Blanch half a pound of almonds in cold water; let them lie twenty-four hours in cold water, then beat them in a mortar, till they are very fine, adding the whites of eggs as you beat them.
Then beat it a little in a mortar; put in the peel of a lemon grated, and a pound of sifted sugar; rub them well together, and wet this with the froth of whites of eggs.
Turn into a mixing-bowl and beat in two ounces of grated Parmesan cheese; then beat in, one at a time, two eggs.
Beat the whites of the eggs until dry, then beat in the powdered sugar and fold the cream into the egg and sugar.
Beat the egg until white and yolk are well mixed; then beat in the sugar, the lemon juice and the water.
Make a thin cream of the flour and milk; then beat up the eggs, mix all together, and add a pinch of salt and a few grains of cayenne.
Drain and press it, then beat it through a wire sieve; return to the saucepan with two ounces of butter; pepper and salt; stir till well mixed.
Both orange and lemon peels are candied by the same process, but they must never be put in the same vessel of salt and water, nor must they be candied together, or the distinctive flavors would be lost.
Method: Beat eggs and sugar for at least half an hour, then beat in gradually as much of the flour that is needed to be able to handle at once.
Then beat in the egg mixed with the sugar, and lastly the vanilla.
Teaspoonful vanilla; three tablespoonfuls corn starch dissolved in a little milk; beaten whites of four eggs last; then beat steadily.
Repeat this operation till the Moss becomes well perfumed; then beat it to fine powder, and to every pound add a quarter of an ounce of Musk, and as much Civet.
Or, Dry, before the fire, half a pound of Bitter Almonds blanched, then beat them in a marble mortar as fine as possible, and add a little boiled Milk to prevent the Almonds from turning oily.
TAKE eight ounces of jordan and one ounce of bitter almonds, blanch and pound them very fine; then beat in with the almonds the yolks of eight eggs, and let the whites be whisked up to a solid froth.
Then beat up three eggs, put them with the mixture, sheet the pans with puff paste, fill them with the curd, and bake them in a brisk oven.
Place spices in a bag, and boil with rest of ingredients 2 hours (occasionally squeeze the spice bag), then beat through a sieve or colander till nothing but skin and seed remains.
Flavouring to taste Beat butter and sugar to a cream, then beat in eggs.
Edmonds’ Prize Baking Powder 4 eggs Pinch salt Beat the eggs, then beat in the sugar, add salt and milk.
Rub butter and sugar into the hominy until the latter is smooth; then beat in the eggs.
Whip light with a fork until dry and mealy; then beat in butter, milk, and salt.
Then beat in the vinegar with your “Dover” egg-whisk until the mixture is smooth.
Then beat in gradually the sugar, a teaspoonful at a time.
Break four eggs, beat them up till thin enough to pass through a hair sieve, then beat them up till perfectly smooth and thin; a small omelette frying-pan is necessary for cooking it well.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "then beat" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
