When herbs are added to butter, you must put two spoonsful of water instead of one.
In a sauce pot put three ounces of butter; when hot add three spoonsful of flour, and allow to become nice and brown.
Put one-half pound of boiled chestnuts in a saute pan with two spoonsful of meat extract, and cook for ten minutes.
Then add two spoonsful of flour, allow to get hot, pour in one pint of boiling milk, season with salt and pepper, and boil for five minutes.
Then strain through a fine sieve; put in a vessel and add two spoonsful of thick cream sauce, heat well, and bind with the yolks of four eggs, season with salt and Cayenne pepper, and allow to cool.
When warm add two spoonsful of flour and allow to become hot, then add one pint of boiling milk and one-fourth of a pint of hot cream.
Put in a flat pan three spoonsful of olive oil, one onion sliced very fine, three sliced green and one red pepper, one bouquet garni, and about five pounds of codfish cut in slices two inches thick.
Simmer in shallow saute pan six chopped shallots, one-half onion sliced very fine and one stalk of white leek also finely sliced, in twospoonsful of olive oil, for about one minute.
Put in a pan on the stove one-half pound of butter; when hot add two heaping spoonsful of flour, and allow to become nice and yellow, stirring all the while to prevent its burning.
Simmer two spoonsful of finely chopped shallots in butter, add a few chopped fresh mushrooms, one chopped tomato and the wine used for cooking the fish.
Before serving add two spoonsful of grated Parmesan or Swiss cheese.
Mix in a cup three spoonsful of flour and one-half cup of water, and stir into the stewing chicken.
Before serving add two spoonsful of ecrevisse butter and stir well, then add the ecrevisse tails and one-half glass of Cognac.
For violent cases, take two table-spoonsful of brandy, and half a tea-spoonful of black pepper.
Put two tea-spoonsful of ground coffee in a small mug, and pour boiling water on it; let it set by the fire to settle, and pour it off in a cup, with sugar and cream.
Two tea-spoonsful is a dose for a child a year old, with the summer disease, and two table-spoonsful for a grown person.
Then add two heaped table-spoonsful of fresh butter, and two heaped spoonsful of sugar; seasoning with powdered mace and nutmeg, and the grated yellow rind and juice of a lemon.
In another stewpan melt one ounce of butter and mix it with three dessert-spoonsful of flour, then gradually pour the stock from the first stewpan over it, but take out the tarragon.
Add a fewspoonsful of very good boiling gravy, and cook for another half-hour.
Mix two dessert-spoonsful of essence of mushrooms with a cupful of Velute sauce (No.
Then take it off the fire and arrange it by spoonsful in a large fireproof dish, and give each spoonful the shape and size of an egg.
Just before serving boil them for four minutes in boiling stock, take them out carefully and put them in a warm soup tureen with two spoonsful of cooked green peas and pour a very fresh clear soup over them.
Make a thin paste with a tablespoonful of flour, the yolks of two eggs, two Spoonsful of Chablis, and a little salt.
Boil two dessert-spoonsful of rice and one of sugar in milk.
Mix two spoonsful of burnt sugar with one of vinegar, and dilute with a little good stock.
When it stiffens pour it into a greased pan, or drop it byspoonsful on the pan.
Add the nuts, stir a few moments till slightly thick, drop by spoonsful on greased tins, or pour it into a greased tin.
Have some boiling lard (it is boiling when it ceases to bubble), and throw into it spoonsful of the mixture.
Add to the fat two dessert- spoonsful of flour and let it cook gently for five minutes, adding a good pint of water.
Warm half a pint of the drippings, or liquor the meat was boiled in--mix a couple of tea spoonsful of scorched flour with a little water, and stir it in when the gravy boils.
Put two tea-cups of rice into a quart of boiling water--add a couple of tea-spoonsful of salt, and let the rice boil till soft.
When the whole has been stirred together for ten minutes, add gradually a pound of sifted flour, and half a pound of almonds, blanched and pounded fine, then stir in three table-spoonsful of thick cream.
Add two or three table-spoonsful of wheat flour, and drop the batter by the large spoonful into a frying pan.
Mix two or three tea spoonsful of flour smoothly, with a little water, and stir it in the gravy when it boils.
Mix it with six large spoonsful of fine white sugar.
Dissolve a couple of tea-spoonsful of saleratus in half a pint of milk, and stir it into the cake.
Drop onto a well-buttered griddle, spoonsful of the mixture, leaving space between to flatten them; continue to add a little butter to the griddle.
