Special equipment: 12-quart stockpot. Serves 48, cooking time 5 minutes, total time varies
Open your cupboard or wherever it is you store your cookware.
Locate a 12-quart stockpot. If you do not have a 12-quart stockpot, you may use whatever size pot you have; in that event, keep in mind that serving size here is 1 cup and there are 4 cups in a quart. Do the math.
Turn the cold-water knob to the "on" position. Some people (like my dad) prefer to let the water run a little bit. This is optional but encouraged — if it's a hot day or someone has previously used the "hot" water knob, the warmer water will eventually be replaced by truly cold water.
Fill stockpot to within a couple inches of the rim.
Lift stockpot from sink and transfer to stove. (Although appearances may vary, the stove is the thing with 4 or more circular metal bands on top of it; alternately, it may be a completely flat black glass surface. If you are unsure, ask your family, roommate, or neighbor for guidance.)
Turn knob to "High" and wait until water boils. Depending on strength of your stove and amount of water, the boiling time may vary.
Note: DO NOT WATCH THE POT; it will never boil in the event that you do.
Depending on water application, you may want to salt the water. Do this after the water has come to a boil.