When cool, stir in half a tea-cup of yeast, and flour to make it stiff enough to mould up.
When cool, add half a tea-cup of yeast, a little salt, and milk to render it of the consistency of rye bread.
Cool on a sieve, and, when cool, fill with a cream made as below.
Potato yeast is made by omitting hops and flour, but mashing the potatoes fine with the same proportion of other ingredients, and adding the old yeast, when cool, as before.
When cool, form into croquettes, roll first in cracker or bread crumbs, then in egg, and again in crumbs and fry in boiling lard.
The spices and vinegar must be poured off and scalded for five mornings, and, when cool, poured over the pickles; the last day pour over a cup of molasses.
When cool, dip the creams in, and set on a buttered plate to harden.
Stew a quarter of a pound of rice in a pint of milk till tender; when cool, add half a pint of whipped cream, a quarter of an ounce of gelatine melted in a little water, a quarter of a pound of powdered sugar, and a teaspoonful of vanilla.
When cool, make it into balls; in the centre of each ball put a piece of the chestnut you have laid aside, dip the balls in fine cracker meal and eggs, and fry a very pale yellow.
This is an especially grateful dish for spring breakfast, when cool, refreshing things are in order.
When cool put a little to a quarter of a pint of yeast, and so by degrees add a little more.
Mix these over the fire a few minutes: when cool enough, make them into balls of the size and shape of a turkey's egg, with an egg.
Strain it through a hair sieve into a bason; when cool, add about half a pint of raspberry juice or syrup, to the milk and cream.
When cool, add the juice of both, half a pound of sugar, and the whites of six eggs beaten to a froth.
When cool enough to handle, pull the yellow candy in a long sheet about two inches wide.
When cool cut in small squares and ice with pink fondant flavored with peach or rose extract or ice with white fondant and sprinkle with pink pulverized sugar.
Pour into pan well dusted with corn-starch and powdered sugar; when cool cut in squares and roll in powdered sugar.
Boil a pound of rice in five quarts of water, and, when cool enough, wash in this, using the rice for soap.
When cool, it may be filtered through a funnel lined with filtering paper.
Boil this composition well, and spread it, when cool, over the scorched part of the linen, leaving it to dry thereon.
When cool, grate nutmeg, or lay a maccaroon on the top over each.
When cool, glaze it over with white of egg, in which some powdered sugar has been dissolved.
When cool, cover it with plain white icing, flavored with rose-water.
Let it be highly seasoned, and lay it round the inside of a raised crust; put the hare in when cool, and add the gravy that came from it, with some more rich gravy.
Add a few drops of lemon juice; set aside; when cool spread on thin slices of buttered bread.
When cool beat in yolk of an egg, if too stiff add the beaten white.
When cool, cut along one edge and fill with the prepared cream and frost with coffee icing.
Bake, when cool, together with jelly, having the dark layer in the center.
When the sugar is dissolved, strain the lemonade through a fine sieve or piece of muslin, and, when cool, it will be ready for use.
Take the bones out, and work the soup through a sieve; when cool, skim well.
Oatmeal gruel may be made by boiling from one to two ounces of the meal with three pints of water down to two pints, then straining the decoction, and pouring off the supernatant liquid when cool.
A small wineglassful may be given, when cool, for a dose two or three times in the day.
Boil the sugar and water for five minutes; when cool, add the coloring, the pistachio nuts, and the gelatin moistened in a little cold water.
Boil five minutes, take from the fire; when cool, add the currant juice.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "when cool" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
