Some think it an improvement to add the kernels of black walnuts, nicely picked--put them in just as you take up the taffy and give it one stir; a tea-cup of kernels to a pint of molasses is a good proportion.
Beat the yolks of the eggs well, add the cream to them and stir into the soup.
Strain all the liquor from the oysters; add the water, and heat.
Fill up the stewpan with water, and, when boiling, add the salt.
When cold, add the whites of the eggs, beaten to a stiff froth, with one dessertspoonful of sugar and a flavoring of vanilla; fry in spoonfuls in hot fat.
Add the lobster, cook 6 minutes, then pour over toast arranged on a warm dish.
Cook milk, onion, mace and celery together for 15 minutes, then strain into the tapioca and broth; add the butter, salt and pepper.
Add the gelatine to the tomato and strain into small round moulds; serve each one on a lettuce leaf with a circle of mayonnaise dressing around.
Rub the nutter into the flour, add the raisins, which should be well dried after washing, and mix with enough water to form a dough which almost, but not quite drops from the spoon.
When it gets too stiff to be stirred, add the rest of the meal.
When done, drain well, add the butter, and shake over the fire until hot.
It is not necessary to add the raisins, olives, and nuts unless one wants to be rather luxurious.
When the vegetables are nicely browned, remove, make a little gravy in the pan; pour this gravy over the meat, add the vegetables, and cook very slowly together until the meat is tender.
When the onions begin to get soft and the tomatoes to dry, add the meat.
Boil a quart of milk separately; rub two tablespoonfuls of flour in a half a cup of butter; add this to the boiled milk; after cooking it a few minutes, add the milk to the celery puree and serve at once, mixing milk and puree well.
Cut the soft part of the clams in two pieces; mince the tough part very fine and boil it one hour in a quart of water before adding the soft part; after the soft part has boiled half an hour longer, add the milk, flour and other ingredients.
Stir and boil three minutes; add the sauce, pepper and salt, and colouring.
Put half a pound of fresh butter to a pound of flour, add the yolks of two eggs and a little powdered sugar, mix into a paste with water, and roll out once.
Make a batter as for a fondu, but use rice flour or arrow root instead of potatoe flour; add the egg in the same manner as for a fondu, and pour the mixture into small paper trays fringed round the top.
When the vegetables are tender, rub all through a sieve, return the soup to the saucepan, add the butter, allow it to boil up, and serve with sippets of toast.
Return the liquid to the saucepan, add the milk, and boil the soup up again.
Steep the wheat over night in the water and boil it in the same water for 3 hours, add the butter, the eschalots, chopped up very fine, and pepper and salt.
When quite soft, rub the wheatmeal smooth with a little water, let it simmer with the soup for 5 minutes, add the parsley, and serve.
Chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made; add the water.
The method of determining it was to add the substance to the solution containing the copper, and partly precipitate with soda solution; then treating with 1 c.
Add the rest of the silver chloride and heat slowly over a Bunsen burner until it begins to fuse.
Add the slag to that from the coarse copper fusion, and powder.
Cook until smooth, add the seasoning, and the milk and cream last.
Add the pulp of one orange, having it peeled, sliced and torn in sections.
Heat the milk and add the cornstarch which has previously been moistened with cold water, add the paprika, and stir until thickened.
Repeating, therefore, my just acknowledgments for the honor proposed to me, I beg leave to add the assurances to the society and yourself of my highest confidence and consideration.
And praying you to accept it at only what it is worth, I add theassurance of my constant and affectionate friendship and respect.
Beat butter and sugar to a cream, add the well-beaten yolks of the eggs, then add milk and flour alternately by degrees, and the whites of eggs beaten to a stiff froth, stirred in at the last.
Melt a good tablespoonful of butter in a saucepan, and stir into it half a tablespoonful of flour, add the purée of asparagus and let it come to a boil, season with salt and pepper to taste.
Make a roux of butter and flour as in other cream soups, add the purée to it and as much boiling milk as will make it the proper consistency.
Dissolve the butter in a saucepan, add the beans, vegetables sliced, the seasonings, and water; boil all together for two and a half hours.
Return again to the saucepan, which must be thoroughly clean, add the vermicelli, and simmer for half an hour.
Strain, replace in the saucepan, add the parsley, boil for three minutes, and serve.
Add the salt, rub through a wire sieve, replace in the pan, add the French beans cut fine, and simmer until tender.
Strain, return to the saucepan, add the parsley, simmer three minutes, and Serve.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "add the" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
