground rice. Stir.
Next add ¾ to 1 cup sugar or as required and stir again.
Cook the rice on a low flame. keep on stirring in breaks so that lumps are not formed. Also, scrape the sides often and add it to the simmering milk. Below pic is 7 mins after adding sugar.
The milk will thicken as the phirni is getting cooked. The consistency in the next 6 mins.
When the rice is almost cooked, add the cardamom powder (6-7 green cardamom crushed and powdered in mortar-pestle), the saffron dissolved milk and 16-18 blanched sliced almonds.
Cook firni for a further 5-6 minutes or till you get a creamy pudding like consistency. However keep in mind that On cooling the phirni will thicken more. I cooked for a total of about 25 mins after the rice was added, on a low flame. Pour rice phirni in serving bowls. Sprinkle some sliced almonds on the top.
Cover the phirni bowls with lids or aluminum foil. When they cool down, keep them in the fridge.
Phirni is always eaten cold. so you have to wait sometime to enjoy this delicious sweet pudding. once they are set and are chilled, Serve the phirni bowls with a garnish of rose petals.
