Turn the mixture into a salad bowl or glass dish, and garnish with parsley or watercress and beetroot.
Chop the whites of the eggs up very fine, mix all together; turn the mixture smoothly into a salad bowl or glass dish, and garnish with watercress and beetroot.
Have ready the whites of eggs whipped to a stiff froth, drop it in spoonfuls in the boiling milk; let it simmer for a few minutes until the egg snow has got set, remove the snowballs with a slice, and place them in a glass dish.
Pile the apricots up, with the convex side uppermost, in a glass dish, reserving one cup apricot to go on the top, with the concave side uppermost.
Place the fruit in a glass dish, with the concave side uppermost; pour the syrup round the fruit, and with a teaspoon remove any syrup that may have settled in the little cups, for such the half-peaches or apricots may be called.
Put the rice in a glass dish, and make a very small well in the centre, and pour all the syrup into this, so that it soaks into the rice at the bottom of the dish without affecting the appearance of the surface.
Serve the fish in a glass dish, with half the dressing stirred in with it.
Pare with a keen knife, slice and lay in a glass dish.
Let it stand on ice until ready to use; then with a spoon pile it high on a glass dish.
Turn this into a glass dish, and with a spoon place the white froth upon it.
When ready to serve, unmold the meringue and place it on boiled custard served in a glass dish.
Serve on a glass dish, and sprinkle with castor sugar.
Mix in the milk, or cream, gradually; and serve on a glass dish.
When quite firm, dip the tin in hot water for a second or two, and turn it on to a glass dish.
When set, dip it in hot water for a second or two, and turn on to a glass dish.
Beat to a pulp, sweeten with the smaller cup of sugar; add lemon-juice and rind, and put them into a glass dish.
Slice your cake, and line the bottom of a glass dish with it.
With a silver fork toss up the oysters and celery together in a glass dish; pour half of the dressing over them; toss up—not stir it down—for a minute, and pour the rest on the top.
Pile in a glass dish, with green leaves around, as you would the real fruit.
Place the leaden cross inside the glass dish, resting on the bottom.
Float the sections off the knife into a glass dish of tepid water.
When done, set them away till nearly cold, then transfer to a glass dish, pour the syrup, which should be thick and amber colored, over them.
Put the fruit in alternate layers in a glass dish.
Plums make a most artistic fruit piece, served whole and arranged with bunches of choice green grapes, in a basket or glass dish.
Heap it loosely on a glass dish, and dot with squares of cranberry or currant jelly.
When both are cold, arrange the apples neatly on a glass dish, pour over the syrup, and garnish with strips of green angelica or candied citron.
Look at them frequently, and, as each apple is cooked, place it in a glass dish.
Add the sifted sugar, and continue the whisking until the mixture becomes quite stiff, and either heap it on a glass dish or serve it in small glasses.
Dish them neatly on a glass dish, reduce the syrup by boiling it quickly for a few minutes, let it cool a little; then pour it over the apples.
Then pour both fruit and syrup into an earthen or glass dish; cool, and use.
Stir it one way until it begins to thicken, but not till it curdles; remove from the fire and when it is cooled put in a glass dish.
Peel and cut in very thin slices, lay in a bowl, cover with water, sprinkle a little salt over them and put a lump of ice on top, let them remain until serving time, drain off the water and serve in a glass dish with a French dressing.
Turn out on a glass dish, stick it thickly over with the blanched almonds, garnish with whipped cream and serve with cream.
Pour over the salad, toss up with a fork, and serve in a glass dish.
Extract the seeds and put a layer of the fruit in the bottom of a glass dish.
Put the cold custard in the bottom of a glass dish, and heap the snow upon it.
Pile them in a glass dish, and pour the syrup over.
Peel and slice the beets (about a quarter of an inch thick), and pile the slices in a glass dish or bowl, sprinkle with the watercress and yolk of egg rubbed through a wire sieve, and pour the sauce round the base.
Place in a salad bowl or glass dish, and pour over it half a pint of salad sauce No.
Put the prepared fruit into a glass dish in alternate layers.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "glass dish" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
