Pour in saucepan, loosen with a knife around edges, cook until it sets.
Boil spaghetti in hot water until tender, cook until done, throw into strainer, then serve.
Cook until tender, drain off water, sprinkle with cheese and pour over ends a little melted butter.
Cover with Criscoed paper and place in steamer to cook until set.
Cook until browned, then turn and cook on other side.
Cook until lobsters' claws can easily be pulled apart; it will probably take 25 minutes.
Cook until it forms a soft ball when tried in cold water, or 240° F.
Let it cook until a smooth, thick cream, stirring all the time; add the clams only just before serving.
Add the well beaten yolks of five eggs to five tablespoonfuls of boiling vinegar; cook untilit thickens, stirring constantly.
To one quart of tomato, add one pint of apple; put both through sieve; one quart of sugar, some ground cinnamon; cook until it begins to look like a preserve.
Now cover all, adding potatoes with boiling water andcook until tender.
Cook until it thickens, cool, then mix it into the filling, being careful not to get it too soft.
Cut into slices, cook until tender, but not to breaking, in hot water.
Cook until tender, by which time the liquor should be absorbed by the macaroni.
Put on in boiling water; cook until a fork will go in easily; dry off, and serve in their skins.
Cook until thick, cool, and add one pint of thick cream beaten stiff.
Cook until soft, rub through a sieve, measure and add an equal amount of sugar to the pulp.
Cook until creamy, add a teaspoonful of butter and three tablespoonfuls of sugar.
Cook until thick, add the meat of a boiled lobster, reheat, and serve with boiled rice and ice-cold bananas.
Cook until thick, add one and one-half cupfuls of boiled lobster meat, and one teaspoonful each of lemon-juice and minced parsley.
Stir until it begins to thicken and add remainder of butter; stir in boiling water, cook until of the consistency of boiled custard.
Allow to cook until tender; test by pressing a grain between thumb and finger; there should be no hard center.
When perfectly smooth, add it to the remainder of the water, to which the salt has been added, and boil rapidly, allowing the mixture to cook until it thickens.
Next, the cereal should be stirred into the boiling salted water slowly enough to prevent it from forming lumps, and then, being constantly stirred, it should be allowed to cook until it thickens.
Cook until it just holds together, then add two teaspoonfuls extract of vanilla and pour into pans, not buttered.
Cook about three minutes, then add the yolks of three eggs well beaten with half a pint of sweet cream or milk; cook until it thickens, then serve.
She never lets itcook until it gets a bit brown, and so it has a delicate flavor.
Cook until thick (about ten minutes), and add the vanilla.
Cook until soft, and drain on a sieve so all the juice will run off.
Cook until it jells when a little is poured on a saucer.
Drain off the water and add one pint of milk, cook untilrice is soft, drain off the milk and add the rice to a flannel cake batter.
After ten minutes turn the roes over, make a bordure of potato croquette mixture around the plank, and return to oven to cook until done.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "cook until" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
