Stir the whole well together, and roll it on your paste-board about half an inch thick; then cut out the cakes and bake them a few minutes.
Work and knead it well at night, and in the morning work it well again, make it into rolls, put them in the oven to take a second rise, and when risen, bake them.
Then cut out the cakes and bake them a few minutes.
When risen, fill your waffle-irons with the batter, bake them on a hot bed of coals.
Gruyere cheese upon each, put them into the oven about twenty minutes before they are required; bake them a little crisp, and serve very hot, dressed in pyramid upon a napkin.
When rolled thin, cut them with a wine glass into small cakes and bake them.
Pound it out thin and cut it into cakes, bake them till a light brown.
Bake them on hot coals; when they have been on the fire about two minutes, turn the irons, and let them brown on the other side.
Prepare them as directed for pound cake, add raisins and currants, bake them in small tin shapes, and ice them.
They should be served immediately, and never allowed to remain in the water a moment after they are cooked.
Mix the ingredients thoroughly; butter before cutting from the loaf some slices of brown or white home-made bread; spread with the mixture and fold together.
Bake them in a brisk oven, and be careful not to let the top colour too much.
When the forcemeat is made put the birds into the pots with it, bake them, and proceed in the same manner as with potted veal.
Mix the ingredients thoroughly in a marble mortar, and when it becomes a stiff paste roll it out, and cut it into what shapes you please; bake them, and when cold fill them with creams or jellies.
Bake them from 10 to 12 minutes, and serve them very hot and very quickly.
Or wash oysters in the shell and put them on hot coals, or upon the top of a hot stove, or bake them in a hot oven; open the shells with an oyster-knife, taking care to lose none of the liquor.
Some cooks prefer to bake them on a floured griddle, and cut them a round shape the size of a saucer, then scarred across to form four quarters.
It requires less time to bake them; they are delicious either way.
They should be served promptly when done and require about three-quarters of an hour to one hour to bake them, if of a good size.
Recipes for baked dishes usually state the length of time required to bake them, but such directions cannot always be depended on, because the temperature of the oven varies at different times.
Place these into the pans, and after allowing them to rise sufficiently, bake them.
To make cakes from these flours, add the required amount of liquid, either milk or water, and a little sugar, if necessary, and then proceed to bake them on a griddle.
Bake them brown in a brisk oven; and when done set them to cool.
Bake them under a nice piece of beef, veal, or pork, raised above them on a trivet.
Or you may first boil the roots merely split in two, and then fry them in fresh butter, or bake them brown in an oven.
Broil them on a gridiron, or bake them in a Dutch oven.
Bake them in thin paste, in a quick oven: if small, a quarter of an hour will be sufficient.
Pare the fruit, and either stew them in a stone jar on a hot hearth, or bake them.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "bake them" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
