Dissolve on the fire two ounces of gelatine in three or four tablespoonfuls of water, add ten ounces of sugar, and, when melted, remove from the fire.
Strain, remove from the fire, and add three yolks of eggs which you have mixed in a little water, a tablespoonful of green peas previously boiled, the small rounds of chicken farce, and serve.
Remove from the fire, and beat in the raw yolks while still scalding hot.
Remove from the fire, and add the cream and lemon-juice, stirring in well.
Remove from the fire; arrange the liver neatly upon a hot chafing-dish, and keep this covered while you boil up and thicken with a little browned flour the gravy left in the saucepan.
Remove from the fire, add one quart of cream, and freeze.
Remove from the fire, add the gelatine and vanilla flavoring, and stir until the gelatine is melted.
Remove from the fire, add the cream, pulp and extract, and freeze.
Remove from the fire, and allow to stand until cold; when the limes will have resumed their natural color.
Summer vegetables should be cooked on the same day they are gathered, if possible.
If you have no machine for this purpose, chop very fine.
Make these for breakfast the day after you have had roast chicken, duck, or turkey for dinner.
Remove from the fire, and while still hot, add gradually the yolks of the eggs beaten up with the sugar and seasoned with vanilla, lemon, or bitter almond.
Remove from the fire, and while still very hot, put in the butter.
Stir five minutes until well thickened, remove from the fire, and pour into a bowl.
Remove from the fire, flavor, and when cool, beat or churn to a standing froth.
Remove from the fire, cool, add trumese and nutmese which have been rubbed to a cream together.
When the sauce is smooth and creamy and well cooked, remove from the fire, cool a little, and stir in celery, parsley and salt.
Remove from the fire, add trumese chopped fine, bay leaf, sage, salt, nut butter and yolks of eggs.
Boil slowly, hardly above simmering, four hours, when the liquor should be reduced to half the usual quantity; remove from the fire.
Remove from the fire, and when cool drain it off from the sediment that settles at the bottom.
Remove from the fire, cover, and allow to stand from 5 to 8 minutes.
Remove from the fire at once; cover and place on the back of range, or in a warm place, for 20 minutes.
Make a White Sauce of the milk, flour, and fat, remove from the fire.
Remove from the fire; pour out about one half cupful of coffee, in order to rinse the grounds from the inside and from the spout of the coffeepot.
Remove from the fire, add one teaspoonful of vanilla; pour into square greased pans to an inch or half-inch thick.
Remove from the fire, flavor with one teaspoonful of lemon extract and color yellow with a few drops of yellow fruit or vegetable coloring.
Remove from the fire, stir in one teaspoonful of vanilla, then pour into buttered pans, and mark off into squares.
Remove from the fire, add one teaspoonful of vanilla and one cupful of nut meats.
Boil, remove from the fire, and add the lemon juice, olive oil, and the yolks of the eggs, one at a time.
Let it boil, remove from the fire, and dip into this slices of toasted bread or zwieback.
Remove from the fire, let cool a little, turn out on a platter, and serve with the remaining gravy.
Boil till tender; remove from the fire; let stand in same water till ready to serve.
When perfectly tender (on being tried by the prong of a kitchen fork), remove from the fire, drop into cold water for a moment to cool enough to slip off the skins, and then slice in a hot dish.
Remove from the fire, add one-quarter of a cup of vinegar, and stir until cool.
Remove from the fire, set aside until cool, then pour on to a buttered platter and beat with a silver fork until creamy.
Remove from the fire, allow to stand without stirring for twenty minutes.
Remove from the fire, and do not stir until it is cool.
Remove from the fire, add the sugar and stir well.
Remove from the fire, add the chocolate and nuts and beat until the chocolate is melted; beat in the vanilla and turn into a biscuit pan, nicely oiled or buttered, to make a sheet three-fourths an inch thick.
Remove from the fire, add a quart of boiling milk, and serve.
Remove from the fire, add the cinnamon and vanilla, and pour slowly over the stiffly beaten whites of eggs.
Remove from the fire, pour into hot sterilized jelly glasses.
Cook until they are tender, remove from the fire, cool, and serve.
Boil the beans until they can be pierced with a fork, remove from the fire, drain, and pack into jars or crocks.
Cook until the quinces are soft, remove from the fire, and mash through a sieve.
Remove from the fire, and when cool, spread between the cakes.
Remove from the fire, and stir the beaten whites lightly through the whole.
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.
If desired to have the custard in cups, remove from the fire when it begins to thicken, turn into cups, and finish in a steamer over a kettle of boiling water.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "remove from the fire" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
