Mix all together and boil for one hour in a porcelain or agate kettle, stirring often to prevent scorching; about ten minutes before it is done, add salt to taste.
Reduce heat to medium and cook for 2 minutes, stirring often.
Add garlic and onion and cook for 3 minutes, stirring often.
Beat the flour and butter together; add to them gradually the boiling milk and cook eight minutes; stirring often; beat the sugar and the yolks of the eggs together; add to the cooked mixture and set away to cool.
Stir them till well mixed, then spread them over a baking-pan and bake fifteen minutes, or till crisp, stirring often.
Boil milk in double boiler, sprinkle the meal into it, stirring all the while; cook twelve minutes, stirring often.
Pour this mixture into a saucepan containing the stock; place it over the fire and heat the contents gradually, stirring often to prevent the egg from sticking to the bottom of the saucepan.
Mix pulp with that which was cut off, spread on plates or granite pans and dry in a warm oven, stirring often.
To blanch Spanish peanuts the usual way, heat for some time, without browning, in a slow oven, stirring often.
Cover and boil three-quarters of an hour, stirring often.
Let it stand twelve hours longer in the bowl, stirring often, and keeping it in the warm kitchen.
Cover with cold water for an hour; put over the fire in a pot of boiling water and stew gently, stirring often, until it breaks to pieces.
Strain off the liquor, and boil up with the other ingredients, stirring often, one hour, keeping covered unless while stirring.
When nice and brown, add vegetable stock and the seasoning; boil until the ingredients are well blended; add the rice and boil till the rice is tender, stirring often.
Boil twenty minutes; add the milk and boil five minutes more, stirring often.
Boil up, thicken with browned flour; stir in the butter and cook rapidly, stirring often, ten minutes.
Stir it into the broth and let them simmer, stirring often, half an hour.
Boil twenty minutes; put in the milk, and boil five minutes more, stirring often.
Cook the bread and milk together for ten minutes, stirring often, to get smooth.
Cover, and cook gently (stirring often) half an hour, then add the water.
Cover, and cook five minutes; then add the flour, and cook eight minutes longer, stirring often.
Cover with water and cook 3 or 4 hours at a low temperature, stirring often, until the mixture is of the consistency of thick apple sauce.
If you are not quite ready to use it stand over boiling water to keep warm, stirring often to prevent a crust forming on top.
Dry well, mix with the butter, sprinkle with salt and brown a golden brown in the oven, shaking or stirring often.
Add to the hot milk and simmer five to ten minutes, stirring often.
Then the sugar is added and the pulp is cooked to a smooth, thick consistency over a steady fire, stirring often to prevent the fruit from sticking to the kettle.
Stir this into the boiling milk, and cook for twenty minutes, stirring often.
Add one-sixth of a teaspoonful of salt, and cook for fifteen minutes, stirring often.
Add one-eighth of a teaspoonful of salt, and cook for fifteen minutes, stirring often.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "stirring often" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
