Chop one-half pound pickled pork and few fine herbs, stir them in with the onions, then stir in the yolks of two eggs and add a sufficient quantity breadcrumbs to make it fairly consistent.
Then stir in rapidly the yolks of four eggs, place the saucepan on the fire for a minute, stirring well, turn the mass onto a dish, spread it out and let it get cold.
Then draw the mass to one side and put in a large lump of butter, perhaps a tablespoon, and let it melt, then stir in until the butter is absorbed, and pour on one cup of the strained juice from canned tomatoes.
Open a pint can of peaches, and pour off the liquor; add to this the tapioca, and cook slowly over a moderate fire until the tapioca is clear and tender; then stir in the peaches.
Cook milk, sugar, and eggs together; then stir in the corn starch, and put into baked crust.
Dissolve the gum arabic in the hot water thoroughly; then stir in the sugar.
Heat the cream in a farina-kettle almost to boiling; then stir in the flour, previously wet with cold milk.
Then stir in the chicken-essence, skimmed from the top of the cold liquor in which the fowls were boiled.
Stir four tablespoonsfuls of oatmeal, smoothly, into a quart of milk, then stir it quickly into a quart of boiling water, and boil up a few minutes till it is thickened: sweeten with sugar.
Then stir it in gradually, so that it may not curdle.
Then stir in the graham flour, adding the nuts while kneading.
Then stir in the remainder of the milk and half of the flour.
Then stir in the flour, one-half or all of it, according to whether the sponge or the straight-dough method is followed.
Beat an egg, without separating, until light, add a half cupful of milk and a saltspoonful of salt, then stir in a half cupful of flour.
Then stir in a thickening made of the flour, and colour the gravy with a little burnt sugar.
Then stir in the cream; let it boil in the sauce; and add lemon juice, pepper, and salt.
Boil the vermicelli in the milk until it is tender; then stir in the remaining ingredients, omitting the cream, if not obtainable.
Stew the whole very gently for rather more than 1 hour; then stir to it a well-beaten egg, and about 1/2 teaspoonful of powdered sugar.
Cut up the butter in the milk, and warm it till the butter is quite soft; then stir it together, and set it away to cool.
Then stir in the sugar by degrees, and when all is well mixed, strain it through a sieve.
Warm also the molasses, and stir it into the milk and butter: then stir in, gradually, the sugar, and set it away to get cool.
Then stir in the yeast, and lastly, sufficient flour to make a thick batter.
Remove from the fire and stir in one teaspoonful of vanilla, then stir until it begins to get creamy; add one cupful of finely chopped nut meats.
Boil to the soft ball stage, add a tablespoonful of vanilla, then stir in the ground barley.
Let stand until nearly cool (not cold), then stir until it becomes thick and creamy, working it away from the edges of the platter or slab into a mass in the center.
Let it remain a short time till the scum rises; skim it off, then stir in the tartaric acid, jelly and sufficient color to make the mixture a bright color, then mould the batch.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "then stir" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
