Cook gently about twenty minutes, take from the fire, add one pound walnut meats, and cool.
In the morning turn into the preserving kettle, simmer gently three-quarters of an hour or until thick, take from the fire, cool a little and pour into jars.
Take from the fire, stir in a tablespoonful vanilla, and pour into buttered dishes.
When this has properly seasoned the meat, take from the fire, unwrap and drain.
Set the pan on a moderate fire; boil gently for about fifteen minutes, skim it well during the process; take from the fire, let it stand about five minutes, and then strain.
Take from the fire at the first boil, and skim off the scum.
Beat the yolks of the eggs until very creamy, then stir them into the sauce, take from the fire, and fold in the well-beaten whites of the eggs.
Put half the cream and all the sugar over the fire in a double boiler and stir until the sugar is dissolved; take from the fire and, when cold, add the remaining cream.
Rub together one tablespoonful of butter and two tablespoonfuls of flour, add them to the hot milk, stir until you have a smooth thick paste; take from the fire; mix with it the meat, and turn out to cool.
When hot, take from the fire, add the meat and three eggs well beaten; add a teaspoonful of salt and a dash of pepper.
Put the egg into the thickened milk when you have stirred in the butter and liquor; take from the fire, season, and let it stand in hot water three minutes, covered.
Put in the parsnips, boil up once gently, take from the fire, and leave covered in the saucepan for five minutes before you serve.
Take from the fire, and set in boiling water to keep warm—but not cook—until wanted.
Take from the fire, and add minced onion, capers, olives, pickles, and parsley and a little tarragon vinegar.
Thicken with a teaspoonful of flour, rubbed smooth in a little cold stock or water, take from the fire, and add the yolks of three eggs beaten with the juice of half a lemon.
Take from the fire, add salt and pepper to season, and four tablespoonfuls of butter beaten to a cream.
Heat almost to boiling; stir in a beaten egg, and so soon as this begins to thicken, take from the fire.
Take from the fire, and begin to whip into the sauce the beaten eggs.
Take from the fire; beat for a few minutes, and let it cool before whipping in the beaten whites.
Let all thicken well and smoothly; take from the fire, beat up to break possible lumps, and turn out to cool.
When making molasses candy, add any kind of nuts you fancy; put them in after the syrup has thickened and is ready to take from the fire; pour out on buttered tins.
Boil it altogether about ten minutes, skim carefully until nothing rises to the surface, take from the fire; when cool, bottle it.
Pour the boiling water over the lemon and orange juice, cover it and let stand half an hour; then add the sugar, let it come to a boil on the fire, stir in the gelatine and when it is thoroughly dissolved, take from the fire.
Add the egg to thickened milk when you have stirred in the butter and liquor; take from the fire, season and let it stand in hot water three minutes, covered.
Take from the fire, cool, form into small flat cakes, dip in egg and crumbs, and fry brown.
Stir till thick, take from the fire, and spread thinly on dry buttered toast.
When it boils, add the egg, cook till thick, take from the fire, and cool.
Simmer gently for four hours, take from the fire, and strain through a colander.
When sugary, take from the fire, and stir until almost hard; then roll in little balls, and put on a buttered plate.
Take from the fire; take out the cinnamon, and stir in the butter and vanilla, and pour out on a buttered tin or dish, letting it be about half an inch thick.
Take from the fire; cool ten minutes; then break in, one by one, six eggs, and beat till smooth.
Take from the fire, add half a teaspoonful of salt, and set away to cool.
Take from the fire immediately, and set away to cool.
Take from the fire, add the lemon juice, and set away to cool.
As soon as the isinglass is dissolved, take from the fire, and add the salt and sugar.
Take from the fire, add salt and pepper to season, and four tablespoons of butter beaten to a cream, and added slowly.
Take from the fire, add gradually four egg yolks and three-quarters of a cup of grated cheese, then the stiffly beaten whites of eggs.
Take from the fire, season with salt and onion juice and serve hot.
Season with salt and paprika, take from the fire, add two cups of the lobster, cut fine, mix well and turn on to a platter to get as cold as possible.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "take from the fire" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
