When it will harden in cold water, take from the fire and add the flavoring and coloring, then pour on well buttered plates.
For cuts and any open wound pour turpentine in and put a piece of absorbent cotton on and soak well with the liniment, tie up, and leave it so until dry, then pour on some more.
When the meat is done stir a little flour into the fat and pour in some water; set the pan over the fire, let it boil once, then pour it over the veal, and send it to the table.
Boil the whole down till it is quite thick and nearly dry; then pour it in pans or forms, smooth it over the top with the back of a spoon, and stand it away to get cold.
As soon as the egg is thick, take it off the fire, set it away to cool, then pour it over the cabbage, and mix it well together.
Then pour in some of the best white brandy till the jars are filled quite to the top.
Then pour in, at the last, a tea-cupfull of more of the oyster liquor, with an equal quantity of rich cream.
Then pour on sufficient boiling water to scald them thoroughly, cover the pan, and let the gooseberries stand till they grow cold.
Then pour it on the citron; and when it has grown cold, and has dried on the pieces, put them into a jar.
Let your filtered liquor stand quiet for twelve hours more: then pour it off by inclination from the sediment you will find at bottom; and filter it a second time through a flannel bag.
Then pour on it aromatic Spirit of Wine, and set the whole in digestion for eight days.
This is a close-hearted wrinkle-leaved cabbage, sweet and tender, especially the middle leaves, and in season from November to spring.
This is a plant of Indian origin, and has formed the principal food of the Indian and Chinese people from the most remote antiquity.
Keep it over the fire a few minutes longer, then pour it into a flat dish, and serve it to eat cold.
Remove the fruit very carefully into a pan with the syrup for two or three days, then pouroff as much of it as will be necessary, boil with more sugar to make a rich syrup, and add a little sliced ginger to it.
Let it boil twenty minutes after it rises to a head, then pour it through a flannel bag, first dipping the jelly bag in hot water to prevent waste, and squeezing it quite dry.
Take it off, pour the water into a vessel, and let it stand till nearly cold; then pour it gently out, and in the sediment will be seen the ingredients which have been mixed.
Take a quarter of an ounce of curry-powder, and salt to your palate, and strew over the chickens while they are frying; then pour in the liquor in which they were first stewed, and let them stew again for half an hour.
Throw the rice into boiling water, and let it remain 5 minutes; then pour it into a sieve, and allow it to drain well.
Then pour over it the gravy, mix this with the cucumbers, and simmer gently for 10 minutes, when it will be ready to serve.
Hold the pan over the fire for a minute or two, just let the gravy simmer, then pour on the steak, and serve.
Cook until it hairs from a spoon, then pour slowly on the stiff white of an egg, beating steadily.
Next she must line a baking-dish or individual cups with thin slices of citron, then pourin the custard and bake, after setting her dish or cups in a pan of boiling water.
Then pour in the pan enough boiling water to keep from burning, and baste frequently.
Boil it up two or three minutes, stirring it repeatedly; then pour it out into your bread-pan, and immediately stir in as much flour as you can with a spoon.
After boiling the whole ten or fifteen minutes, take out the apple and boil the syrup ten minutes longer; then pourit over the pine-apple.
Then pour over a teacupful or two of good molasses, according to the size of the pie; lay on the upper crust, and close it so that the syrup cannot escape.
Sprinkle over it grated cheese; then pour on the top enough meat sauce to cover the layer (about two tablespoons), then on the top of this add a layer of Bechamel sauce.
Then pour in the boiled vinegar, passing it through cheese-cloth.
Cook until the onion is brown, then pour on the rice (raw) and fry until the rice is dry.
Add one tablespoonful (level) of soda, stirring it quickly, then pourover a greased platter or marble slab.
Stir well, then pour into a pan dusted with corn-starch and powdered sugar.
Boil to exactly 238 degrees, then pour out on a platter or marble slab and flavor with one-half teaspoonful of vanilla.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "then pour" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