Then mix 2 spoonsful of flour with a cup of cream, stir into the boiling chowder, boil up, and serve.
Put 2 dessert-spoonsful of warm water in a bowl and place the dough in it and put in a very warm place to rise.
Shake the bottle, and give four large spoonsful immediately after the hot stage of the disorder, repeating it every second hour till the whole be taken; unless the coming on of the next ague-fit should require its suspension.
When it rises so as to crack on the top add four spoonsful fine salt, and begin to form the mass into dough, pouring as much soft, lukewarm water as is necessary to make the flour mix with the batter.
When it is nearly cold, take three spoonsful of yeast, spread on a piece of toasted bread, and put in the liquor to make it ferment.
To eight gallons of clear rain water, add three quarts of molasses; turn the mixture into a clean tight cask, shake it well two or three times, and add three spoonsful of good yeast, or two yeast cakes.
The full dose is two tea-spoonsful at bed-time and early in the morning, in a tumbler of hot water.
Beat up four eggs, add a pint of milk and a little salt, and stir in four large spoonsful of flour, a little nutmeg and sugar to your taste.
Mix four table-spoonsful of camphor julep and twenty drops of sal-volatile, for a dose, to be repeated twice or thrice a day.
Add nine pounds of loaf sugar, and three spoonsful of yeast; after it has worked in a tub for three days, turn it into a cask, and add three quarts of elder syrup.
Soak the beans over night in cold water; they must be stewed in only sufficient water to cover them, with two table spoonsfulof oil, a little pepper and salt, and white sugar.
Make a paste, cover the bottom of your pie plate, put in the fruit with a great deal of sugar, about four table spoonsful to each pie: put on a cover and bake them till the fruit is soft.
Half a pint of water, Five ounces of nice brown sugar, Two ounces of butter, Three tea spoonsful of flour, The rind of a lemon grated, and some of the juice.
Set it over the fire, and as it begins to simmer stir in very gradually two tea spoonsful of flour to a quart of fruit.
One large shad, Two table spoonsful of salt, Three tea spoonsful of cayenne pepper, Two table spoonsful of whole allspice, As much vinegar as will cover it.
Pick and wash two table spoonsful of rice, a bunch of sweet herbs, washed, and tied with a thread, two onions, and a little celery cut fine.
Half a gill of vinegar mixed with two tea spoonsful of sugar, stirred into two tea cupsful of boiling milk; let it boil one or two minutes, stand it off to cool, and strain off the whey.
Pour one pint of boiling water over two table spoonsful of gum arabic; add lemon-juice and sugar to the taste.
When done, season them with pepper and salt; baste them well with butter, and add two table spoonsful of water, with a little salt.
One pint of milk, One ounce of butter, Three pints of flour, Three tea spoonsful of cream of tartar, One tea spoonful of carbonate of soda or salaeratus.
Two gills of water, Two table spoonsful of brown sugar, Two small tea spoonsful of flour, One ounce of butter, One gill of wine.
For those who object to the use of brandy, two table spoonsful of rose-water may be substituted in its place.
They seemed perfectly reasonable to him, and--so subtle was the miracle wrought by those twospoonsful of brandy--perfectly honest.
Melt half a pound of butter, and stir it into the same weight of double refined loaf sugar, add half a tea spoonful of essence of lemon, eight eggs, the whites and yolks beaten separately, and a couple of table spoonsful of cream.
Weigh out four pounds of sifted flour; take out about a quarter of a pound of it, rub the remainder with four ounces of butter, two tea spoonsful of salt, and four eggs.
When cool beat three eggs with the same quantity of sugar, and stir it into the pudding, together with a tea spoonful of salt, three tea spoonsful of cinnamon, and a piece of butter of the size of an egg.
Boil a pint of rice till soft, then mix it with two quarts of rice flour, a tea cup of yeast, two tea spoonsful of salt, and milk enough to render it of the consistency of rye bread.
Three table spoonsful of pine apple juice, to a quart of the cream gives it a fine flavor, strawberries are also nice in the cream.
Mix four table spoonsful of ground rice smoothly with a little cold milk, and stir it into the boiling milk.
A room may be purified from offensive smells of any kind by a few spoonsful of chloride of lime dissolved in water.
Season it with a little rose-water, and a few spoonsful of wine or brandy, as you may prefer.
I told the doctor so this morning, but he said I had better wait another twelve hours, and then I might have two or three spoonsful of arrowroot, but the less the better.
Margot said you only took a few spoonsful of broth last night.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "spoonsful" in a variety of sentences. We hope that you will now be able to make sentences using this word.
