Beat together for eight minutes the yolks of four eggs, three tablespoonfuls of sugar, and a saltspoonful of salt, and then add one gill of cold milk.
Put milk, salt and chocolate in upper part of the double-boiler, and when hot and smooth, stir in the flour, which has been mixed with enough cold milk to be thin enough to pour into the hot milk.
When cool, remove the top crust and fill with a cream made as follows: Boil a cupful of milk, and thicken with a tablespoonful of sugar mixed with a teaspoonful of cornstarch wet in cold milk.
Add two cupfuls of cold milk, and cook until smooth and thick, stirring constantly.
Add one quart of cold milk, and cook slowly until it thickens, stirring constantly.
When thoroughly blended, add two cupfuls of cold milk, cook and stir until thick.
Drain off nearly all the water; pepper and salt, and add a cup of cold milk with a tablespoonful of butter rolled in flour.
While it is cooling, add the flour, wet into batter with a pint of cold milk.
Drain this off, and substitute a cupful of cold milk.
If desired to stir beaten eggs into heated milk, add a few spoonfuls of cold milk to the eggs, and pour the mixture, a little at a time, into the hot milk, taking care to stir it constantly.
Beat together very thoroughly one cupful of ice-cold milk, and one cupful of Graham flour.
Remove from the fire, add a pint of cold milk, stir in the sliced apples, one third of a cup of sugar or molasses, and a teaspoonful of flour rubbed smooth in a very little milk.
Thicken with two spoonfuls of flour stirred into a cup of cold milk.
Add the flour wet in cold milk, boil up and serve in a boat, or pour over boiled chickens, rabbits, etc.
Boil up once—when you have thickened with flour wet in cold milk—and take the saucepan from the fire.
Beat an egg to a froth and stir into a cup of cold milk, into which has been rubbed smoothly a tablespoonful rice or wheat flour.
Cold milk is bad for one who is already over-chilled.
At an informal luncheon, cold coffee, instead of tea, is passed around in a glass pitcher, on a tray that also holds a bowl of powdered sugar and a pitcher of cold milk, and another of as thick as possible cream.
When the butter has melted, put in half a pint of cold milk.
Mix four table-spoonsful of ground rice, smoothly, with half a pint of cold milk, then stir it into a quart of boiling milk.
Boil it till very soft, then take it from the fire, and add a quart of cold milk.
Beat the mixture until smooth, and lastly turn in a quart of cold milk, stirring very little.
Cut the grains from the cobs and place in a bowl, season with salt and pepper, add one-fourth pound of sifted flour, two eggs and a half pint of cold milk.
Ten minutes before serving thicken with two tablespoons of flour mixed with one-fourth cup of cold milk.
HOW TO MAKE CREAM SOUPS Cream soups are all made by blending two tablespoons of butter with two tablespoons of flour and then adding slowly one cup of cold milk or half cream and milk.
Rub smooth a teacupful of ground rice, in a gill or two of cold milk, and stir it into the boiling milk.
Allow a pint of cold milk, four table-spoonfuls of flour, two eggs, and a little salt.
To one pint of cold milk, put a piece of butter the size of an egg, a small teaspoonful of salt, and one egg.
To a pint of cold milk, put three heaping spoonfuls of sifted rye meal, a little salt, and three eggs.
Mix the yolks of two eggs well beaten, with a large spoonful of rice flour, smothered in a cup of cold milk.
Meanwhile rub down smooth a large spoonful of rice flour in a cup of cold milk, and mix with it the yolks of two eggs well beaten.
Soak some sliced bread in cold milk, drain it off, mash it fine, and mix it with the rice.
Make a fine gruel of half grits well boiled, strain it off, add warm or cold milk, and serve with toasted bread.
When it is at the boiling-point add the sugar; then the cornstarch and flour, which have been moistened in cold milk.
When it begins to crust over, stir it all up from the bottom, and add a pint of cold milk.
Mix flour with two table-spoonfuls of cold milk, and add to boiling milk.
Let a quart of milk, a quarter of an onion and a piece of parsley come to a boil; then stir in a scant cupful of flour, which has been mixed with a cupful of cold milk, and the yolks of two eggs.
Mix the flour with half a cupful of cold milk, and stir into boiling cream and milk.
Mix the flour smoothly with this cold milk, stir into the boiling milk, and cook ten minutes.
Dissolve two tablespoonfuls of flour in a gill of cold milk, add it to the boiled milk and let it cool.
Now dissolve a teaspoonful of rice flour in half a cupful of cold milk; whisk the soup thoroughly; pour into a hot tureen, and serve.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "cold milk" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
